廈門朗豪酒店盡展一貫「朗豪」品牌的風格，為旅客帶來樂趣無窮的住宿體驗，包括集商務中心及酒吧一身的Portal – Work ＆ Play和讓賓客放松及充電的Club L 貴賓會。
西廚房主管 1.為客人高效率的提供食物，做到物美價廉，要按照標準食譜制作并且要符合食品衛(wèi)生。 prepares food for guests efficiently, economically, and hygienically as per the standard recipes following the standards and procedures. 2. 協(xié)助廚師長/副廚師長管理廚房的正常運作，保證食品的高質(zhì)量 。 assist the sous chef/junior sous chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. 3.保證廚房區(qū)域包括倉庫、冷房、冷凍室、干庫干凈、整潔并達到衛(wèi)生標準。 ensures kitchen hygiene, cleanliness and tidiness in all areas of the kitchen including storage, cool rooms, freezers, dry stores. 4. 培訓和發(fā)展員工。 trains and develops associates. 5.與其他部門員工及同事進行有效溝通，以促進團隊合作。 interact with associates from different department in a professional and positive manner to work effectively in a team.
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盡展一貫「朗豪」品牌的風格
