北京招聘

职位描述：
职责摘要Overview
1.Adhere to the company rules and regulations at all times.
工作时间内遵守公司制定的规章和制度。
2.The Sous Chef is responsible for the day to day running of his assigned duties.
负责日常工作运转正常。
3.Ensure a professional running of all kitchen sections and has to ensure that agreed quality, hygiene and other standards are kept or surpasses at all times.
确保厨房运转始终专业正常；符合或高于质量，卫生及其他标准。
4.Protect the health, safety and well being of our guests and colleagues.
保护我们的客人和同事的健康和安全。
5.Develop a positive, direct and open relationship with all colleagues.
与同事建立及发展主动，直接及开放的工作关系。
6.Have detailed knowledge of department Standards and operating procedures.
掌握部门统一标准和运作流程的详细知识。
7.Be self-reliant, working with minimal control and direction.
自信自立，工作中无须过多的控制和指导。
8.Need to be profitably and cost conscious and need to be responsible in the daily requisitioning of all food goods.
具有收益及成本意识；负责日常食品申领
9.Complete detailed check of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
负责全面检查所有的食品及饮料制作，对任何不符合品质标准的产品进行改进和纠正
10.Complete detailed check of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
负责全面检查所有的食品及饮料制作，对任何不符合品质标准的产品进行改进和纠正
11.Conducts, interviews, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary, to ensure appropriate staffing and productivity
负责面试,聘用人员,使员工熟悉饭店,进行表扬,培训,劝告,停职的工作.
12.To maintain up-to-date staff records.
维护现有员工记录。
13.To be hands on and take active part in day-to-day kitchen operation.
控制和参与每天的正常工作
14.To Implement kitchen team performance appraisals.
进行员工表现评估
15.To supervise daily that the kitchen team execute their job task according to the standard required
给所辖的员工以不断地建议和支持
16.To provide one to one instructions to kitchen team when required.
必要时对员工进行面对面指导。
17.To Implement appropriate management practices to foster a culture of open door approach and enhance staff motivation.
实施合适的管理方式给予员工动力和沟通.。
18.To liaise with restaurant Director / managers on guest comments and feedback and follows up with necessary action.
同时也要同其他餐厅及各餐厅经理共同协助有关客人意见。
19.To interact with the team in a professional and positive manner, to develop good relationship, team spirit and ensure effective communication.
以职业的,肯定的方式与部门和酒店员工建立起亲密以促进团对精神和有效的双 向交流。 与具不同文化背景的客人和同事有效沟通。


任职资格qualifications
1、Completed a Hospitality course in a technical college or Hotel school ( Preferable ).
   具有相应技术学校或大学毕业证书。
2、classy/ high-end/ fancy restaurant similar experience in a previous position in a Hotel or Free Standing Restaurant in Shanghai.
在上海具有高级餐厅的相关工作经验。
3、Effective interpersonal skills team player.
   能够良好的与他人沟通并具有团队合作精神。
4. Must have a good knowledge and understanding of Western and basic Asian cuisines
必须具备良好的西餐烹饪知识和基础的亚洲烹饪知识。
5. Must be “hands on” and able to practice and demonstrate excellent technical kitchen skills
必须具备非常好的传授厨房专业技能的能力。
6. Must have the ability and motivation to create new dishes and establish effective standards for all food
production and presentation
必须具有发展新菜和为产品制定高效率、高标准的能力 必须是一个合格的培训者
7. Must be a good trainer Good command of English and a good communicator
具有良好的英语基础和良好的传达能力
8. At least has 5 years kitchen experience in 5 Star Hotel at supervisory level, with a minimum of 3 yrs as sous chef
至少有5 年以上五星酒店厨房管理工作经验并有3 年厨师长经历
9.Training skills and leadership. With a very Pro active and positive attitude to work, and demonstrate flexibility.
培训技巧及领导技能 具有非常积极和正确的态度对待工作

公司福利 BENIFITS：
1. 公司缴纳养老保险、医疗保险、失业保险、工伤保险、生育保险及公积金，并根据正常工资基数缴纳（不是按最低基数）
    Company will pay social insurances and accumulated funds according to the national and municipal regulations.
2. 公司提供工作餐/餐贴，提供住宿（就近安排宿舍）
    Company will provide free lunch and dormitory.
3. 做五休二，加班时间按照劳动法规定支付加班工资，国定假日上班支付三薪
     Working time of company is 40 hours per week over 5 working days with 2 days off a week. Company will provide Overtime pay, holiday overtime treble pay.
4. 公司提供夜班津贴，高温费，献血补助
    Company will provide Night-shift allowance, High Temperature Allowance, Blood Donation Allowance.
5. 公司提供零食/点心
    Company will provide dessert.
6. 定期组织员工活动/聚餐等
    Company will organize activities/dine together routinely.
7. 公司发放节日福利
    Company will provide festival benefits.
8. 员工均享有带薪年假，外地员工每年另享有返乡假
    Annual leave pay, Return false.
9. 公司配备国际化专业培训团队，定期组织培训
    Company will provide professional training in free.
10. 公司配备完善的绩效考评体系，公平公正的奖金发放制度，合理的调薪/晋升机制
    Company will provide broad space for development.
11. 推荐员工伯乐奖
    Company will provide Recommended award.

联系人：Alina
CONTACT: Alina
电话：+86-21-63236886转300如有意向，请将简历投递至招聘邮箱
PHONE: +86-21-63236886*300, If you are interested, Please send your CV to us by email.
邮箱：recruitment@volmail.cc
EMAIL ADDRESS: recruitment@volmail.cc
地址：上海市四川中路294号3楼
COMPANY ADDRESS : 3rd Floor, 294, Si Chuan Zhong Road, Shanghai
交通信息： 2/10号线南京东路站下2号口出
INFORMATION: LINE2/10 EAST NAN JING RD. EXIT 2. 举报 分享

VOL GROUP
于2002上半年成立于外滩这个历史性的中心地区。它拥有强大的专业团队和良好的经营理念，VOL为高端服务管理行业提供卓越的专业性意见，以及针对上海市场进行高端的市场研究分析和品牌营销推广。基于这些优势，VOL坚信能为客户提供最好的服务，创造最高的品牌价值。

2002年9月，贸御获得了对公司发展极其重要的机遇，也就是位于外滩的殖民时代古老建筑之一 -- 外滩18号的 6, 7 楼的经营权。这对这个有多年五星级酒店管理经验的团队来说是千载难逢的显示我们真正实力的良机。贸御公司以极大的热情和决心投入工作，致力于在外滩创造一处无与伦比的餐饮娱乐场所。

Mr&Mrs Bund Modern Eatery By Paul Pairet
诞生于2009年4月的现代法式餐厅，轻松优雅的氛围，独具历史感的外滩位置。Mr&Mrs Bund是一家法式餐厅，风格如同主厨Paul Pairet一样：生在法国，游历天下，身上带着国际化印记。当代气息浓厚，但绝不沉闷。轻松，但丝毫不失优雅。我们提供大众流行的法国招牌菜式，但经由Pairet重新演绎。家庭式的服务与现代化的用餐环境相得益彰，同时提供32种可按不同分量单杯点用的葡萄酒。擅长经典料理，提供温馨菜式，Mr&Mrs Bund的上菜方式和您周日晚上的家庭餐如出一辙 -- 分享，分量充裕到足够来上第二轮。

Bar Rouge
位于外滩18号顶层的Bar Rouge 于2004年11月开业。Bar Rouge的现世，宣告了上海夜生活的一个新时代的到来。作为上海的顶尖时尚娱乐场所之一，它超越了人们的预期，迅速成为上海最热门的酒吧之一。来自法国的***调酒专家、引人注目的室内设计和上海最热门的DJ的加盟，使Bar Rouge成为在上海享受夜生活的必到之处。酒吧的设计和装璜，使客人们在欣赏别人的同时也能被别人欣赏。在内厅有优雅的长方形吧台和气氛亲密的座椅。宽阔的露台面眺外滩绝美景色，每年更是变化不同的主题设计。这里是上海夜晚的中心，独一无二，充满了派对狂欢音乐，时尚的调酒，性感的人们和愉悦的主张!

UltraViolet By Paul Pairet
历经超过15年的构思筹备，名厨 Paul Pairet 创作的UltraViolet 餐厅，在 VOL 贸御集团的支持下，于2012 年现世。
她是全球第一家自成一格，无法被归类多器官感官的餐厅，是在将美食于多重感知科技相结合，营造出令人完全沉浸其中的用餐体验。
一张仅有十个位子的餐桌，一份20道菜组成的“前卫 ” 套餐。所有客人围坐在一起，这场非同一般的旅程就由此展开，由美食主导。
每一道菜式搭配了依其味觉而量身定制的情景氛围，组合元素包含了灯光，音效，乐曲，香氛，流动舒心的空气。
令人沉浸的视觉投影，影像和想象力...当然还有美食。
UltraViolet 于2012年5月18日开幕，位于上海某处。

The Cut Steak & Fries
于2014年4月开业于环贸广场6楼的现代法式餐厅The Cut Steak & Fries用现代原素诠释法国传统佳肴的美味，专注烹制***牛眼排。VOL集团聘请设计团队Kokai Studios设计餐厅整体装潢风格。设计棱角分明、现代时尚、国际城市元素糅合乡村风情甚至农村元素。七楼部分凌驾于襄阳公园之上，让到访的顾客将静安区的天际线尽收眼底。大厨Ebony Huebner采用两道独特工艺精心煎烤，配上无限量的法兰西家常风味炸薯条及各式新鲜健康的色拉，将品质与性价比搭配得天衣无缝！

璞本 From A Chinese Cook Book
璞本坐落在外滩老码头临江边上，食客可以一边享受创意美食，一边欣赏黄浦江畔的美景。梁子庚大师以创意闻名于世，璞本作为其掌勺管理的餐厅，自然少不了众多专属创意菜。低温无骨牛小排，用48小时连续低温处理牛排，力求保留牛排最鲜嫩最完整的口感送入食客嘴中；像生菇菇包，将可可粉撒在揉制的面团上，内里嵌进多种菌菇，经过烘焙，面团膨胀开来，活脱像一个大蘑菇；桃胶芦荟香茅冻，加入多种滋补食材，爽口又不腻甜，在满足甜品爱好者口胃的同时，达到养生的目的……如此种种创意菜品，不一而足。
庄子言：“朴素，而天下莫能与之争美”。璞本的餐饮理念正是和庄子哲学的质朴自然相契合。世间万物皆是大道至简，烹制美馔又何尝不是如此。即便是尝尽了人间色味俱佳的珍馐美味，能够被我们铭记于心，渗入心扉，久经时光亦不能忘的味道，往往是简单的，质朴的，不需要繁复的烹饪技术，也不是物稀为贵的食材。
璞本二字，即是在这种理念下诞生。“璞”为未经雕琢的玉石，亦如尚未加工的本色食材，也寓意纯净高雅，独树一帜的璞玉之心；“本”，是星厨梁子庚先生随身收藏多年的一本食谱，这本被世人称作烹饪秘籍的小本子，记录着他30多年来踏遍中国多地，搜罗的各种烹制美食的灵感和创意迸发的食谱，也彰显了星厨对本土传统中国烹饪文化和精神的传承。匠心与秘籍，质朴与高雅，时隔经年，无数食客们一直在寻找能契合到质朴味觉记忆的餐厅，就在这里，就是璞本。

INTRODUCTION…
For more than 10 years VOL Group is a leading actor of the food and beverage industry in Shanghai, successfully bringing to the city amazing venues such as Bar Rouge, Mr&Mrs Bund, and Ultraviolet. Rich of a multi-cultural management team experienced in entertainment and F&B, VOL Group creates high profile venues with international quality standards

VOL office provides a consolidated administrative support to its F&B venues with department such as Finance, Purchasing, Human Resources and Marketing & Sales (including an in-house creative agency, Artbeat Studio). Each of these departments support on a daily basis Bar Rouge, Mr&Mrs Bund, Ultraviolet by Paul Pairet , From A Chinese Cook Book and THE CUT operation.

The group thrives to develop new projects working closely with its in-house creative agency Artbeat Studio. These projects are either in house (from existing outlets or new venues) or the result of new ventures with a business partner

Since 2011 VOL group has diversified its activity, by creating a joint venture called Jian Mao. Co with a State owned Company BeiJianHuaQing.ltd. Together we have taken over a high-end building located on Bund 5 and we are managing this property

In 2014 in order to seek new opportunities, VOL Group has developed a new F&B concept adapted to venues located within high end malls: THE CUT: Steak & Fries. The concept is characterized by its simplicity, its “affordable luxury” price point differentiating it from the group other high profile restaurants and Bars