Duties and Responsibilities工作職責 In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known 在經理缺席時進行交接班說明，確保了解酒店的活動和運營要求。 Participate in the planning and costing of menus 參與菜單的計劃編制及成本計算 Develop and write standard recipes 積極發展于手寫菜單配方的標準 Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly  確保全面了解的產品知識，不僅包括食品成分、設備、供應商、市場、當前動向，提出一些適當的建議，并對廚房的運作作出相應的調整 Works with Supervisor in the preparation and management of the Department’s budget 和上級領導一起編制和管理部門預算。 Control of food purchases levels in line with business volume and liaise with the store person 與庫管人員一起控制食品采購水平。 Maintain personal hygiene 保證個人衛生 Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards 指導廚房幫手，包括廚師、廚房服務員和管事的工作。 Establishes and maintains effective employee working relationships 與員工建立并保持良好的工作關系 。 Attends and participates in daily briefings and other meetings as scheduled 按計劃參加并參與每日例會及其它會議。 Attends and participates in training sessions as scheduled 按計劃參加培訓活動 。 Works with Supervisor in manpower planning and management needs 和上級領導一起進行人力規劃和管理需求。 Develop new dishes and products 積極的創新菜肴及產品 Ensure that outstanding culinary technical skills are maintained 確保突出的廚房烹飪專業技能 Assist with organizing special events and special food promotions 協助組織一些特殊事件及食品推廣 Encourage and inspire team members to provide guests distinct experience in creative ways. 運用有創意的方法來激勵、鼓舞團隊成員為賓客提供獨特的體驗。 Cross check guests through evaluations and comments get the feedback, know how to improve guest satisfactions. 抽時間與賓客進行互動，獲取反饋，了解員工提升賓客滿意度的渠道。 Collaborate with Director of Food and Beverage to develop activities to meet the service behaviour and improving guest relationship continuously. 與部門總監協作共同開發達到服務行為標準和持續改善賓客關系體驗的各類活動。 Promote hotel and brand recognition within the Community. Encourage employees to participate positiv ely in local communities’ activities. 提升酒店與品牌在本地的知名度，鼓勵員工積極參與本地社區活動。 Ensure to obey the relevant local labour laws and hotel policy & procedure. 確保遵守相關勞工法規及酒店或公司的政策與流程。 Assist to investigating and research guest bad comments and complaints, find out the truth and the pot ential risk in time, solved the problems through various employee relations project. Serious problems re port to superior in time. 對工作中發生的所有問題進行調查和研究，了解事實情況，及時發現對酒店或公司可能造成的潛在風險，并通過各類員工關系項目來促進問題的解決。在遭遇重大問題時及時向上級匯報。 Ensure the kitchen is maintained and meeting the hygiene standard at all times and safe food handling practices and hotel food safety system are followed.  隨時保證廚房衛生達到最高的標準,了解、執行并遵守酒店食品安全系統和國家安全食品處理條例。 Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same. 了解職業衛生及安全政策和程序，建立意識并確保所有程序運作遵循此指導方針來安全進行。 QUALIFICATIONS AND REQUIREMENTS任職要求 Required Skills – 技能要求   Vocational Certificate in Culinary Skills or related field. 餐飲技能或相關專業的職業證書。  2 years related experience or formal training or an equivalent combination of education and experience. 2   年相關工作經歷或與正式培訓，或與此相當的教育和相關工作經驗結合的背景。