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The Four Seasons Hotel Dalian is looking for talent who shares a passion for excellence and infuses enthusiasm into everything they do. 大連四季正在尋找你 - 對工作具有極大的熱情，熱愛你所從事的職業。 What you will do Provide leadership and management for the Kitchen Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the department, division and Hotel.?? 為廚房團隊提供領導和管理，通過對廚房團隊品格，誠信以及質量的監督，從而實現部門和酒店的長期持續增長和盈利能力。 What you bring Creative and good execution 極具創意，執行力強。 Fluent English both in oral and writing. 流利的英文溝通能力。 Mandarin ability both in oral and writing is must. 中文聽說讀寫流利（必須）。 Overseas working experience in luxury brand hotel is prefer. 具備海外奢華酒店工作經驗者優先考慮。 College degree preferably specializing in hotel/restaurant management or business administration, or equivalent experience is required. 大?；蛲葘I以及以上學歷，酒店/餐廳管理或工商管理專業優先，或具備同等?經驗。 Five to eight years’ previous experience in multiple culinary department head positions. 五至八年的多個餐飲廚房部門負責人職位經驗。 ?? What we offer:? Competitive Salary, wages, and a comprehensive benefits package 具有競爭力的薪資福利待遇 Excellent Training and Development opportunities 提供完善的培訓和發展機會 Complimentary Accommodation at other Four Seasons Hotels and Resort 全球四季酒店及度假村員工免費房 Complimentary Dry Cleaning for Employee Uniforms 免費制服洗滌熨燙 Complimentary Employee Meals 免費工作餐 Schedule & Hours: 40 working hours per week.? 每周工作40小時 Willing to take flexible shifts arrangement based on work requirements.? 根據工作需要靈活排班

崗位職責： 1.負責餐飲廚房日常的經營管理工作； 2.負責餐飲廚房服務品質的維持與提升策劃，以及菜單的制定； 3.督導和檢查各廚房出品質量，并用量化標準進行審核； 4.主持召開餐飲廚房經營例會或專項業務會議，對業務工作進行協調、檢查； 5.督導檢查下屬部門原材料及各項成本控制； 6.根據季節差異、客人情況研究制定特別菜單； 7.確保廚房的食品安全符合市場監管部門要求和規范； 8.研究當地餐飲市場，極積開創新菜； 9.完成領導安排的其他工作任務。 任職條件： 1.2年及以上行政總廚工作經驗，或具有5年及以上中高端酒店廚師長工作經驗，以廚房負責人身份至少籌備過一家中高端星級酒店。 2.具有中餐、全日餐廚房工作管理經驗及菜品研發能力； 3.熟悉并掌握食品安全政策法規； 4.具有較強的培訓能力和帶隊伍能力，并注重培訓和人才發展； 5.對數字敏感，具有成本管控意識，能夠推動收入和利潤增長，合理控制好食品成本； 6.具有較強的溝通和協調能力，對烹飪抱有熱情； 7.同等條件下，具有高級廚師資格證優先。

工作職責： 1、根據經營目標、方針，負責酒店的菜單籌劃、更換，負責產品規格的制定。 2、對宴會、酒會、冷餐會親自制定菜單，親自制定進貨計劃和生產安排，并進行檢查和督導，保證出品質量及成本控制； 3、根據銷售情況和預測，做好日常生產量控制，嚴格管控庫存； 4、制定廚房生產運行程序和工作規范； 5、負責新菜品研發及制作； 6、負責整個廚房的人員及現場管理，包括各崗位培訓及考核。 7、檢查團隊成員準備的食物質量是否達到要求的標準，并做出必要的調整 8、監督廚房的清潔、衛生和維護工作，并采取必要措施，盡可能保持廚房的最高標準。 9、遵守既定的酒店規則和團隊成員手冊，確保您下屬的所有團隊成員也遵守這些規則和手冊，以保證部門順利運作。 職位需求： 1、身體健康，5年以上五星級酒店宴會廚師長工作經驗； 2、有較強的責任感、工作踏實； 3、具備良好的溝通協調、團隊管理能力；

崗位要求： 1.對工作認真負責，注重細節，能保證菜品質量穩定，按時完成工作任務。 2.有健康證，有多年在知名餐廳、酒店或大型餐飲企業的工作經驗，熟悉廚房的運作流程。

此崗位需要有零點廚房同等職位工作經驗。 扒房廚師長將負責管理和帶領團隊，確保酒店廚房的餐飲運營順暢，并提升廚房的標準水平。 我將從事哪些工作？ 作為廚師長，您需以最高標準完成以下任務： 規劃、準備并執行餐廳各區域的高品質餐飲產品及擺盤布置。 嚴格遵循食譜、標準及擺盤指南進行操作。 確保酒店運營中所有HACCP（危害分析與關鍵控制點）環節的合規性。 合理使用所有設備、工具及機器。 專注于培訓手冊和標準操作程序（SOP）的持續改進。 積極參與質量改進活動，如每日廚師簡報和每月團隊會議，以不斷提升餐飲運營水平、達成目標并保持溝通順暢。 根據要求參與場外活動。 完成廚房區域外的任務和工作。 協助進行庫存盤點。 了解酒店的入住率、活動安排、預測及業績表現。 按要求及時準備菜單。 參與新菜品的品鑒和攝影工作。 管理廚房內的各工作站。 與客房部緊密合作，確保高標準的清潔度及低損耗率。 有效響應客人需求。 學習并適應變化。 樂于接受建設性反饋。 采購并控制生產。 始終以專業和積極的態度對待團隊成員和主管。 遵守酒店既定規則和團隊成員手冊，確保您監督下的所有團隊成員也遵守，以確保部門順暢運營。 協調、組織并參與廚房的所有生產活動。 檢查并跟進自助餐菜單、每日菜單及季節性特色菜的食材與設備準備工作，始終維持預設食譜標準、份量控制及成本核算。 自身及所轄團隊成員需嚴格遵守規范的工作流程。 保持個人衛生、整潔的制服、工作站及工具的衛生與清潔。 注意受污染食品的危險，確保冰箱中的食材得到適當檢查和更換。 向行政總廚報告任何問題并采取適當行動。 跟進行政副廚師長指示的新菜單、每日特餐和促銷活動相關的新食譜或工作方法的變更。 與行政副廚師長密切合作，確定當日需生產、采購或準備的食品和食材的數量。 最大限度控制浪費以實現最佳盈利。 檢查部門所有設備，確保其處于良好工作狀態，如有必要，向行政副廚師長報告故障或問題。 為工程部門準備必要的工作訂單。 確保食譜和成本核算已建立并更新。 監控食品質量和數量，確保原料的經濟使用。 檢查團隊成員準備的食品質量是否符合要求標準，并進行必要調整。 選拔具備部門標準所需素質和特質的團隊成員。 管理培訓職能，確保所有團隊成員在承擔職責前獲得崗位認證。 監控整體食品運營，確保食品按時且正確地準備。 監督廚房的清潔、衛生和維護，并采取必要措施以維持該領域的最高標準。 控制、監控并負責食品成本，以實現最大化門店利潤和最大化客人滿意度。 審核所有考勤表，確保團隊成員的工作時間和用餐休息時間準確無誤。 理解、實踐并推廣團隊合作，以實現使命、目標和整體部門標準。 確保團隊成員對公司政策和程序有全面的理解并嚴格遵守。 對團隊成員進行所有設備、工具和機器的正確使用培訓。? 我們需要什么？ 為希爾頓品牌服務的行政總廚始終以賓客為中心，并與其他團隊成員緊密合作。要成功勝任這一職位，您應具備以下態度、行為、技能和價值觀： 具備滿足業務需求的基本英語口語能力。 完成衛生培訓課程。 持有有效健康證明。 精通另一門語言。 熟悉HACCP體系。 參與過額外的烹飪課程或研討會。 具備在國際連鎖酒店類似崗位的工作經驗。 優先考慮擁有酒店管理或烹飪學校的職業教育背景。 在希爾頓工作會是怎樣的體驗？ 希爾頓是全球領先的酒店集團，業務涵蓋從豪華全服務酒店及度假村到長住套房及中檔酒店等多個領域。近一個世紀以來，希爾頓始終為商務及休閑旅客提供最優質的住宿、服務、設施及價值。希爾頓致力于延續其傳統，通過全球品牌為賓客創造卓越的住宿體驗。我們的愿景是讓地球充滿酒店業的光芒與溫暖，這使我們作為團隊每天在全球各地創造非凡的酒店體驗。而我們出色的團隊成員正是這一切的核心！?? A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen.????????????? ? What will I be doing?? As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:? Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.? Work seamlessly with recipes, standards and plating guides.? Maintain all HACCP aspects within the hotel operation.?? Use appropriately all equipment, tools and machines.? Focus on constant improvement of training manuals and SOPs.? Participate actively in quality initiatives such as daily chef briefings and monthly team meetings?in order to?constantly improve the culinary operation, meet targets and keep communication flowing.? Work on offsite events when requested.? Complete tasks and jobs outside of the kitchen area.? Assist in inventory taking.? Knowledgeable of hotel’s occupancy, events, forecasts and achievements.? Prepare menus as requested, in a timely fashion.? Work on new dishes for food tastings and photo taking.? Control stations within the kitchen.? Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.? Effectively respond to guests’ requests.? Learn and adapt to changes.? Be receptive to constructive feedback.?? Purchase for and control production.? Maintain at all times?a professional and positive attitude towards team members and supervisors.? Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.? Coordinate, organize and participate in all production pertaining to the kitchen.?? Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing?at all times.? Be?disciplined and adhere to proper work practices at all times?for yourself and team members assigned to you.?? Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.?? Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.? Report to the Executive Chef on any issues and take appropriate action.? Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.? Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.?? Exercise maximum control on wastage to achieve optimum profitability.? Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.?? Prepare the necessary work orders for the Engineering department.? Ensure that recipes and costings are established and updated.? Monitor food quality and quantity to ensure the most economical usage of ingredients.? Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.? Select team members who display qualities and attributes that reflect department standards.? Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.? Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.? Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.? Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.? Review all timesheets to ensure that team members’ work times and meal breaks are accurate.? Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.? Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.? Train team members on the correct usage of all equipment, tools and machines.? What are we looking for? A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Basic spoken English to meet business needs. Up to date with sanitation classes. Possess a valid health certificate. Proficient in an additional language. Knowledgeable in HACCP. Participated in additional culinary classes or seminars. Work experience in similar capacity with international chain hotels. Technical education in hospitality or culinary school preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

The Four Seasons Hotel Dalian is looking for talent who shares a passion for excellence and who infuse enthusiasm into everything they do. 大連四季正在尋找你 - 對工作具有極大的熱情，熱愛你所從事的職業。 About Four Seasons? 關于四季酒店 We have chosen to specialize within the hospitality industry by offering only experiences of exceptional quality. Our objective is to be recognized as the company that manages the finest hotels, resorts, and residence clubs wherever we locate. We create properties of enduring value using superior design and finishes and support them with a deeply instilled ethic of personal service. Doing so allows Four Seasons to satisfy the needs and tastes of our discerning customers, and to maintain our position as the world's premier luxury hospitality company. We succeed when every decision is based on a clear understanding of and belief in what we do, and when we couple this conviction with sound financial planning. We expect to achieve a fair and reasonable profit to ensure the prosperity of the company and to offer long-term benefits to our hotel owners, our customers, and our employees. We demonstrate our beliefs most meaningfully in the way we treat each other and by the example we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others as we would have them deal with us. 我們對酒店服務心無旁騖，矢志不渝，并以高品質為重。無論我們的酒店、度假酒店、及住宅俱樂部坐落在何處，目標都是成為舉世公認的最佳酒店管理集團，且盈利可觀。要達到這種卓越的成績，必須在各方面都超越群倫。我們所創建的酒店，在設計及選料方面，均屬無上之選，務求能夠滿足客人的高貴品味和嚴格要求，同時保持豪華酒店的優質崇高地位。 我們的成功，有賴于清楚認定我們對每件事的信念，并與有效的財政計劃相互配合。我們預計能為酒店帶來合理的利潤，確保業績蒸蒸日上，并為股東、客人及員工謀求長遠的利益。 我們將四季酒店的信念，通過彼此互敬互重及互相建立榜樣，切實地具體表現出來。我們所堅持的價值觀或原則，正是我們如何善待客人、商業伙伴及同事。 About Four Seasons Dalian? 關于大連四季酒店 The Four Seasons Hotel Dalian boasts a prime location, situated at the heart of Renmin Road and the core of the Donggang Business District. It’s this history that inspired the NBBJ Shanghai-designed building’s interiors by acclaimed international firm Hirsch Bedner Associates of Singapore. The design concept for Four Seasons Hotel Dalian draws inspiration from the rich historical of the city, particularly its deep-rooted connection with trains and the romantic allure associated with Dalian. Artfully designed rooms that offer a brand of comfort and cutting-edge technology, capturing both the city’s magnificent skyline and the stunning ocean vistas. The interiors of the hotel’s signature restaurants were conceived by Tokyo-based Strickland, which drew inspiration directly from the city’s history and culture to create authentic and unforgettable experience. A distinguished collection of six restaurants and bars, including Cantonese delicacies, Western fare, Japanese cuisine, specialty bars, lounges, and a deli shop. With top-notch chefs and exceptional ingredients, we create an unparalleled fine dining experience that lingers in memory. 大連四季酒店地理位置優越，坐落于人民路東港商務區中心地帶，眺望海景和港口景色，是東港商務區核心所在。 NBBJ操刀設計的大樓內，新加坡著名的Hirsch Bedner Associates公司由城市悠久歷史中汲取靈感進行室內設計，尤其是與火車密不可分的深厚淵源以及這座城市本身的浪漫情懷。 每間客房都是巧思設計之作，融合了舒適與前沿技術，不僅捕捉了城市壯觀的天際線，更有絢爛的海景盡收眼底。 酒店特色餐廳的內部設計由東京知名工作室Strickland操刀，其靈感直接來源于當地歷史文化，旨在打造真實而難忘的體驗。 六個餐廳和酒吧構成了獨特的美食合集，包括粵式菜肴、西餐、日本料理、威士忌、大堂吧和甜品坊。憑借頂級大廚和卓越食材，為賓客打造一種無與倫比的高級餐飲體驗，讓人回味無窮。 Key Responsibilities? 主要工作職責 1.Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. 2.Ensures the sanitation standards for kitchen are being met. 3.Assists in the training of the employees ensuring that they have the necessary skills to perform their duties. 4.Provides a courteous and professional service at all times. 1. 與其他同事積極靈活的合作，以酒店的總體業績和客人的滿意為重點。 2. 確保廚房的衛生標準達到。 3. 幫助培訓員工，以確保他們擁有可以執行自己責任所必須的技能。 4. 隨時保證禮貌和專業的服務。 Preferred Skill and Qualification? 任職要求 1. High school education, cooking school or culinary institute education or equivalent experience. 2. At least five years previous experience in culinary or related work experience. 3. Ability to operate, maintain and properly clean work environment. 4. Proficient BBQ skills and ability to multi-task. 1. 食品烹飪相關高中學歷或相關工作經歷。 2. 5年及以上相同職位工作經驗。 3. 能夠運營、維持及保持工作環境的清潔。 4. 專業的粵式燒臘技術，能夠同時進行多項任務。 Learn more about what it is like to work at Four Seasons – Visit us: 想要了解更多，請登錄以下網站并關注我們： 四季酒店官網職業機會：http://jobs.fourseasons.com/

The Four Seasons Hotel Dalian is looking for talent who shares a passion for excellence and who infuse enthusiasm into everything they do. 大連四季正在尋找你 - 對工作具有極大的熱情，熱愛你所從事的職業。 About Four Seasons? 關于四季酒店 We have chosen to specialize within the hospitality industry by offering only experiences of exceptional quality. Our objective is to be recognized as the company that manages the finest hotels, resorts, and residence clubs wherever we locate. We create properties of enduring value using superior design and finishes and support them with a deeply instilled ethic of personal service. Doing so allows Four Seasons to satisfy the needs and tastes of our discerning customers, and to maintain our position as the world's premier luxury hospitality company. We succeed when every decision is based on a clear understanding of and belief in what we do, and when we couple this conviction with sound financial planning. We expect to achieve a fair and reasonable profit to ensure the prosperity of the company and to offer long-term benefits to our hotel owners, our customers, and our employees. We demonstrate our beliefs most meaningfully in the way we treat each other and by the example we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others as we would have them deal with us. 我們對酒店服務心無旁騖，矢志不渝，并以高品質為重。無論我們的酒店、度假酒店、及住宅俱樂部坐落在何處，目標都是成為舉世公認的最佳酒店管理集團，且盈利可觀。要達到這種卓越的成績，必須在各方面都超越群倫。我們所創建的酒店，在設計及選料方面，均屬無上之選，務求能夠滿足客人的高貴品味和嚴格要求，同時保持豪華酒店的優質崇高地位。 我們的成功，有賴于清楚認定我們對每件事的信念，并與有效的財政計劃相互配合。我們預計能為酒店帶來合理的利潤，確保業績蒸蒸日上，并為股東、客人及員工謀求長遠的利益。 我們將四季酒店的信念，通過彼此互敬互重及互相建立榜樣，切實地具體表現出來。我們所堅持的價值觀或原則，正是我們如何善待客人、商業伙伴及同事。 About Four Seasons Dalian? 關于大連四季酒店 The Four Seasons Hotel Dalian boasts a prime location, situated at the heart of Renmin Road and the core of the Donggang Business District. It’s this history that inspired the NBBJ Shanghai-designed building’s interiors by acclaimed international firm Hirsch Bedner Associates of Singapore. The design concept for Four Seasons Hotel Dalian draws inspiration from the rich historical of the city, particularly its deep-rooted connection with trains and the romantic allure associated with Dalian. Artfully designed rooms that offer a brand of comfort and cutting-edge technology, capturing both the city’s magnificent skyline and the stunning ocean vistas. The interiors of the hotel’s signature restaurants were conceived by Tokyo-based Strickland, which drew inspiration directly from the city’s history and culture to create authentic and unforgettable experience. A distinguished collection of six restaurants and bars, including Cantonese delicacies, Western fare, Japanese cuisine, specialty bars, lounges, and a deli shop. With top-notch chefs and exceptional ingredients, we create an unparalleled fine dining experience that lingers in memory. 大連四季酒店地理位置優越，坐落于人民路東港商務區中心地帶，眺望海景和港口景色，是東港商務區核心所在。 NBBJ操刀設計的大樓內，新加坡著名的Hirsch Bedner Associates公司由城市悠久歷史中汲取靈感進行室內設計，尤其是與火車密不可分的深厚淵源以及這座城市本身的浪漫情懷。 每間客房都是巧思設計之作，融合了舒適與前沿技術，不僅捕捉了城市壯觀的天際線，更有絢爛的海景盡收眼底。 酒店特色餐廳的內部設計由東京知名工作室Strickland操刀，其靈感直接來源于當地歷史文化，旨在打造真實而難忘的體驗。 六個餐廳和酒吧構成了獨特的美食合集，包括粵式菜肴、西餐、日本料理、威士忌、大堂吧和甜品坊。憑借頂級大廚和卓越食材，為賓客打造一種無與倫比的高級餐飲體驗，讓人回味無窮。 Key Responsibilities? 主要工作職責 1.Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. 2.Ensures the sanitation standards for kitchen are being met. 3.Assists in the training of the employees ensuring that they have the necessary skills to perform their duties. 4.Provides a courteous and professional service at all times. 1. 與其他同事積極靈活的合作，以酒店的總體業績和客人的滿意為重點。 2. 確保廚房的衛生標準達到。 3. 幫助培訓員工，以確保他們擁有可以執行自己責任所必須的技能。 4. 隨時保證禮貌和專業的服務。 Preferred Skill and Qualification? 任職要求 1. College graduate or Certificate, cooking school or culinary institute education or equivalent experience. 2. At least five years previous experience in culinary or related work experience. 3. Ability to operate, maintain and properly clean work environment. 4. Proficient dim sum skills and ability to multi-task. 1. 食品烹飪相關大專及以上學歷或相關工作經歷。 2. 5年及以上相同職位工作經驗。 3. 能夠運營、維持及保持工作環境的清潔。 4. 專業的粵菜點心技術，能夠同時進行多項任務。 Learn more about what it is like to work at Four Seasons – Visit us: 想要了解更多，請登錄以下網站并關注我們： 四季酒店官網職業機會：http://jobs.fourseasons.com/

You will be responsible for?the efficient running of?the department in line with Hyatt International's Corporate Strategies and?brand standards, whilst meeting?employee, guest and owner expectations. The Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.