- 職位性質(zhì)：全職
- 工作地區(qū)：山東省煙臺(tái)市
- 招聘人數(shù)：1人
- 學(xué) 歷：不限
- 工作經(jīng)驗(yàn)：不限
- 提供食宿：提供食宿
- 年齡要求：不限
- 計(jì)算機(jī)能力：不限
- 語(yǔ)言要求：不限
- 國(guó)際聯(lián)號(hào)工作經(jīng)歷：不限
- 薪資待遇：7千-9.5千
- 職位有效期：2026-03-30至2026-07-01
1. Food Production.：食品知識(shí)
· He is responsible for the quality of all food prepared in the kitchen he supervises. He constantly inspects taste, temperature and visual appeal. He makes sure thatall dishes are uniform and that established portion sizes are adhered to.
負(fù)責(zé)監(jiān)督所有廚房食品質(zhì)量的準(zhǔn)備、要不斷的檢查食品的味道、溫度和外觀。保證所有出品一致，堅(jiān)持已確定的每例大小
·He is very careful to prevent the use of spoiled or contaminated products in any phase of food preparation and prevents associates who are ill or suffering from an infection from taking part in the preparation or handling of food.
注意防治食品準(zhǔn)備過(guò)程中使用變質(zhì)原料，防治生病或有傳染病的員工參與或接觸食品準(zhǔn)備。
·To assist with the planning of menus and food promotions.
協(xié)助制定菜單及食品節(jié)
·Develop and test new dishes and products.
發(fā)展新菜肴和產(chǎn)品。
·Ensure that outstanding special events and special food promotions are carried out.
確保完成杰出的特殊任務(wù)或特殊食品節(jié)。
·To control standards of food production and presentation throughout the hotel.
控制酒店食品出產(chǎn)和外觀的標(biāo)準(zhǔn)。
·To examine goods for quality and quantity.
監(jiān)測(cè)收貨的食品質(zhì)量和數(shù)量。
·He controls the Chefs and Cooks to follow standard recipes and methods of preparation.
控制廚師要按照配料卡標(biāo)準(zhǔn)及程序準(zhǔn)備食品。
·He informs the Sous Chef immediately of bad products
及時(shí)將變質(zhì)食品拿出并通知行政總廚。
2 Standards & Procedures. 標(biāo)準(zhǔn)和程序
·Total knowledge & understanding of Food Preparation Standard & Procedure.
了解并熟知所有食品準(zhǔn)備的標(biāo)準(zhǔn)和程序。
·Ensure that all P&P and S&P are carried out consistently
保證一貫遵守所有的政策程序和標(biāo)準(zhǔn)程序。
·Take part in the setting and evolving the standards and procedures
參與 制定和發(fā)展標(biāo)準(zhǔn)和程序。
3 Hygiene 衛(wèi)生
·Responsible for hygiene standards with the Steward Coordinators, in all kitchens, store room, refrigerators and work areas.
.同管事部協(xié)調(diào)員按照衛(wèi)生標(biāo)準(zhǔn)共同管理好廚房、庫(kù)房、冰箱的衛(wèi)生
·Responsible for the personal hygiene and grooming standards of the kitchen staff.
監(jiān)督所有員工的個(gè)人衛(wèi)生和儀表儀容達(dá)到標(biāo)準(zhǔn)。
·He ensures personal cleanliness and proper discipline of all associates under his supervision
確保個(gè)人衛(wèi)生并對(duì)于員工過(guò)失作以相應(yīng)處罰。
·He assures that soiled or damaged utensils are not put into use, watching for cracked and chipped china and glassware
and trains his staff to follow this rule.
確保不使用臟污破損餐具及檢查瓷器、玻璃器皿是否有裂紋并培訓(xùn)所有員工遵守此原則 。
4 Control 控制
·To work closely with the Sous Chef on the development of food cost and quality control procedures.
同副廚師長(zhǎng)共同研究如何發(fā)展食品成本和質(zhì)量控制程序
·To ensure that these control procedures are carried out consistently
保證一貫按照成本和食品質(zhì)量控制程序進(jìn)行。
· Assist with the costing and pricing of menus and other food services having taken into consideration the profit margins lined out in the hotel budgets.
協(xié)助成本制定菜單價(jià)錢(qián)，其他食品服務(wù)也要考慮到酒店預(yù)算的盈利差。
· Together with the Sous Chef investigates food cost issues with a view to take whatever corrective action may be necessary.
同副廚師長(zhǎng)共同監(jiān)測(cè)食品成本并及時(shí)糾正其中出現(xiàn)的問(wèn)題。
·Make sure
that all the Equipment and fixtures are maintained well and reports any faults
and damage.
保證所有的設(shè)備維護(hù)良好，正常工作。如有問(wèn)題馬上報(bào)告。
5 Purchasing and Stock control.
采購(gòu)和存貨控制
·Handle and store stock according to stock control procedures.
按照存貨控制程序處理和儲(chǔ)存存貨。
·To constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company are adhered to.
持續(xù)檢查食品供應(yīng)的質(zhì)量確保食品質(zhì)量達(dá)到喜來(lái)登標(biāo)準(zhǔn)。
· The Jr. Sous Chef is responsible for the purchase of food in absence of the Sous Chef. In cooperation with the Purchasing Manager, he assures the best quality for the best price.
在行政總廚不在時(shí)廚師長(zhǎng)要負(fù)責(zé)食品采購(gòu)，同采購(gòu)部經(jīng)理共同以最低的價(jià)錢(qián)買(mǎi)到最好的食品。
6. Maintain a safe and secure working environment
維持一個(gè)安全可靠的工作環(huán)境
·Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures.
強(qiáng)調(diào)保養(yǎng)職責(zé),遵守工作區(qū)健康和安全法規(guī),政策和程序.
·Initiate action to correct a hazardous situation and notify supervisor’s
采取行動(dòng)排除危險(xiǎn),向上級(jí)或經(jīng)理報(bào)告危險(xiǎn)隱患
· Adhere to the hotel’s security and emergency policies and procedures.
堅(jiān)持酒店安全制度,緊急情況處理規(guī)定和程序。
·Be familiar with property safety, current first aid fire emergency procedures.
熟悉對(duì)財(cái)產(chǎn)安全,緊急救護(hù)和火警等處理程序。
·Comply with all hotel and corporate Safety and security guidelines.
遵守酒店和公司的所有安全工作指南
7. Training. 培訓(xùn)
Takes an active part in all facets of Training activities in the Food Preparation Department.
要在食品準(zhǔn)備部門(mén)的培訓(xùn)中起到重要作用。
· On the job training.
上崗培訓(xùn)
· Training on New menu Items.
新菜單種類的培訓(xùn)。
· Conducting Classroom Style Training in all Food Preparation related subjects.
對(duì)于相關(guān)食品知識(shí)作課堂式培訓(xùn)。
· Assist Chief Steward with Sanitation and Health Training.
協(xié)助管事部經(jīng)理作好衛(wèi)生及健康的培訓(xùn)。
·To assist with the development and implementation of a training program for kitchen staff
協(xié)助制作完整的廚房員工發(fā)展計(jì)劃。
8. Staffing management & Communication.
員工管理和溝通
· To work closely with the Souse Chef, and plan for future staffing needs.
同副廚師長(zhǎng)共同制定本部門(mén)各崗位所需人員的編制計(jì)劃。
· Maintain up-to-date staff records.
維護(hù)現(xiàn)有員工記錄。
· Hands on and take active part in day-to-day operations.
控制和參與每天的正常工作。
· Manage staff training and development using Sheraton Human Resources management system.
使用喜來(lái)登人力資源管理系統(tǒng)”來(lái)管理員工培訓(xùn)和發(fā)展.。
· Assist with the planning and delivery work.
協(xié)助計(jì)劃和實(shí)施入店教育。
· Implement staff performance appraisals.
進(jìn)行員工表現(xiàn)評(píng)估.
·Carry out exit interviews. Supervise staff performance.
實(shí)施員工離職面談。監(jiān)督員工表現(xiàn)。
·Provide ongoing advice and support to staff under your supervision.
給予所管轄的員工以不斷的建議和支持。
·Provide one to one instructions to staff members when required.
實(shí)施合適的管理方式給予員工動(dòng)力和溝通.。
·He also liaises with other outlets and Departments on guest comments and follows up with necessary action.
同時(shí)也要同其他餐廳及各餐廳經(jīng)理共同協(xié)助有關(guān)客人意見(jiàn)。
·Inter act with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit
and ensure effective two-way communication.
以職業(yè)的,肯定的方式與部門(mén)和酒店員工建立起親密以促進(jìn)團(tuán)對(duì)精神和有效的雙向交流。
·Deal effectively with guests and workplace colleagues from a variety cultures.
與具不同文化背景的客人和同事有效溝通。
·Work effectively in a team.
在團(tuán)對(duì)內(nèi)有效工作。
9. Computing 電腦工作
·Maintain computer systems
維護(hù)電腦系統(tǒng)。
·Access and use basic word processing and spreadsheet computer packages.
掌握和使用文字處理軟件包和電子表格處理軟件包
10. Follow all policies and procedures of Marriott and hotel.
遵守萬(wàn)豪國(guó)際集團(tuán)和酒店的所有政策和程序。
11. Abide by the Sheraton Code of Conduct.
遵守喜來(lái)登行為準(zhǔn)則
12. Abide by the Sheraton Employee Handbook.
遵守喜來(lái)登員工手冊(cè).
13. Abide by both the hotel and Sheraton policies and procedures.
遵守喜來(lái)登和酒店的規(guī)章制度.
14. Administration procedures
程序管理
·Prepare and maintain files, reports, letters, memorandums and other relevant business documentation.
準(zhǔn)備和維護(hù)文檔,報(bào)告,信函,備忘錄和其它相關(guān)業(yè)務(wù)資料.
·Ensure all reporting and servicing deadlines are met on a timely basis
保證所有報(bào)告和服務(wù)都能按時(shí)完成
14. General. 總體
Together with the Sous Chef he schedules working hour of all kitchen staff, taking into consideration volume of expected business but being careful at all time to conserve labor cost. He authorizes overtime if warranted by unexpected business or dismisses them earlier if business it low
同副廚師長(zhǎng)一起編排廚房員工工作時(shí)間，同時(shí)要考慮到節(jié)約成本，他有權(quán)根據(jù)工作需要安排員工休息時(shí)間。
He assigns in detail, specific duties to all associates under his supervision and instructs them in their work.
明確、細(xì)致的分配所有員工的工作并監(jiān)督其工作效率。
·He works very closely with the Steward Coordinator whose duty is to keep kitchen area clean and orderly. He insists upon meticulous cleanliness and orderliness.
要緊密的同管事部協(xié)調(diào)員溝通使廚房區(qū)域干凈、有次序并持續(xù)保持
·Upholding a team spirit and providing assistance and support to other relevant departments as required by hotel operational needs.
秉持團(tuán)隊(duì)協(xié)作精神，根據(jù)酒店運(yùn)營(yíng)需要，需協(xié)助支持其他相關(guān)部門(mén)的工作。
·Participating in and supporting the creation and promotion of the hotel's social media content (e.g., providing high-quality materials, assisting in the execution and dissemination of online/offline events, etc.) within the scope of Marriott’s relevant social media policies, with the aim of enhancing the hotel's online reputation and increasing its revenue.
在符合萬(wàn)豪社交媒體相關(guān)政策范圍內(nèi)，參與并支持酒店社交媒體內(nèi)容的創(chuàng)建與推廣（如提供優(yōu)質(zhì)素材、協(xié)助線上/線下活動(dòng)執(zhí)行、傳播等），以提升酒店在線聲譽(yù)和酒店創(chuàng)收。
·Ensure all employees dealing with cash accounts need to sign the petty cash agreement, abide by all Marriott International's policy especially "Marriott International Cash Over/Short Policy" and the hotel's local cash over/short policy, and follow the cash control procedures in lSRA and CSAT.
確保所有處理現(xiàn)金賬務(wù)的員工都需簽署備用金合約，遵守萬(wàn)豪集團(tuán)的《萬(wàn)豪國(guó)際現(xiàn)金長(zhǎng)/短款規(guī)定》和酒店本地的現(xiàn)金長(zhǎng)短款政策，并遵循ISRA和
CSAT 中的現(xiàn)金控制流程。
