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【崗位職責(zé)】 1、負(fù)責(zé)西餐熱菜廚房的日常運(yùn)營管理，確保菜品出品質(zhì)量符合酒店標(biāo)準(zhǔn) 2、制定熱菜菜單并監(jiān)督執(zhí)行，定期更新菜品以滿足客戶需求 3、控制食材成本，合理規(guī)劃原料采購與庫存管理 4、培訓(xùn)并指導(dǎo)廚房員工，提升團(tuán)隊(duì)專業(yè)技能和服務(wù)意識(shí) 5、嚴(yán)格執(zhí)行食品安全與衛(wèi)生標(biāo)準(zhǔn)，確保廚房操作符合規(guī)范 6、協(xié)調(diào)與其他部門的工作配合，保證出餐效率和服務(wù)質(zhì)量 7、處理廚房突發(fā)問題，及時(shí)調(diào)整運(yùn)營方案 【崗位要求】 1、具備西餐熱菜制作經(jīng)驗(yàn)，熟悉各類西式烹飪技法 2、了解西餐食材特性及搭配原則，能獨(dú)立設(shè)計(jì)菜單 3、具備團(tuán)隊(duì)管理能力，善于協(xié)調(diào)與溝通 4、工作細(xì)致認(rèn)真，能承受高強(qiáng)度工作壓力 5、有成本控制意識(shí)，熟悉廚房運(yùn)營流程 6、持有健康證及相關(guān)職業(yè)資格證書者優(yōu)先

·?Prepares kitchen equipment for use ·?準(zhǔn)備廚房設(shè)備以便使用 ·?Assembles and prepare ingredients for menu items ·?為菜單上的項(xiàng)目安排準(zhǔn)備原料 ·?Prepares simple food items ·?準(zhǔn)備簡(jiǎn)單的食品 ·?Prepares food for service ·?準(zhǔn)備食品為客人服務(wù) ·?Portions and plates food ·?將食品切片并置于盤子上 ·?Assists with checking and receiving goods ·?協(xié)助檢查和接收貨物 ·?Store goods ·?儲(chǔ)存貨物 ·?Maintain storage areas ·??管理儲(chǔ)存區(qū) ·?Clean and store equipment ·?清潔和儲(chǔ)存設(shè)備 ·?Clean premises ·?清潔房屋 ·?Handle waste and linen ·?處理垃圾和布草 ·?Maintain a hygienic kitchen ·?保持廚房衛(wèi)生 ·?Cleans kitchen and equipment ·?清潔廚房和設(shè)備 ·?Maintain high standards of personal hygiene ·?保持高度的個(gè)人衛(wèi)生 ·?Attends to all briefings ·?參加所有說明會(huì) ·?Participates in training ·?參加培訓(xùn)活動(dòng) ·?Other reasonable Ad hoc tasks assigned by supervisor ·?其他由主管分配的合理任務(wù)

【崗位職責(zé)】 1、按照下達(dá)的任務(wù)單，制作各種西式面點(diǎn)產(chǎn)品。 2、檢查員工儀容儀表及個(gè)人衛(wèi)生。 3、注重質(zhì)量，嚴(yán)格把好面點(diǎn)制作質(zhì)量關(guān)。 4、協(xié)助廚師長擬定點(diǎn)心成本及控制毛利率。 5、提出面點(diǎn)新品種及推銷方案報(bào)廚師長審定。 6、負(fù)責(zé)本組員工的考勤工作。 7、根據(jù)員工特點(diǎn)搞好技術(shù)指導(dǎo)和業(yè)務(wù)培訓(xùn)。 8、完成廚師長交派的其他工作。 【崗位要求】 1、高中學(xué)歷以上，熟練的專業(yè)英語交流能力。 2、具有西餅房相關(guān)管理工作經(jīng)驗(yàn)兩年以上。 3、熟悉西式面包制作，有一定的創(chuàng)新意識(shí) 。

·?Assists with checking and receiving goods 協(xié)助檢查和接收物品 ·?Store goods 存放物品 ·?Maintain storage areas 維護(hù)倉庫區(qū) ·?Clean and store equipment 清潔和存放設(shè)備 ·?Clean premises

負(fù)責(zé)下屬一家本地?fù)碛?20間客房酒店的廚房運(yùn)營工作，工作時(shí)間為早5：30-14：30/11：00-20：00 工作職責(zé)： 監(jiān)督各廚房生產(chǎn)運(yùn)營，確保執(zhí)行所有關(guān)于餐飲的政策，標(biāo)準(zhǔn)及程序； 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味； 做好備菜及履行正確的貯藏標(biāo)準(zhǔn)； 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門）的規(guī)定； 確保所有員工遵循工作安全規(guī)則，所有的危險(xiǎn)都要報(bào)告給運(yùn)營總監(jiān)； 實(shí)行每月自我檢查，確保廚房符合品牌標(biāo)準(zhǔn) 按預(yù)算購買適當(dāng)?shù)墓┴浖肮芾泶尕?，?yán)格控制食品成本等。

1、吃苦耐勞，能適應(yīng)倒班工作； 2、具備豐富的烹飪技能或者幫廚經(jīng)驗(yàn)； 3、有同等酒店相關(guān)工作經(jīng)驗(yàn)者優(yōu)先。

【職位描述】 ·Ensure that service is carried out in accordance with brand standards ·Responsible for guest and staff satisfaction in the outlet. ·Continually improving and enhancing service standards, and updating the Standards and Procedures as and when required. ·Manage the delivery of high quality food to guests ·Ensure guest needs and reasonable requests are met ·Seek opportunities to continually improve food ·Abide by the Sofitel Guest Satisfaction System ·To make that the specialized food are its origin and in quality. ·Test and develop new dish and items ·確保員工根據(jù)品牌標(biāo)準(zhǔn)給客人提供服務(wù)。 ·加強(qiáng)、提高食品水準(zhǔn)以超出規(guī)定的服務(wù)要求。 ·承擔(dān)起客人滿意的責(zé)任。 ·負(fù)責(zé)向客人傳送高水平食品。 ·確?？腿说男枨蠛秃侠淼囊蟊粷M足。 ·不斷尋找機(jī)會(huì)改進(jìn)食品。 ·遵守索菲特酒店顧客滿意標(biāo)準(zhǔn)。 ·確定食物的產(chǎn)地和質(zhì)量。 ·嘗試和開發(fā)新菜式和新的原材料。 【任職要求】 1.基礎(chǔ)英語交流能力。 2.具有西餅房相關(guān)管理工作經(jīng)驗(yàn)8年以上。 3.熟悉西式面包制作，有一定的創(chuàng)新意識(shí) 。

崗位職責(zé) 1、準(zhǔn)備所有的烤制配料及烤制各種面包、面包卷、早餐甜點(diǎn)及其他簡(jiǎn)單的烤制食品； 2、準(zhǔn)備各種果凍和較少的生面； 3、做好并保持工作區(qū)域和設(shè)備的清潔工作； 4、確保有足量的面包供應(yīng)。 崗位要求 1、XXX學(xué)歷，在星級(jí)酒店或西餐廳從事面包制作工作經(jīng)驗(yàn)2年以上； 2、熟悉西餐的相關(guān)知識(shí)及禮儀； 3、熟練面包制作工藝及高超技能。

The Chef de Partie / Commis seeks opportunities to strengthen his knowledge of the company’s philosophy, values and Gold Standards. The Demi Chef de Partie shares his knowledge and encourages others to take initiative to do the same. 廚房主管/廚師尋找機(jī)會(huì)來加強(qiáng)他對(duì)公司的哲學(xué)，價(jià)值觀和黃金標(biāo)準(zhǔn)的知識(shí)。廚房領(lǐng)班分享他的知識(shí)，并鼓勵(lì)其他人也主動(dòng)的去做同樣的事情。 The Chef de Partie / Commis, in the absence of the Chef de Partie, in his assigned area takes the lead and is responsible for the smooth running of the operation in accordance with the provided standards. 廚房主管/廚師在廚房主管缺席的時(shí)候，在他分配的區(qū)域進(jìn)行領(lǐng)導(dǎo)，并負(fù)責(zé)根據(jù)提供的標(biāo)準(zhǔn)流暢的運(yùn)作。 The Chef de Partie is understanding, implementing, training and enforcing the goals, standards and requirements set by his direct supervisor, The Ritz-Carlton Hotel Company, The Ritz-Carlton, Harbin and the Executive Chef. 廚房主管/廚師負(fù)責(zé)理解，實(shí)施，培訓(xùn)和加強(qiáng)他的直接主管，麗思卡爾頓酒店，哈爾濱麗思卡爾頓酒店和行政總廚設(shè)定的目標(biāo)，標(biāo)準(zhǔn)和要求。 The Chef de Partie follows the instructions of his direct supervisor and is capable and confident to lead and supervise the line employees through projects if required. 廚房主管/廚師遵循他的直接主管下達(dá)的指令，如果需要的話，他要有足夠的能力和信心通過計(jì)劃來領(lǐng)導(dǎo)和監(jiān)督他的員工。 The Chef de Partie gives guidance, provides training to his fellow Ladies & Gentlemen on Recipes, Menu changes, hygiene standards as well as on the job skill training. The Chef de Partie can perform tasks on all stations in his assigned kitchen. 廚房領(lǐng)班給予指導(dǎo)，提供給他的紳士&淑女在菜譜，菜單變動(dòng)，食品衛(wèi)生標(biāo)準(zhǔn)，還有工作技能上的培訓(xùn)。廚房領(lǐng)班在他被分配的廚房的所有部分都可以很好的執(zhí)行任務(wù)。 The? Chef de Partie volunteers his support on providing impeccable, accurate and cost-efficient recipes. The Chef de Partie is instrumental in execution of the given standards and supports the development of those standards through his expertise. 廚房主管/廚師在完美的，準(zhǔn)確的和高效成本的菜譜上志愿提供幫助。廚房領(lǐng)班在執(zhí)行給定的標(biāo)準(zhǔn)上發(fā)揮了重要作用，并通過他的專業(yè)知識(shí)支持這些標(biāo)準(zhǔn)的制定。 The Chef de Partie ensures his assigned are always using the specified products, are following the proven processes and are doing this in a clean, safe and efficient manner. 廚房主管/廚師確保被他分配到任務(wù)的人總是在使用規(guī)定的產(chǎn)品，且遵循經(jīng)過驗(yàn)證的流程，并以清潔，安全和有效的方式執(zhí)行此操作。 The Chef de Partie checks the departments stock on hand, consolidates requisitions from his team members and provides those to the Chef de Partie, Sous Chef / Chef de cuisine for ordering. 廚房主管/廚師負(fù)責(zé)管理現(xiàn)有的部門庫存，整合其團(tuán)隊(duì)成員的請(qǐng)購單，并將它們提供給廚房主管，副廚師長/廚師長進(jìn)行采購。

Primary Responsibilities 主要職責(zé) ·Communicates with executive chef on all aspects of the kitchen management, to ensure proper co-ordination of instructions and directives. ·Is strongly involved in menu planning, and recommending new dishes. Gives instructions in all outlets concerned for both kitchen and service side. ·Recommends to Executive Chef Changes in kitchen equipment and structure and transmits any recommendation from the rest of the kitchen brigade. Discusses future budget items and keeps track of requirement throughout the year. ·Installs in the various kitchen departments the importance of food cost control and makes them familiar with our FBI system. ·Evaluates the performance of the kitchen staff and gives the Executive Chef any recommendations for promotions or other actions. ·At all times he should keep a good working relationship with other departments and employees to ensure full co-operations and commitment from all. ·同行政總廚在廚房管理方面進(jìn)行溝通以保證管理方針的協(xié)調(diào)一致性。 ·負(fù)責(zé)制定菜單和新菜式推介并制定所有餐廳的操作規(guī)程包括廚房和服務(wù)臺(tái)。 ·在廚房設(shè)備和結(jié)構(gòu)改變方面給予建議并傳達(dá)其他廚房的建議，對(duì)未來預(yù)算進(jìn)行討論并關(guān)注全年部門的需要。 ·保證廚房各部位了解食品成本控制的重要性，并使各部位熟悉FBI系統(tǒng)。 ·評(píng)定廚房員工的工作表現(xiàn)并給予行政總廚促進(jìn)工作方面的建議。 ·與其他部門保持良好溝通并保證員工完成來自其他部門的工作。 Knowledge and Experience 知識(shí)和經(jīng)驗(yàn) ·Strong leadership, execution, and good communication and coordination skills ·Familiar with food research and development processes, food production technology and other knowledge, with the ability to independently develop new products and process design; ·Have high cooking skills, understand and be familiar with the origin, specifications, and quality of food materials; ·Familiar with cost control management, kitchen equipment knowledge. ·有較強(qiáng)的領(lǐng)導(dǎo)力、執(zhí)行力與良好的溝通協(xié)調(diào)能力 ·熟悉食品研發(fā)流程，食品生產(chǎn)工藝技術(shù)等知識(shí)，具有獨(dú)立開發(fā)新產(chǎn)品及工藝設(shè)計(jì)能力； ·擁有較高的烹飪技術(shù)，了解和熟悉食品材料的產(chǎn)地、規(guī)格及質(zhì)量； ·熟知成本控制管理、廚房的設(shè)備知識(shí)。

Aid and conduct daily section kitchen meeting with Dinning Room associates to keep them informed of updates, new directions, policies and procedures and daily menu items 協(xié)助組織召開分部廚房會(huì)議，傳達(dá)信息。 Develop appropriate administrative policies and procedures in accordance with hotel goals and guidelines 配合酒店目標(biāo)和方針建立合適的管理政策和程序。 Manage Working Relationships 管理工作關(guān)系。 To keep Chef de Partie aware of all items of interest. 協(xié)助主管了解所有工作項(xiàng)目。 To ensure the attractiveness of all display of foods on daily counter, buffets and banquet event. 保證每日柜臺(tái)、自助餐和宴會(huì)所展出菜品的質(zhì)量。 Maintain and Implement Effective Interpersonal Skills 維持和實(shí)施有效的人際交流技巧。 To professionally and productively carry out duties assisting in designated areas as assigned.. 負(fù)責(zé)廚房日常運(yùn)作和各自部門的出品，確保食品的高質(zhì)量，完成所分配的工作。 To be award of food cost control. 關(guān)注成本控制 To monitor correct quality and quantity of all foods received for your?outlet. 控制好廚房收貨原料的質(zhì)量和數(shù)量 To ensure that no reusable foods are not wasted. 保證未變質(zhì)食物不被浪費(fèi) To make that the specialized food are its origin and in quality. 確定食物的產(chǎn)地和質(zhì)量 To supervise production of section kitchen items. 檢查分廚房的所有產(chǎn)品 Test and develop new dish and items 嘗試和開發(fā)新菜式和新的原材料

1、Attend and conduct departmental, and Interdepartmentalmeetings 準(zhǔn)時(shí)出席各種會(huì)議。 2、Aid and conductdaily section kitchen meeting with Dinning Room associates to keep theminformed of updates, new directions, policies and procedures and daily menuitems 協(xié)助組織召開分部廚房會(huì)議，傳達(dá)信息。 3、Developappropriate administrative policies and procedures in accordance with hotelgoals and guidelines 配合酒店目標(biāo)和方針建立合適的管理政策和程序。 4、Manage WorkingRelationships 管理工作關(guān)系。 5、To keep Chef dePartie aware of all items of interest. 協(xié)助主管了解所有工作項(xiàng)目。 6、To ensure theattractiveness of all display of foods on daily counter, buffets and banquetevent. 保證每日柜臺(tái)、自助餐和宴會(huì)所展出菜品的質(zhì)量。 7、Maintain andImplement Effective Interpersonal Skills 維持和實(shí)施有效的人際交流技巧。 8、Maintain personal presentation to hotel and ?Sofitel standards 使個(gè)人表現(xiàn)達(dá)到酒店和索菲特酒店標(biāo)準(zhǔn)。 9、Demonstrate professional attitude and behavior at alltimes 隨時(shí)表現(xiàn)出職業(yè)態(tài)度和行為。 10、Analyze, evaluate and improve your personal performanceon a continual basis 以不斷提高的標(biāo)準(zhǔn)分析、衡量、改善你的個(gè)人表現(xiàn)。