崗位職責(zé)： 1、負(fù)責(zé)醫(yī)院廚房日常衛(wèi)生工作； 2、負(fù)責(zé)醫(yī)院日常員工午、晚餐準(zhǔn)備； 3、負(fù)責(zé)醫(yī)院高端客戶日常營養(yǎng)餐、下午茶點心，茶歇的準(zhǔn)備； 4、能獨立完成采購需求，負(fù)責(zé)廚房成本管控； 5、服從領(lǐng)導(dǎo)安排，配合其他部門工作。 任職要求： 1、身體健康，熱愛廚藝，不斷提升廚藝，提升菜品的口味； 2、了解和熟悉菜肴搭配，會制作下午茶、點心、糖水等茶歇； 3、為人勤快、性格好，有一定創(chuàng)新能力。 上班時間9:00-19:00，月休4天，包吃住。

崗位職責(zé)： 1、早中晚餐的烹飪調(diào)，嚴(yán)格執(zhí)行食品衛(wèi)生標(biāo)準(zhǔn)，確保食物衛(wèi)生，不加工霉?fàn)€變質(zhì)食物，杜絕食堂食物中毒現(xiàn)象。 2、每日做好食材采購登記，驗收工作。 3、負(fù)責(zé)保證員工按時就餐并給員工打好飯菜。 4、認(rèn)真做好核對用餐人數(shù)管理工作。 5、計劃用料，提高烹飪技術(shù)，改善制作方法，做到色香味俱佳，改善員工用餐品質(zhì)。 崗位要求： 1、有國際聯(lián)號同崗位經(jīng)驗優(yōu)先。 2、身體健康、品行端正、能吃苦耐勞、積極向上、有責(zé)任心。 3、熱愛酒店行業(yè)，有較強(qiáng)的動手能力。

About Four Seasons Hotels and Resorts At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About Four Seasons Hotel Suzhou Four Seasons Hotel Suzhou is a luxury island retreat fully commanding a 30 acre (12 hectare) private island on the scenic Jinji Lake. ?Set to open in the second half of 2023, the Hotel will have over 200 well-appointed rooms, suites and private villas, lush gardens, indoor and outdoor pools offering a lifestyle that is uniquely Suzhou and uncompromising service that is uniquely Four Seasons. Job Description The Four Seasons Hotel Suzhou is looking for Chef De Cuisine - Staff Cafeteria who shares a passion for excellence and who infuse enthusiasm into everything they do. We hire motivated people who we train to perform superbly, while we create an environment where they can flourish. Ultimately, our culture breeds success, and rewards it in many different ways. We encourage and expect all of our employees to behave consistently in a manner which demonstrates: - Commitment to supportive teamwork and open communication. - Responsibility for ongoing enhancement of their skills and performance. - Recognition of personal accountability for their own actions and the outcomes of those actions. -An understanding of the effect of their behavior on our guests, their fellow employees and the reputation of the Company. Job Summary The staff restaurant chef will report to Chinese Executive Chef and be responsible for ensuring quality food is prepared and served in our Staff restaurant, to Four Seasons high standards in order to meet the expectations of our employees: Ensure proper portion control of all dishes. Ensure section of responsibility is kept to the highest standard of cleanliness. And fully comply with, the Health, Safety and Hygiene regulations. Ensure all equipment is in safe working order and to report any hazardous or faulty equipment to the Executive Chef and Chinese Executive Chef. Communicate closely with the team and liaise with the outlets on a daily basis. Ensure the section and fridges are kept clean and that there is a proper rotation of stock in the fridges. Ensure waste bins are emptied on a regular basis, and that Kitchen floors/Cold Rooms are clean. Requirement - At least 3 years’ experience in a kitchen management role at an international 5-star hotel. - Strong leadership, planning, Self-driven and a strategic resourcing professional. - Good team spirit, multi-tasking, cooperative with good communication and interpersonal skills. - Mandarin Speaking and Work authorization in China is a must. Join us and Enjoy… - An opportunity to build a life-long career with global potential and a real sense of pride in work well done - Best-in-industry training- Complimentary stays at Four Seasons properties (based on availability) with discounted meals - Incentive bonus/ competitive salaries - Employee service awards- Annual employee party/ social and sporting events

- Staff kitchen working experience in a hotel or restaurant withgood standards. 在高品質(zhì)星級酒店、餐廳有過相關(guān)員工餐廳廚房工作經(jīng)驗 - Basic Knowledge of kitchen hygiene practices and occupational health andsafety standards 對廚房的衛(wèi)生習(xí)慣有基本的了解、保證健康和安全的標(biāo)準(zhǔn) - Manage the kitchen when sous chef are not on duty 上級主管不在期間可以獨立當(dāng)班

工作職責(zé) 1. 協(xié)助廚師長和確保所在區(qū)域內(nèi)的所有廚房標(biāo)準(zhǔn)均符合酒店政策，程序和標(biāo)準(zhǔn)。 2. 監(jiān)控所有食物準(zhǔn)備過程，從而控制不必要浪費。 3. 培訓(xùn)廚房初級員工，在他們廚房所在的區(qū)域內(nèi)幫助發(fā)揮他們的作用。 4. 確保達(dá)到廚房的衛(wèi)生標(biāo)準(zhǔn)。 5. 確保廚房設(shè)備被保持一個最低破損標(biāo)準(zhǔn)的情況下正常運營。 6. 協(xié)助培訓(xùn)員工以確保他們有必須的技能來執(zhí)行他們的職責(zé)。 工作要求 1. 高中學(xué)歷，或者需要同等相關(guān)廚房經(jīng)驗。 2. 3年以上相關(guān)崗位工作經(jīng)驗。 3. 需要有效的操作和使用廚房生產(chǎn)設(shè)備和工具的能力。

SUMMARY OF POSITION 職位概括 Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions. Assists the Sous Chef in training associates. Participates in product development and in controlling the smooth operation of the kitchen. Prepares and cooks food in all areas of the kitchen as and when directed. Participates in the control of associates. Participates in associate’s development Participates in the control of food quality, food taste, food presentation, and food requisition. 根據(jù)工作標(biāo)準(zhǔn)、備料單、照片及上級指示準(zhǔn)備食物，協(xié)助廚師長培訓(xùn)員工。參與提高食品質(zhì)量，保證廚房運作的順利進(jìn)行。當(dāng)接到指示時廚房的所有區(qū)域都要進(jìn)入工作狀態(tài)。協(xié)助管理員工，為員工發(fā)展提供幫助，參與食物的質(zhì)量控制，提高產(chǎn)品的菜色和味道。 PREFERRED KNOWLEDGE / QUALIFICATIONS? 職位要求 Minimum Requirements-High school graduate, Preferred – Completed Technical education in Hospitality or?Culinary school. 高中畢業(yè)，最好是專業(yè)烹飪學(xué)校畢業(yè)。

1、依據(jù)社區(qū)廚房標(biāo)準(zhǔn)化服務(wù)手冊，遵照相關(guān)規(guī)章制度，完成員工餐的烹調(diào)制作任務(wù)。 2、計劃食材用料、精工細(xì)作，改善烹調(diào)方法，做到菜品色香味俱佳及多樣化。 3、維護(hù)廚房環(huán)境，保持灶面及周邊環(huán)境清潔衛(wèi)生，做到操作工具用畢洗凈擦干，定位存放。 4 、嚴(yán)格執(zhí)行衛(wèi)生責(zé)任制，注意個人衛(wèi)生，保證飲食操作安全，杜絕食物中毒事件。 5、 做好廚房內(nèi)日常安全防范檢查，提高安全意識，消除安全隱患。 6、 負(fù)責(zé)員工餐打餐服務(wù)。 7 、完成領(lǐng)導(dǎo)交辦的其他工作。

崗位職責(zé) 1、在廚師長安排下，負(fù)責(zé)各種飯菜的加工制作，保證食品質(zhì)量 2、嚴(yán)格遵守作息時間，不擅離職守，不脫崗，不竄崗，保證食堂按時開餐 3、嚴(yán)格執(zhí)行《食品衛(wèi)生法》，作好食堂衛(wèi)生，保證無過期變質(zhì)食品 4、廚師上崗必須工服穿戴整齊，廚房內(nèi)不得吸煙，未經(jīng)許可不得以任何動用食堂物品 5、負(fù)責(zé)每餐刷卡統(tǒng)計，未刷卡人員不得予以就餐 6、服從廚師長調(diào)動，維護(hù)好廚房器具，作好餐前餐后各項工作 崗位要求 1、具備相應(yīng)的從業(yè)經(jīng)驗2年以上 2、身體健康，作風(fēng)正派 3、溝通協(xié)調(diào)能力強(qiáng)，服從安排

崗位職責(zé)： 1、負(fù)責(zé)制作各類中式面點，如包子、饅頭、餃子、油條等，確保食品質(zhì)量與安全。 2、根據(jù)酒店賓客的需求和口味偏好，不斷創(chuàng)新和改進(jìn)面點的制作工藝和風(fēng)味。 3、維護(hù)后廚整潔與衛(wèi)生，嚴(yán)格遵守食品安全規(guī)定和操作程序。 4、協(xié)助廚師長進(jìn)行原材料采購計劃的制定和實施，控制成本并減少浪費。 5、與其他廚房團(tuán)隊成員緊密合作，確保出品效率和服務(wù)質(zhì)量。 6、完成領(lǐng)導(dǎo)交辦的其他相關(guān)工作任務(wù)。 崗位要求： 1、具備一定的中式烹飪或相關(guān)職業(yè)技能培訓(xùn)背景，有相關(guān)工作經(jīng)驗者優(yōu)先考慮。 2、熟練掌握各種中式面點的制作方法，能夠獨立完成工作任務(wù)。 3、對食品衛(wèi)生和安全有深入的了解和實踐經(jīng)驗，能夠嚴(yán)格執(zhí)行清潔和消毒程序。 4、具備良好的團(tuán)隊合作精神和服務(wù)意識，能夠適應(yīng)高強(qiáng)度的工作環(huán)境并保持積極的工作態(tài)度。 5、身體健康，品行端正，無不良嗜好，有責(zé)任心和工作熱情。

- 負(fù)責(zé)整個西廚房的日常運營及管理 -?確保出品標(biāo)準(zhǔn)得以有效管控. - 確保食品衛(wèi)生及安全標(biāo)準(zhǔn) - 確保庫存運轉(zhuǎn)良好. -?設(shè)備用具的維護(hù)狀況，及時報損及跟進(jìn)維護(hù)和維修 -?及時匯報運營問題, 。 - 全面負(fù)責(zé)食品成本, 能源成本及廚具養(yǎng)護(hù). -?積極提高廚房效率, 提高客戶滿意度. - 與餐廳經(jīng)理緊密合作. 崗位要求： - 具有較強(qiáng)的溝通能力 - 工作積極主動 - 具有較強(qiáng)的團(tuán)隊合作精神 - 國際品牌同崗位工作經(jīng)驗優(yōu)先考慮

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(zhǔn)的標(biāo)準(zhǔn)操作流程來協(xié)助廚師長領(lǐng)導(dǎo)、管理并組織本廚房的工作。管理本廚房員工嚴(yán)格遵守廚房食品安全衛(wèi)生程序，務(wù)必做到能同部門內(nèi)部高效溝通并參與培訓(xùn)。對本廚房的設(shè)施設(shè)備負(fù)有全部責(zé)任，包括對其的盤點。確保時刻控制食品成本，通過指導(dǎo)、監(jiān)督和激勵本廚房員工來將服務(wù)質(zhì)量提升至最高水平。與客人交流并向當(dāng)班廚房負(fù)責(zé)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(wù)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(wù)和職責(zé) 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(zhǔn) 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(zhǔn)備好

崗位職責(zé) 1、在熱菜領(lǐng)班的領(lǐng)導(dǎo)下，嚴(yán)格按照菜式規(guī)定烹制各類菜肴，保證菜品質(zhì)量； 2、掌握各種菜式的烹制特點和技術(shù)要求，抓好各種菜式的質(zhì)量，使之色、香、味、器具全； 3、熟悉原料、配料、調(diào)料的使用，掌握煎、炸、煲、燜的烹飪技能及制作，了解香、松、軟、肥、濃及酸、甜、苦、辣、咸、鮮等特點及性能； 4、做好燃料、調(diào)料、用具、廚具的準(zhǔn)備工作，保持所有用具的清潔衛(wèi)生； 5、在廚師長及領(lǐng)班的安排協(xié)調(diào)下，合理分工，完成各大小宴會筵席的起菜、完成日常散臺、零臺的排菜，同時負(fù)責(zé)粉、面、飯的準(zhǔn)備工作； 6、做好幫上教下，互相協(xié)助的工作，提高廚房的工作效率； 7、嚴(yán)格執(zhí)行衛(wèi)生工作制度，保證菜品衛(wèi)生質(zhì)量； 8、完成上級交辦的各項任務(wù)。 任職要求： 1、有熱菜/炒鍋工作經(jīng)驗一年以上； 2、五官端正，肯吃苦耐勞。

He/she will be assigned to the tasks in accordance to the standard operating procedures as implemented by the Executive Chef. He/she must ensure that proper hygiene and sanitation in the kitchen are followed and adequate stocks of the food supply in the buffet counters.? 根據(jù)行政總廚批準(zhǔn)的標(biāo)準(zhǔn)操作流程來向其分配任務(wù)，必須嚴(yán)格遵守廚房食品衛(wèi)生程序，確保布菲臺上食物充足。務(wù)必做到能同部門內(nèi)部高效溝通并參與培訓(xùn)，同廚師長共同革新食物展示。 現(xiàn)招募零點廚房二級廚師3人

He/she will be assigned to the tasks in accordance to the standard operating procedures as implemented by the Executive Chef. He/she must ensure that proper hygiene and sanitation in the kitchen are followed and adequate stocks of food supply in the buffet counters. He /she also must display efficient inter department coordination and be involve in trainings. He/she will be assigned to and to show interest in displaying creativity in food displays with the Chef De Cuisine. He/she must ensure that the standard procedures are followed and performed to the highest level of service. He/she will communicate with the guests and share feedbacks with the chef in charge and the management. The feedbacks then will ensure high levels of food and service quality and guest satisfactions are maintained at all times. He/she will abide with the instructions and laws issued by the Chinese authorities, HACCP requirement and company’s set standards whichever is higher in connection to food handling, hygiene and food storage. 根據(jù)行政總廚批準(zhǔn)的標(biāo)準(zhǔn)操作流程來向其分配任務(wù)，必須嚴(yán)格遵守廚房食品安全衛(wèi)生程序。務(wù)必做到能同部門內(nèi)部高效溝通并參與培訓(xùn)，同廚師長共同革新食物展示。必須確保遵循標(biāo)準(zhǔn)操作流程并提供最高質(zhì)量的服務(wù)。與客人交流并向當(dāng)班廚房負(fù)責(zé)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(wù)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(wù)和職責(zé) 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(zhǔn) To attend the daily kitchen briefings organized by Vice President Culinary 參與每天由餐飲出品副總裁組織的部門例會 To demonstrate excellent product knowledge of all food and special functions held at the resort 準(zhǔn)確掌握所有食物的產(chǎn)品知識，以及酒店內(nèi)舉行的特殊活動 To review monthly forecast and schedule resources accordingly 根據(jù)月度預(yù)測來相應(yīng)備料 To ensure menus are updated and seasonal changes are made in conjunction with the menu cycles 確保菜單及時更新并有季節(jié)性變化? To establishes and maintains smooth work relationships in the kitchen. 確保時刻控制本廚房食品成本 To conduct regular checks on all food products for any expired item. 定期檢查本廚房內(nèi)有無任何過期食品 To supervise the undertaking of physical asset inventories on scheduled month. 監(jiān)督月度固定資產(chǎn)的盤點 To conduct performance appraisals for kitchen employee 指導(dǎo)廚房員工完成績效考評 To assist in the process of recruiting new employee for the respective kitchen 協(xié)助各廚房招聘新員工 To perform any additional or special duties, as directed by a superior 根據(jù)管理人員的安排，完成其它額外或特殊任務(wù) To maintain the highest levels of personal hygiene and grooming at all times, as per standard 根據(jù)酒店相關(guān)標(biāo)準(zhǔn)，時刻保持個人衛(wèi)生及形象 To attend all training carried out by the Training Department. 根據(jù)本廚房負(fù)責(zé)人的安排參加培訓(xùn)部的所有培訓(xùn) To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit. 確保同事間維持良好的溝通及工作關(guān)系，倡導(dǎo)團(tuán)隊精神 To ensure that a safe, hygienically fit the working environment is maintained at all times and reports any concerns or faults immediately to the immediate supervisor. 確保工作環(huán)境的安全及衛(wèi)生，一旦發(fā)現(xiàn)任何隱患或錯誤，立即報告給你的直接上級 ? To ensure all fixed assets and equipment are well maintained. 確保所有固定資產(chǎn)及設(shè)備都保持良好的狀態(tài) ? To ensure all activities are carried out honestly, ethically, and within the parameters of the Chinese Law. 確保在酒店內(nèi)的所有活動都做到誠實、有道德并且符合中國法律 ? To work closely with the HACCP manager? 同食品安全衛(wèi)生經(jīng)理密切合作 ? To make HACCP standards a priority for the department 將食品安全衛(wèi)生相關(guān)規(guī)定和標(biāo)準(zhǔn)作為廚房工作的重點 ? To follow the standard recipes given to perfection. 時刻嚴(yán)格遵守酒店的標(biāo)準(zhǔn)食譜 ? To inform Culinary VP directly if there is any issue with recipes, cooking methods, ingredients, or costing. 如果有關(guān)于食譜、烹飪方法、原材料或成本方面的問題，應(yīng)立即通知廚房副總廚等廚房負(fù)責(zé)人?? Competencies 能力要求 Minimum 5 years as cuisine master chef 至少5年主廚經(jīng)驗 Hotel experience menu and concept creation skill 酒店菜單和概念創(chuàng)作能力 Cost control skill 成本控制技能 Staff management skill 工作人員管理技能 Basic computer skill 基本電腦技能 Control daily order and quality check 控制日常訂單和質(zhì)量檢查 Basic HACCP standards skill 基本HACCP標(biāo)準(zhǔn)技能

餅房領(lǐng)班【崗位職責(zé)】 1、協(xié)助廚師長做好廚房工作的協(xié)調(diào)、組織管理工作； 2、檢查督導(dǎo)員工按標(biāo)準(zhǔn)加工、制作甜品、面包等； 3、具體負(fù)責(zé)每日所需原料的預(yù)訂和質(zhì)量檢查工作； 4、督促檢查員工的儀表儀容、個人衛(wèi)生及包干區(qū)的衛(wèi)生，做好收尾工作； 5、安排員工值班、輪休，做好各班次間的交接工作； 6、完成上級安排的的其他工作。 【崗位要求】 1、熱愛本職工作，工作認(rèn)真踏實； 2、具有一定的餅房知識和營養(yǎng)學(xué)、食品衛(wèi)生知識； 3、熟練掌握餅房加工、制作技術(shù)，具有一定的組織管理能力； 4、高中畢業(yè)或具有同等文化程度，有2年餅房工作經(jīng)歷； 5、身體健康，精力充沛。

【崗位職責(zé)】 1、開餐前做好全面的衛(wèi)生工作，認(rèn)真做好自己所負(fù)責(zé)區(qū)域的衛(wèi)生工作，保證提供優(yōu)雅干凈的衛(wèi)生環(huán)境； 2、服從經(jīng)理/主管安排，按照工作程序與標(biāo)準(zhǔn)做好各項開餐準(zhǔn)備工作； 3、準(zhǔn)時參加班前會，熟知領(lǐng)班宣布的每日客人預(yù)訂情況，重要團(tuán)體、宴會等各種信息，以及酒店部門的有關(guān)精神； 4、保證開餐結(jié)束后的整潔衛(wèi)生，達(dá)到下一次的開餐要求，總之做好收尾工作； 5、完成領(lǐng)班交辦的其他工作。 【崗位要求】 對工作有責(zé)任心，具有相關(guān)工作經(jīng)驗，工作細(xì)心、耐心。

Position Overview 職位描述： 像廚房經(jīng)理人一樣確保食品的質(zhì)量。每天檢查廚房備料情況以確保食材的新鮮和質(zhì)量標(biāo)準(zhǔn)。根據(jù)業(yè)務(wù)量分配并跟進(jìn)任務(wù)?？偸翘岢⒋_保適當(dāng)?shù)慕】岛桶踩?。在維持和改善食品準(zhǔn)備和展示上精益求精. The Role： 崗位職責(zé)： 1.在廚師長的領(lǐng)導(dǎo)下，按菜式規(guī)定，烹制各種菜式，保證出品質(zhì)量。 2.熟悉各種原材料的名稱、產(chǎn)地、特點、價格、起成率、淡旺季，協(xié)助廚師長檢查購進(jìn)貨源的鮮活、質(zhì)量、數(shù)量必須符合要求，發(fā)現(xiàn)問題，及時向領(lǐng)班、主管匯報。 3.按廚師長的分工，完成菜品的制作任務(wù)。 Talent Profile： 要求: 有相關(guān)國際酒店工作經(jīng)驗，熟悉廚房部門的運作，有一定的烹飪基礎(chǔ)。

崗位職責(zé)/職位描述 崗位描述 1、負(fù)責(zé)酒店餐飲區(qū)域的運營與員工工作的日常管理。 2、帶領(lǐng)餐飲區(qū)域（中餐、西餐、宴會）員工完成日常接待工作。 3、負(fù)責(zé)餐飲工作的上傳下達(dá)，團(tuán)結(jié)同事，高效有序的開展日常工作。 4、關(guān)注新員工相關(guān)動態(tài)，完成新員工的相關(guān)培訓(xùn)。 5、部門領(lǐng)導(dǎo)安排的其它工作任務(wù)。 崗位要求 1、態(tài)度好，溝通能力強(qiáng)。工作勤勤懇懇，認(rèn)真負(fù)責(zé)。 2、有一定的全國各地方菜肴、食品、酒水等方面的知識。 3、有一定的組織和管理能力，具有熟練的餐飲服務(wù)技能。 4、身體健康，儀表端莊。