崗位職責(zé)： 1. 及時(shí)了解葡萄酒和烈酒世界的最新趨勢，以及不同類型和產(chǎn)區(qū)的葡萄酒；? 2. 控制和維護(hù)庫存水平，提高銷售額; 3.?熟悉餐廳酒單，采購新產(chǎn)品并及時(shí)了解客人的口味和要求； 4.?負(fù)責(zé)餐廳所有餐具和設(shè)備的管理及維護(hù)，如玻璃杯、器皿和瓶子的庫存等； 5.?負(fù)責(zé)所有餐飲團(tuán)隊(duì)成員酒水類現(xiàn)有或新產(chǎn)品的培訓(xùn)，銷售技巧培訓(xùn)和其他必要的相關(guān)培訓(xùn)； 6.?主持和參加品酒活動(dòng)，加強(qiáng)與經(jīng)銷商和葡萄酒商的關(guān)系。 崗位要求： 1.?三年以上五星級酒店或高檔餐廳的工作經(jīng)驗(yàn)； 2. 具備良好的團(tuán)隊(duì)協(xié)作能力及溝通能力。

Scope of Position The Sommelier is responsible for the extensive wine program throughout the entire hotel. Although this position will work primarily with the fine dining restaurant, he/she will also support the other food and beverage outlets as well through the selection of various wines and design of the wine lists that each outlet will utilize for service. Requirements Mandatory Educational level: Bachelor’s degree in hospitality or other related field Course of study with Wine Associations (e.g.) American Sommelier Association, Court of Master Sommeliers, Wine & Spirit Education Trust Work experience: Minimum of 3 years experience in a similar position, preferable in luxury hotel/restaurant environment Personal qualities: Reading, writing and oral proficiency in the English language. Must be willing to work a flexible schedule in order to accomplish all major responsibilities and tasks. Must be a self-motivator and motivator of others. Must work in a safe, prudent and organized manner. Must be able to relate to all levels of Guests and management. Must have a minimum of 2 years experience in a similar position, preferably in luxury environment Must have the ability to handle multiple tasks at one time. Must be able to consistently delight and satisfy our Guest Must have very good communication skills Must have excellent attention to details, and extensive service knowledge Job knowledge: Must have a in-depth knowledge of food and preparation Must have an advanced-level knowledge of wine Must have a in-depth knowledge of beverage and bar related products Must have a in-depth knowledge of laws related to beverage service Prior experience in a renovation or pre-opening environment is desirable Globally-recognized F&B certification requested Restaurant and or Retail experience that has involved selling of wine and guest relations Looking to forge relationships with wine-makers and key players in wine-sector Desirable Established award winning lists 職責(zé)范圍 侍酒師負(fù)責(zé)整個(gè)酒店所有酒類項(xiàng)目。盡管此職位員工基本上和高級餐廳合作，他/她通過選擇不同酒類的品種和每個(gè)部門需要用的酒單也支持其他餐飲部門提供服務(wù)。 職位要求 必須具備 教育水平: 酒店本科學(xué)歷或者其他相關(guān)領(lǐng)域 葡萄酒協(xié)會(huì)課程，美國侍酒師協(xié)會(huì)，侍酒師證書，葡萄酒及烈酒教育信托基金 工作經(jīng)歷: 至少3年以上相關(guān)職位經(jīng)驗(yàn)，具有奢華酒店/餐廳經(jīng)驗(yàn)者為先 個(gè)人素質(zhì): 英語讀，寫，說流利 必須愿意為了完成所有職責(zé)和任務(wù)在靈活的時(shí)間下工作 必須能夠自我激勵(lì)及他人. 必須在安全，謹(jǐn)慎，有組織的方式下工作 必須有能力使所有層次的客人和管理層相處融洽 必須有能力在同一時(shí)間處理多種任務(wù) 必須能夠讓我們的客人感到一貫的喜悅滿意 必須有良好的溝通技巧 必須特別關(guān)注細(xì)節(jié)和擁有廣泛的服務(wù)知識 工作知識: 必須擁有食物準(zhǔn)備的知識 必須擁有良好的酒類知識 必須擁有飲料和酒吧相關(guān)產(chǎn)品的資深知識 必須擁有關(guān)于飲料服務(wù)的資深知識 先前擁有重新翻新或開張經(jīng)驗(yàn)者為佳 全球認(rèn)可的餐飲證書 餐廳或者零售經(jīng)驗(yàn)包括銷售酒類和處理客人關(guān)系 尋找和酒類制造商和酒類關(guān)鍵人物建立良好關(guān)系 可以具備 獎(jiǎng)狀

崗位職責(zé)】 1、對酒庫的管理，包括儲(chǔ)存、盤點(diǎn)。 2、每周要對酒單進(jìn)行修訂，確保酒的年份是正確的。 3、根據(jù)客人的需求推薦合適的酒。 4、配合廚師長、行政主廚挑選出各款酒。 5、每天都需品嘗酒，判斷出開瓶一兩天之后葡萄酒的細(xì)微變化。 6、選購新酒。 7、培訓(xùn)員工。 【崗位要求】 1、具有豐富的品酒、侍酒知識，為賓客推薦最合適的配餐酒水 2、形象較好，具備較好的修養(yǎng)及溝通能力 3、具有專業(yè)侍酒師資格證

【崗位職責(zé)】 1. 負(fù)責(zé)品酒課程的培訓(xùn)和銷售 2. 用高品質(zhì)的服務(wù)維護(hù)客戶忠誠度 3. 負(fù)責(zé)度假村內(nèi)所有酒水的管理，儲(chǔ)藏和采購 【崗位要求】 1. 需要有WSET證書 2. 有相關(guān)工作經(jīng)驗(yàn)優(yōu)先 3. 須掌握具備基礎(chǔ)英語和流利的普通話，掌握其它外語者（法語、日語及韓語等）更佳 4. 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(dòng)及場地設(shè)施免費(fèi)使用； 機(jī)場接送服務(wù)； 工作滿一年往返度假村和住址機(jī)票； 完善的工作意外傷害保險(xiǎn)及社會(huì)保險(xiǎn)； 國際化G.O團(tuán)隊(duì)； 擁有登臺演出的機(jī)會(huì)； 每年輪換海外及大中華區(qū)度假村工作機(jī)會(huì)； Club Med海外度假村免費(fèi)房間； 快速晉升通道。

【崗位職責(zé)】 1、對酒窖的管理，包括儲(chǔ)存、盤點(diǎn)。 2、每周要對酒單進(jìn)行修訂，確保酒的年份是正確的。 3、根據(jù)客人的需求推薦合適的酒。 4、配合廚師長、行政主廚挑選出各款酒。 5、每天都需品嘗酒，判斷出開瓶一兩天之后葡萄酒的細(xì)微變化。 6、選購新酒。 7、培訓(xùn)員工。 【崗位要求】 1、具有豐富的品酒、侍酒知識，為賓客推薦最合適的配餐酒水 2、形象較好，具備較好的修養(yǎng)及溝通能力 3、具有專業(yè)侍酒師資格證

[Requirements] *Strong?career?progression?and?a?devoted?interest?in?wine. *Extensive?wine?&?beverage?knowledge?is?required.?Experience?managing?wine?cellars,?or?quick?ability?to?learn.? *Wine?training,?i.e.??WSET?certificate?/?certified?by?Court?of?Master?Sommeliers. *Motivational?with?enthusiastic?character?with?excellent?listening?skills. *Experience?liaising?and?negotiating?with?suppliers.? *Minimum?5?years'?experience?working?in?renowned?restaurants?in?hospitality-driven?cities,?Michelin-starred?and?Black Pearl?restaurant?working?experience?preferably. *Acquire?good?training?and?coaching?skills.?Ability?to?train?and?educate?team?members?in?all?aspects?of?wine,?from?basics?to?an?expert?level. *Good?command?in?English,?knowledge?in?other?languages?is?an?advantage.

Manage Avenue overall beverage, assist Resort beverage operation, in charge Ossiano Underwater Restaurant and Bread Street Kitchen beverage, to assist management in running the outlet ensuring maximum guest satisfaction, consistent standards, through planning, organizing, directing, and controlling the wine operation and administration. 主要管理美食大道餐飲點(diǎn)的整體全部酒水事宜，協(xié)助酒店主樓餐飲點(diǎn)，并主要負(fù)責(zé)奧西亞諾海底餐廳及Bread Street Kitchen餐廳的酒水事項(xiàng)，通過規(guī)劃，組織，指導(dǎo)和控制葡萄酒方面運(yùn)營和管理，協(xié)助管理人員運(yùn)行店面，確?？腿藵M意度達(dá)到最高，標(biāo)準(zhǔn)一致。

崗位職責(zé)： 1. 及時(shí)了解葡萄酒和烈酒世界的最新趨勢，以及不同類型和產(chǎn)區(qū)的葡萄酒；? 2. 控制和維護(hù)庫存水平，提高銷售額; 3.?熟悉餐廳酒單，采購新產(chǎn)品并及時(shí)了解客人的口味和要求； 4.?負(fù)責(zé)餐廳所有餐具和設(shè)備的管理及維護(hù)，如玻璃杯、器皿和瓶子的庫存等； 5.?負(fù)責(zé)所有餐飲團(tuán)隊(duì)成員酒水類現(xiàn)有或新產(chǎn)品的培訓(xùn)，銷售技巧培訓(xùn)和其他必要的相關(guān)培訓(xùn)； 6.?主持和參加品酒活動(dòng)，加強(qiáng)與經(jīng)銷商和葡萄酒商的關(guān)系。 崗位要求： 1.?三年以上五星級酒店或高檔餐廳的工作經(jīng)驗(yàn)； 2. 具備良好的團(tuán)隊(duì)協(xié)作能力及溝通能力。

此崗位為中廚涼菜副廚師長 Job Purpose 職位描述 · The position is responsible for Contributes to guest satisfaction by 讓客人滿意 · Preparing "cold" dishes in line with the superior's instructions 按照上級的指示準(zhǔn)備涼菜 · Helping deliver dishes 協(xié)助傳菜 · Respecting the food health and safety standards and procedures 遵守食品衛(wèi)生與安全標(biāo)準(zhǔn)程序 · Participating in the effective management of raw materials 有效的管理原材料 Primary Responsibilities 主要職責(zé) · Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand. 根據(jù)酒店和品牌的烹飪指導(dǎo)和流程, 制作并展示菜肴 · Delivers dishes in good time to suit guests' wishes. 適時(shí)提供菜肴, 以滿足客人的期望 · Depending on the hotel, may be asked to receive deliveries, check and store merchandise. 根據(jù)酒店要求而定, 可能需要參與收貨、檢查及貯存貨品。 Knowledge and Experience 知識和經(jīng)驗(yàn) · Vocational certificate or diploma in professional cuisine 持有烹飪專業(yè)資格證書 · Experience that demonstrates well established technical know-how 具備良好的專業(yè)技術(shù)和經(jīng)驗(yàn) · Attention to detail and quality 注重細(xì)節(jié)和質(zhì)量

Job Purpose 職位描述 ·?Assists Pastry Chef in training Commis, and participates in product development and quality control. 協(xié)助餅房廚師長培訓(xùn)西點(diǎn)廚師，參與西點(diǎn)出品和質(zhì)量的管控。 ·?Ensure the operation of the Pastry Kitchen. Prepare and cooks food in all areas of the Pastry Kitchen as and when directed. 保證西餅房工作運(yùn)作的順利進(jìn)行。在指導(dǎo)下進(jìn)行所有食品的準(zhǔn)備工作。 Primary Responsibilities 主要職責(zé) ·??Assist Pastry Chef in the daily operation and to help maintain a high standard of food presentation and food quality. 協(xié)助餅房廚師長對于廚房的日常管理工作，同時(shí)協(xié)助保證高標(biāo)準(zhǔn)的出品展示和產(chǎn)品質(zhì)量。 ·?Prepares food for guests and associates efficiently and economically. 高效、經(jīng)濟(jì)地為客人和同事準(zhǔn)備食物。 ·?Keep cleanliness and tidiness of all areas of the Pastry Kitchen, including storeroom, cold storage room, and dry storage room. 保證廚房所有區(qū)域的清潔和整潔，包括庫房、冷庫和干貨倉庫。 Knowledge and Experience 知識和經(jīng)驗(yàn) ·?High school, formal studies in Pastry/Baking 高中學(xué)歷，或正規(guī)糕點(diǎn)烘焙學(xué)校學(xué)習(xí) ·??Minimum 3 to 4 years’ experience in 4 or 5 Star hotel 至少3到4年四星或五星級酒店的相關(guān)工作經(jīng)驗(yàn) ·??Acknowledged managerial skills????? 具有相關(guān)管理技能 ·??Perfect knowledge of HACCP guidelines?????? 了解，熟悉HACCP知識 ·??Computer literate in the Windows environment???? 熟悉電腦操作知識