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Job Summary崗位概述：
Manages kitchen operations including Stewarding, Banquet Kitchen, Commissary Kitchen, In-Room Dining operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations. Promotes the desired work culture around the Winning Ways and Service of the Hotel and the brand ethos. Accountable for overall success of the daily kitchen operations. Leading staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
管理包括管事部、宴會廚房、加工廚房、客房送餐在內(nèi)的廚房并始終堅持衛(wèi)生標準及操作規(guī)范，加強員工培訓，并監(jiān)督相關(guān)的食品準備環(huán)節(jié)，確保美食符合顧客的期望。圍繞酒店的制勝方式和服務(wù)以及品牌精神，推廣理想的工作文化。負責廚房的全面工作，帶領(lǐng)員工管理所有相關(guān)的職能，不斷提高顧客滿意度和員工滿意度，和最大化財務(wù)績效。
Key Responsibilities 主要工作職責
1.??? OPERATIONA RESPONSIBILITIES 運營職責
·???????? Manages all functions of the Food Production, Stewarding and related kitchens operations including back of house of culinary to achieve the optimum quality level of food production, sanitation and department profit. ???? 管理食品生產(chǎn)、管事部和相關(guān)前區(qū)和后區(qū)廚房工作的所有職能，以達到食品生產(chǎn)和衛(wèi)生的最佳質(zhì)量水平，實現(xiàn)部門利益最大化。
·???????? Oversees special events and special food promotions. 監(jiān)督特殊活動和特殊食品的促銷。
·???????? Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.制作食譜，并對餐飲部所有準備和銷售的菜品進行更新和準確的成本核算。
·???????? Develops and writes standard recipes. 開發(fā)和編寫標準食譜配方。
·???????? Develops new dishes and products. Takes steps to ensure that outstanding culinary technical skills are maintained.開發(fā)新的菜肴和產(chǎn)品。采取措施確保保持優(yōu)秀的烹飪技術(shù)技能。
·???????? Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly. 保有全面的產(chǎn)品知識，包括配料，設(shè)備，供應(yīng)商，市場和當前的趨勢，并相應(yīng)對廚房的運作做出調(diào)整。
·???????? Controls and analyzes, on an on-going basis, the level of the following: 在持續(xù)改建的基礎(chǔ)上，控制和分析下列各方面的水平：
·???? Sales 銷售
·???? Costs 成本
·???? Issuing of food 食品出品
·???? Quality and presentation of food products 食品質(zhì)量和外觀呈現(xiàn)
·???? Condition and cleanliness of facilities and equipment 廚房設(shè)施設(shè)備的維護和清理
·???? Guest Satisfaction 顧客滿意度
·???? Marketing 市場定位
·???????? Develops training plans, develops training material in accordance with? Hotel guidelines and implements training plans for the Food Production employees and other Food and Beverage employees with the Learning & Development Department. 根據(jù)學習與發(fā)展部門的培訓計劃，根據(jù)酒店的指導(dǎo)方針制定培訓材料，并對參與食品生產(chǎn)的員工和其他餐飲員工實施培訓計劃。
·???????? Develops with the Operation EAM popular menus offering guests value for money in accordance with? hotel guidelines. 根據(jù)酒店的指導(dǎo)方針，與運營副總共同開發(fā)符合客人需求且及具性價比的大眾菜單。
·???????? Plans and organizes with the Operation EAM the Food and Beverage activities in the hotel. 與運營副總一起策劃并組織酒店的餐飲活動。
·???????? Keeps an up-dated Hotel Policies and procedures file and up-dated files on the following Food Production matters: 保持更新酒店政策和程序文件，并更新以下食品生產(chǎn)事項的文件：
·???? Recipe 食譜
·???? ????Finance 財務(wù)
·???? Standards 標準
·???? Personnel and Training 人員和培訓
·???? Outlets 餐廳
·???? Promotions 促銷活動
·???? Meetings 會議
·???? Projects 項目
·???? Material and Equipment 設(shè)備及材料
·???? Miscellaneous 其他雜項
·???????? Sets Food Production and Stewarding goals and develops strategies, procedures and policies. 制定食品生產(chǎn)和管事目標，制定戰(zhàn)略、程序和政策。
·???????? Determines with the Director of Finance the minimum and maximum stocks of all food, material and equipment. 與財務(wù)總監(jiān)一起確認所有食品、材料和設(shè)備的最低和最高庫存。
·???????? Sets standards of all food and equipment purchases in accordance with hotel guidelines. 根據(jù)酒店的指引，制定所有食品和設(shè)備的采購標準。
·???????? Monitors local competitors and compare their operation with the hotel Food and Beverage operation. 監(jiān)控本地競爭對手，比較分析酒店餐飲業(yè)務(wù)。
·???????? Ensure cleanliness of the outlet.確保廚房干凈整潔。
·???????? Ensure sufficient operation equipment before the shift.確保開餐前有足夠的操作設(shè)備。
·???????? Communicates with Operation EAM on all aspects of the kitchen management, to ensure proper co-ordination of instructions and directives to Executive Chefs.與運營行政副總就廚房管理的各個方面進行溝通，以確保對行政廚師的指示和指令進行適當協(xié)調(diào)。
·???????? Follow up instructions given by Operation EAM and reports back any observations.聽從運營行政副總給予的指示并做出匯報及反饋。
·???????? Attends all meetings and follows any directives given therein.? Advises Operation EAM on all topics of importance.參加所有會議并跟進所有指示。在重要話題上給予與運營行政副總意見。
·???????? Confers with each section leader on work schedules, overtime requirements and duty roster.與部門領(lǐng)導(dǎo)協(xié)商工作安排，加班申請和班表。
·???????? Streamlines all training requirements between Executive Sous Chef in charge of Training and all section leaders and co-ordinates all arrangements for proper execution of instructions.精簡主管培訓和所有部門領(lǐng)導(dǎo)之間的所有培訓要求，并協(xié)調(diào)所有安排，以便正確執(zhí)行指示。
·???????? Recommends to Operation EAM changes in kitchen equipment and structure and transmits any recommendations from the rest of the kitchen brigade. Discusses future budget items and keeps track of requirement throughout the year.向運營行政副總推薦廚房設(shè)備和結(jié)構(gòu)的轉(zhuǎn)調(diào)，并傳達后廚所有人員的意見。商討未來預(yù)算物品并跟進全年的需求。
·???????? Is responsible to keep a record of all special promotions and activities, writing recipes and taking photographs.負責記錄所有特殊促銷和活動，編寫菜譜并拍照。
·???????? Responsible for promotions, advertising bring in Guest Chefs and working on promotional theme menus.負責促銷、廣告以吸引客人并制作促銷主題餐單。
2.??? HUMMAN RESPONSIBILITIES? 人事職責
·???????? Ensures correct hygienic procedures, checks and controls refrigerators to ensure proper food turnovers and cleanliness.確保正確的衛(wèi)生程序，檢查并控制冰箱以確保良好的食物周轉(zhuǎn)和清潔。
·???????? Supervises any VIP parties and set ups, decorations and food displays. Liaisons with other departments, including steward and service?? for proper co-ordination whenever needed.監(jiān)督所有貴賓活動和擺設(shè)、裝飾、和食品展示。與其他部門聯(lián)系，包括管事部和服務(wù)人員確保在需要時做合理協(xié)調(diào)。
·???????? Spot checks before service hours and thereafter in regular intervals in all food producing outlets and buffets and gives immediate attention in case of any discrepancies.在服務(wù)前后對所有食品生產(chǎn)點和自助餐點進行定期的常規(guī)檢查，并及時關(guān)注是否有任何差異。
·???????? Co-ordinates food orders from Storeroom and direct market and makes constant spot-check on their quality, gives special attention to all imported products.協(xié)調(diào)倉庫和食物訂單，檢查其質(zhì)量，特別關(guān)注所所有進口食材。
·???????? Keeps aware of trends, practices and equipment in the food service industry through trade magazines and other aids.通過貿(mào)易雜志和其他輔助工具了解食品服務(wù)行業(yè)的趨勢、做法和設(shè)備。
·???????? Evaluates the performance of the kitchen staff and gives the General Manager any recommendations for promotions or other actions.評估所有廚房員工的表現(xiàn)并給予總經(jīng)理任何升職或其他人事變動建議。
·???????? Signs and checks all requisitions from other kitchen departments.檢查并簽署所有其他廚房部門的請購單。
·???????? Conducts interviews and makes decisions on recruiting new staff members.安排面試并決定招聘員工。
·???????? Works with the Director of Human Resources to ensure the departmental performance of staff is productive. Duties include: 與人力資源總監(jiān)合作，確保部門員工的工作效率。職責包括：
·???? Plans for future staffing needs.計劃未來的人手需求。
·???? Recruits in line with company guidelines.招聘員工要符合公司的指導(dǎo)方針。
·???? Prepares detailed induction programmers for new staff.為新員工準備詳細的入職。
·???? Maintains a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation.保持一套全面的、當前的和以客人為中心的部門標準和程序，并監(jiān)督其實施。
·???? Ensures training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.確保對廚房員工進行培訓需求分析，制定并實施培訓計劃以滿足需求。
·???? Conducts probation and formal performance appraisal in line with company guidelines.根據(jù)公司的指導(dǎo)方針進行試用期和正式的績效考核。
·???? Maintains up to date staff records and approves leave requests etc.維護最新的員工記錄，批準休假申請等。
·???? Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance.提供建設(shè)性的反饋，以提高員工的工作表現(xiàn)。
·???? Regularly communicates with staff and maintains good relations.定期與員工溝通，保持良好關(guān)系。
3.??? FINANCIAL RESPONSIBILITIES 財務(wù)職責
·???????? Participates in the preparation of the hotel’s revenue plan.參與酒店收入計劃的制定。
·???????? Works with Finance and Business manager in the preparation and management of the department’s budget. Duties include: 與財務(wù)和業(yè)務(wù)經(jīng)理一起準備和管理部門的預(yù)算。職責包括:
·???? Co-ordinate the preparation of the departmental annual budget;協(xié)調(diào)部門年度預(yù)算的編制。
·???? Manage the Department ’s expenses.管理部門費用
·???????? Control the quality and cost of foods in the on-going basis.持續(xù)控制食品質(zhì)量和成本。
4.??? OTHER RESPONSIBILITIES? 其他職責
·???????? Participates in the preparation of the hotel’s marketing programs. 參與酒店市場計劃的制定。
·???????? Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same. 了解職業(yè)健康安全政策和程序，確保所有程序在職業(yè)健康安全指導(dǎo)方針范圍內(nèi)安全進行，并確保你的直接下屬也這樣做。
·???????? Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. 了解注意義務(wù)，遵守職業(yè)、健康和安全法規(guī)、政策和程序。
·???????? Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. 熟悉財產(chǎn)安全、急救、消防和緊急程序，安全、理智地操作設(shè)備。
·???????? Initiate action to correct a hazardous situation and notify supervisors of potential dangers. 采取行動糾正危險情況，并將潛在危險匯報給管理層。
·???????? Log security incidents and accidents in accordance with hotel.根據(jù)酒店要求記錄安全事件和事故。
·???????? To maintain a high customer service orientation by approaching the job with the customers in mind.制定嚴格的客人服務(wù)標準，工作中做到心中有客人。
·???????? To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.以身作則，積極解決各種問題起到良好的示范效果。與客人和員工保持清晰明了的溝通。
·???????? To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.態(tài)度積極誠懇，熱心本職工作并把握機遇去學習新的技能和知識提高自身能力。
·???????? To be flexible, responding quickly and positively to changing requirements.靈活機動，應(yīng)變能力強。
·???????? To maintain high team, focus by showing co-operation and support to colleagues in the pursuit of team goals.建立良好的團隊精神，協(xié)同工作，為了共同的目標努力。
·???????? To contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.為各項運營流程的發(fā)展獻計獻策。
·???????? To performs duties and responsibilities in a safe manner.以良好的態(tài)度履行自己的職責。
·???????? To actively promote the services and facilities of the Hotels to guests and suppliers of the hotel.向客人以及供應(yīng)商推薦酒店的服務(wù)性以及便捷性。
·???????? To ensure all operating equipment furniture are in good condition.確保所有廚房設(shè)備用具的正常使用。
·???????? Your JD would be updated base on needs. We would acknowledge the latest JD signed.根據(jù)工作需要或工作調(diào)動，您的崗位職責將會被調(diào)整，以最新版本為準。
JOB SPECIFICATIONS 崗位要求
Job Knowledge / Skill:
a)???? Fully familiar in all operation and kitchen.
b)???? A proven track record of success in a similar role, showing you have the capability to build customer loyalty and guest satisfaction; controlling profit and costs.
c)????? Strong interpersonal and problem-solving abilities.
d)???? Highly responsible & reliable.
e)???? Meticulous, rigorous, with strong work enthusiasm and sense of responsibility.
f)?????? Good oral presentation skills, excellent communication and analytical skills, high loyalty to the company.
g)????? Be able to relate to all levels of guest and management.
h)???? Ability to recognize customers and remember their preferences
專業(yè)及技能 :
1)???? 充分熟悉了解運營和廚房
2)???? 相關(guān)工作經(jīng)驗，能夠與客人建立忠誠度和客戶滿意度；控制利潤和成本
3)???? 良好的人際關(guān)系和解決問題的能力。
4)???? 有較強的事業(yè)心和責任感，為人處事公正嚴肅。
5)???? 工作細致、嚴謹，具有較強的工作熱情和責任感。
6)???? 良好口頭表達能力，優(yōu)秀的溝通、分析能力，對公司忠誠度高。
7)???? 能夠與客人建立良好的客戶關(guān)系。
8)???? 有能力辨認客人并記住他們的喜好?
Education:
??????? Degree relate to hotel management required.
教育水平：
酒店管理專業(yè)相關(guān)學位。
Experience:
a)???? 10 years international hotel management experience.
b)???? Pre-opening Experience preferred.
c)????? Willing to take challenge and working under stress.
工作經(jīng)驗：
1)???? 10年以上國際酒店管理經(jīng)驗
2)???? 籌備酒店經(jīng)驗優(yōu)先
3)???? 愿意接受挑戰(zhàn)并承擔一定的工作壓力
Additional Skill required:
a)???? Strong adaptability,
b)???? Excellent communication skills and interpersonal skills,
c)????? The initiative,
d)???? Work knowledge,
e)???? Solve the problem,
f)?????? The ability to call, organize and train,
g)???? Own the great Coordinate and communication skill.
h)???? Gentle behavior
i)?????? Perfectionism
j)?????? Detail oriented
k)????? Respect internal team member and external guest equally
l)?????? Willingness to help others
m)??? Grace and elegant presentation
n)????? Sincere and consideration
o)???? Good Intelligence Quotient & Emotional Quotient is very crucial.
其它技能要求：
1)???? 適應(yīng)性強，
2)???? 卓越的溝通能力和人際交往能力，
3)???? 主動，
4)???? 工作知識，
5)???? 解決問題，
6)???? 號召、組織和培訓能力，
7)???? 有較強的協(xié)調(diào)能力，
8)???? 行為沉穩(wěn)，
9)???? 追求完美，
10)?? 注重細節(jié)，
11)?? 同等尊重外部客人與內(nèi)部伙伴，
12)?? 樂于助人，
13)?? 優(yōu)雅端莊，
14)?? 真誠體貼。
15)?? 高智商、高情商
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酒店業(yè)--國內(nèi)高端酒店/5星級
100-499人
私營．民營企業(yè)
紫云玄清是金壇茅山旅游度假區(qū)首家以“維持生態(tài)、恢復(fù)生態(tài)”為規(guī)劃建設(shè)前提，打造環(huán)境優(yōu)先，山水交融，注重建筑空間與茅山自然生態(tài)景觀相互交融、和諧共生的低密度五星級標準度假酒店。該項目位于江蘇省金壇茅山旅游度假區(qū)北部核心片區(qū)，西臨茅山頤園，北接金茅公路，占地1825畝，建設(shè)用地面積約216.08畝，建筑面積3.1萬平方米，由常州紫云湖旅游開發(fā)有限公司投資建設(shè)，總投資超10億元。項目以“生態(tài)游憩、休閑度假、文化體驗”為功能定位，突出山水交融的自然特色，主要呈現(xiàn)“一核、二帶、七區(qū)”空間布局和“同心圓式”綠化結(jié)構(gòu)。其中“一核”為湖心酒店；“二帶”為入口瀑布景觀帶、濕地景觀帶；“七區(qū)”為入口區(qū)、會議綜合區(qū)、書畫院、酒店配套區(qū)、森林生態(tài)區(qū)、濕地果園、保育生態(tài)區(qū)；“同心圓式”型綠化由林地、濕地、水系、島嶼、庭院構(gòu)成。項目將按五星級標準打造高端度假型酒店，建有宴會中心、湖濱酒店、書畫院、養(yǎng)生館和客房區(qū)等，客房總數(shù)約80間，建成后擬由日本酒店運營公司運營。目前酒店主體建筑已完成，內(nèi)裝硬裝施工接近尾聲，軟裝及室內(nèi)家具陳設(shè)即將入場，預(yù)計2024年5月對外運營。
