He/she will work on the floor according to standards and best practice, ensure that the environment is safe and clean. 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. 按照相關(guān)標(biāo)準(zhǔn)程序完成日常工作，確保工作環(huán)境的安全與衛(wèi)生。關(guān)于食品操作、衛(wèi)生及儲(chǔ)存等問(wèn)題必須遵守中國(guó)法律法規(guī)、食品衛(wèi)生安全要求及酒店相關(guān)規(guī)定。

職責(zé)： 1.負(fù)責(zé)保持所有廚房營(yíng)運(yùn)設(shè)備及工作區(qū)域整潔 2.確保所有廚具狀態(tài)良好、使用得當(dāng)且符合衛(wèi)生標(biāo)準(zhǔn) 3.須遵守后勤區(qū)管理?xiàng)l例，確保最佳內(nèi)部客戶(hù)體驗(yàn) 4.須遵照部門(mén)主管安排崗位工作 要求: 有1年以上工作經(jīng)驗(yàn) 注：面試后決定分配入職酒店

1、在管事部主管的直接督導(dǎo)下，進(jìn)行餐廳、廚房餐具、用具的清洗工作。? 2、按操作程序進(jìn)行餐具清洗，確保餐具達(dá)到衛(wèi)生標(biāo)準(zhǔn)，并協(xié)助各點(diǎn)將清洗后的? 餐具、用具放回餐具柜。? 3、負(fù)責(zé)指定的公共區(qū)域的衛(wèi)生及廚房的衛(wèi)生工作。 4、負(fù)責(zé)把清潔區(qū)域的垃圾及時(shí)送至垃圾房并隨時(shí)保持垃圾桶的清潔。? 5、保持良好的個(gè)人衛(wèi)生。

崗位職責(zé)： 1.負(fù)責(zé)完成管事部主管所指派的工作任務(wù)。 2.嚴(yán)格按照操作規(guī)程進(jìn)行工作，在此基礎(chǔ)上提高工作效率。 3.嚴(yán)格遵守食品安全法，確保清洗后的餐具、器皿干凈，保證各部門(mén)的使用。 4.有責(zé)任保管和保養(yǎng)好所有的餐具、器皿的完好，減少其損耗量。 5.負(fù)責(zé)中餐、自助餐、員餐廚房后區(qū)衛(wèi)生清潔工作。 6.服從主管工作安排，按照工作規(guī)范完成餐具及服務(wù)用具的清洗、消毒、擺放與運(yùn)送工作。 7.嚴(yán)格按照餐具清洗的流程與規(guī)范清洗，對(duì)不銹鋼和銀質(zhì)餐具及用具定期進(jìn)行保養(yǎng)拋光處理。 8.在餐具的清洗、搬運(yùn)過(guò)程中輕拿輕放，減少損耗。將消毒后的餐具按規(guī)定歸類(lèi)、整齊地?cái)[放到保潔柜或庫(kù)房。 9.挑出破損餐具，匯報(bào)并做好相關(guān)破損記錄，做好本區(qū)域的清潔衛(wèi)生工作。 10.清理所負(fù)責(zé)區(qū)域的垃圾，在清運(yùn)過(guò)程中確保不遺灑。更換干凈垃圾袋，保證垃圾桶外觀的潔凈度。 11.當(dāng)班結(jié)束后，做好交接工作，檢查環(huán)境設(shè)施，做好收尾工作，杜絕能耗浪費(fèi)。

崗位職責(zé)： 1.管理各主要庫(kù)存以及商鋪組織陶瓷，玻璃，銀器和空心制品。 2.工作時(shí)充分了解化學(xué)品和其他危險(xiǎn)物品。? 3.了解廚房設(shè)備的應(yīng)用及操作安全，在廚房里正確安全操作廚房設(shè)備。 4.堅(jiān)持廚房清潔和廚房衛(wèi)生 。 5.協(xié)助和幫助宴會(huì)或冷盤(pán)廚房 。 6.減少到最低限度破損。? 崗位要求: 具有服務(wù)經(jīng)驗(yàn)者優(yōu)先。 出色的溝通和組織能力。 出色的人際交往和問(wèn)題處理能力。 能夠作為團(tuán)隊(duì)的一員協(xié)調(diào)工作，而無(wú)需他人監(jiān)督。

崗位職責(zé) 1.要熟知菜單、食品配方及其它方面的知識(shí)，以向客人推薦各種食品及飲料。 2.清潔并擦亮所有器皿。 3.保持工作場(chǎng)地及餐具室內(nèi)物品的齊全、干凈、整潔。 4.添加所需的布品及操作設(shè)備。 5.從倉(cāng)庫(kù)內(nèi)領(lǐng)取物品。 6.根據(jù)標(biāo)準(zhǔn)的手冊(cè)來(lái)完成服務(wù)工作。 7.根據(jù)餐廳的規(guī)定來(lái)擺放餐桌。 8.結(jié)束服務(wù)后，要清理所有的飯菜，并清潔桌面。 崗位要求 1.中專(zhuān)或以上學(xué)歷，服務(wù)意識(shí)較強(qiáng)。 2.對(duì)工作認(rèn)真踏實(shí)，工作態(tài)度端正，能吃苦耐勞。 3.掌握必需的食品、酒水知識(shí)，有一定服務(wù)技能。 4.身體健康，儀表端正。

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(guò)規(guī)劃，組織，指導(dǎo)和控制葡萄酒方面運(yùn)營(yíng)和管理，協(xié)助管理人員運(yùn)行店面，確?？腿藵M(mǎn)意度達(dá)到最高，標(biāo)準(zhǔn)一致。

Job Summary 工作職能總結(jié) As a Restaurant Manager your role is to assist the Assistant Director/Director of Food and Beverage in achieving the stated objectives in sales, cost control and employee retention whilst ensuring the highest standard of guest experience. 作為餐廳經(jīng)理，您的角色是協(xié)助餐飲副總監(jiān)/餐飲總監(jiān)達(dá)成銷(xiāo)售，成本控制和員工保留的既定目標(biāo)，同時(shí)確?？腿梭w驗(yàn)的最高標(biāo)準(zhǔn)。 Key Duties and Responsibilities 關(guān)鍵角色和職責(zé) Ensure guests are welcomed by staff, seated and attended to warmly and courteously at all time and address guest issues during service according to company procedure. 確?？腿耸艿絾T工的及時(shí)歡迎，一直熱情周到，并根據(jù)公司政策及標(biāo)準(zhǔn)解決客戶(hù)問(wèn)題。 Maintain a complete understanding of all policies, procedures, standards, specifications, guidelines and training programmes. 確保對(duì)所有政策，程序，標(biāo)準(zhǔn)，規(guī)格，準(zhǔn)則和培訓(xùn)計(jì)劃時(shí)刻有著全面深刻地了解。 Ensure company objectives are achieved in regards to sales, service, quality, appearance and sanitation of the establishment through the training of employee’s whist maintaining a positive and productive working environment. 通過(guò)培訓(xùn)員工的維持積極和富有成效的工作環(huán)境來(lái)確保企業(yè)的銷(xiāo)售，服務(wù)，質(zhì)量，外觀和衛(wèi)生設(shè)施的目標(biāo)。 Oversee employment performance appraisals are followed and completed on a timely basis. 監(jiān)督員工績(jī)效考核按時(shí)跟進(jìn)和完成。 Ensure reservations are maximised within the restaurant in liaison with Reception and the central reservations team. 與前臺(tái)接待及預(yù)定中心一起協(xié)作以確保餐廳預(yù)訂量最大化。 Maintain a comprehensive knowledge of the menu and an understanding of the wine list up selling to guests when appropriate. 保持對(duì)餐廳菜單的全面了解，并懂得運(yùn)用正確的葡萄酒知識(shí)，以便在適當(dāng)時(shí)向客人積極銷(xiāo)售產(chǎn)品。 Proactively communicate with the kitchen regarding menu changes, availabilities and specials. 隨時(shí)主動(dòng)與廚房團(tuán)隊(duì)交流溝通菜單的更改、菜品的可用性及每日特薦菜品等信息。 Ensure adherence to cash handling and reconciliation procedures in accordance with company policy. 確保現(xiàn)金處理和對(duì)賬程序嚴(yán)格遵守公司規(guī)定并按照政策執(zhí)行。 Identify business opportunities which provide greatest return on investment aligned with company strategy. 尋找符合公司戰(zhàn)略的最大投資回報(bào)商業(yè)潛在機(jī)會(huì)。 Manage relevant reporting and analysis of the outlet to ensure cost effective goals are being met and surpassed. 管理餐廳的相關(guān)報(bào)告和分析，以確保成本效益目標(biāo)的達(dá)成并努力超越。 Maintain responsibility for leading, inspiring and motivating the restaurant team to achieve workforce stability, productivity and loyalty. 保持對(duì)領(lǐng)導(dǎo)、鼓勵(lì)和激勵(lì)餐廳團(tuán)隊(duì)的責(zé)任，保證員工工作的穩(wěn)定性、效率以及忠誠(chéng)度。 Works as a team, liaises and coordinates with team, peers and other senior managers of all divisions 以良好的團(tuán)隊(duì)意識(shí)與團(tuán)隊(duì)成員及別部門(mén)管理層進(jìn)行有效協(xié)調(diào)溝通。 Executes any other work or responsibility within his scope of duty given by the superior 協(xié)助上級(jí)執(zhí)行完成相應(yīng)職責(zé)工作。

崗位要求 1、精通酒水的業(yè)務(wù)知識(shí)； 2、具有較強(qiáng)的溝通能力； 3、具有酒水專(zhuān)業(yè)管理等方面的專(zhuān)業(yè)知識(shí)；熟悉酒水采購(gòu)、儲(chǔ)藏和餐廳服務(wù)全過(guò)程 4、有較強(qiáng)的管理協(xié)調(diào)能力

Job Summary 工作職能總結(jié) Assist the Restaurant Manager/Assistant Manager to plan, organize and direct all processes of the outlet to ensure the outlet provides quality Food and Beverage service that is consistent with the Standard Operating Procedures (SOP) and achieves maximum revenue and profit in line with the budget and forecast. 協(xié)助餐廳經(jīng)理/副經(jīng)理計(jì)劃、組織和指導(dǎo)餐廳的所有流程，確保餐廳提供符合標(biāo)準(zhǔn)操作程序的優(yōu)質(zhì)餐飲服務(wù)，可以實(shí)現(xiàn)預(yù)算和預(yù)測(cè)最大的利潤(rùn). Key Duties and Responsibilities 關(guān)鍵角色和職責(zé) Adheres to standards and procedures within his operation and ensures that all colleagues activities support the Atlantis Quality Standards 遵守運(yùn)作崗位上的標(biāo)準(zhǔn)和程序，并確保所有的同事都遵守與支持亞特蘭蒂斯的質(zhì)量標(biāo)準(zhǔn)。 Provides hands-on support and assistance to colleagues to ensure the highest levels of dining service and courtesy are provided to guests. 親自實(shí)踐支持與幫助同事確保證為客人提供最高水平的服務(wù)。 Follows the sequence of service ensuring every step is covered to provide guests with the best dining experience possible. 遵循服務(wù)的順序以確保為客人提供最佳就餐體驗(yàn)。 招聘需求： 零點(diǎn)餐廳資深主管 1名 中餐廳主管 3名

Job Summary 職位簡(jiǎn)述 To execute and to assist the F&B Division in managingtrainings and development function of the department ensuring that all，service and performance targets are achieved. 執(zhí)行并協(xié)助餐飲部管理部門(mén)的培訓(xùn)和發(fā)展職能，確保所有服務(wù)和績(jī)效目標(biāo)得以實(shí)現(xiàn)。? Key Duties and Responsibilities 主要義務(wù)和職責(zé) §Identifies departmental training needs and coordinate improvementplans with departmental trainers 確定各部門(mén)的培訓(xùn)需求與部門(mén)培訓(xùn)師協(xié)調(diào)改進(jìn)計(jì)劃。 §To facilitate customer service, supervisory and skills trainingworkshops 方便客戶(hù)服務(wù)，管理和技能培訓(xùn)的學(xué)習(xí)。 §Attend daily Food & Beverage operations meeting and share necessaryinformation of training and development of colleagues 參加日常會(huì)議室的操作和分享同事的培訓(xùn)和發(fā)展必要的信息 §Monitor and ensure that departmental trainings are conductedconsistently. 監(jiān)控并確保部門(mén)進(jìn)行持續(xù)培訓(xùn)。 §Manage and assist cross training initiatives within Food &Beverage 在餐飲部管理和協(xié)助交叉培訓(xùn)計(jì)劃 §Assist and prepare training plans for Internship, managementtrainees and new joiners program within Food & Beverage Division 協(xié)助并準(zhǔn)備管理培訓(xùn)及新員工的培訓(xùn)計(jì)劃 §Manage and facilitate departmental trainings for the Food &Beverage Division 管理和協(xié)助餐飲部的部門(mén)培訓(xùn) § Facilitate delivery of training programs as required by Learning andDevelopment of Atlantis Sanya 由三亞亞特蘭蒂斯學(xué)習(xí)和發(fā)展部來(lái)促進(jìn)培訓(xùn)項(xiàng)目。 § Ensures and monitor that monthly on the job trainings are in placed ineach area of the Food & Beverage Division. 保證和監(jiān)控，按部門(mén)的要求每月對(duì)崗位培訓(xùn)分區(qū)。 § Assigns and nominate management colleagues for off the job trainings asper requirement of Atlantis Sanya 根據(jù)三亞亞特蘭蒂斯的要求，指定管理人員進(jìn)行工作培訓(xùn) § Ensure departmental training targets are monitored and achieved aligningwith resort training targets 確保部門(mén)培訓(xùn)目標(biāo)得到監(jiān)控，并達(dá)到與度假培訓(xùn)目標(biāo)相一致的水平? § Coordinatewith Learning & Development to ensure consistency of trainings in the Food& Beverage Division of Atlantis Sanya 與學(xué)習(xí)與發(fā)展協(xié)調(diào)，確保亞特蘭蒂斯酒店餐飲部培訓(xùn)的一致性 § Utilize all development plans from Individual Performance Appraisalsthat individual team members’ requirements are achieved and that individual anddepartmental goals are followed through. 利用個(gè)人績(jī)效評(píng)估的所有發(fā)展計(jì)劃，個(gè)別團(tuán)隊(duì)成員的需求達(dá)到了，個(gè)人和部門(mén)的目標(biāo)同時(shí)實(shí)現(xiàn)。 § Conducts audit and assessment to individual team members related totraining needs and analysis. Assessments must follow LQA/IFH Mystery Shopperstandards 進(jìn)行審計(jì)和評(píng)估團(tuán)隊(duì)成員個(gè)人相關(guān)的培訓(xùn)需求分析。評(píng)估必須遵循 LQA/神秘顧客的標(biāo)準(zhǔn). § Conduct andfacilitate internal colleagues surveys for Food & Beverage Division allyear round to ensure it aligns with annual ‘CES’ 對(duì)公司內(nèi)部餐飲部員工進(jìn)行全年的調(diào)查，以確保其與每年的“CES”保持一致 § Ensures that all employees are fully conversant and product knowledge isup to date with the hotels facilities and services. 確保所有員工完全熟悉產(chǎn)品知識(shí)是最新的酒店設(shè)施和服務(wù)。 § Conduct a monthly product knowledge tests to maintain colleagues productknowledge levels 每月給同事進(jìn)行產(chǎn)品知識(shí)測(cè)試。 § Assist Departmental Trainers in their development and monitors theeffectiveness of their trainings 協(xié)助部門(mén)培訓(xùn)師發(fā)展并監(jiān)督他們的培訓(xùn)效果 § Assist,Formulate and Implements Quality Core Processes within Food & Beverage suchas formulating necessary Standards and Procedure required by the business. 協(xié)助、制定和實(shí)施內(nèi)部的質(zhì)量核心流程，如制定業(yè)務(wù)所需的標(biāo)準(zhǔn)和程序。 § Ensures and verifies that guests are receiving the best possible serviceavailable within the Front of House Operations that employees projectprofessionalism and are well trained and provide friendly and efficientservice, maintaining an atmosphere of tranquility. 確保并確認(rèn)客人正在接受最有效的服務(wù)，在他們的工作前，員工們都是專(zhuān)業(yè)的，受過(guò)良好的培訓(xùn)，提供友好和高效的服務(wù)，保持一種安靜的氛圍 § Verifies constantlythat the physical product in all aspects is consistent with the hotelstandards. 不斷地驗(yàn)證所有方面的產(chǎn)品是否符合酒店的標(biāo)準(zhǔn)。 § Ensures that all policies and procedure in regards to staff appearance,hygiene and sanitation are enforced. 確保所有有關(guān)人員外表、衛(wèi)生和環(huán)境衛(wèi)生的政策和程序都得到執(zhí)行 § Handles Food& Beverage Operational issues whenever required, including Resort &Avenue outlets, ensuring guest satisfaction at all time. 在需要的時(shí)候處理餐飲部運(yùn)營(yíng)問(wèn)題，包括酒店主樓及美食大道的所有餐飲點(diǎn)，確保客人的滿(mǎn)意

【崗位職責(zé)】 1、 熟知當(dāng)天訂餐情況，注意記錄賓客的特別活動(dòng)，應(yīng)及時(shí)向主管匯報(bào)。 2、 替賓客存取保管衣物，并詢(xún)問(wèn)有無(wú)貴重物品，貴重物品提醒賓客自行保管。 3、 迎接賓客，引導(dǎo)賓客到預(yù)訂臺(tái)位或賓客滿(mǎn)意的臺(tái)位。 4、 客滿(mǎn)時(shí)，負(fù)責(zé)安排好后到的賓客，使賓客樂(lè)于等位。 5、 隨時(shí)注意聽(tīng)取賓客的意見(jiàn)，及時(shí)向上級(jí)反映。 6、 隨時(shí)注意在接待工作中的各種問(wèn)題，及時(shí)向上級(jí)反映和協(xié)助處理。 7、 掌握和運(yùn)用禮貌語(yǔ)言，負(fù)責(zé)接聽(tīng)電話，賓客電話訂餐應(yīng)問(wèn)清楚基本信息。 8、 向客人介紹餐廳各式菜點(diǎn)、各種飲品和特式菜點(diǎn)，吸引賓客來(lái)餐廳就餐。 【崗位要求】 1、有熟練的服務(wù)技能技巧和一定的應(yīng)變能力，能妥善處理服務(wù)中出現(xiàn)的一般性問(wèn)題。 2、掌握餐廳服務(wù)規(guī)程，了解餐廳各種菜肴的基本特點(diǎn)和簡(jiǎn)單的烹制方法。 3、工作主動(dòng)、熱情、認(rèn)真，責(zé)任心較強(qiáng)。 4、身體健康，儀表端莊。

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(yùn)營(yíng)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(huì)）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(kāi)展日常工作。 4、關(guān)注新員工相關(guān)動(dòng)態(tài)，完成新員工的相關(guān)培訓(xùn)。 5、部門(mén)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(guó)各地方菜肴、食品、酒水等方面的知識(shí)。 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。

【崗位職責(zé)】 1、開(kāi)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(xiàng)開(kāi)餐準(zhǔn)備工作； 3、準(zhǔn)時(shí)參加班前會(huì)，熟知領(lǐng)班宣布的每日客人預(yù)訂情況，重要團(tuán)體、宴會(huì)等各種信息，以及酒店部門(mén)的有關(guān)精神； 4、保證開(kāi)餐結(jié)束后的整潔衛(wèi)生，達(dá)到下一次的開(kāi)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(duì)工作有責(zé)任心，具有相關(guān)工作經(jīng)驗(yàn)，工作細(xì)心、耐心。

餅房領(lǐng)班【崗位職責(zé)】 1、協(xié)助廚師長(zhǎng)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(gè)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(jí)安排的的其他工作。 【崗位要求】 1、熱愛(ài)本職工作，工作認(rèn)真踏實(shí)； 2、具有一定的餅房知識(shí)和營(yíng)養(yǎng)學(xué)、食品衛(wèi)生知識(shí)； 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。

職位簡(jiǎn)述 He/she will assist the Chef De Cuisine to lead, manage and organize all requirements to the highest standards and in accordance to the standard operating procedures as implemented by the Executive Chef. He/she will ensure proper hygiene and sanitation in the work place 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 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(lái)協(xié)助廚師長(zhǎng)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， 確保布菲臺(tái)上食物充足，務(wù)必做到能同部門(mén)內(nèi)部高效溝通并參與培訓(xùn)。對(duì)本廚房的設(shè)施設(shè)備負(fù)有全部責(zé)任，包括對(duì)其的盤(pán)點(diǎn)。確保時(shí) 刻控制食品成本，通過(guò)指導(dǎo)、監(jiān)督和激勵(lì)本廚房員工來(lái)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(jiàn)，該反饋意見(jiàn)會(huì)不斷提高食品及服務(wù)質(zhì)量和顧客滿(mǎn)意度。關(guān)于食品操作、衛(wèi)生及儲(chǔ)存等問(wèn)題必須遵守中國(guó)法律法規(guī)、食品衛(wèi)生 安全要求及酒店相關(guān)規(guī)定。 工作在零點(diǎn)廚房

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(lái)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(tái)上食物充足。務(wù)必做到能同部門(mén)內(nèi)部高效溝通并參與培訓(xùn)，同廚師長(zhǎng)共同革新食物展示。 現(xiàn)招募零點(diǎn)廚房二級(jí)廚師3人

- 負(fù)責(zé)整個(gè)西廚房的日常運(yùn)營(yíng)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(kù)存運(yùn)轉(zhuǎn)良好. -?設(shè)備用具的維護(hù)狀況，及時(shí)報(bào)損及跟進(jìn)維護(hù)和維修 -?及時(shí)匯報(bào)運(yùn)營(yíng)問(wèn)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(hù)滿(mǎn)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(dòng) - 具有較強(qiáng)的團(tuán)隊(duì)合作精神 - 國(guó)際品牌同崗位工作經(jīng)驗(yàn)優(yōu)先考慮

現(xiàn)招聘零點(diǎn)廚房副廚師長(zhǎng)一名（米其林/黑珍珠背景優(yōu)先）； Job Summary 職位簡(jiǎn)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(lái)協(xié)助廚師長(zhǎng)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(mén)內(nèi)部高效溝通并參與培訓(xùn)。對(duì)本廚房的設(shè)施設(shè)備負(fù)有全部責(zé)任，包括對(duì)其的盤(pán)點(diǎn)。確保時(shí)刻控制食品成本，通過(guò)指導(dǎo)、監(jiān)督和激勵(lì)本廚房員工來(lái)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(jiàn)，該反饋意見(jiàn)會(huì)不斷提高食品及服務(wù)質(zhì)量和顧客滿(mǎn)意度。關(guān)于食品操作、衛(wèi)生及儲(chǔ)存等問(wèn)題必須遵守中國(guó)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(shí)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(shí)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(guò)自己的努力，使各餐廳充滿(mǎn)活力和激情，以此提高客人的總體滿(mǎn)意度 To ensures that all mise en place is correctly prepared prior to commencement of service. 確保在開(kāi)始營(yíng)業(yè)前，所有的食品材料都已正確準(zhǔn)備好