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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(duì)工作具有極大的熱情，熱愛你所從事的職業(yè)。 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(tuán)隊(duì)提供領(lǐng)導(dǎo)和管理，通過對(duì)廚房團(tuán)隊(duì)品格，誠信以及質(zhì)量的監(jiān)督，從而實(shí)現(xiàn)部門和酒店的長(zhǎng)期持續(xù)增長(zhǎng)和盈利能力。 What you bring Creative and good execution 極具創(chuàng)意，執(zhí)行力強(qiáng)。 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(jīng)驗(yàn)者優(yōu)先考慮。 College degree preferably specializing in hotel/restaurant management or business administration, or equivalent experience is required. 大?；蛲葘I(yè)以及以上學(xué)歷，酒店/餐廳管理或工商管理專業(yè)優(yōu)先，或具備同等?經(jīng)驗(yàn)。 Five to eight years’ previous experience in multiple culinary department head positions. 五至八年的多個(gè)餐飲廚房部門負(fù)責(zé)人職位經(jīng)驗(yàn)。 ?? What we offer:? Competitive Salary, wages, and a comprehensive benefits package 具有競(jìng)爭(zhēng)力的薪資福利待遇 Excellent Training and Development opportunities 提供完善的培訓(xùn)和發(fā)展機(jī)會(huì) Complimentary Accommodation at other Four Seasons Hotels and Resort 全球四季酒店及度假村員工免費(fèi)房 Complimentary Dry Cleaning for Employee Uniforms 免費(fèi)制服洗滌熨燙 Complimentary Employee Meals 免費(fèi)工作餐 Schedule & Hours: 40 working hours per week.? 每周工作40小時(shí) Willing to take flexible shifts arrangement based on work requirements.? 根據(jù)工作需要靈活排班

崗位職責(zé)： 1.負(fù)責(zé)餐飲廚房日常的經(jīng)營(yíng)管理工作； 2.負(fù)責(zé)餐飲廚房服務(wù)品質(zhì)的維持與提升策劃，以及菜單的制定； 3.督導(dǎo)和檢查各廚房出品質(zhì)量，并用量化標(biāo)準(zhǔn)進(jìn)行審核； 4.主持召開餐飲廚房經(jīng)營(yíng)例會(huì)或?qū)ｍ?xiàng)業(yè)務(wù)會(huì)議，對(duì)業(yè)務(wù)工作進(jìn)行協(xié)調(diào)、檢查； 5.督導(dǎo)檢查下屬部門原材料及各項(xiàng)成本控制； 6.根據(jù)季節(jié)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(chǎng)監(jiān)管部門要求和規(guī)范； 8.研究當(dāng)?shù)夭惋嬍袌?chǎng)，極積開創(chuàng)新菜； 9.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.2年及以上行政總廚工作經(jīng)驗(yàn)，或具有5年及以上中高端酒店廚師長(zhǎng)工作經(jīng)驗(yàn)，以廚房負(fù)責(zé)人身份至少籌備過一家中高端星級(jí)酒店。 2.具有中餐、全日餐廚房工作管理經(jīng)驗(yàn)及菜品研發(fā)能力； 3.熟悉并掌握食品安全政策法規(guī)； 4.具有較強(qiáng)的培訓(xùn)能力和帶隊(duì)伍能力，并注重培訓(xùn)和人才發(fā)展； 5.對(duì)數(shù)字敏感，具有成本管控意識(shí)，能夠推動(dòng)收入和利潤(rùn)增長(zhǎng)，合理控制好食品成本； 6.具有較強(qiáng)的溝通和協(xié)調(diào)能力，對(duì)烹飪抱有熱情； 7.同等條件下，具有高級(jí)廚師資格證優(yōu)先。

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(duì)工作具有極大的熱情，熱愛你所從事的職業(yè)。 About Four Seasons? 關(guān)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(duì)酒店服務(wù)心無旁騖，矢志不渝，并以高品質(zhì)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(biāo)都是成為舉世公認(rèn)的最佳酒店管理集團(tuán)，且盈利可觀。要達(dá)到這種卓越的成績(jī)，必須在各方面都超越群倫。我們所創(chuàng)建的酒店，在設(shè)計(jì)及選料方面，均屬無上之選，務(wù)求能夠滿足客人的高貴品味和嚴(yán)格要求，同時(shí)保持豪華酒店的優(yōu)質(zhì)崇高地位。 我們的成功，有賴于清楚認(rèn)定我們對(duì)每件事的信念，并與有效的財(cái)政計(jì)劃相互配合。我們預(yù)計(jì)能為酒店帶來合理的利潤(rùn)，確保業(yè)績(jī)蒸蒸日上，并為股東、客人及員工謀求長(zhǎng)遠(yuǎn)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(shí)地具體表現(xiàn)出來。我們所堅(jiān)持的價(jià)值觀或原則，正是我們?nèi)绾紊拼腿?、商業(yè)伙伴及同事。 About Four Seasons Dalian? 關(guān)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(yōu)越，坐落于人民路東港商務(wù)區(qū)中心地帶，眺望海景和港口景色，是東港商務(wù)區(qū)核心所在。 NBBJ操刀設(shè)計(jì)的大樓內(nèi)，新加坡著名的Hirsch Bedner Associates公司由城市悠久歷史中汲取靈感進(jìn)行室內(nèi)設(shè)計(jì)，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(shè)計(jì)之作，融合了舒適與前沿技術(shù)，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(nèi)部設(shè)計(jì)由東京知名工作室Strickland操刀，其靈感直接來源于當(dāng)?shù)貧v史文化，旨在打造真實(shí)而難忘的體驗(yàn)。 六個(gè)餐廳和酒吧構(gòu)成了獨(dú)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(jí)大廚和卓越食材，為賓客打造一種無與倫比的高級(jí)餐飲體驗(yàn)，讓人回味無窮。 Key Responsibilities? 主要工作職責(zé) 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(yè)績(jī)和客人的滿意為重點(diǎn)。 2. 確保廚房的衛(wèi)生標(biāo)準(zhǔn)達(dá)到。 3. 幫助培訓(xùn)員工，以確保他們擁有可以執(zhí)行自己責(zé)任所必須的技能。 4. 隨時(shí)保證禮貌和專業(yè)的服務(wù)。 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(guān)大專及以上學(xué)歷或相關(guān)工作經(jīng)歷。 2. 5年及以上相同職位工作經(jīng)驗(yàn)。 3. 能夠運(yùn)營(yíng)、維持及保持工作環(huán)境的清潔。 4. 專業(yè)的粵菜點(diǎn)心技術(shù)，能夠同時(shí)進(jìn)行多項(xiàng)任務(wù)。 Learn more about what it is like to work at Four Seasons – Visit us: 想要了解更多，請(qǐng)登錄以下網(wǎng)站并關(guān)注我們： 四季酒店官網(wǎng)職業(yè)機(jī)會(huì)：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(duì)工作具有極大的熱情，熱愛你所從事的職業(yè)。 About Four Seasons? 關(guān)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(duì)酒店服務(wù)心無旁騖，矢志不渝，并以高品質(zhì)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(biāo)都是成為舉世公認(rèn)的最佳酒店管理集團(tuán)，且盈利可觀。要達(dá)到這種卓越的成績(jī)，必須在各方面都超越群倫。我們所創(chuàng)建的酒店，在設(shè)計(jì)及選料方面，均屬無上之選，務(wù)求能夠滿足客人的高貴品味和嚴(yán)格要求，同時(shí)保持豪華酒店的優(yōu)質(zhì)崇高地位。 我們的成功，有賴于清楚認(rèn)定我們對(duì)每件事的信念，并與有效的財(cái)政計(jì)劃相互配合。我們預(yù)計(jì)能為酒店帶來合理的利潤(rùn)，確保業(yè)績(jī)蒸蒸日上，并為股東、客人及員工謀求長(zhǎng)遠(yuǎn)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(shí)地具體表現(xiàn)出來。我們所堅(jiān)持的價(jià)值觀或原則，正是我們?nèi)绾紊拼腿?、商業(yè)伙伴及同事。 About Four Seasons Dalian? 關(guān)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(yōu)越，坐落于人民路東港商務(wù)區(qū)中心地帶，眺望海景和港口景色，是東港商務(wù)區(qū)核心所在。 NBBJ操刀設(shè)計(jì)的大樓內(nèi)，新加坡著名的Hirsch Bedner Associates公司由城市悠久歷史中汲取靈感進(jìn)行室內(nèi)設(shè)計(jì)，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(shè)計(jì)之作，融合了舒適與前沿技術(shù)，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(nèi)部設(shè)計(jì)由東京知名工作室Strickland操刀，其靈感直接來源于當(dāng)?shù)貧v史文化，旨在打造真實(shí)而難忘的體驗(yàn)。 六個(gè)餐廳和酒吧構(gòu)成了獨(dú)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(jí)大廚和卓越食材，為賓客打造一種無與倫比的高級(jí)餐飲體驗(yàn)，讓人回味無窮。 Key Responsibilities? 主要工作職責(zé) 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(yè)績(jī)和客人的滿意為重點(diǎn)。 2. 確保廚房的衛(wèi)生標(biāo)準(zhǔn)達(dá)到。 3. 幫助培訓(xùn)員工，以確保他們擁有可以執(zhí)行自己責(zé)任所必須的技能。 4. 隨時(shí)保證禮貌和專業(yè)的服務(wù)。 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(guān)高中學(xué)歷或相關(guān)工作經(jīng)歷。 2. 5年及以上相同職位工作經(jīng)驗(yàn)。 3. 能夠運(yùn)營(yíng)、維持及保持工作環(huán)境的清潔。 4. 專業(yè)的粵式燒臘技術(shù)，能夠同時(shí)進(jìn)行多項(xiàng)任務(wù)。 Learn more about what it is like to work at Four Seasons – Visit us: 想要了解更多，請(qǐng)登錄以下網(wǎng)站并關(guān)注我們： 四季酒店官網(wǎng)職業(yè)機(jī)會(huì)：http://jobs.fourseasons.com/

此崗位需要有零點(diǎn)廚房同等職位工作經(jīng)驗(yàn)。 扒房廚師長(zhǎng)將負(fù)責(zé)管理和帶領(lǐng)團(tuán)隊(duì)，確保酒店廚房的餐飲運(yùn)營(yíng)順暢，并提升廚房的標(biāo)準(zhǔn)水平。 我將從事哪些工作？ 作為廚師長(zhǎng)，您需以最高標(biāo)準(zhǔn)完成以下任務(wù)： 規(guī)劃、準(zhǔn)備并執(zhí)行餐廳各區(qū)域的高品質(zhì)餐飲產(chǎn)品及擺盤布置。 嚴(yán)格遵循食譜、標(biāo)準(zhǔn)及擺盤指南進(jìn)行操作。 確保酒店運(yùn)營(yíng)中所有HACCP（危害分析與關(guān)鍵控制點(diǎn)）環(huán)節(jié)的合規(guī)性。 合理使用所有設(shè)備、工具及機(jī)器。 專注于培訓(xùn)手冊(cè)和標(biāo)準(zhǔn)操作程序（SOP）的持續(xù)改進(jìn)。 積極參與質(zhì)量改進(jìn)活動(dòng)，如每日廚師簡(jiǎn)報(bào)和每月團(tuán)隊(duì)會(huì)議，以不斷提升餐飲運(yùn)營(yíng)水平、達(dá)成目標(biāo)并保持溝通順暢。 根據(jù)要求參與場(chǎng)外活動(dòng)。 完成廚房區(qū)域外的任務(wù)和工作。 協(xié)助進(jìn)行庫存盤點(diǎn)。 了解酒店的入住率、活動(dòng)安排、預(yù)測(cè)及業(yè)績(jī)表現(xiàn)。 按要求及時(shí)準(zhǔn)備菜單。 參與新菜品的品鑒和攝影工作。 管理廚房?jī)?nèi)的各工作站。 與客房部緊密合作，確保高標(biāo)準(zhǔn)的清潔度及低損耗率。 有效響應(yīng)客人需求。 學(xué)習(xí)并適應(yīng)變化。 樂于接受建設(shè)性反饋。 采購并控制生產(chǎn)。 始終以專業(yè)和積極的態(tài)度對(duì)待團(tuán)隊(duì)成員和主管。 遵守酒店既定規(guī)則和團(tuán)隊(duì)成員手冊(cè)，確保您監(jiān)督下的所有團(tuán)隊(duì)成員也遵守，以確保部門順暢運(yùn)營(yíng)。 協(xié)調(diào)、組織并參與廚房的所有生產(chǎn)活動(dòng)。 檢查并跟進(jìn)自助餐菜單、每日菜單及季節(jié)性特色菜的食材與設(shè)備準(zhǔn)備工作，始終維持預(yù)設(shè)食譜標(biāo)準(zhǔn)、份量控制及成本核算。 自身及所轄團(tuán)隊(duì)成員需嚴(yán)格遵守規(guī)范的工作流程。 保持個(gè)人衛(wèi)生、整潔的制服、工作站及工具的衛(wèi)生與清潔。 注意受污染食品的危險(xiǎn)，確保冰箱中的食材得到適當(dāng)檢查和更換。 向行政總廚報(bào)告任何問題并采取適當(dāng)行動(dòng)。 跟進(jìn)行政副廚師長(zhǎng)指示的新菜單、每日特餐和促銷活動(dòng)相關(guān)的新食譜或工作方法的變更。 與行政副廚師長(zhǎng)密切合作，確定當(dāng)日需生產(chǎn)、采購或準(zhǔn)備的食品和食材的數(shù)量。 最大限度控制浪費(fèi)以實(shí)現(xiàn)最佳盈利。 檢查部門所有設(shè)備，確保其處于良好工作狀態(tài)，如有必要，向行政副廚師長(zhǎng)報(bào)告故障或問題。 為工程部門準(zhǔn)備必要的工作訂單。 確保食譜和成本核算已建立并更新。 監(jiān)控食品質(zhì)量和數(shù)量，確保原料的經(jīng)濟(jì)使用。 檢查團(tuán)隊(duì)成員準(zhǔn)備的食品質(zhì)量是否符合要求標(biāo)準(zhǔn)，并進(jìn)行必要調(diào)整。 選拔具備部門標(biāo)準(zhǔn)所需素質(zhì)和特質(zhì)的團(tuán)隊(duì)成員。 管理培訓(xùn)職能，確保所有團(tuán)隊(duì)成員在承擔(dān)職責(zé)前獲得崗位認(rèn)證。 監(jiān)控整體食品運(yùn)營(yíng)，確保食品按時(shí)且正確地準(zhǔn)備。 監(jiān)督廚房的清潔、衛(wèi)生和維護(hù)，并采取必要措施以維持該領(lǐng)域的最高標(biāo)準(zhǔn)。 控制、監(jiān)控并負(fù)責(zé)食品成本，以實(shí)現(xiàn)最大化門店利潤(rùn)和最大化客人滿意度。 審核所有考勤表，確保團(tuán)隊(duì)成員的工作時(shí)間和用餐休息時(shí)間準(zhǔn)確無誤。 理解、實(shí)踐并推廣團(tuán)隊(duì)合作，以實(shí)現(xiàn)使命、目標(biāo)和整體部門標(biāo)準(zhǔn)。 確保團(tuán)隊(duì)成員對(duì)公司政策和程序有全面的理解并嚴(yán)格遵守。 對(duì)團(tuán)隊(duì)成員進(jìn)行所有設(shè)備、工具和機(jī)器的正確使用培訓(xùn)。? 我們需要什么？ 為希爾頓品牌服務(wù)的行政總廚始終以賓客為中心，并與其他團(tuán)隊(duì)成員緊密合作。要成功勝任這一職位，您應(yīng)具備以下態(tài)度、行為、技能和價(jià)值觀： 具備滿足業(yè)務(wù)需求的基本英語口語能力。 完成衛(wèi)生培訓(xùn)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(huì)。 具備在國(guó)際連鎖酒店類似崗位的工作經(jīng)驗(yàn)。 優(yōu)先考慮擁有酒店管理或烹飪學(xué)校的職業(yè)教育背景。 在希爾頓工作會(huì)是怎樣的體驗(yàn)？ 希爾頓是全球領(lǐng)先的酒店集團(tuán)，業(yè)務(wù)涵蓋從豪華全服務(wù)酒店及度假村到長(zhǎng)住套房及中檔酒店等多個(gè)領(lǐng)域。近一個(gè)世紀(jì)以來，希爾頓始終為商務(wù)及休閑旅客提供最優(yōu)質(zhì)的住宿、服務(wù)、設(shè)施及價(jià)值。希爾頓致力于延續(xù)其傳統(tǒng)，通過全球品牌為賓客創(chuàng)造卓越的住宿體驗(yàn)。我們的愿景是讓地球充滿酒店業(yè)的光芒與溫暖，這使我們作為團(tuán)隊(duì)每天在全球各地創(chuàng)造非凡的酒店體驗(yàn)。而我們出色的團(tuán)隊(duì)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!

崗位要求： 1.對(duì)工作認(rèn)真負(fù)責(zé)，注重細(xì)節(jié)，能保證菜品質(zhì)量穩(wěn)定，按時(shí)完成工作任務(wù)。 2.有健康證，有多年在知名餐廳、酒店或大型餐飲企業(yè)的工作經(jīng)驗(yàn)，熟悉廚房的運(yùn)作流程。

工作職責(zé)： 1、根據(jù)經(jīng)營(yíng)目標(biāo)、方針，負(fù)責(zé)酒店的菜單籌劃、更換，負(fù)責(zé)產(chǎn)品規(guī)格的制定。 2、對(duì)宴會(huì)、酒會(huì)、冷餐會(huì)親自制定菜單，親自制定進(jìn)貨計(jì)劃和生產(chǎn)安排，并進(jìn)行檢查和督導(dǎo)，保證出品質(zhì)量及成本控制； 3、根據(jù)銷售情況和預(yù)測(cè)，做好日常生產(chǎn)量控制，嚴(yán)格管控庫存； 4、制定廚房生產(chǎn)運(yùn)行程序和工作規(guī)范； 5、負(fù)責(zé)新菜品研發(fā)及制作； 6、負(fù)責(zé)整個(gè)廚房的人員及現(xiàn)場(chǎng)管理，包括各崗位培訓(xùn)及考核。 7、檢查團(tuán)隊(duì)成員準(zhǔn)備的食物質(zhì)量是否達(dá)到要求的標(biāo)準(zhǔn)，并做出必要的調(diào)整 8、監(jiān)督廚房的清潔、衛(wèi)生和維護(hù)工作，并采取必要措施，盡可能保持廚房的最高標(biāo)準(zhǔn)。 9、遵守既定的酒店規(guī)則和團(tuán)隊(duì)成員手冊(cè)，確保您下屬的所有團(tuán)隊(duì)成員也遵守這些規(guī)則和手冊(cè)，以保證部門順利運(yùn)作。 職位需求： 1、身體健康，5年以上五星級(jí)酒店宴會(huì)廚師長(zhǎng)工作經(jīng)驗(yàn)； 2、有較強(qiáng)的責(zé)任感、工作踏實(shí)； 3、具備良好的溝通協(xié)調(diào)、團(tuán)隊(duì)管理能力；