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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. 大專或同等專業以及以上學歷，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。

崗位職責： 1.全面督導酒店全日餐廚房運營管理工作； 2.全面督導酒店全日餐廚房品質管理工作； 3.全面督導酒店全日餐廚房成本控制管理工作； 4.全面督導酒店全日餐廚房員工培訓及發展工作； 5.全面督導酒店全日餐廚房安全生產管理工作； 6.開發新的菜品和創新烹飪，提升餐廳的菜品多樣性； 7.管理食材庫存，合理控制成本，確保食材的新鮮和充足； 8.完成領導安排的其他工作任務。 任職條件： 1.5年以上酒店或餐飲行業相關工作經驗，其中3年以上同崗位工作經驗； 2.具有豐富的全日餐廚房出品及管理經驗； 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。

崗位職責： 1. 全面負責中餐廚房的運作和管理，保證營業需求，為賓客提供優質中餐菜品，并做好菜品的成本核算和控制工作； 2. 執行餐飲總監/經理下達的各項工作任務和工作指示，對廚房的出品、質量、食品安全負責； 3. 負責制定中廚房各項工作計劃，主持中廚房的會議，協調中廚房各部分的工作步驟，使有關協作始終保持順利進行； 4. 制定中廚房全年食品推廣計劃，制定每天的市場采購計劃和申領計劃，審批每天的貨物驗收記錄及領貨記錄，對成本進行分析并作出經營性建議； 5. 安排廚房各分部廚師的工作時間和任務，對員工進行日常考勤和階段性工作評估，根據各人所長，合理安排技術崗位； 6. 組織調度、指揮大型宴會、酒會的菜品制作； 7.完成領導安排的其他工作任務。 任職條件： 1.5年以上酒店或餐飲行業相關工作經驗，其中3年以上同崗位工作經驗； 2.具有豐富的中餐廚房出品及管理經驗； 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。

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/

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/

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!

崗位職責： 1.熟練操作炒鍋，根據菜單要求準確烹飪中餐菜品，確保口味、色澤、質地符合酒店標準； 2.合理掌握烹飪時間和火候，保障出餐速度，滿足用餐高峰需求； 3.與切配、打荷等崗位密切協作，根據配菜情況調整烹飪順序，確保菜品制作流暢； 4.及時溝通菜品信息，如特殊要求、菜品變更等； 5.烹飪前檢查食材的準備情況，包括種類、數量、質量，對不符合要求的食材及時反饋； 6.按需領取食材和調料，避免浪費； 7.正確使用和維護炒鍋及周邊烹飪設備，使用后及時清潔； 8.發現設備故障及時上報，保障正常使用； 9.控制成本，關注食材成本變化，提出合理的成本節約措施； 10.完成領導安排的其他工作任務。 任職條件： 1.3年及以上中餐炒鍋工作經驗； 2.具備嫻熟的中餐菜肴烹飪技能； 3.責任心強，注重細節，對食品安全及衛生標準有嚴格認知； 4.具備成本控制意識，懂得食品營養學知識和廚房的設備使用； 5.具備良好的服務意識、團隊意識和創新意識，良好的溝通協調能力。

我的具體職責是什么?? 作為主廚，您將應以最高標準完成以下任務： ? ·?負責餐廳出品，包括早餐，客房點餐，晚餐及員工餐出品； ·?計劃和準備執行高質量的菜品和擺設在指定的餐廳 ·?嚴格按照菜譜、標準和擺盤標準。 ·?在酒店運營之中保持遵循FSAA各方面要求。 ·?正確操作所有的設備、器具和機器。 ·?必須對具有持續性的人員培訓和SOP的提高和改善保持關注。 ·?必須積極主動組織及參加廚房會議，以保持廚房運營持續地提高，達到目標和保持順暢地交流。 ·?可以被要求進行外賣工作，和在廚房以外的地點完成工作。 ·?保證廚房所有員工都應知道關于住宿率，預測計劃和收益。 ·?及時的按要求準備菜單。 ·?每月根據市場情況進行菜品的調整 ·?與廚師溝通斷貨的產品。 ·?根據員工的標準進行靈活調整廚房內部的崗位。 ·?與外包洗碗工保持緊密的工作關系確保高質量的清潔和最低程度的破損。 ·?對于每位客人的要求要作出回應使客人滿意。 ·?積極的學習和適當的改變。 ·?用虛心的態度去接受有建設性的意見。 ·?配合采購和控制產品成本 ·?培訓部門新員工。 ·?提前審閱部門安排的排班表，以提前反映出生意和高出品率同時很大程度影響客人的滿意度。 ·?時刻保持自己和所管轄的員工的紀律性和適當的操作。并且檢查個人衛生、整潔的工服、操作臺的 ??整潔和衛生、清潔的器具。知道污染食品的危險和適當檢查，徹底清理冰箱的需要。 ·?確保菜譜和成本的存在和更新。 ·?選擇有良好表現和工作態度的員工作為部門標準。 ·?監控食品的質量和數量是確保最大限度的節約原材料。 ·?檢查員工準備的食品質量按需求標準和做出必要的調整。 ·?監控整個食品操作并確保食品按時和正確地操作。 ·?負責察看清潔、衛生和廚房維護，并采取必須的步驟保持責任區域最高的標準。 ·?參加酒店會議并負責確保所有的員工獲得此交流信息以確保員工的高度滿意。 ·?時刻保持對于同事和主管等一個專業和積極的態度，依據酒店的規則和員工手冊的要求行為舉止，確保部門的良好運營。 ·?協調、組織和參與和廚房有關的所有產品的制作，檢查并依照零點菜單和每日菜單，季節特供菜單。時刻保持預先設置菜單的標準、份量和成本。 ·?控制、監控和負責獲得最佳的成本控制以獲得各部分的最佳收益和最佳客人滿意度。 ·?與廚師團隊緊密合作，常規會面決定菜單的選擇，以同時讓客人滿意和獲得各部分滿意的收益。 ·?檢查所有的時間表以確保所有員工的工作時間和用餐時間準確。 ·?召開廚房會議和傳達酒店通知和收集員工的反饋意見，確保員工很高的滿意度。 ·?確保所有員工都清楚地了解酒店的消防和生命安全/應急程序。 ·?熟練掌握廚房所有電氣設備的使用并觀察安全謹慎地處理他們。 我們尋找什么樣的人才? 希爾頓主廚職位始終要以賓客的利益為重并與其他團隊成員密切合作。若要成功地應聘這一職位，您的態度、行為、技能和價值觀應符合下列標準: ? ·?高中或相等的學歷，最好是專業烹飪學校畢業。 ·?五至七年管理廚房經驗，四/五星級酒店的西餐廳或級別很高的個體餐廳并有5年主廚的經歷。 ·?具備一定的英文掌握能力。 ·?具有創造性及認真研發精神。 ·?是一個能夠提供培訓，領導團隊，激勵團隊擁有正確地工作態度和追求精益求精的廚藝的培訓者； ·?廣泛的知識包括廚房設備和能夠培訓員工； ·?計算機基本操作知識。 ·?在食品安全體系方面的知識。 ·?有能力按照事情的優先順序按時完成任務。 ·?在壓力下很好地完成工作，保持冷靜解決問題。 ·?能夠合理消耗所有產品和配料。 ·?能夠準確設計菜譜并按照菜譜操作。 · 參與過額外的廚房課程或研討會。 ·?較強的團隊合作意識。

【崗位職責】 1、主要負責燒烤,鹵菜的成品生產,同時承擔鹵水和各類醬汁的熬制。 2、根據用餐人次做好餐前食品原料和器皿的準備工作，遵守操作過程，控制原料成品，保證菜品質量。 3、負責各類肉禽原料的腌制和初加工的工作并妥善保管。 4、保持砧板、刀具等用具的消毒和冰柜、烤爐及明檔區域的清潔衛生。 【崗位要求】 1、為人正直，有責任心。 2、有3年廚房燒烤工作經驗。 3、身體健康，吃苦耐勞。

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. Provides a courteous and professional service at all times. 3. Facilitate the process of producing food from scratch to final produce which comply to strict hygiene standard and according to recipe. 4. Help in keeping par stocks and to ensure sufficient supplies at all times . 1. 與其他同事積極靈活地合作，以酒店的總體業績和客人的滿意為重點。 2. 服務中保持禮貌專業。 3. 按照食譜優化生產流程并嚴格遵守相關衛生標準。 4. 幫助保持標準庫存并確保庫存充足。 Preferred Skill and Qualification? 任職要求 1. College and above education, cooking school or culinary institute education or equivalent experience. 2. At least 3 years' related working experience. 1.食品烹飪相關大專及以上學歷或相關工作經歷。 2. 至少3年相關廚師工作經驗。 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/

【職位描述】 廚師主管根據標準程序、食譜、照片和指示進行準備和烹飪，協助副廚師長培訓團隊成員。他還參與產品開發，確保廚房順利運作。 我將做些什么？ 作為廚師主管，你將負責按照最高標準完成以下任務： 按照標準食譜和程序，高效、經濟、衛生地為客人和團隊成員準備食物。 協助副主廚處理廚房的日常運作，幫助保持高標準的食品準備和展示。 計劃、準備和實施高品質的餐飲產品，并在所有區域和餐廳進行布置。 熟練掌握食譜、標準和裝盤指南。 根據安全可靠的程序和既定的食品安全管理系統標準，保持清潔衛生。 維護酒店運營中的所有 HACCP 方面。 正確使用所有設備、工具和機器。 接到任務時，為場外活動工作。 應要求完成廚房以外的任務和工作。 協助盤點庫存。 了解酒店的入住率、活動、預測和成果。 根據要求準備菜單。 與管家部門密切合作，確保高度清潔，減少丟失和破損。 有效回應每位客人的要求。 學習并適應變化。 對團隊成員和主管始終保持專業和積極的態度。 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。 協調、組織并參與廚房的所有生產工作。 檢查和跟進單點菜單、每日菜單和季節性特色菜的配料，始終保持預設食譜、份量控制和成本計算的標準。 監控食品質量和數量，確保最經濟地使用食材。 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。 監控整體食品操作，確保及時正確地準備食品。 理解、實踐并促進團隊合作，以實現任務、目標和部門整體標準。 A Chef de?Partie?prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen.? ? ? ? What will I be doing?? As Chef?de?Partie, you will be responsible for performing the following tasks to the highest standards:? Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.? Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.? Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.? Work seamlessly with recipes, standards and plating guides.? Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.? Maintain all HACCP aspects within the hotel operation.?? Use all equipment, tools and machines appropriately.? Work for off-site events when tasked.? Complete tasks and jobs outside of the kitchen area when requested.? Assist in inventory taking.? Knowledgeable of hotel’s occupancy, events, forecasts and achievements.? Prepare menus as requested.? Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.? Effectively respond to every?guests’?requests.? Learn and adapt to changes.? 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 ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.? 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 the necessary adjustments.? Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.? Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?? 【任職要求】 我們在尋找什么？ 為希爾頓品牌服務的廚房主管一直在為我們的客人服務，并與其他團隊成員合作。要成功勝任這一職位，您應保持以下態度、行為、技能和價值觀： 高中畢業。 至少 3 年五星級酒店或高標準獨立餐廳工作經驗。 在國際品牌酒店擔任過至少 1 年的同等職位。 接受過酒店或烹飪學校技術教育者優先。 持有有效的健康證書。 精通西餐或中餐，能高效、富有成效地履行崗位職責。 精通各種蒸、烤和煲湯烹飪技術。(適用于中餐廳/宴會廚房） 必須掌握各種海鮮和肉類加工技術。 熟悉各種熟食加工、儲存和接收標準。(主廚房） 精通糕點、面包烘焙和某些巧克力制作技術。(用于糕點廚房） 能夠使用和消費所有產品和配料。 能夠確定優先事項并及時完成任務。 能在壓力環境中工作，在壓力下保持冷靜，并能解決問題。 能在潮濕、炎熱、有時喧鬧的環境中工作。 具備良好的領導和培訓技能。 熟悉 FSAA。 有國際連鎖酒店類似工作經驗者優先。 英語口語和書面表達能力良好，能滿足業務需求者優先。 在希爾頓工作會是怎樣的體驗？ 希爾頓是全球領先的酒店管理公司，業務涵蓋從豪華的全方位服務酒店和度假村到長住套房和中等價位酒店等住宿領域。近一個世紀以來，希爾頓一直為商務和休閑旅客提供最優質的住宿、服務、設施和價值。希爾頓致力于延續其傳統，為全球品牌提供卓越的賓客體驗。我們的愿景是讓熱情好客的光輝灑滿大地，我們的團隊團結一致，每天在世界各地創造非凡的好客體驗。而我們出色的團隊成員正是這一切的核心！ What are we looking for? A Chef de Partie 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: High school graduate. At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards. Minimum of 1 year as Chef de Partie or equivalent position in an international brand hotel. Technical education in hospitality or culinary school preferred. Possess a valid health certificate. Knowledgeable of Western or Chinese cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner. Proficient with a variety of steaming, baking and soup cooking techniques. (For Chinese / Banquet Kitchen) Must have a variety of seafood and meat processing techniques. Familiar with a variety of cooked food processing, storing and receiving standards. (For Main Kitchen) Proficient in pastry, bread baking, and certain chocolate making techniques. (For Pastry Kitchen) Able to work with and consume all products and ingredients. Able to set priorities and complete tasks in a timely manner. Work well in stressful situations, remain calm under pressure and able to solve problems. Able to work in a moist, hot and sometimes loud environment. Possess good leadership and training skills. Knowledgeable in FSAA. Working experience in similar capacity with international chain hotels is preferred. Good command in verbal and written English to meet business needs, 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!

【職位描述】 面包房主管根據標準程序、食譜、照片和指示進行準備和烹飪，協助副廚師長培訓團隊成員。他還參與產品開發，確保廚房順利運作。 我將做些什么？ 作為面包房主管，你將負責按照最高標準完成以下任務： 按照標準食譜和程序，高效、經濟、衛生地為客人和團隊成員準備食物。 協助副主廚處理廚房的日常運作，幫助保持高標準的食品準備和展示。 計劃、準備和實施高品質的餐飲產品，并在所有區域和餐廳進行布置。 熟練掌握食譜、標準和裝盤指南。 根據安全可靠的程序和既定的食品安全管理系統標準，保持清潔衛生。 維護酒店運營中的所有 HACCP 方面。 正確使用所有設備、工具和機器。 接到任務時，為場外活動工作。 應要求完成廚房以外的任務和工作。 協助盤點庫存。 了解酒店的入住率、活動、預測和成果。 根據要求準備菜單。 與管家部門密切合作，確保高度清潔，減少丟失和破損。 有效回應每位客人的要求。 學習并適應變化。 對團隊成員和主管始終保持專業和積極的態度。 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。 協調、組織并參與廚房的所有生產工作。 檢查和跟進單點菜單、每日菜單和季節性特色菜的配料，始終保持預設食譜、份量控制和成本計算的標準。 監控食品質量和數量，確保最經濟地使用食材。 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。 監控整體食品操作，確保及時正確地準備食品。 理解、實踐并促進團隊合作，以實現任務、目標和部門整體標準。 A? Bakery Chef de?Partie?prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen.? ? ? ? What will I be doing?? As Bakery Chef?de?Partie, you will be responsible for performing the following tasks to the highest standards:? Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.? Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.? Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.? Work seamlessly with recipes, standards and plating guides.? Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.? Maintain all HACCP aspects within the hotel operation.?? Use all equipment, tools and machines appropriately.? Work for off-site events when tasked.? Complete tasks and jobs outside of the kitchen area when requested.? Assist in inventory taking.? Knowledgeable of hotel’s occupancy, events, forecasts and achievements.? Prepare menus as requested.? Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.? Effectively respond to every?guests’?requests.? Learn and adapt to changes.? 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 ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.? 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 the necessary adjustments.? Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.? Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?? 【任職要求】 我們在尋找什么？ 為希爾頓品牌服務的面包房主管一直在為我們的客人服務，并與其他團隊成員合作。要成功勝任這一職位，您應保持以下態度、行為、技能和價值觀： 高中畢業。 至少 3 年五星級酒店或高標準獨立餐廳工作經驗。 在國際品牌酒店擔任過至少 1 年的同等職位。 接受過酒店或烹飪學校技術教育者優先。 持有有效的健康證書。 精通糕點、面包烘焙和某些巧克力制作技術。(用于糕點廚房） 能夠使用和消費所有產品和配料。 能夠確定優先事項并及時完成任務。 能在壓力環境中工作，在壓力下保持冷靜，并能解決問題。 能在潮濕、炎熱、有時喧鬧的環境中工作。 具備良好的領導和培訓技能。 熟悉 FSAA。 有國際連鎖酒店類似工作經驗者優先。 英語口語和書面表達能力良好，能滿足業務需求者優先。 在希爾頓工作會是怎樣的體驗？ 希爾頓是全球領先的酒店管理公司，業務涵蓋從豪華的全方位服務酒店和度假村到長住套房和中等價位酒店等住宿領域。近一個世紀以來，希爾頓一直為商務和休閑旅客提供最優質的住宿、服務、設施和價值。希爾頓致力于延續其傳統，為全球品牌提供卓越的賓客體驗。我們的愿景是讓熱情好客的光輝灑滿大地，我們的團隊團結一致，每天在世界各地創造非凡的好客體驗。而我們出色的團隊成員正是這一切的核心！ What are we looking for? A Chef de Partie 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: High school graduate. At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards. Minimum of 1 year as Bakery Chef de Partie or equivalent position in an international brand hotel. Technical education in hospitality or culinary school preferred. Possess a valid health certificate. Knowledgeable of Western or Chinese cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner. Proficient in pastry, bread baking, and certain chocolate making techniques. (For Pastry Kitchen) Able to work with and consume all products and ingredients. Able to set priorities and complete tasks in a timely manner. Work well in stressful situations, remain calm under pressure and able to solve problems. Able to work in a moist, hot and sometimes loud environment. Possess good leadership and training skills. Knowledgeable in FSAA. Working experience in similar capacity with international chain hotels is preferred. Good command in verbal and written English to meet business needs, 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!

??? Participatein the planning and costing of menus ???? 參與菜單的計劃和成本核算工作 ??? Developand write standard recipes ???? 制訂并編寫標準菜譜 ??? Developnew dishes and products ???? 開發新菜和新產品 ??? Ensurethat outstanding culinary technical skills are maintained ???? 確保優秀的餐飲技巧得以保持 ??? Assistwith organizing special events and special food promotions ???? 協助組織特別活動和特別食品促銷活動 ??? Maintaincomprehensive product knowledge including ingredients, equipment, suppliers,markets, and current trends and make recommendations for appropriateadjustments to kitchen operations accordingly ???? 保持對產品的綜合性知識的了解，包括配料、設備、供應商、市場和當前趨勢，并相應的建議廚房運作部進行適當調整 ??? Maintaina hygienic kitchen ???? 保持廚房的衛生 ??? Cleanthe kitchen and equipment ???? 清潔廚房和設備 ??? Maintainpersonal hygiene ???? 保持個人衛生

【崗位職責】 1. 作為廚房二把手協助西餐行政主廚，必要時代替西餐行政主廚 2. 與其他廚師和餐飲部經理共同管理訂單和貨物 3. 管理并帶領廚師團隊提供自助餐服務 4. 遵守Club Med的標準，并遵守衛生和安全流程 【崗位要求】 1.良好的英語能力，30歲以上，接受去不同的城市工作 2.具備宴會類廚房工作經驗，管理過15人的廚師團隊 4.出色的西冷和西熱的出品能力 5.能夠操作電腦，有相關烹飪證書優先 6.該崗位需每周工作6天 【G.O福利】： 雙人住宿； 一日三餐國際自助餐廳； 吧臺飲料暢飲； 度假村內所有娛樂活動及場地設施免費使用； 機場接送服務； 工作滿一年往返度假村和住址機票； 完善的工作意外傷害保險及社會保險； 國際化G.O團隊； 擁有登臺演出的機會； 每年輪換海外及大中華區度假村工作機會； Club Med海外度假村免費房間； 快速晉升通道。

1.根據衛生標準嚴格操作安全生產，保證食品的質量。 2.嚴格遵守每個工作流程,妥善保管食物原材料，合理用料，降低消耗成本。 4.檢查每日餐后的原料消耗，及時申購、補充。 5.配合食品檢驗部進行食品檢查，確保賓客食品的絕對安全。 6.領導、培訓和開發甜點師助理 7.參與自助餐服務 8.確保甜點擺放整齊美觀 職位要求： 1. 愿意每周工作6天 2. 相關烹飪證書 3. 有多年餅房工作經驗 4. 了解傳統糕點、膳食和維也納面包的制作 5. 懂英語者優先

You will be responsible?to assist with 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 Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

【崗位職責】 1.在廚師長的領導下，對肉類、海鮮等食材進行加工并保證質量。 2.按廚師長分工，完成自助餐、酒會的菜品制作任務。 3.檢查庫存的質量和數量 4.合理安排使用食品原料，審簽原料訂購把好成本控制關。 5.督促員工執行衛生法規及各項衛生制度，嚴格防止食物中毒事故的發生   【崗位要求】 1.三年以上餐廳肉類加工、腌制和漢堡肉餅制作、海鮮的清潔加工宰殺經驗 2.熟悉飲食的工作規范和配菜的質量要求。 3.能按SOP和質量標準要求獨立進行工作，并有相應的技術等級或證書。 4.工作認真負責、有責任心。 5.能夠接受每周休息1天   【G.O福利】： 雙人住宿； 一日三餐國際自助餐廳； 吧臺飲料暢飲； 度假村內所有娛樂活動及場地設施免費使用； 機場接送服務； 工作滿一年往返度假村和住址機票； 完善的工作意外傷害保險及社會保險； 國際化G.O團隊； 擁有登臺演出的機會； 每年輪換海外及大中華區度假村工作機會； Club Med海外度假村免費房間； 快速晉升通道。  

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。

【崗位職責】 1、認真遵守公司各項規章制度，服從安排, 2、嚴格按照公司伙食標準，合理搭配飯菜的種類 3、對購買的蔬菜及油、調料等的質量負責，嚴把出菜關，保證員工的飲食安全不使用變質食品做飯菜，并保證飯菜的口味; 4、節約能源，降低成本，杜絕浪費 保持食堂及周邊的衛生，保證食堂干凈、整潔，確保員工用餐衛生。

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；

崗位職責： 1.、負責生、熟餡料制作，原料腌制，上灶前各種原料的刀工處理。 2、負責對已加工的各種原料按菜點烹制要求配菜。 3、根據客人預訂和點菜要求負責貴重干貨原料的漲發、拆卸加工處理，掌握原料用量。配菜后做好保管工作，防止烹飪前變質。 4.、在原料加工過程中，及時對砧板進行清洗消毒，注意菜肴衛生，保證衛生質量。 各種原料加工過程中，嚴格掌握成本構成和投料用料標準，檢查加工質量，并有效控制成本。 5、根據客人的點菜單，按“先上先配制”原則配菜。每天開餐完畢，將剩余肉類、禽類、水產等原料放在指定地點，整理相關用具，保持廚房衛生，做好收尾工作。 6、正確使用和維護器械設備及用具，保持其完好清潔。 崗位要求： 1、具有真笨主管的工作經驗。 2、具備團隊合作精神。 3、踏實肯干，做事認真負責。

工作職責：? 1、依據社區廚房標準化服務手冊，遵照相關規章制度，完成面點的烹調制作任務。? 2、計劃食材用料、精工細作，改善烹調方法，做到面點色香味俱佳及多樣化。? 3、參與制定每周菜譜，開發新菜品，依據社區住戶特點，兼顧菜品營養與美味。? 4、維護廚房環境，保持灶面及周邊環境清潔衛生，做到操作工具用畢洗凈擦干，定位存放。? 5、嚴格執行衛生責任制，注意個人衛生，保證飲食操作安全，杜絕食物中毒事件。? 6、做好廚房內日常安全防范檢查，提高安全意識，消除安全隱患。 7、視供餐模式需要，在餐廳內參與打餐服務。? 8、完成領導交辦的其他工作。? 任職資格：? 1、3年以上廚師工作經驗。? 2、具備扎實的餐飲業務知識及烹飪技術。? 3、堅忍不拔，敬業奉獻，有持續學習能力，有較強的服務意識。

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.