崗位職責 1.要熟知菜單、食品配方及其它方面的知識，以向客人推薦各種食品及飲料。 2.清潔并擦亮所有器皿。 3.保持工作場地及餐具室內物品的齊全、干凈、整潔。 4.添加所需的布品及操作設備。 5.從倉庫內領取物品。 6.根據(jù)標準的手冊來完成服務工作。 7.根據(jù)餐廳的規(guī)定來擺放餐桌。 8.結束服務后，要清理所有的飯菜，并清潔桌面。 崗位要求 1.中?；蛞陨蠈W歷，服務意識較強。 2.對工作認真踏實，工作態(tài)度端正，能吃苦耐勞。 3.掌握必需的食品、酒水知識，有一定服務技能。 4.身體健康，儀表端正。

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. 按照相關標準程序完成日常工作，確保工作環(huán)境的安全與衛(wèi)生。關于食品操作、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規(guī)定。

The Role?崗位職責:? Organize mise-en-Place.? 組織準備工作。 Check dish washing area and dish washing machine in good condition. 檢查洗碗?yún)^(qū)和洗碗機是否處于良好的工作狀態(tài)。 Manage the receiving and storage of kitchen goods. 協(xié)助倉庫管理員廚房貨物的收貨和倉庫儲存。 Maintaining superior conditions of all equipment in the department. 維護部門所有設備的優(yōu)良狀態(tài)。 Clean and Maintain Equipment and Premises. 清潔并維護設備和場地。 Supervise the cleaning and storage of kitchen and restaurantequipment. 督導廚房和餐廳設備的清潔和儲存。 Oversee the removal of waste. 監(jiān)督垃圾的清理搬運。 Oversee the handling of kitchen linen. 督廚房布草的處理。 Ensure all the colleague to carry out the task according to thestandard. 確保所有同事根據(jù)標準完成任務。 Make certain that areas of accountability are executed inuncompromised levels.? Proper utilizationof resources is a must . 確保責任管轄范圍的一切事物都是不折不扣地被執(zhí)行。資源合理利用是必須的。 Oversee facility and equipment in the responsible areas to make surethey are in complete working order. 監(jiān)督管轄區(qū)域的設施和設備，確保它們是在正常工作狀態(tài)。 Inspects and maintains proper standard of storing, handling andmaintenance of industrial chemicals, kitchen and banquet equipment. 檢查并保持正確的儲存、處理和工業(yè)化學用品維護、廚房和宴會設備的標準。 Inputs work orders and order cleaning supplies. 輸入工作單和訂購清潔用品。 Ensures all activities performed within the department are inaccordance with the company’s business objectives, and established safety andsecurity standards. 確保部門內所有活動符合公司的業(yè)務目標，并建立人身安全和安保標準。 Talent Profile 崗位資質： Experience in a luxury hotel is anadvantage 有奢華酒店經(jīng)驗優(yōu)先 High school and above? 高中及以上學歷 Approximately 2-3 years' experience as Bar Supervisor of Captain?? 2-3年及以上相同工作經(jīng)驗 Highly effective interpersonal, written andverbal communication skills 良好的人際交往能力和書面口頭溝通表達的能力 Highly organized and able to prioritize andmeet deadlines in a fast-paced environment 在快節(jié)奏工作環(huán)境中良好的組織，顧全大局及吃苦耐勞的能力

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的整體全部酒水事宜，協(xié)助酒店主樓餐飲點，并主要負責奧西亞諾海底餐廳及Bread Street Kitchen餐廳的酒水事項，通過規(guī)劃，組織，指導和控制葡萄酒方面運營和管理，協(xié)助管理人員運行店面，確?？腿藵M意度達到最高，標準一致。

Position Overview： 職位描述： The supervisor’s main responsibility isto promote team work and developing loyalty people by leading, supporting andcoaching all service colleagues during preparation, service and after service.They represent the restaurant, the Resort and Capella Hotel brand and must beimpeccably groomed with good posture and competent communications skills. Thesupervisor shall not only know the products and services the restaurantprovides but also shall be able to answer any question the guest may have aboutother restaurants and the Resort. 主管的主要職責是促進團隊合作并培養(yǎng)有激情的員工，通過引導，支持及輔導所有的服務成員在準備，服務過程中及服務過后如何讓客人感到驚喜。他們代表著餐廳及酒店的品牌形象，整潔的儀容儀表和良好的溝通能力是必備的。這個職位不僅要了解餐廳的產(chǎn)品及服務知識，還要為賓客提出的所有問題竭盡全力的提供幫助。 The Role： 崗位職責 1.??? Constantly monitor colleague performance in all phases of service andjob functions following departmental standards 遵循部部門標準持續(xù)關注同事在各個服務階段及工作職能中的表現(xiàn) 2.??? Assist Assistant Manager to conduct formal colleague training programon food and beverages and service standard and takes ownership on AssistantManagers absence 協(xié)助副經(jīng)理進行員工培訓，包括食品和酒水以及服務標準，當副經(jīng)理不在時，替代其工作職責。 3.??? Monitor guest reactions and confer frequently with service colleague toensure guest satisfaction.? Review guestfeedback with Assistant Manager to check on guest satisfaction and offerfurther assistance 觀察客人的反應并保持時常服務同事的溝通以確?？腿说臐M意度,與副經(jīng)理一起查看 4.??? To ensure all colleague answers telephone with corrects telephoneetiquette 確保所有同事使用正確的電話禮儀接聽電話 5.??? Anticipate guests’ needs, respond promptly and acknowledge all guests,however busy and whatever time of day.?Promote positive, thoughtful and respectful guest relations at all times 預見客人的需求，適當回復及回應客人，無論何時無論多忙。與客人建立積極，體貼，尊重的客戶關系 6.??? Monitor and handle feedback and informs restaurant managementimmediately and takes responsibility that further actions are taken to ensureguest satisfaction 監(jiān)控及處理客人反饋并及時告知餐廳管理層，負責后續(xù)行動以確?？腿藵M意度 7.??? Ensure all closing duties for colleagues are completed before colleaguesigns out 確保同事在離開前完成所有收檔工作 8.??? Provide feedback to colleague on their performance. Informs restaurantmanagement on a regular basis 對同事的工作給予反饋，并定期匯報給餐廳管理層 9.??? Complete work orders for maintenance repairs and submit to Engineering.Contact Engineering directly for urgent repairs 填寫工程維修單并交至工程部。緊急維修直接聯(lián)系工程部 10.? Document pertinent information in restaurant log book 記錄相關信息至餐廳交接班本上 11.? Complete all administrative and closing duties in accordance withrestaurant standards 根據(jù)餐廳標準完成所有行政事務及關檔工作 12.? Complete and direct scheduled inventories 完成和安排倉庫存儲 13.Do any special assignment assigned bythe Banquet Manager and Banquet Assistant Manager 協(xié)助完成宴會廳經(jīng)理和宴會廳副經(jīng)理交辦的其它事務 Talent Profile： 任職資格： Education 學歷:? High Schooland above. 大學及以上 Experience經(jīng)驗: Approximately 2-3 years’ experience asCaptain / Supervisor 2-3年及以上領班或主管相關崗位工作經(jīng)驗 Licenses or certificates相關證書: No special licensesrequired. 不需要特別證書 Grooming 儀容儀表: All employees must maintain a neat, clean and well groomed appearance (specificstandards available). 所有員工必須保持整潔干凈的形象。 Other 其他: Additional language ability preferred. 具有其他語言能力將優(yōu)先考慮。

Job Summary 工作職能總結 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)達成銷售，成本控制和員工保留的既定目標，同時確?？腿梭w驗的最高標準。 Key Duties and Responsibilities 關鍵角色和職責 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. 確保客人受到員工的及時歡迎，一直熱情周到，并根據(jù)公司政策及標準解決客戶問題。 Maintain a complete understanding of all policies, procedures, standards, specifications, guidelines and training programmes. 確保對所有政策，程序，標準，規(guī)格，準則和培訓計劃時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. 通過培訓員工的維持積極和富有成效的工作環(huán)境來確保企業(yè)的銷售，服務，質量，外觀和衛(wèi)生設施的目標。 Oversee employment performance appraisals are followed and completed on a timely basis. 監(jiān)督員工績效考核按時跟進和完成。 Ensure reservations are maximised within the restaurant in liaison with Reception and the central reservations team. 與前臺接待及預定中心一起協(xié)作以確保餐廳預訂量最大化。 Maintain a comprehensive knowledge of the menu and an understanding of the wine list up selling to guests when appropriate. 保持對餐廳菜單的全面了解，并懂得運用正確的葡萄酒知識，以便在適當時向客人積極銷售產(chǎn)品。 Proactively communicate with the kitchen regarding menu changes, availabilities and specials. 隨時主動與廚房團隊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)金處理和對賬程序嚴格遵守公司規(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)略的最大投資回報商業(yè)潛在機會。 Manage relevant reporting and analysis of the outlet to ensure cost effective goals are being met and surpassed. 管理餐廳的相關報告和分析，以確保成本效益目標的達成并努力超越。 Maintain responsibility for leading, inspiring and motivating the restaurant team to achieve workforce stability, productivity and loyalty. 保持對領導、鼓勵和激勵餐廳團隊的責任，保證員工工作的穩(wěn)定性、效率以及忠誠度。 Works as a team, liaises and coordinates with team, peers and other senior managers of all divisions 以良好的團隊意識與團隊成員及別部門管理層進行有效協(xié)調溝通。 Executes any other work or responsibility within his scope of duty given by the superior 協(xié)助上級執(zhí)行完成相應職責工作。

崗位要求 1、精通酒水的業(yè)務知識； 2、具有較強的溝通能力； 3、具有酒水專業(yè)管理等方面的專業(yè)知識；熟悉酒水采購、儲藏和餐廳服務全過程 4、有較強的管理協(xié)調能力

Job Title: Bar Supervisor 職位名稱：酒吧主管 Department:Food&Beverage 部門：餐飲部 Reports to:Bar Manager 匯報對象:酒吧經(jīng)理 Position Level: Supervisor 職位級別：主管 Position Overview 崗位概況 The Food & Beverage supervisor’s main responsibility is to promote team work and developing loyalty people by leading, supporting and coaching all service colleagues during preparation, service and after service. They represent the restaurant, the Resort and Capella Hotel brand and must be impeccably groomed with good posture and competent communications skills. The supervisor shall not only know the products and services the restaurant provides but also shall be able to answer any question the guest may have about other restaurants and the Resort. 餐飲部主管的主要職責是促進團隊合作并培養(yǎng)有激情的員工，通過引導，支持及輔導所有的服務成員在準備，服務過程中及服務過后如何讓客人感到驚喜。他們代表著餐廳及酒店的品牌形象，整潔的儀容儀表和良好的溝通能力是必備的。 這個職位不僅要了解餐廳的產(chǎn)品及服務知識，還要為賓客提出的所有問題竭盡全力的提供幫助。 The Role： 崗位職責 Reports directly to the Restaurant Manager and represents in absence. 直接匯報給餐廳經(jīng)理并在其不在時代表他 Provide functional assistance and direction to the F&B operation as assigned. 協(xié)助及指導相關餐飲營運 Assists the Manager, Restaurant in maximizing profitability by enhancing sales, control cost and preparing annual operating budget. 通過提高銷售，控制成本和準備年度運營預算來幫助餐廳經(jīng)理實現(xiàn)利潤最大化 Co-ordinate functions and activities with all Resort department heads. 協(xié)助酒店各部門負責人進行相關營運和活動 Is passionate about his role and creates a sound, strong, respectful and thoughtful relationship with all colleagues and helps them to develop to their maximum potential. 對自己的工作充滿激情，與所有同事建立起良好的、強烈的、相互尊重和體貼的關系，并幫助他們發(fā)展到最大的潛能 Takes ownership on all assets, controls, reports breakage and losses in the restaurant, reports them to Manager, Restaurant and collaborates with respective departments on future preventive measures. 負責所有資產(chǎn)，控制和匯報餐廳的破損及丟失，匯報給餐廳經(jīng)理以便于制定未來的預防措施 Talent Profile： 學歷要求 High school and above?高中及以上學歷 Work Experience 工作經(jīng)驗 Approximately 2-3 years’ experience as Bar Supervisor of Captain?? 2-3年及以上酒吧主管或領班相關崗位工作經(jīng)驗 Set Skills 技能要求 Highly effective interpersonal, written and verbal communication skills 良好的人際交往能力和書面口頭溝通表達的能力 Highly organized and able to prioritize and meet deadlines in a fast-paced environment 在快節(jié)奏工作環(huán)境中良好的組織，顧全大局及吃苦耐勞的能力 Excellent command of Mandarin and English, written and verbal 流利的普通話及英語, 書面及口頭 Computer literacy a must, with a highly proficient knowledge of Word, Excel, Word, Outlook and PowerPoint. 精通使用辦公軟件，如Word, Excel, Word, Outlook and PowerPoint. Qualifications and relevant certifications 資格認證及相關資質證書 Self-confident, creative and proactive, able to prioritize and make effective decisions 自信,有創(chuàng)造力,積極主動,能夠顧全大局并做出有效的決策

Job Summary 工作職能總結 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)理計劃、組織和指導餐廳的所有流程，確保餐廳提供符合標準操作程序的優(yōu)質餐飲服務，可以實現(xiàn)預算和預測最大的利潤. Key Duties and Responsibilities 關鍵角色和職責 Adheres to standards and procedures within his operation and ensures that all colleagues activities support the Atlantis Quality Standards 遵守運作崗位上的標準和程序，并確保所有的同事都遵守與支持亞特蘭蒂斯的質量標準。 Provides hands-on support and assistance to colleagues to ensure the highest levels of dining service and courtesy are provided to guests. 親自實踐支持與幫助同事確保證為客人提供最高水平的服務。 Follows the sequence of service ensuring every step is covered to provide guests with the best dining experience possible. 遵循服務的順序以確保為客人提供最佳就餐體驗。 招聘需求： 零點餐廳資深主管 1名 中餐廳主管 3名

Job Summary 職位簡述 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)助餐飲部管理部門的培訓和發(fā)展職能，確保所有服務和績效目標得以實現(xiàn)。? Key Duties and Responsibilities 主要義務和職責 §Identifies departmental training needs and coordinate improvementplans with departmental trainers 確定各部門的培訓需求與部門培訓師協(xié)調改進計劃。 §To facilitate customer service, supervisory and skills trainingworkshops 方便客戶服務，管理和技能培訓的學習。 §Attend daily Food & Beverage operations meeting and share necessaryinformation of training and development of colleagues 參加日常會議室的操作和分享同事的培訓和發(fā)展必要的信息 §Monitor and ensure that departmental trainings are conductedconsistently. 監(jiān)控并確保部門進行持續(xù)培訓。 §Manage and assist cross training initiatives within Food &Beverage 在餐飲部管理和協(xié)助交叉培訓計劃 §Assist and prepare training plans for Internship, managementtrainees and new joiners program within Food & Beverage Division 協(xié)助并準備管理培訓及新員工的培訓計劃 §Manage and facilitate departmental trainings for the Food &Beverage Division 管理和協(xié)助餐飲部的部門培訓 § Facilitate delivery of training programs as required by Learning andDevelopment of Atlantis Sanya 由三亞亞特蘭蒂斯學習和發(fā)展部來促進培訓項目。 § 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，按部門的要求每月對崗位培訓分區(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，指定管理人員進行工作培訓 § Ensure departmental training targets are monitored and achieved aligningwith resort training targets 確保部門培訓目標得到監(jiān)控，并達到與度假培訓目標相一致的水平? § Coordinatewith Learning & Development to ensure consistency of trainings in the Food& Beverage Division of Atlantis Sanya 與學習與發(fā)展協(xié)調，確保亞特蘭蒂斯酒店餐飲部培訓的一致性 § Utilize all development plans from Individual Performance Appraisalsthat individual team members’ requirements are achieved and that individual anddepartmental goals are followed through. 利用個人績效評估的所有發(fā)展計劃，個別團隊成員的需求達到了，個人和部門的目標同時實現(xiàn)。 § Conducts audit and assessment to individual team members related totraining needs and analysis. Assessments must follow LQA/IFH Mystery Shopperstandards 進行審計和評估團隊成員個人相關的培訓需求分析。評估必須遵循 LQA/神秘顧客的標準. § Conduct andfacilitate internal colleagues surveys for Food & Beverage Division allyear round to ensure it aligns with annual ‘CES’ 對公司內部餐飲部員工進行全年的調查，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)品知識是最新的酒店設施和服務。 § Conduct a monthly product knowledge tests to maintain colleagues productknowledge levels 每月給同事進行產(chǎn)品知識測試。 § Assist Departmental Trainers in their development and monitors theeffectiveness of their trainings 協(xié)助部門培訓師發(fā)展并監(jiān)督他們的培訓效果 § Assist,Formulate and Implements Quality Core Processes within Food & Beverage suchas formulating necessary Standards and Procedure required by the business. 協(xié)助、制定和實施內部的質量核心流程，如制定業(yè)務所需的標準和程序。 § 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. 確保并確認客人正在接受最有效的服務，在他們的工作前，員工們都是專業(yè)的，受過良好的培訓，提供友好和高效的服務，保持一種安靜的氛圍 § Verifies constantlythat the physical product in all aspects is consistent with the hotelstandards. 不斷地驗證所有方面的產(chǎn)品是否符合酒店的標準。 § Ensures that all policies and procedure in regards to staff appearance,hygiene and sanitation are enforced. 確保所有有關人員外表、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. 在需要的時候處理餐飲部運營問題，包括酒店主樓及美食大道的所有餐飲點，確?？腿说臐M意

The Role崗位職責： Be familiar with menus, foodrecipes and other aspects to recommend various foods and beverages to guests. 要熟知菜單、食品配方及其它方面的知識，以向客人推薦各種食品及飲料 Interact and engage with guests and maintains high quality service standards 與客人互動并保持高質量的服務標準 Support the daily operation in collaboration withthe restaurant supervisors, assist with monthly forecasting, weekly schedule, etc 與餐廳主管合作并支持日常運營，協(xié)助完成月度預測、周計劃等工作 Handle guest complaints effectively and professionally 有效和專業(yè)地處理客人的投訴 Talent Profile 崗位資質： Preferably has experience working in eithera luxury restaurant or luxury hotel background 有豪華餐廳或五星級酒店工作經(jīng)驗者優(yōu)先 Master fundamental knowledge of food and beverages and be skilled in service 掌握必需的餐飲酒水知識，有一定的服務技能 Has a passion for Food & Beverage 對餐飲有熱情 Loves interacting with guests 喜歡與客人互動 Basic English Skills 基礎英語能力 A self-starter and a team player 積極主動，善于團隊合作 Work diligently with a positive attitude and willingness to work hard 工作認真，態(tài)度端正，吃苦耐勞

【崗位職責】 1、 熟知當天訂餐情況，注意記錄賓客的特別活動，應及時向主管匯報。 2、 替賓客存取保管衣物，并詢問有無貴重物品，貴重物品提醒賓客自行保管。 3、 迎接賓客，引導賓客到預訂臺位或賓客滿意的臺位。 4、 客滿時，負責安排好后到的賓客，使賓客樂于等位。 5、 隨時注意聽取賓客的意見，及時向上級反映。 6、 隨時注意在接待工作中的各種問題，及時向上級反映和協(xié)助處理。 7、 掌握和運用禮貌語言，負責接聽電話，賓客電話訂餐應問清楚基本信息。 8、 向客人介紹餐廳各式菜點、各種飲品和特式菜點，吸引賓客來餐廳就餐。 【崗位要求】 1、有熟練的服務技能技巧和一定的應變能力，能妥善處理服務中出現(xiàn)的一般性問題。 2、掌握餐廳服務規(guī)程，了解餐廳各種菜肴的基本特點和簡單的烹制方法。 3、工作主動、熱情、認真，責任心較強。 4、身體健康，儀表端莊。

崗位職責/職位描述 崗位描述 1、負責酒店餐飲區(qū)域的運營與員工工作的日常管理。 2、帶領餐飲區(qū)域（中餐、西餐、宴會）員工完成日常接待工作。 3、負責餐飲工作的上傳下達，團結同事，高效有序的開展日常工作。 4、關注新員工相關動態(tài)，完成新員工的相關培訓。 5、部門領導安排的其它工作任務。 崗位要求 1、態(tài)度好，溝通能力強。工作勤勤懇懇，認真負責。 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技能。 4、身體健康，儀表端莊。

Position Overview 職位描述： 像廚房經(jīng)理人一樣確保食品的質量。每天檢查廚房備料情況以確保食材的新鮮和質量標準。根據(jù)業(yè)務量分配并跟進任務?？偸翘岢⒋_保適當?shù)慕】岛桶踩?。在維持和改善食品準備和展示上精益求精. The Role： 崗位職責： 1.在廚師長的領導下，按菜式規(guī)定，烹制各種菜式，保證出品質量。 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)助廚師長檢查購進貨源的鮮活、質量、數(shù)量必須符合要求，發(fā)現(xiàn)問題，及時向領班、主管匯報。 3.按廚師長的分工，完成菜品的制作任務。 Talent Profile： 要求: 有相關國際酒店工作經(jīng)驗，熟悉廚房部門的運作，有一定的烹飪基礎。

【崗位職責】 1、開餐前做好全面的衛(wèi)生工作，認真做好自己所負責區(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，按照工作程序與標準做好各項開餐準備工作； 3、準時參加班前會，熟知領班宣布的每日客人預訂情況，重要團體、宴會等各種信息，以及酒店部門的有關精神； 4、保證開餐結束后的整潔衛(wèi)生，達到下一次的開餐要求，總之做好收尾工作； 5、完成領班交辦的其他工作。 【崗位要求】 對工作有責任心，具有相關工作經(jīng)驗，工作細心、耐心。

餅房領班【崗位職責】 1、協(xié)助廚師長做好廚房工作的協(xié)調、組織管理工作； 2、檢查督導員工按標準加工、制作甜品、面包等； 3、具體負責每日所需原料的預訂和質量檢查工作； 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，工作認真踏實； 2、具有一定的餅房知識和營養(yǎng)學、食品衛(wèi)生知識； 3、熟練掌握餅房加工、制作技術，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。

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)行政總廚批準的標準操作流程來向其分配任務，必須嚴格遵守廚房食品衛(wèi)生程序，確保布菲臺上食物充足。務必做到能同部門內部高效溝通并參與培訓，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

- 負責整個西廚房的日常運營及管理 -?確保出品標準得以有效管控. - 確保食品衛(wèi)生及安全標準 - 確保庫存運轉良好. -?設備用具的維護狀況，及時報損及跟進維護和維修 -?及時匯報運營問題, 。 - 全面負責食品成本, 能源成本及廚具養(yǎng)護. -?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： - 具有較強的溝通能力 - 工作積極主動 - 具有較強的團隊合作精神 - 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)總廚批準的標準操作流程來協(xié)助廚師長領導、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部高效溝通并參與培訓。對本廚房的設施設備負有全部責任，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量和顧客滿意度。關于食品操作、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