現(xiàn)招聘零點廚房副廚師長一名（米其林/黑珍珠背景優(yōu)先）； Job Summary 職位簡述 He/she will assist the Chef De Cuisine to lead, manage, and organize all requirements to the highest standards and in accordance with the standard operating procedures as implemented by the Executive Chef. He/she will ensure proper hygiene and sanitation in the workplace under his jurisdiction, adequate stocks of food supply, inter-department coordination, and training. He/she will carry the full responsibility of the operating equipment including its inventory levels. He/she must ensure to maintain the resort food cost at all times. He/she will ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to the highest level of service. He/she will communicate with the guests and share feedback with the chef in charge and the management. The feedbacks then will ensure high levels of food and service quality and guest satisfaction are maintained at all times. He/she will abide by the instructions and laws issued by the Chinese authorities, the HACCP requirement, and the company’s set standards whichever is higher in connection to food handling, hygiene, and food storage. 根據(jù)總廚批準的標準操作流程來協(xié)助廚師長領(lǐng)導、管理并組織本廚房的工作。管理本廚房員工嚴格遵守廚房食品安全衛(wèi)生程序，務必做到能同部門內(nèi)部高效溝通并參與培訓。對本廚房的設(shè)施設(shè)備負有全部責任，包括對其的盤點。確保時刻控制食品成本，通過指導、監(jiān)督和激勵本廚房員工來將服務質(zhì)量提升至最高水平。與客人交流并向當班廚房負責人及管理層反饋客人意見，該反饋意見會不斷提高食品及服務質(zhì)量和顧客滿意度。關(guān)于食品操作、衛(wèi)生及儲存等問題必須遵守中國法律法規(guī)、食品衛(wèi)生安全要求及酒店相關(guān)規(guī)定。 Key Duties and Responsibilities 主要義務和職責 To ensure that the quality levels of kitchen production and presentation are maintained at their highest level at all times. 確保廚房食品質(zhì)量及出品時刻保持最高水準 To ensure that the kitchen and working areas are thoroughly clean at all times. 確保廚房及工作區(qū)域時刻保持潔凈 To presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet. 通過自己的努力，使各餐廳充滿活力和激情，以此提高客人的總體滿意度 To ensures that all mise en place is correctly prepared prior to commencement of service. 確保在開始營業(yè)前，所有的食品材料都已正確準備好

【崗位職責】 1、配合工程部經(jīng)理，制訂和落實預防性維修保養(yǎng)計劃有效保障酒店設(shè)備、設(shè)施安全經(jīng)濟運行完好。 2、統(tǒng)計、檢查每日能源消耗及維修費用，確保酒店最大限度的節(jié)能、節(jié)支。 3、完成日常維修、報修及各項施工的現(xiàn)場督導，做好應急排查和解決。 4、協(xié)助工程部經(jīng)理溝通匯報工程部相關(guān)的施工情況和協(xié)調(diào)工作，親臨現(xiàn)場檢查施工與工程進度。 5、協(xié)助工程部經(jīng)理做好消防，安全工作。 6、協(xié)助建立完整的設(shè)備技術(shù)檔案和維修檔案，參加會議和培訓活動，做好工程部傳幫帶的技術(shù)指導。 【崗位要求】 1、大專以上文化程度，工作經(jīng)驗豐富的學歷可放寬；15年以上同崗位工作經(jīng)驗。 2、必須掌握機電工程設(shè)備的基礎(chǔ)知識。 3、能充分領(lǐng)會工程部經(jīng)理的經(jīng)營意識，能組織和指揮工程部各項工作計劃的實施，確保工程部的正常運轉(zhuǎn)。 4、有強烈的事業(yè)心與責任心和配合精神，秉公辦事，不謀私利。 5、身體健康，精力充沛，溝通表達能力較好，適應倒班輪休工作。