- 職位性質：全職
- 工作地區：杭州市蕭山區
- 招聘人數：若干
- 學 歷：不限
- 工作經驗：不限
- 提供食宿：提供食宿
- 年齡要求：不限
- 計算機能力：不限
- 語言要求：不限
- 國際聯號工作經歷：不限
- 薪資待遇：7.8千-1.08萬
- 職位有效期：2026-05-25至2026-08-27
職位：中廚廚師長(已停止招聘)
崗位職責/職位描述
MAJOR RESPONSIBILIES 責任概要 :
Exhibits culinary talents by personally performing tasks while leading the Chinese & Banquet?food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.
通過親自執行任務，同時領導中餐及宴會食品準備團隊并管理所有與食品相關的餐飲職能，展現出卓越的烹飪才能。負責協調菜單、采購、日程安排、食品準備以及中餐及宴會上的擺盤工作。該個人負責提供高質量的產品，同時配以誘人的呈現方式。致力于不斷提升賓客和員工的滿意度，同時保持運營預算，確保符合食品和衛生標準。
CORE WORK ACTIVITIES 核心工作內容
Ensuring Culinary Standards and Responsibilities are Met 確保符合標準及責任落實
1.?Assists in determining how food should be presented and creates decorative food displays.
協助確定食物應該如何呈現，并創建裝飾性食品展示。
2.?Attends daily Chinese & Banquet?Event meetings to review culinary requirements.
參加每日中餐及宴會活動會議，審查烹飪要求。
3.?Checks the quality of raw and cooked food products to ensure that standards are met.
檢查生食和熟食產品的質量，以確保符合標準。
4.?Develops, designs, or creates new ideas, relationships, systems, or products, including artistic contributions.
開發、設計或創造新的想法、關系、系統或產品，包括藝術貢獻。
5.?Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
參與培訓員工關于菜單項目，包括食材、制作方法和獨特口味。
6.?Ensures compliance with all Food & Beverage policies, standards and procedures.
確保遵守所有食品和飲料政策、標準和程序。
7.?Estimates each?Chinese & Banquet?Event Order production needs.
估計每場中餐及宴會活動訂單的生產需求。
8.?Follows proper handling and right temperature of all food products.
遵循所有食品的正確處理和適宜溫度。
9.?Maintains food preparation handling and correct storage standards.
維持食品準備和正確儲存的標準。
10.?Manages BEO process including menu development, pricing, tracking and ordering.
管理BEO流程，包括菜單開發、定價、跟蹤和訂購。
11.?Plans and?manages food quantities and plating requirements for all Chinese & Banquet?functions.
計劃和管理所有中餐及宴會活動的食品數量和擺盤要求。
12.?Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
準備和烹飪各種類型的食品，無論是定期進行還是為特殊客人或活動準備。
13.?Recognizes superior quality products, presentations and flavor.?
認識到優質產品、呈現和風味的重要性。
14.?Supports procedures for food & beverage portion and waste controls.
支持食品和飲料分量及廢物控制的程序。
Managing Culinary Teams 管理烹飪團隊
1.?Communicates production needs to key personnel.
與關鍵人員溝通生產需求。
2.?Communicates regularly with employees to ensure performance expectations are clear.
定期與員工溝通，確?？冃谕鞔_。
3.?Encourages and builds mutual trust, respect, and cooperation among team members.
鼓勵并建立團隊成員之間的相互信任、尊重和合作。
4.?Ensures and maintains the productivity level of employees.
確保并維持員工的生產力水平。
5.?Communicates performance expectations in accordance with job descriptions for each position.
根據每個職位的工作描述傳達績效期望。
6.?Ensures property policies are administered fairly and consistently.
確保酒店政策得到公平和一致的執行。
7.?Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
識別員工的發展需求，并通過指導、輔導或其他方式幫助員工提高知識或技能。
8.?Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others.
識別員工的培訓需求，開發正式的教育或培訓計劃或課程，并教授或指導員工。
9.?Leads shifts while personally preparing food items and executing requests based on required specifications.
在輪班時親自準備食品并根據所需規格執行請求。
10.?Serves as a role model to demonstrate appropriate behaviors.
作為榜樣展示適當的行為。
11.?Supervises and coordinates activities of cooks and workers engaged in food preparation.
監督和協調從事食品準備的廚師和工人的活動。
12.?Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
監督和管理員工。管理所有日常運營事務。對員工職位有充分的了解，能夠在員工缺席時履行職責。
13.?Supervises Chinese & Banquet?kitchen shift operations.
監督中餐及宴會廚房輪班操作。
14.?Utilizes an "open door" policy to identify and address employee problems or concerns.
利用“門戶開放”政策來識別和解決員工的問題或疑慮。
15.?Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
利用人際交往和溝通技巧來領導、影響和鼓勵他人;倡導合理的財務/商業決策;展現出誠實/正直的品質;以身作則。
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Maintaining Culinary Goals 聚焦烹飪目標
1.?Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
達成并超越目標，包括績效目標、預算目標、團隊目標等。
2.?Develops specific goals and plans to prioritize, organize, and accomplish your work.
制定具體目標和計劃，以優先級排序、組織和完成工作。
3.?Manages to achieve or exceed budgeted goals.
管理以實現或超過預算目標。
Ensuring Exceptional Customer Service 確保卓越的客戶服務
1.?Empowers employees to provide excellent customer service.
增強員工提供卓越客戶服務的能力。
2.?Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
通過溝通和協助，幫助個人理解客人的需求，并在必要時提供指導、反饋和個性化輔導從而提升服務品質。
3.?Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
管理日常運營，確保質量、標準，并滿足客戶在每天的期望。
4.?Provides services that are above and beyond for customer satisfaction.
提供超出客戶滿意度的服務。
5.?Responds effectively to guest problems and complaints.
有效應對客戶問題和投訴。
Managing and Conducting Human Resource Activities?管理和開展人力資源活動
1.?Conducts training when appropriate.
在適當的時候進行培訓。
2.?Ensures employees are cross-trained to support successful daily operations.
確保員工接受交叉培訓，以支持日常運營的成功。
3.?Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
審查人員配置水平，以確保滿足客戶服務、運營需求和財務目標。
4.?Trains employees in safety procedures.
對員工進行安全程序培訓。
Additional Responsibilities?額外職責
1.?Analyzes information and evaluating results to choose the best solution and solve problems.
分析信息并評估結果，以選擇最佳解決方案和解決問題。
2.?Attends and participates in all pertinent meetings.
參加所有相關的會議。