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公司介紹
公司簡介
自1777年成立Bass啤酒廠以來，IHG的歷史就是一段不斷創新與突破的旅程，從開創先河的人才與理念，發展成為今日全球領先的國際酒店集團之一。 IHG®洲際酒店集團是全球頂尖的酒店公司之一，擁有約37.5萬名員工，服務遍佈超過100個國家與地區，每一天都致力於實踐「True Hospitality for Good」的品牌承諾。 在全球各地的酒店與社區中，我們充滿熱情與才華的同仁們，都在用心提供賓至如歸的待客之道，實踐對顧客與社會的長遠承諾。 我們擁有多元且具差異化的品牌組合，深受全球數以百萬計消費者喜愛，無論是旅客或業主，我們都能提供最合適的品牌選擇，滿足不同需求。 我們採取資產輕型（Asset-light）策略，讓業務能持續擴展，同時創造穩健的投資回報。 全球旅宿業的需求，受到經濟成長與國內外旅遊需求增加的推動，未來成長動能強勁。 From the first Bass brewery in 1777 to one of the world's leading hotel companies, IHG's history is one of pioneering people and new ideas. IHG® Hotels & Resorts is one of the world’s leading hotel companies, with around 375,000 colleagues working across more than 100 countries to deliver True Hospitality for Good. In our hotels and communities all over the world, talented and passionate colleagues deliver True Hospitality for Good, every day. Our diverse portfolio of differentiated brands are well known and loved by millions of consumers around the world. We have the right hotel brand for both our guests and owners, whatever their needs. Our asset-light strategy enables us to grow our business while generating high returns. Global hotel industry demand is driven by economic growth and an increasing trend for domestic and global travel. 新北北海溫泉洲際酒店位於新北市金山區，提供極致奢華與禪式放鬆的住宿餐飲體驗。以其壯麗的自然景觀與豐富的溫泉資源聞名，酒店正座落此得天獨厚的黃金地理位置，讓每位旅人都能享受山海美景與獨特溫泉的雙重魅力。 酒店設施融合現代設計與在地文化特色，提供多樣化的客房選擇，包括擁有私人溫泉池的高級套房，讓您盡享專屬的放鬆時光。此外，更擁有挑高7米、無柱式設計的絕美教堂宴會廳，不僅是浪漫婚禮的夢想場地，也適合舉辦各類型的宴會與活動，為每一個重要時刻增添風采。 同時設有高品質的餐廳，主打當地食材結合國際料理的精緻餐點，以及全方位的水療與健身中心，滿足身心靈的全然呵護。 誠摯邀請您前來探索這片自然與奢華的交匯之地，共同開啟一段難忘的旅程。 InterContinental New Taipei Hot Spring – A Sanctuary of Luxury and Tranquility in Jinshan, New Taipei Located in the scenic Jinshan District of New Taipei City, InterContinental New Taipei Hot Spring offers an extraordinary retreat where ultimate luxury meets Zen-inspired serenity. Surrounded by magnificent mountain and ocean views, and blessed with an abundance of natural hot spring resources, our resort is perfectly positioned to provide a unique dual experience of nature and wellness. Blending modern design with local cultural elements, our resort features a variety of accommodations—including premium suites with private hot spring pools—crafted to offer guests a deeply personal and rejuvenating stay. One of our architectural highlights is a breathtaking chapel-style banquet hall with a soaring 7-meter ceiling and pillar-free design. Ideal for dream weddings, elegant banquets, or any memorable celebration, this stunning space adds grace and grandeur to life’s most meaningful moments. Our Hotel also features a refined dining experience that showcases locally sourced ingredients, masterfully prepared with international culinary flair. To complete your journey of renewal, our full-service spa and comprehensive fitness center are designed to restore balance to both body and mind. We warmly invite you to discover this exceptional destination where nature and luxury converge—begin your unforgettable journey with us at InterContinental New Taipei Hot Spring.
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主要商品 / 服務項目
天然溫泉 坐落於金山溫泉區的絕佳位置，我們引入最純淨的天然溫泉水，打造私人溫泉池與公共湯屋。每位旅客都能在靜謐的大自然懷抱中，盡情感受溫泉的療癒與放鬆，體驗從內到外的全方位舒壓。 Natural Hot Spring Located in the prime area of Jinshan Hot Spring District, we offer the purest natural hot spring water through private hot spring pools and public bathhouses. Guests can fully immerse themselves in the tranquility of nature, experiencing the healing and relaxation of the springs—a complete stress relief for both body and mind. 住宿體驗 提供多樣化客房選擇，包括配備私人溫泉池的高級套房。每間客房皆融入自然元素與現代設計，讓您在寬敞舒適的環境中享受大自然的靜謐與豪華設施的便利。 Accommodation Experience We provide a variety of room options, including premium suites equipped with private hot spring pools. Each room blends natural elements with modern design, allowing guests to enjoy the serenity of nature alongside the comfort of luxurious amenities in a spacious and relaxing environment. 精緻餐飲 主打以在地新鮮食材創作的精緻料理，結合國際美食風格。我們的餐廳不僅滿足味蕾，還能讓您透過餐桌上的風味故事，更深入了解金山的在地魅力。 Exquisite Dining Our restaurant features refined cuisine crafted from fresh, locally sourced ingredients, combined with international culinary styles. Every dish tells a flavorful story, offering guests a deeper connection to the local charm of Jinshan through every bite.
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福利制度
法定項目
其他福利
員工福利 1. 勞保、健保、團保、勞退提撥金 2. 員工供膳 3. 員工制服 4. 住房津貼 5. 員工健康檢查補助 6. 三節禮金/禮品 7. 員工活動 8. IHG 洲際酒店集團 全球員工訂房暨餐飲優惠 9. 因材施教的多元訓練，包含新進員工訓練、主管管理訓練、專業技能訓練、線上課程等 10. 適才適所的人才佈署，提供暢通的晉升、輪調管道 Employee Benefit 1. Labor, Medical, Group insurance and Pension 2. Duty meal 3. Uniform 4. Housing Allowance 5. The allowance for medical check 6. Festival incentive 7. Employee activities 8. IHG Rooms and Food and Beverages employee discount 9. A variety of training programs, including orientation, management, professional skills and online training programs 10. Career development plan and job rotations 11. Leave System scheduled according to departmental operations, in compliance with the Labor Standards Regulations 12. Paid Annual Leave, Vacation Leave and other types of leave provided in accordance with the Labor Standards Regulations
工作機會
9/15
1. 根據酒店標準為宴會及活動提供餐飲服務，確保準時、有序且高品質的服務體驗。
2. 協助場地佈置、擺放餐具、鋪設桌布，並準備飲料與餐點，迎接活動開始。
3. 熟悉當日宴會訂單（BEO）內容，協助服務流程符合客人需求與活動規劃。
4. 主動與客人互動，提供即時協助並回應需求，營造專業且友善的氛圍。活動結束後協助清場、撤除餐具與設備，確保場地回復整潔。
5. 正確擺設桌面用品及酒水站，協助準備會議所需設備與文具。
6. 協助監控備品與庫存狀況，通報缺料需求給主管。
7. 遵守食品安全與衛生標準，維護工作區域與公共區域整潔。協助維持宴會現場秩序，確保動線暢通與賓客安全。
8. 與同事保持良好溝通，配合團隊協力完成每場活動任務。
9.參與部門例會與基礎訓練課程，持續學習服務流程與技能。
Operations & Guest Experience
Deliver food and beverage service during banquets and events in line with hotel standards.
Assist with venue setup, table arrangements, linen placement, beverage preparation, and guest seating.
Familiarize with the Banquet Event Order (BEO) and support the service plan accordingly.
Interact with guests politely and proactively respond to their needs during the event.
Clear tables and reset venue post-event, ensuring a tidy and orderly environment.
Administration & Venue Setup
Set up tableware, buffet stations, beverage counters, and any conference-related materials.
Monitor supplies and report inventory needs to supervisors.
Follow food safety and hygiene standards; maintain cleanliness in workstations and public areas.
Support traffic flow and guest safety during large events.
People & Training
Maintain open communication with colleagues and coordinate tasks as a team.
Participate in team briefings and basic training sessions to enhance service knowledge and skills.
Assist in orienting new team members to banquet procedures and work areas.
Accountability
This position reports directly to the Banquet Team Leader and is responsible for providing front-line support during all banquet operations. A Banquet F&B Service Attendant plays a vital role in ensuring a smooth, welcoming, and efficient event experience for all guests.
9/15
1. 負責菜餚的製作、烹飪、上餐和存儲。
2. 製作並擺放自助餐及自助餐甜品，並妥善儲存自助餐食品。
3. 與客人和內部客戶禮貌、友好的交流。指導廚房內部的工作，包括廚師、廚房助手…等。
4. 向上交流疑難問題、客人或內部客戶的意見以及其它相關資訊。
5. 與員工建立並保持良好的工作關係。按計劃參加並參與每日例會及其它會議與培訓活動。
6. 事先準備服務所需的食品、飲料、材料和設備。清潔並整理工作區域。
7. 實施酒店和部門的規定、政策和工作程序，包括酒店的規則和規定、健康和安全、儀容、品質、衛生和清潔。
8. 確保了解酒店的活動和運營要求。
Culinary Operations
Prepares, cooks, serves, and stores dishes, including buffet items and desserts.
Ensures readiness for service by preparing all necessary food, beverage, materials, and equipment.
Team Support & Communication
Provides direction to kitchen helpers (Commis, Cooks, Kitchen Attendants, Stewards).
Communicates politely with guests and internal customers.
Reports difficulties, guest comments, and relevant information to superiors.
Conducts shift briefings and attends scheduled meetings to ensure operational awareness.
Establishes and maintains effective working relationships with staff.
Hygiene & Compliance
Cleans and re-sets working area.
Implements hotel and departmental regulations, including health and safety, grooming, quality, hygiene, and cleanliness standards.
Attends scheduled training sessions.
Accountability
This position reports directly to the All-day Dining Sous Chef. The All-day Dining (Demi) Chef de Partie is responsible for executing culinary tasks, preparing and presenting food for various dining services, and assisting in the daily supervision of kitchen helpers. This role is crucial in maintaining kitchen efficiency and contributing to the overall dining experience through quality food preparation and adherence to standards.
9/15
1. 督導前檯與禮賓團隊，於高峰時段協助營運，確保貴賓及優悅會會員獲得高品質接待與關注。
2. 即時回應並處理顧客需求，維持良好住宿體驗與顧客關係。
3. 巡查前後勤各部門整潔與服務狀態，監督員工儀容、行為及作業流程。
4. 協助忠實客戶經理迎賓安排與活動推動，強化會員關係經營。
5. 與各部門協調合作，主持前檯會議並提供功能性支援。
6. 分析帳務與房價差異，審核折扣與信用交易，控管房務收入並熟悉緊急狀況系統操作。
Operations & Guest Experience
Supervise front desk and concierge teams, providing support during peak hours to ensure VIP guests and IHG One Rewards members receive attentive, high-quality service.
Respond promptly to guest requests to maintain a positive guest experience and strong relationships.
Conduct regular inspections of front and back-of-house areas to ensure cleanliness and service readiness; oversee staff grooming, behavior, and procedures.
Assist the Loyalty Manager with VIP arrivals, room arrangements, and member engagement initiatives such as events and welcome programs.
Interdepartmental Coordination & Support
Coordinate with all departments and provide functional support as needed; lead and contribute to front office meetings and cross-departmental communication.
Financial & System Management
Review billing instructions, monitor guest credit, analyze rate variance reports, and approve discounts to ensure proper revenue control; be proficient in PMS and emergency procedures.
Accountability
This position reports directly to the Assistant Front Office Manager. Responsible for ensuring the front office and guest services team deliver consistent, high-quality service. Acts as a key liaison between guests and departments, and supports front office operations in maximizing guest satisfaction and revenue performance. May be required to act as Manager on Duty during assigned shifts.
9/15
1. 負責員工制服的日常維修、修改（如修補破損、調整尺寸、縫製鈕扣等）。
2. 根據需求協助新制服的初次修改與調整。
3. 協助飯店布品修補與簡單加工。定期檢查公共區域布品狀況，發現問題主動回報並維修。
4. 管理縫紉相關工具及材料庫存，提出採購建議。妥善保管及維護縫紉設備，確保安全與正常運作。
5. 完成維修或修改任務後，填寫工單紀錄。定期向主管回報工作進度及物料使用狀況。
6. 配合人資或制服管理人員進行制服盤點、發放協助。臨時支援各部門指定之簡易縫紉需求。
Uniform Repair & Alteration
Responsible for the daily repair and alteration of staff uniforms (e.g., mending tears, adjusting sizes, sewing buttons).
Assists with initial alterations and adjustments for new uniforms as needed.
Special Linen Maintenance
Assists with mending and simple processing of hotel linens.
Regularly inspects the condition of public area linens, proactively reporting and repairing any issues found.
Material Management
Manages the inventory of sewing-related tools and materials, providing procurement suggestions.
Properly stores and maintains sewing equipment, ensuring safety and proper functionality.
Documentation & Reporting
Completes work order records after finishing repair or alteration tasks.
Regularly reports work progress and material usage to the supervisor.
Other Support Duties
Collaborates with HR or uniform management personnel for uniform inventory counts and distribution assistance.
Provides temporary support for simple sewing needs specified by various departments.
Qualifications
Possesses basic sewing skills and relevant experience.
Meticulous and responsible, valuing quality and efficiency.
Possesses good communication skills, capable of working collaboratively within a team.
Accountability
This position typically reports to the Assistant Housekeeping Manager or Housekeeping Manager. The Seamstress is responsible for repairing and altering all hotel linens, ensuring the good condition of uniforms and fabrics, and managing sewing materials and equipment. This role is crucial in maintaining the hotel's image and contributing to cost savings.
9/15
1. 按照品牌標準與部門規範，提供高標準的宴會餐飲服務。
2. 確保所有賓客服務規範被嚴格遵守，並提供高效的飲品服務。
3. 制定部門的銷售、飲品創新和利潤規範和程序。提供定期的培訓課程，以提升團隊在宴會服務方面的能力。
4. 向上溝通宴會運作中的疑難問題、客人意見和其他相關資訊。召開每日例會，並參加計劃好的餐飲部會議，特別是與宴會相關的內部會議。
5. 確保宴會場地、設備和人員都已就緒，為客人提供高效服務。確保所有員工了解自己在宴會服務中的職責，並高效地執行。
6. 確保酒水庫存充足且符合宴會需求。
7. 積極與宴會賓客互動，確保其需求得到滿足。採取適當行動處理賓客回饋，確保宴會期間的賓客滿意度。
Operations & Service Standards
Delivers high-standard banquet F&B service in accordance with departmental standards and procedures.
Ensures adherence to patron care standards and efficient beverage service for all banquet events.
Prepares for service by ensuring the department's readiness for events.
Departmental Development
Develops departmental standards and procedures to promote sales, beverage creativity, and profitability within banquets.
Delivers prepared training sessions in line with the departmental monthly calendar, focusing on banquet service excellence.
Communication & Team Management
Communicates difficulties, guest comments, and relevant information to superiors.
Conducts daily briefings and attends scheduled F&B meetings, especially banquet coordination meetings.
Ensures all staff are aware of their roles for effective banquet service delivery.
Inventory & Guest Relations
Manages cellar operations for banquet events.
Takes appropriate action to resolve guest complaints during banquets.
Accountability
This position reports directly to the Director of Food & Beverage. The Banquet Manager is responsible for leading the daily operations of the Banquet Department, ensuring high-quality food and beverage service for all events, driving sales, and maintaining guest satisfaction. This role is crucial in delivering successful events and contributing to the hotel's overall F&B revenue.
9/15
1. 根據酒店及部門的服務標準，提供高品質的宴會與活動餐飲服務。
2. 與上級主管即時溝通客人意見、服務疑難及現場需求，確保順利執行各項活動。
3. 協助安排現場動線與人員指派，確保宴會流程順暢且符合客人期望。
4. 規劃並監督宴會前場準備工作（如音樂、燈光、餐具擺設等），營造舒適用餐與活動氛圍。
5. 積極推廣酒水與特定飲品服務，協助提升活動整體消費金額。
6. 正確處理客人即時反饋與投訴，確保賓客滿意度。
7. 協調與監督宴會現場工作，確保團隊依照標準流程運作，餐具、器材與場地均整潔完備。
8. 熟悉活動訂單（BEO）內容，確保菜單、酒水、流程及人員安排準確無誤。管理飲品與庫存，確保依照酒店制度妥善存放與領用，避免浪費與短缺。
9. 配合宴會特別活動之佈置、設備需求與服務方式，靈活調整現場動線與配置。參與每日例會與計畫性會議，持續優化作業流程並精進服務品質。
10. 與員工建立並維持良好溝通與合作關係，營造正向的工作氛圍。 指導新進同仁了解宴會服務流程與標準，提升整體服務效率與品質。
Operations & Guest Experience
Deliver banquet and event services in accordance with hotel and departmental standards.
Communicate guest feedback, service issues, and special requests with supervisors in a timely manner.
Coordinate event service flow and staff assignments to ensure seamless operations and high guest satisfaction.
Oversee pre-event setup, including music, lighting, table arrangements, and venue ambiance.
Promote beverage sales and assist in maximizing event revenue through upselling.
Handle guest complaints promptly and professionally to ensure satisfaction.
Administration & Floor Supervision
Supervise banquet floor operations, ensuring all equipment, cutlery, and venue areas are clean and prepared.
Review BEOs to ensure menus, beverages, timelines, and staff deployment are properly arranged.
Manage beverage inventory in accordance with hotel procedures to avoid shortages or overuse.
Coordinate with the team for special event setups, technical requirements, and customized service plans.
Participate in daily briefings and planned meetings to optimize procedures and enhance quality.
People & Training
Foster positive working relationships and promote teamwork across banquet staff.
Provide guidance and training to new team members, ensuring full understanding of banquet service standards.
Actively participate in training programs to enhance team capabilities and on-site adaptability.
Accountability
This role reports directly to the Conference & Banquet Manager and is responsible for ensuring high-quality banquet service delivery and team operations. The Banquet F&B Service Team Leader plays a critical role in supporting smooth execution of events, requiring strong attention to detail, leadership, and real-time problem-solving capabilities.
9/15
1. 熟練掌握鐵板燒烹飪技術，確保食材完美呈現。能夠將料理過程轉化為一場視覺與味覺的藝術表演，為賓客帶來獨特用餐體驗。
2. 具備創新作法與菜色的能力，定期參與菜單更新，引入新穎食材與烹飪技巧，持續為賓客提供新鮮且獨具特色的美食選擇。
3. 嚴格把控食材的選擇與品質，確保新鮮與安全。遵守廚房衛生標準，維護工作區域的整潔有序。
4. 具備優秀的溝通技巧，能夠在烹飪過程中與賓客進行良好互動，營造輕鬆愉快的用餐氛圍，並解答賓客疑問。
5. 與廚房內其他團隊成員（包括主廚、採購和服務人員）密切合作，確保流暢高效的出餐流程，共同提升餐廳服務品質。
6. 致力於不斷提升自身的烹飪技術與知識，積極學習新潮流，勇於探索並創新料理風格。
Culinary Excellence & Presentation
Masters teppanyaki cooking techniques, ensuring precise heat control and perfect execution of dishes.
Transforms cooking into an artistic performance, captivating guests with visual and culinary flair.
Develops and innovates menus, introducing fresh ingredients and techniques to offer unique dining options.
Quality Control & Team Collaboration
Ensures strict adherence to ingredient quality and safety standards, maintaining kitchen hygiene.
Collaborates closely with the kitchen team to ensure seamless workflow and enhance overall service quality.
Guest Engagement & Professionalism
Possesses excellent communication skills to interact positively with guests during the teppanyaki experience.
Provides a captivating and memorable dining experience for guests.
Maintains composure and high technical performance in a demanding, high-standards environment.
Accountability
This position reports to the Executive Chef. The Teppanyaki Chef is responsible for delivering exceptional teppanyaki culinary experiences, ensuring food quality, and actively engaging with guests. This role is crucial in enhancing the restaurant's reputation and contributing to overall guest satisfaction through skillful cooking and interactive service.
9/15
1. 參與菜單的計畫和成本核算工作。
2. 制訂並編寫標準菜譜，並積極開發新菜和新產品。
3. 確保優秀的餐飲烹飪技巧得以保持。
4. 持續了解最新的產品知識，包括配料、設備、供應商、市場和當前趨勢，並相應地建議廚房運作部進行適當調整。
5. 負責維持廚房的衛生，並確保廚房和設備的清潔。
6. 管理和培訓屬下員工。與主廚共同進行人力規劃和管理需求。
7. 協助組織特別活動和特別食品促銷活動。
Culinary Operations & Development
Participates in menu planning and costing, developing new dishes and writing standard recipes.
Ensures outstanding culinary technical skills are maintained within the team.
Maintains comprehensive product knowledge (ingredients, equipment, trends) and recommends operational adjustments.
Kitchen Management & Hygiene
Manages and trains assigned employees.
Maintains a hygienic kitchen, ensuring cleanliness of the kitchen and equipment.
Maintains personal hygiene standards.
Collaboration & Support
Works with the Chef on manpower planning and management needs.
Assists with organizing special events and food promotions.
Accountability
This position reports directly to the All-day Dining Chef. The All-day Dining Sous Chef is responsible for assisting in the daily culinary operations of the all-day dining restaurant, focusing on menu development, quality control, kitchen hygiene, and team supervision. This role is crucial in supporting the Chef to deliver high-quality dining experiences and ensuring efficient kitchen operations.
9/15
1. 按照標準菜譜製作高品質的食品。
2. 協助進行餐點的製作、裝盤、裝飾和儲存工作。負責自助餐的製作與儲存。
3. 與客人和內部客戶禮貌、友好的交流。
4. 指導廚房內部（包括廚師、廚房助手和管事）的工作。
5. 向上交流疑難問題、客人或內部客戶的意見以及其他相關資訊。
6. 事先準備服務所需的食品、飲料、材料和設備。清潔並整理工作區域。
7. 與員工建立並保持良好的工作關係。按計畫參加並參與每日例會及其他會議與培訓活動。
8. 實施酒店和部門的規定、政策和工作程序，包括但不限於酒店規則、健康和安全、儀容、品質、衛生和清潔。
9. 執行被分派的相關任務和特殊專案。
Culinary Operations
Produces high-quality food according to standard recipes.
Assists with the preparation, presentation, decoration, and storage of dishes.
Prepares and stores buffet food.
Kitchen Support & Communication
Communicates politely with guests and internal customers.
Provides direction to kitchen helpers (Cooks, Kitchen Attendants, Stewards).
Reports difficulties, guest comments, and relevant information to superiors.
Prepares in advance food, beverage, materials, and equipment needed for service.
Hygiene & Compliance
Cleans and re-sets assigned working area.
Implements hotel and departmental regulations, including health and safety, grooming, quality, hygiene, and cleanliness standards.
Attends scheduled training and meetings.
Accountability
This position reports directly to the All-day Dining (Demi) Chef de Partie. The Comis Chef is responsible for preparing and presenting high-quality food in accordance with hotel standards, assisting in various kitchen tasks, and maintaining kitchen hygiene. This role is crucial in supporting efficient kitchen operations and contributing to a positive dining experience for guests.
9/15
1. 負責清潔和檢查洗碗機，確保其良好狀況和正常運轉。
2. 協助廚師進行飯菜烹調工作和一般性的廚房工作。按照每日生產量計畫進行工作。
3. 確保始終向所有營業場所提供足夠的設備和乾淨的器皿。
4. 收集垃圾並保持垃圾桶和廢物間的清潔。保持清潔，並定期對員工就餐區域進行檢查，確保其整潔和物品供應。
5. 協助進行開餐準備、飯菜烹調以及食物裝盤工作。協助接收和儲存貨物。
6. 堅持衛生標準和規定。積極採取節省成本的措施，並盡可能進行資源再利用。
7. 按業務要求開展工作。
Operations & Cleaning
Cleans and maintains dishwashing machines, ensuring proper working order.
Assists chefs with food preparation and general kitchen duties, following daily production schedules.
Ensures a constant supply of clean equipment and utensils to all outlets.
Collects garbage and maintains cleanliness of bins and garbage rooms.
Maintains cleanliness of the staff dining area, ensuring it's tidy and replenished.
Food & Inventory Support
Assists with mise en place and food preparation.
Aids in food presentation.
Assists with receiving and storing goods.
Maintains hygienic standards and practices.
Efficiency & Compliance
Actively pursues cost-saving measures and recycles where possible.
Works in line with business needs.
Accountability
This position reports directly to the (Demi) Chef de Partie. The Kitchen Attendant is responsible for maintaining cleanliness and organization within the kitchen, assisting with food preparation, and ensuring Basic supply of clean utensils. This role is essential for supporting efficient kitchen operations and maintaining hygiene standards.
9/15
1. 協助管理全日餐廳的日常營運，確保服務流程符合品牌標準並達成顧客滿意度目標。
2. 於用餐時段帶領團隊進行接待、點餐、送餐與桌邊服務，處理現場顧客需求與意見回饋。
3. 維護餐廳整潔與安全，監督餐具設備與營運設施的清潔與正常運作。
4. 確保所有員工提供一致且專業的服務體驗，並即時協助處理顧客抱怨與突發事件。
5. 指導與培訓新進人員，協助建立正確服務流程與團隊默契，提升整體工作效率。
6. 規劃員工輪班與人力配置，確保營運時段內各區域皆有足夠支援。
7. 定期參與部門會議與每日例會，向上回報營運狀況並提出優化建議。
8. 支援主管執行內部溝通、激勵與員工關懷活動，建立正向工作氛圍。
9. 協助整理每日營運報表、顧客意見紀錄與營收數據，作為營運決策依據。
10. 協助監控庫存、訂購耗材與排定設備保養，確保營運資源充足。
11. 支援其他餐飲部專案與跨部門合作活動，確保活動流程順暢。
Operations & Guest Experience
Assist in overseeing daily operations of the all-day dining outlet to ensure consistent service standards and guest satisfaction.
Lead service delivery during meal periods, including greeting, order taking, food running, and guest interaction.
Ensure cleanliness and hygiene of the restaurant and equipment, and address any guest issues promptly.
Maintain a professional atmosphere and ensure all team members follow SOPs and brand service expectations.
People & Team Supervision
Provide on-the-job training for new team members, promoting a cohesive and efficient team dynamic.
Assist in staff scheduling and manpower allocation to meet peak periods and operational needs.
Participate in departmental meetings and briefings, reporting service concerns and proposing improvements.
Support leadership in staff motivation, internal communications, and creating a positive work culture.
Administration & Resource Management
Assist in compiling daily operations reports, guest feedback logs, and revenue tracking.
Monitor inventory and coordinate with procurement to maintain adequate supplies.
Support F&B projects and interdepartmental collaborations to ensure smooth event execution.
Accountability
This position reports directly to the Restaurant & Bar Manager and is responsible for supporting restaurant operations, guest service quality, and staff performance. As a frontline leader, the F&B Service Team Leader bridges daily operations with management objectives to ensure consistent and excellent guest experiences.
9/15
1. 歡迎及接待餐廳賓客，協助安排座位並引導顧客入座，確保用餐體驗順暢。
2. 管理預約及等候名單，有效調度座位以降低顧客等待時間。
3. 處理顧客詢問與需求，提供友善且專業的服務，維持良好的第一印象。
4. 協助餐廳日常運作，協調與餐飲團隊的溝通，確保服務流程流暢。
5. 確保接待區域整潔有序，維護良好公共區域形象。
6. 協助處理來電及預約系統，妥善記錄與管理顧客資訊。
7. 配合其他部門完成相關行政工作，如座位分配紀錄、用餐人數統計等。
8. 與餐廳服務員、領班及廚房保持良好溝通，確保顧客需求得到即時回應。
9. 協助新進接待員培訓與日常指導，促進團隊協作與工作效率提升。
Operations & Guest Experience
Welcome and greet guests upon arrival, assist with seating arrangements, and ensure smooth flow of dining experience.
Manage reservations and waiting lists, optimizing table turnover and minimizing guest wait times.
Handle guest inquiries and requests professionally, maintaining a friendly and positive first impression.
Assist daily restaurant operations and coordinate with the F&B team to ensure seamless service delivery.
Administration & Environment Management
Maintain cleanliness and organization of the host/hostess station and public areas.
Manage phone calls and reservation systems, accurately recording guest information.
Support administrative tasks such as seating charts and guest count reports.
People & Collaboration
Communicate effectively with servers, supervisors, and kitchen staff to respond promptly to guest needs.
Assist in training new hosts/hostesses and support team collaboration and efficiency.
Accountability
Reporting directly to the Restaurant & Bar Manager, this position ensures a high standard of guest reception and hospitality. As the first point of contact, the host/hostess plays a vital role in delivering an exceptional dining experience and supporting overall restaurant service quality.
9/15
1. 按照部門的規範和標準程序，提供高品質的餐飲服務。
2. 與上級主管及團隊溝通疑難問題、客人反饋及其他相關資訊。
3. 積極參與每日例會、計劃會議及培訓課程，持續提升專業技能。
4. 迎賓並協助安排客人就坐，介紹並推銷每日特價餐點。準確接收並下達餐飲訂單，確保服務流程流暢與高效。
5. 遵守酒精飲料服務規定，推銷飲品，並按時為客人續酒。調製與裝飾雞尾酒，提供高品質熱咖啡與茶飲。
6. 及時處理並妥善解決客人投訴，確保顧客滿意。
7. 確保個人儀容及服裝符合洲際酒店集團標準，保持無可挑剔的形象。
8. 保持設備、玻璃器皿及瓷器潔淨，並妥善分類及存放。準備並維護服務台、自助餐桌及餐台的整齊擺設。
9. 熟悉每日訂單與特別活動安排，營造舒適氛圍（如播放音樂、燈光調整、酒吧準備等）。快速清潔及整理工作區域與酒吧，保持整潔。
10. 按照酒店規定妥善存放餐飲存貨。
11. 與同事保持良好工作關係，促進團隊合作。
Operations & Guest Experience
Deliver high-standard food and beverage service following departmental policies and procedures.
Communicate issues, guest feedback, and relevant information with supervisors and team members.
Participate actively in daily briefings, scheduled meetings, and training sessions to enhance professional skills.
Welcome guests and assist with seating arrangements; promote daily specials effectively.
Accurately take and relay food and beverage orders to ensure smooth service flow.
Comply with alcohol service regulations; promote beverages and provide timely refills. Prepare and garnish cocktails, and serve quality hot coffee and tea.
Address and resolve guest complaints promptly to ensure satisfaction.
Administration & Environment Management
Maintain impeccable personal grooming and dress in accordance with IHG standards.
Keep equipment, glassware, and crockery clean, properly categorized, and stored.
Prepare and maintain service stations, buffet tables, and dining setups neatly.
Be familiar with daily bookings and special events; create a comfortable environment by managing music, lighting, and bar readiness.
Clean and reset work areas and bars efficiently.
Store food and beverage inventory properly according to hotel policies.
People & Collaboration
Maintain good working relationships with colleagues to foster teamwork.
Undertake related duties and special projects as assigned by the department.
Accountability
This position is responsible for delivering quality F&B service according to departmental standards, ensuring smooth restaurant operations and guest satisfaction. The role demands attentiveness, efficiency, excellent customer service, and active participation in teamwork.
9/15
1. 根據部門規範與流程提供高標準的酒吧與餐飲服務，確保一致且優質的顧客體驗。
2. 積極迎賓、安排座位、介紹每日特餐與酒水，提供快速、準確且有禮的點餐與上菜服務。
3. 妥善應對顧客意見與投訴，維護現場秩序與品牌形象，確保顧客滿意度與回訪率。
4. 與主管保持良好溝通，定期回報顧客反饋與營運狀況。
5. 與團隊成員建立積極互動關係，協助培訓新進員工，提升整體服務水平。
6. 積極參與每日例會與內部訓練，不斷優化團隊工作流程與效率。
7. 確保營運區域整潔、設備運作良好、物資備品齊全。
8. 確保員工儀容整潔、設備清潔無損，餐具器皿備妥、酒吧物資補足
9. 招呼並安排賓客入座，推薦飲品與促銷餐點，點單、送餐、結帳、區域整理
10. 遵守酒精飲料服務相關規範，定期補酒與推銷飲品。
11. 熟練調製與裝飾雞尾酒，提供熱飲如咖啡與茶。
12. 妥善儲存酒品與餐飲備品，定期清點庫存。
Operations & Administrative Support
Provide administrative support to F&B department heads and managers, including scheduling meetings, preparing internal documents, memos, and event-related materials.
Coordinate communication between departments, follow up on task progress, and ensure information flows efficiently.
Maintain and organize departmental records such as attendance logs, leave requests, purchase requisitions, and equipment maintenance forms.
Assist with compiling F&B event reports and guest records, and help prepare daily revenue summaries and performance analysis data.
Support training sessions, meeting minutes, and event documentation to ensure smooth departmental operations.
People
Work professionally and collaboratively with other teams to maintain a supportive and efficient working environment.
Maintain a professional appearance and attitude in accordance with IHG brand standards.
Financial & Compliance
Assist with expense claims, procurement forms, and budget tracking to ensure accurate financial processing and compliance.
Support month-end reporting and input key performance data for analysis and planning.
Accountability
This position reports to the Restaurant & Bar Manager and is responsible for providing full administrative support to the F&B department. The F&B Administrative Assistant is expected to demonstrate excellent organizational skills, attention to detail, and proactive communication to ensure operational efficiency and high service quality within the department.
9/15
1. 製作各式麵包、特色食品及麵點。
2. 負責工作臺的整理佈置，包括擺設、工具、設備和用品。保持衛生、清潔、安全和健康標準，檢查所有工具、設備和烤箱的衛生與運行狀況。
3. 清潔和拆卸工作臺並完成收尾工作，包括將髒的器具送洗、消毒清潔案板和工作臺，並為隔天的工作做好準備。
4. 向庫房申請所需用品，並協助接收物品和盤存工作。
5. 進行交接班說明，確保了解酒店的活動和運營要求。
6. 及時向上回報有可能發生的嚴重問題。
7. 保持良好的個人衛生。
Baking & Production
Prepares a selection of rolls, breads, specialty items, and bread art.
Sets up and cleans workstation, including tools, equipment, and supplies.
Inventory & Maintenance
Requisitions supplies from storerooms and assists with receiving and inventory.
Maintains sanitation, cleanliness, safety, and health standards for all tools, equipment (including ovens), and supplies.
Alerts management to potentially serious issues regarding equipment or sanitation.
Operations & Communication
Conducts shift briefings to stay updated on hotel activities and operational requirements.
Cleans and breaks down workstation, completing closing duties and preparing for the next day.
Maintains personal hygiene.
Accountability
This position reports directly to the Executive Chef. The Baker is responsible for producing high-quality breads and baked goods according to hotel standards, maintaining a clean and safe work environment, and managing inventory. This role is crucial in contributing to the overall dining experience through consistent and excellent baked products.
9/15
1. 對各種糕點和麵包烘焙技術、食材品質及烘焙相關設備有廣泛了解。
2. 與廚房烹飪團隊密切合作，結合新技術和趨勢，開發及製作季節性和特別活動菜單。
3. 協助監督和管理點心房的日常運營，包括人員排班調度及支援、庫存控制、成本管理和食品衛生。
4. 參與酒店推廣活動，例如烹飪示範、媒體活動和賓客互動。熟悉食品安全法規和 HACCP 規範。
9/15
1. 管理廚房設備使用前的準備工作，並監督其清潔與存放。
2. 負責廚房整體的清潔維護，以及廢品清除和廚房布巾的處理工作。確保廚房維持高度衛生，並執行個人衛生標準。
3. 管理餐飲部各項職責，以實現最佳的部門成本控制。同時，確保達到最高水準的衛生品質。
4. 持續控制和分析成本、破損量、對其他部門支援的品質、設施設備的狀況和清潔度以及賓客滿意度。
5. 管理廚房物品的接收和儲存。確定庫存的最大和最小量，並控制所有材料和設備的標準庫存量。與採購經理和供應商聯絡，確保餐務部運營所需的採購物品。配合財務部進行庫存盤點。
6. 與員工和酒店其他部門建立並保持積極的工作關係。協助餐飲總監和行政總廚制定培訓方案，並為餐務部員工和餐飲部其他員工執行培訓。
7. 主持每日例會和會議，處理行政工作，並更新與餐務部相關的財務、標準、培訓、餐廳、會議等文件。
8. 聯繫工程部員工安排預防性的維護維修。
9. 監測本地競爭對手，並將其運營與自身進行比較。
10. 持續透過貿易刊物、酒店展覽和現場參觀了解餐飲的趨勢、系統、操作和設備。
Operations & Hygiene Management
Oversees preparation, cleaning, and storage of all kitchen equipment.
Manages overall kitchen cleanliness, waste removal, and linen handling.
Maintains high levels of kitchen and personal hygiene for self and team.
Cost & Quality Control
Manages stewarding operations to achieve optimal departmental costs and sanitation quality.
Continuously controls and analyzes costs, breakage, support quality to other sections, facility condition, and guest satisfaction.
Inventory & Supply Chain
Manages receiving and storage of kitchen goods.
Determines minimum/maximum stock levels and controls par-stocks of materials and equipment.
Liaises with Purchasing and suppliers for procurement needs.
Conducts inventories with the accounting division.
Team Leadership & Development
Establishes and maintains effective working relationships with employees and other departments.
Assists F&B Director and Executive Chef in developing and implementing stewarding training plans.
Conducts daily briefings and meetings for optimal results.
Administrative & Strategic
Handles administrative tasks and maintains updated files on stewarding matters (finance, standards, training, etc.).
Liaises with Engineering for preventive maintenance and repairs.
Monitors local competitors and stays informed on F&B industry trends, systems, and equipment.
Accountability
This position reports directly to the Director of Food & Beverage. The Stewarding Manager is responsible for leading all functions of the Stewarding Department, ensuring optimal sanitation, cost control, and efficient kitchen support operations. This role is crucial in maintaining hygiene standards, managing inventory, and contributing to the overall efficiency and guest satisfaction of the hotel's F&B division.
9/15
1. 管理酒店關鍵的行銷溝通流程，包括行銷規劃、宣傳品和廣告製作、內容管理、公共關係、促銷和活動以及社群媒體，並遵守洲際酒店集團（IHG）行銷溝通標準作業程序。
2. 執行並落實所有酒店活動、公關媒體關係、忠誠度及通路行銷以及其他行銷活動的年度行銷計畫。
3. 確保行銷傳播活動與酒店主要業務區塊保持一致，以確保時間和預算投入的清晰投資回報率 (ROI)。
4. 發展媒體聯繫，管理媒體關係，並組織媒體活動以促進良好宣傳並提升酒店知名度。透過發布新的酒店故事、促銷或活動新聞稿給媒體、行業刊物和當地社區，持續建立酒店知名度。
5. 根據品牌標準開發酒店及行銷宣傳品。管理 IHG 酒店內容管理系統以更新文本和圖片，優化內容品質並最佳呈現品牌標準。管理酒店圖片資料庫，包含官方酒店照片、活動照片、員工照片，以用於酒店推廣。
6. 管理酒店社群媒體系統和流程，以支持行銷活動、與酒店賓客互動並建立酒店客戶資料庫。
7. 監控競爭對手的活動，並利用這些資訊發展行銷策略。管理酒店及品牌在當地城市和主要客源市場的聲譽和知名度。
Marketing Communications Process Management
Manages key Marketing Communication processes at the hotel, including Marketing Planning, Collateral and Advertising Production, Content Management, Public Relations, Promotion and Events, and Social Media, according to IHG Marketing Communications standard operating procedures.
Annual Marketing Plan Execution
Delivers and executes an annual Marketing Plan for all hotel events, public and media relations, loyalty and channel marketing, and other marketing activities.
ROI & Strategy Alignment
Aligns marketing communication activities to the hotel’s key business segments to ensure a clear return-on-investment (ROI) for time and budget invested in the activity.
Media Relations & Public Relations
Develops media contacts, manages media relations, and organizes media activities to promote good publicity and drive hotel awareness.
Builds continued hotel awareness by delivering new hotel stories and press releases of promotions or events to media, trade publications, and local community.
Brand Assets & Social Media Management
Develops hotel and marketing collaterals according to Brand standards for promotions.
Manages the IHG Hotel Content Manager system to update text and images that optimize content quality and best represent the Brand standards.
Manages the hotel image database from official hotel photos, event photos, and staff photos for use in hotel promotion.
Manages the hotel social media system and processes to support tactical campaigns, engage hotel guests, and build the hotel client database.
Market Monitoring & Competitor Analysis
Monitors awareness of competitor activities and uses the information to develop Marketing strategies.
Manages the reputation and awareness of the hotel and Brand in the local city and key feeder markets.
Financial Responsibilities
Accountability
This position reports to the Director of Sales & Marketing. The Marketing & Communications Supervisor is responsible for executing the hotel's marketing communication strategies, managing brand image and reputation, fostering media relations and social engagement, and supporting the planning and execution of marketing activities. This role is crucial in enhancing the hotel's market competitiveness and contributing to revenue.
9/15
1. 主導指定市場的收益管理策略與執行，並與總經理密切合作，共同推動收益成長。
2. 招募、培訓並管理收益管理團隊，同時指導業務行銷部、訂房組及前台團隊，確保收益最佳化策略的有效落地。
3. 負責編製每週、每月、每季與每年度的預測報告，並熟練運用預測系統。
4. 管理並審核所有相關的收益報表與分析資料，特別是餐飲部門的收益貢獻。
5. 與主要決策者共同制定年度預算與五年長期發展計畫；檢視客房與餐飲部門的月結報表，分析績效以推動改革並提升長期獲利能力。
6. 評估館內會議活動，制定提升利潤的策略。
7. 主導收益管理系統 (RMS) 與中央訂房系統 (CRS) 中散客價格策略的會議與執行；不定期抽查潛在與確定的團體訂房案件，確保策略有效執行。
8. 參與每週銷售策略會議，針對不同預訂期間進行價格與房況控管評估。
9. 審查銷售資料，包括團體價格、長住價格、散客需求與預測更新；制定年度散客定價策略，確保所有銷售通路價格一致性。
10. 定期抽查競品價格，分析市場趨勢並制定銷售策略；檢視需求日曆、展會日曆及城市活動行事曆，掌握所有潛在需求來源。
11. 建立並維護重要活動與促銷期間的歷史數據，作為日後策略調整依據。
Leadership & Team
Leads and implements revenue management strategies for defined markets, collaborating with the General Manager.
Hires, trains, and manages the team to drive revenue growth.
Guides Sales, Reservations, and Front Office teams on revenue optimization.
Forecasting & Analysis
Oversees Total Revenue Management, including significant F&B contributions.
Manages and reviews all revenue reports and analytical data for stakeholders.
Leads the preparation of weekly, monthly, quarterly, and annual forecasts using specialized systems.
Strategic Planning
Develops annual budgets and 5-year long-range plans with key stakeholders.
Analyzes Rooms and F&B performance to boost long-term profitability.
Evaluates in-house conferences to define profit improvement strategies.
Conducts group displacement analysis to assess RevPAR impact.
Analyzes booking pace reports and recommends strategy changes.
Challenges trends to propose future operational and revenue optimizations.
Inventory & Pricing
Leads the implementation of transient rate strategies via RMS and CRS.
Conducts spot checks on group bookings to ensure strategy adherence.
Supports weekly sales strategy meetings for rate and availability control.
Reviews sales data (group rates, extended stay, transient demand, forecasts).
Develops annual transient pricing and ensures consistency across all distribution channels (CRS, GDS, OTA).
Market & Competitive Insights
Monitors competitive pricing and analyzes market trends.
Reviews demand calendars for events and city activities.
Conducts competitive value assessments twice annually with the Director of Sales and Marketing.
Maintains historical data for key events and promotions.
Accountability
This role is accountable for managing the hotel's revenue-related strategies, achieving and exceeding RevPAR Index, RevPAR goals and KPI´s in F&B Revenue Management, primarily in a full-service, luxury, or resort setting with catering and/or convention facilities.
9/15
1. 熟練操作中式炒鍋，精準掌握火候與烹調技巧，負責各類中式炒菜、麵食、飯類等菜餚的製作，確保菜品質量和風味。
2. 協助進行食材的備料、切配、調味，並確保菜餚擺盤美觀，符合酒店出品標準。
3. 嚴格遵守廚房衛生規範，確保工作區域、工具和設備的清潔與維護；熟悉食品安全流程，避免交叉污染。
4. 協助監控食材庫存，及時向主管匯報食材需求，減少浪費。
5. 與廚房內其他同事緊密合作，支援其他崗位的烹飪需求，確保順暢的出餐流程。
Wok Cooking & Preparation
Masterfully operates the Chinese wok, precisely controlling heat and cooking techniques.
Responsible for preparing a variety of Chinese stir-fried dishes, noodles, and rice dishes, ensuring quality and authentic flavor.
Assists with mise en place, including ingredient preparation, cutting, and seasoning.
Food Presentation & Quality
Ensures appealing dish presentation that meets hotel standards.
Maintains consistent food quality and taste in all prepared dishes.
Kitchen Hygiene & Safety
Strictly adheres to kitchen hygiene standards, ensuring the cleanliness and maintenance of the workstation, tools, and equipment.
Familiarizes self with food safety procedures to prevent cross-contamination.
Inventory & Team Collaboration
Assists in monitoring ingredient inventory and reports supply needs to supervisors promptly to minimize waste.
Collaborates closely with other kitchen colleagues, supporting various cooking stations to ensure smooth service flow.
Accountability
This position reports to the Chinese Banquet Sous Chef. The Wok Chef is responsible for executing daily Chinese wok cooking tasks, ensuring dish quality and efficient service, and maintaining kitchen hygiene standards. This role is crucial in delivering authentic and high-quality Chinese dining experiences.
9/15
1. 負責肉類、禽類、海鮮及蔬果的接收、驗收後的初級處理，包含去骨、修整、切片、切丁、切絲等，確保符合標準規格。
2. 嚴格按照標準菜譜及分份要求進行切配，確保食材重量、形狀、尺寸的精準性，減少損耗。
3. 嚴格遵守廚房衛生規範，確保砧板、刀具、工作區域及相關設備的清潔與消毒；熟悉食品安全流程，避免交叉污染。
4. 協助監控食材庫存，確保食材新鮮度與品質，並及時向主管匯報食材需求。
5. 與廚房內其他同事緊密合作，支援各部門的食材需求，確保各崗位備料充足。
Initial Processing & Butchery:
Responsible for receiving and initial processing of meats, poultry, seafood, and vegetables after acceptance, including deboning, trimming, slicing, dicing, and shredding to meet standard specifications.
Quality & Precision Control
Strictly adheres to standard recipes and portioning requirements for cutting, ensuring precise weight, shape, and size of ingredients to minimize waste.
Kitchen Hygiene & Safety
Strictly complies with kitchen hygiene regulations, ensuring cleanliness and sanitization of chopping boards, knives, workstation, and related equipment; familiarizes self with food safety procedures to prevent cross-contamination.
Inventory Management Assistance:
Assists in monitoring ingredient inventory, ensuring freshness and quality of ingredients, and promptly reporting supply needs to supervisors.
Team Collaboration:
Works closely with other kitchen colleagues, supporting various departments' ingredient needs to ensure adequate preparation for all stations.
Accountability
This position reports to the Chinese Banquet Sous Chef. The Chopper is responsible for precise cutting and initial processing of ingredients, ensuring ingredient quality and safety, and maintaining hygiene standards in the chopping area. This role is crucial in guaranteeing dish quality and enhancing overall kitchen efficiency.
9/15
1. 管理及協調蒸籠單位的日常工作，確保所有蒸點食品品質、口感、出品速度及衛生安全，滿足顧客需求並提升整體服務品質。
2. 負責酒店內中廚頭蒸料理製作，主要關注卓越、食品質量，利用本地和進口優質產品生成卓越產品。
3. 透過監督和指導廚師在生產和執行的各個領域，確保一致性和食品質量。參與團隊培訓，提升整體廚房烹飪水準。
4. 實現預算食品成本，並在廚房內實施HACCP食品安全管理系統。遵守當地的健康和安全法規，以及其他當地規定，並遵守品牌標準。
5. 根據銷售數據評估中餐菜單項目的盈利能力和受歡迎程度，並根據需要進行調整。制定食品標準，確保所有中餐廳區域的質量符合要求。
6. 監督所有中廚房區域的清潔，協調廚房工作人員的工作，確保所有區域始終保持清潔，符合酒店的標準。
Quality & Production Management
Manages and coordinates the daily operations of the steaming section, ensuring the quality, taste, speed of service, and hygiene safety of all steamed food items to meet customer needs and enhance overall service quality.
Oversees the production of premium steamed dishes within the hotel's Chinese kitchen, focusing on excellence, food quality, and utilizing high-quality local and imported products.
Team Supervision & Training
Ensures consistency and food quality by supervising and guiding chefs in various aspects of production and execution.
Participates in team training to elevate the overall culinary standards of the kitchen.
Cost & Hygiene Control
Achieves budgeted food costs and implements HACCP within the kitchen.
Complies with local health and safety regulations, other local ordinances, and brand standards.
Menu & Standard Development
Evaluates the profitability and popularity of Chinese menu items based on sales data, making adjustments as needed.
Develops food standards to ensure quality compliance across all Chinese restaurant areas.
Kitchen Cleanliness & Coordination
Oversees the cleanliness of all Chinese kitchen areas, coordinating kitchen staff work to ensure all areas remain clean and meet hotel standards.
Accountability
This position typically reports to the Chinese Banquet Sous Chef. The Steaming Section Chef is responsible for supervising and executing all steamed dish preparations, ensuring quality and efficiency of output, managing costs and hygiene standards, and guiding the team. This role is crucial in elevating Chinese culinary quality and guest satisfaction.
9/15
1. 協助燒烤區的日常運作，包含食材準備、醃製、燒製、切割及出品等。
2. 確認工作區域一直處於乾淨的環境之下，遵守所有食品安全及衛生標準。向中央廚房領取魚肉類並確認廚房間的轉帳是否正確，協助控制食品成本，減少浪費。
3. 記錄新的食譜、新的程序，並確保所有燒臘產品符合酒店的菜單標準與出品要求。
4. 協助燒烤區的日常清潔維護，確保所有設備和工具的衛生。配合主管協調廚房內部的分工與出餐流程，確保高效運作。
5. 完成主管交辦的工作並協助其他單位或區域。參加所有教育訓練，維持所有的程序及基本工作一致性，並透過協助主管同時提升自己的專業知識。
BBQ Section Operations
Assists in the daily operations of the BBQ section, including ingredient preparation, marination, roasting, carving, and plating.
Cost & Hygiene Control
Ensures the work area consistently maintains a clean environment, adhering to all food safety and hygiene standards.
Receives fish and meat from the central kitchen and verifies accurate transfers between kitchens, assisting in controlling food costs and minimizing waste.
Menu Standards & Quality
Records new recipes and procedures, and ensures all BBQ products comply with the hotel's menu standards and presentation requirements.
Kitchen Cleanliness & Coordination
Assists with the daily cleaning and maintenance of the BBQ section, ensuring all equipment and tools are hygienic.
Collaborates with supervisors to coordinate internal kitchen workflow and plating processes for efficient operation.
Professional Development & Team Support
Enhances professional skills through continuous learning.
Completes tasks assigned by the supervisor and assists other units or areas as needed.
Attends all training sessions to maintain consistency in procedures and fundamental tasks, while enhancing professional knowledge by assisting supervisors.
Accountability
This position typically reports to the Chinese Banquet Sous Chef. The BBQ Chef is responsible for executing daily BBQ section operations, ensuring food quality, hygiene, and cost-effectiveness, and supporting team functions. This role is crucial in delivering high-quality BBQ products and maintaining efficient kitchen operations.
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