主要職責(zé) Main Duties ?procedures. 營運 Operational §? 使用新鮮產(chǎn)品，以確保始終向客人提供花樣繁多的菜肴。 Uses fresh products whenever possible to ensure guests are always offered a variety of food items. §? 確保根據(jù)所設(shè)定的政策和方針，盡量利用剩余的食品原料。 Ensures food surpluses and leftovers are used according to the set guidelines and policies. §? 烹制并確保根據(jù)菜單和配方準(zhǔn)備食品，以確保食品質(zhì)量達(dá)到凱悅酒店集團標(biāo)準(zhǔn)。 Cooks and ensures foods are prepared according to the menus and a recipe, ensuring the quality of food meets the Hyatt Hotels Corporation standards. §? 嚴(yán)格執(zhí)行食品分?jǐn)傉咭员隳苡行У目刂瞥杀尽?Strictly adheres to food apportionment policy to effectively control costs. §? 在廚師長的指導(dǎo)下，樂于學(xué)習(xí)及制作新的菜肴。 Takes interest in learning and preparing new products as directed by the Outlet Chef de Cuisine. §? 為客人提供新鮮食物，即使是最后一分鐘準(zhǔn)備，也要堅持保證食物的高品質(zhì)，充分體現(xiàn)餐廳風(fēng)格及經(jīng)營理念。 Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept. §? 密切監(jiān)督烹飪及員工工作，協(xié)調(diào)他們的工作任務(wù)，確保經(jīng)濟省時的出品。 Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. §? 觀察食物準(zhǔn)備及烹飪的方法、食物的分量規(guī)格及食物的裝飾，確保食物按照規(guī)定標(biāo)準(zhǔn)準(zhǔn)備。 Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. §? 在食物裝盤及服務(wù)前，對食物進(jìn)行檢查。 Tests cooked food before plate-up and service. §? 確保所有廚房設(shè)備的干凈整潔。 Ensures the cleanliness of all kitchen equipment. §? 確保所有廚師在操作中使用正確的工具。 Ensures all Commis Chefs and Kitchen Apprentices use the right tool for the right job. §? 確保所有廚師正確、安全地操作食品加工機器。 Ensures all Commis Chefs and Kitchen Apprentices handle the food-preparing machine in a proper and safe manner. §? 確保工作場所始終干凈整潔。 Ensures the cleanliness of the work areas at all time. 薪資及生產(chǎn)力管理 Payroll & Productivity Management §? 通過在整個部門內(nèi)建立靈活的員工編制，實施高效的薪資管理/資源分配。 這基于一個靈活的員工基數(shù)（全職員工和臨時工）、多技能及多任務(wù)的原則。 Exercises efficient Payroll Management/ Resources allocation through the establishment of a flexible workforce throughout the Department. This will be based on the principles of a flexible associate base (Full Time & Part Time associates), multi-skilling and multi-tasking. §? 指導(dǎo)下屬確保生產(chǎn)力水平滿足凱悅酒店集團餐飲部營運手冊的要求。 Directs subordinates to ensure productivity meets Hyatt Hotels Corporation Food & Beverage Operations Manual requirements. §? 關(guān)注改進(jìn)生產(chǎn)力水平及在可接受的指引下謹(jǐn)慎管理用品/薪資，確保所有設(shè)備的優(yōu)化部署和高效能。 Focuses attention on improving productivity levels and the need to prudently manage utility/ payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment. §? 通過“靈活處理工作”（適當(dāng)情況下）和簡化工作流程，來回顧和不斷探索所有員工的生產(chǎn)力水平改善。 Reviews and constantly seeks productivity level improvements of all associates through the process of “taking work out of the system” (when appropriate) and through streamlining of work process. 人員管理 People Management §? 協(xié)助引導(dǎo)員工在工作中遵循經(jīng)營、財務(wù)及行政管理的理念，確保員工掌握多項技能并承擔(dān)多項工作。 Assists with the development of all Commis Chefs to work following the operational, financial, administrative philosophies and ensuring associates are multi skilled and perform multi tasks. §? 通過參與管理，根據(jù)酒店制度和程序以及相關(guān)適用法律，對所有廚師進(jìn)行緊密督導(dǎo)。 Through hands-on management, supervises closely all Commis Chef in the performance of their duties in accordance with Policies & Procedures and applicable laws. §? 給具備能力和資源的員工委派適當(dāng)?shù)墓ぷ骱拓?zé)任，在培養(yǎng)和發(fā)展員工的同時確保營運標(biāo)準(zhǔn)和安全。 Delegates appropriately duties and responsibilities to equipped and resourceful associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained. §? 擁護(hù)和支持酒店的培訓(xùn)精神和以人為本的管理哲學(xué)，并和進(jìn)修及培訓(xùn)發(fā)展部經(jīng)理、部門培訓(xùn)員密切合作培養(yǎng)和發(fā)展員工。 Embraces and supports the Training initiatives and philosophies of the company and works closely with the Learning and Development Manager and Departmental Trainers in the training and development of associates. §? 發(fā)展及協(xié)助針對提高技能和知識的培訓(xùn)活動。 Develops and assists with training activities focused on improving skills and knowledge. §? 確保員工完全理解酒店的規(guī)章制度并遵照執(zhí)行。 Ensures associates have a complete understanding of Rules & Regulations, and that behaviour complies. §? 監(jiān)督員工士氣并提供工作表現(xiàn)及發(fā)展的反饋。 Monitors associate morale and provides mechanism for performance feedback and development. §? 進(jìn)行員工年度表現(xiàn)發(fā)展評估，提供真實和準(zhǔn)確的回饋。 Conducts annual Performance Development, providing honest and appropriate feedback. §? 將指導(dǎo)原則及核心價值有效地傳達(dá)給所有層級的員工。 Effectively communicates guiding principles and core values to all levels of associates. 總則 General §? 按要求出席所有會議并作出貢獻(xiàn)。 Attends and contributes to all Meetings as required. §? 確保部門的服務(wù)一貫按照部門營運手冊的標(biāo)準(zhǔn)，高效、一致和禮貌的完成。 Ensures services provided to guests are always available and are always carried out to define Standard with the utmost efficiency, consistency and courtesy as detailed in the Department Operations Manual. §? 始終提供禮貌、專業(yè)的服務(wù)。 Provides courteous and professional service at all times. §? 保持對酒店產(chǎn)品知識、當(dāng)前推廣、政策改變的最新了解及保持高效的內(nèi)部溝通。 Maintains an up-to-date awareness of hotel product knowledge, current promotion, policy changes and appropriate internal communication. §? 根據(jù)安排出席酒店及部門的培訓(xùn)，以提高技能和知識。 Attends all hotel and departmental training sessions as scheduled to improve skills and knowledge. §? 禮貌而高效的處理客人和員工詢問，對不能立即解決的投訴和問題進(jìn)行匯報。 Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found. §? 理解并嚴(yán)格遵守員工手冊中的規(guī)章制度，及酒店關(guān)于防火、衛(wèi)生、健康和安全的制度。 Familiar with and strictly adheres to Rules & Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health & safety. §? 確保高標(biāo)準(zhǔn)的個人形象和儀容儀表。 Maintains high standards of personal presentation & grooming. §? 與客人和同事保持基于良好工作關(guān)系的接觸。 Maintains positive guest and colleague interactions with good working relationships. §? 根據(jù)酒店、行業(yè)和公司的指引，回應(yīng)需求、改變，執(zhí)行任何合理的任務(wù)及額外職責(zé)。 Responds to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the Hotel, industry and company.

主要職責(zé) Main Duties     營運 Operational   §  根據(jù)不同的要求，切配各種肉類和蔬菜。 Cuts various meats and vegetables as per established specification. §  根據(jù)菜單和客人的數(shù)量來烹制食品。 Cooks foodstuff in quantities according to menu and number of persons to be served. §  從倉庫領(lǐng)取原料并保存好記錄。 Collects supplies from stores and keeps records and accounts. §  組織干貨及蔬菜的儲存。 Organises the storage of dry goods and vegetables. §  一貫向客人提供高品質(zhì)并展現(xiàn)餐廳理念的食物。 Prepares food that is consistent in quality, and reflects the style of the outlet concept. §  嚴(yán)格執(zhí)行食品分?jǐn)傉咭钥刂瞥杀尽?Strictly adheres to the food apportionment policy to control costs. §  嚴(yán)格遵照食品準(zhǔn)備及烹飪的方法、食物的分量規(guī)格及食物的裝飾要求，確保食物按照規(guī)定標(biāo)準(zhǔn)準(zhǔn)備。 Strictly adheres to the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. §  保持廚房的干凈整潔并嚴(yán)格遵守酒店的衛(wèi)生標(biāo)準(zhǔn)。 Maintains the cleanliness of the kitchen and strictly adheres to the Hotel Hygiene policy. §  始終保持廚房所有設(shè)備的干凈整潔。 Maintains the cleanliness of all kitchen equipment at all times. §  及時報告任何食品加工設(shè)備的故障。 Reports any malfunction or breakdown of food production machine in a timely manner.     總則 General   §  按要求出席所有會議并作出貢獻(xiàn)。 Attends and contributes to all Meetings as required. §  確保部門的服務(wù)一貫按照部門營運手冊的標(biāo)準(zhǔn)，高效、一致和禮貌的完成。 Ensures services provided to guests are always available and are always carried out to define Standard with the utmost efficiency, consistency and courtesy as detailed in the Department Operations Manual. §  始終提供禮貌和專業(yè)的服務(wù)。 Provides courteous and professional service at all times. §  保持對酒店產(chǎn)品知識、當(dāng)前推廣、政策改變的最新了解及保持高效的內(nèi)部溝通。 Maintains and updates awareness of hotel product knowledge, current promotion, policy changes and appropriate internal communication. §  根據(jù)安排出席酒店及部門的培訓(xùn)，以提高技能和知識。 Attends hotel and departmental training sessions as scheduled to improve skills and knowledge. §  禮貌而高效的處理客人和員工詢問，對不能立即解決的投訴和問題進(jìn)行匯報。 Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found. §  理解并嚴(yán)格遵守員工手冊中的規(guī)章制度，及酒店關(guān)于防火、衛(wèi)生、健康和安全的制度。 Familiar with and strictly adheres to Rules & Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health & safety. §  確保高標(biāo)準(zhǔn)的個人形象和儀容儀表。 Maintains high standards of personal presentation & grooming. §  與客人和同事保持基于良好工作關(guān)系的接觸。 Maintains positive guest and colleague interactions with good working relationships. §  根據(jù)酒店、行業(yè)和公司的指引，回應(yīng)需求、改變，執(zhí)行任何合理的任務(wù)及額外職責(zé)。 Responds to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the Hotel, industry and company.  

崗位職責(zé) 1.在廚師長的領(lǐng)導(dǎo)下，按菜式規(guī)定，烹制中餐保證出品質(zhì)量。 2.依照分工，完成中式自助餐、酒會的菜品制作任務(wù)。 3.獨立完成各類中式菜肴的烹飪，并依照地域及時令食材的供給狀況進(jìn)行菜品的調(diào)整。 崗位要求 1.兩年以上中餐炒鍋相關(guān)工作經(jīng)驗(從事過砧板、打荷) 2.持有烹飪證書，接受過HACCP相關(guān)培訓(xùn) 3.身體健康，吃苦耐勞 4.熟悉粵菜、川菜、東北菜的烹飪技巧 5. 該崗位需每周工作6天? ?? 【G.O福利】： 雙人住宿； 一日三餐國際自助餐廳； 吧臺飲料暢飲； 度假村內(nèi)所有娛樂活動及場地設(shè)施免費使用； 機場接送服務(wù)； 工作滿一年往返度假村和住址機票； 完善的工作意外傷害保險及社會保險； 國際化G.O團隊； 擁有登臺演出的機會； 每年輪換海外及大中華區(qū)度假村工作機會； Club Med海外度假村免費房間； 快速晉升通道