【崗位職責(zé)】 1、負(fù)責(zé)廚房砧板區(qū)域的日常管理工作，確保食材加工符合標(biāo)準(zhǔn)流程和衛(wèi)生要求； 2、根據(jù)菜單需求，合理分配食材加工任務(wù)，監(jiān)督砧板員工完成切配工作； 3、檢查食材質(zhì)量，確保原料新鮮、安全，符合酒店出品標(biāo)準(zhǔn)； 4、協(xié)助廚師長(zhǎng)制定砧板操作規(guī)范，優(yōu)化加工流程，提高工作效率； 5、管理砧板區(qū)域設(shè)備及工具，定期維護(hù)保養(yǎng)，確保正常使用； 6、監(jiān)督砧板員工遵守食品安全及衛(wèi)生制度，保持工作區(qū)域整潔； 7、參與新菜品研發(fā)，提供食材加工方案及建議； 8、完成上級(jí)交辦的其他相關(guān)工作。 【崗位要求】 1、熟悉各類(lèi)食材的加工處理方法，具備扎實(shí)的刀工技術(shù)； 2、了解食品安全及衛(wèi)生管理規(guī)范，具備較強(qiáng)的責(zé)任意識(shí)； 3、能夠合理安排砧板工作流程，具備一定的團(tuán)隊(duì)管理能力； 4、具備較強(qiáng)的抗壓能力，適應(yīng)酒店行業(yè)高強(qiáng)度工作節(jié)奏； 5、有相關(guān)工作經(jīng)驗(yàn)者優(yōu)先，無(wú)經(jīng)驗(yàn)者可接受系統(tǒng)培訓(xùn)； 6、工作細(xì)致認(rèn)真，具備良好的溝通協(xié)調(diào)能力。

【崗位職責(zé)】 1、負(fù)責(zé)廚房炒鍋區(qū)域的日常運(yùn)營(yíng)管理，確保菜品出品質(zhì)量和效率； 2、根據(jù)菜單要求，獨(dú)立完成各類(lèi)中式熱菜的烹飪工作，保證口味和賣(mài)相符合標(biāo)準(zhǔn)； 3、協(xié)助廚師長(zhǎng)制定新菜品，優(yōu)化現(xiàn)有菜品的制作流程； 4、監(jiān)督并指導(dǎo)炒鍋廚師的工作，確保操作規(guī)范及食品安全； 5、負(fù)責(zé)炒鍋區(qū)域的衛(wèi)生清潔及設(shè)備維護(hù)，確保符合酒店衛(wèi)生標(biāo)準(zhǔn)； 6、合理控制食材成本，減少浪費(fèi)，協(xié)助廚房成本核算； 7、配合其他廚房崗位完成高峰時(shí)段的出餐任務(wù)。 【崗位要求】 1、具備扎實(shí)的中式烹飪技能，熟悉各類(lèi)炒鍋菜品的制作工藝； 2、能適應(yīng)高強(qiáng)度工作，具備良好的團(tuán)隊(duì)協(xié)作能力； 3、對(duì)食品安全及衛(wèi)生標(biāo)準(zhǔn)有清晰認(rèn)知，嚴(yán)格遵守操作規(guī)范； 4、有責(zé)任心，能承受工作壓力，具備一定的管理經(jīng)驗(yàn)者優(yōu)先； 5、愿意接受酒店安排的培訓(xùn)及工作調(diào)度。

【崗位職責(zé)】 1、負(fù)責(zé)廚房上什部門(mén)的日常運(yùn)營(yíng)管理，確保出品質(zhì)量和效率符合酒店標(biāo)準(zhǔn) 2、統(tǒng)籌安排上什崗位人員工作，合理分配工作任務(wù)并監(jiān)督執(zhí)行 3、嚴(yán)格把控食材驗(yàn)收、儲(chǔ)存及加工流程，確保食品安全與衛(wèi)生達(dá)標(biāo) 4、定期檢查維護(hù)上什區(qū)域設(shè)備設(shè)施，及時(shí)報(bào)修并跟進(jìn)處理 5、研發(fā)創(chuàng)新菜品，定期更新菜單并控制成本 6、配合廚師長(zhǎng)完成月度物料盤(pán)點(diǎn)及成本核算工作 7、培訓(xùn)指導(dǎo)下屬員工，提升團(tuán)隊(duì)專(zhuān)業(yè)技能和服務(wù)意識(shí) 【崗位要求】 1、熟悉粵式燉湯、煲仔飯等上什崗位全套工藝流程 2、具備3年以上星級(jí)酒店或大型餐飲企業(yè)廚房工作經(jīng)驗(yàn) 3、掌握食品衛(wèi)生安全知識(shí)及相關(guān)法律法規(guī) 4、能適應(yīng)早晚班工作制，具備較強(qiáng)抗壓能力 5、具有萬(wàn)達(dá)團(tuán)隊(duì)管理經(jīng)驗(yàn)者優(yōu)先考慮

【崗位職責(zé)】 1、負(fù)責(zé)燒臘間的日常運(yùn)營(yíng)管理，包括原料驗(yàn)收、加工制作、成品質(zhì)量控制等全流程工作； 2、根據(jù)酒店標(biāo)準(zhǔn)制定燒臘菜品制作工藝及流程，確保出品質(zhì)量穩(wěn)定； 3、合理控制燒臘原料及成品庫(kù)存，降低損耗，控制成本； 4、定期研發(fā)新式燒臘菜品，豐富酒店餐飲產(chǎn)品線； 5、負(fù)責(zé)燒臘間設(shè)備維護(hù)及衛(wèi)生管理，確保符合食品安全標(biāo)準(zhǔn)； 6、培訓(xùn)并指導(dǎo)燒臘廚師團(tuán)隊(duì)，提升整體技術(shù)水平； 7、配合餐飲部完成各類(lèi)宴會(huì)、活動(dòng)的燒臘出品任務(wù)。 【崗位要求】 1、具備扎實(shí)的燒臘制作技術(shù)，熟悉各類(lèi)燒臘工藝及流程； 2、能夠獨(dú)立完成燒鵝、叉燒、乳豬等傳統(tǒng)燒臘菜品的制作； 3、具備一定的團(tuán)隊(duì)管理經(jīng)驗(yàn)，能夠有效協(xié)調(diào)燒臘間工作； 4、熟悉食品安全及衛(wèi)生管理相關(guān)規(guī)范； 5、工作細(xì)致認(rèn)真，責(zé)任心強(qiáng)，能夠承受高強(qiáng)度工作壓力； 6、具備創(chuàng)新意識(shí)，能夠根據(jù)市場(chǎng)需求調(diào)整菜品； 7、有酒店或大型餐飲企業(yè)燒臘工作經(jīng)驗(yàn)者優(yōu)先。

【崗位職責(zé)】 1、負(fù)責(zé)涼菜間的日常運(yùn)營(yíng)管理，確保涼菜出品質(zhì)量、衛(wèi)生標(biāo)準(zhǔn)及食品安全符合酒店要求； 2、制定涼菜菜單，開(kāi)發(fā)新菜品，定期更新菜品以提升顧客滿意度； 3、監(jiān)督?jīng)霾酥谱髁鞒蹋_保食材選用、加工、儲(chǔ)存及擺盤(pán)符合標(biāo)準(zhǔn)； 4、控制涼菜成本，合理規(guī)劃原材料采購(gòu)及使用，避免浪費(fèi)； 5、培訓(xùn)并指導(dǎo)涼菜廚師團(tuán)隊(duì)，提升團(tuán)隊(duì)技能及工作效率； 6、檢查涼菜間設(shè)備及工具的維護(hù)情況，確保其正常運(yùn)轉(zhuǎn)； 7、配合廚房其他部門(mén)協(xié)調(diào)工作，確保出餐效率及整體運(yùn)營(yíng)順暢。 【崗位要求】 1、具備扎實(shí)的涼菜制作技能，熟悉各類(lèi)涼菜工藝及調(diào)味技巧； 2、了解食品安全法規(guī)及衛(wèi)生標(biāo)準(zhǔn)，持有健康證； 3、具備一定的團(tuán)隊(duì)管理經(jīng)驗(yàn)，能夠有效協(xié)調(diào)及指導(dǎo)團(tuán)隊(duì)成員； 4、工作細(xì)致認(rèn)真，責(zé)任心強(qiáng)，能夠承受高強(qiáng)度工作壓力； 5、具備創(chuàng)新意識(shí)，能夠根據(jù)市場(chǎng)需求開(kāi)發(fā)新菜品； 6、良好的溝通能力，能與廚房其他部門(mén)及前廳服務(wù)團(tuán)隊(duì)高效協(xié)作。

Specific Job Knowledge, Skill and Ability 工作技能技巧要求：   1.         A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions. 是一個(gè)精力充沛，創(chuàng)新思想的人，有豐富和廣泛的烹飪藝術(shù)、菜單設(shè)計(jì)和食品促銷(xiāo)的經(jīng)驗(yàn)。 2.         A hands-on trainer who through coaching and leading by example can motivate and impress upon the team the right attitude and spirit of culinary excellence. 是一個(gè)能夠提供培訓(xùn)，領(lǐng)導(dǎo)團(tuán)隊(duì)，激勵(lì)團(tuán)隊(duì)擁有正確地工作態(tài)度和追求精益求精的廚藝的培訓(xùn)者。 3.         Able to work with and to consume all products and ingredients. 能夠合理消耗所有產(chǎn)品和配料。 4.         Can convert recipes and follow them through. 能夠設(shè)計(jì)菜譜并按照菜譜操作。 5.         PC and basic software knowledge. 計(jì)算機(jī)基本的軟件知識(shí)。 6.         Ability to set priorities and to complete tasks in timely manner. 有能力按照事情的優(yōu)先順序按時(shí)完成任務(wù)。 7.         Working well in stress situations, remain calm under pressure and able to desolve problems. 在壓力下很好地完成工作，保持冷靜解決問(wèn)題。 8.         Able to work in an moist, hot and sometimes loud environment. 能夠在潮濕，熱和不時(shí)吵鬧的環(huán)境中工作。 9.         Maintain excellence in leadership abilities. 保持優(yōu)秀的領(lǐng)導(dǎo)能力。     Required Qualifications 必要的資歷要求：   1.         5-8 years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards.五至八年廚房工作經(jīng)驗(yàn)。 2.         High School Diploma or equivalent . 高中或相等的學(xué)歷。 3.         Up to date Sanitation Classes. 更新的衛(wèi)生課程。 4.         Health Certificate 健康證。     Preferred Qualifications 更高的資歷要求：   1.         Good command in English (verbal & written) . 很好的英文掌握能力(口語(yǔ)和書(shū)寫(xiě))。 2.         Knowledge in HACCP. 在食品安全體系方面的知識(shí)。 3.         Working experience in similar capacity with international chain hotels. 具有在國(guó)際連鎖酒店的相關(guān)經(jīng)驗(yàn)。  

Position Summary職位概述 Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions. Assists the Sous Chef / Junior Sous Chef in training team members.Participates in product development and in controlling the smooth operation of the kitchen. Prepares and cooks food in all areas of the kitchen as and when directed. 根據(jù)工作標(biāo)準(zhǔn)、備料單、照片及上級(jí)的指示準(zhǔn)備食物，協(xié)助廚師長(zhǎng)/初級(jí)廚師長(zhǎng)培訓(xùn)員工。參與提高食品質(zhì)量，保證廚房運(yùn)作的順利進(jìn)行。當(dāng)接到指示時(shí)廚房的所有區(qū)域都要進(jìn)入工作狀態(tài)。 1.????????? Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures. 為客人和員工高效率的提供食物，做到物美價(jià)廉，要按照標(biāo)準(zhǔn)食譜制作并且要符合食品衛(wèi)生 。 2.????????? Hands on supervision of work operations. 監(jiān) 督 廚房的正常運(yùn)作。 3.????????? 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. 協(xié)助廚師長(zhǎng)/副廚師長(zhǎng)管理廚房的正常運(yùn)作，保證食品的高質(zhì)量 。 4.????????? Support the Sous Chef/Junior Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times. 在廚房運(yùn)作方面支持廚師長(zhǎng)/副廚師長(zhǎng)工作，保證提供高效率的服務(wù)。 5.???????? Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and? Restaurants. 計(jì)劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 6.???????? Seamless working with Recipes, Standards and Plating Guides. 嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤(pán)標(biāo)準(zhǔn)。 7.???????? Continuous Organization of Maintenance, Cleanliness and Hygiene according to Safe & Sound Procedures as well the established FSMS Standards. 繼續(xù)保持清潔和衛(wèi)生依照安全和可靠的程序制定的衛(wèi)生標(biāo)準(zhǔn)。 8.???????? Maintenance of all HACCP aspects within the hotel operation. 在酒店運(yùn)營(yíng)之中保持HACCP各方面要求。 9.???????? Correct usage of all equipment, tools and machines. 正確操作所有的設(shè)備、器具和機(jī)器。 10.???? Can be asked to work for off site events. 可以被要求進(jìn)行外賣(mài)工作。 11.???? Can be asked to complete tasks and jobs outside the kitchen areas. 可以被要求在廚房以外的地點(diǎn)完成工作。 12.???? Can be utilised during inventories. 可以被要求進(jìn)行盤(pán)存工作。 13.???? All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有員工都應(yīng)知道關(guān)于住宿率,宴會(huì),預(yù)測(cè)計(jì)劃和收益。 14.???? Preperation of menus as per request, in timely fashion. 及時(shí)的按要求準(zhǔn)備菜單。 15.???? Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages. 與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和最低程度的破損。 16.???? Every guest request must be responded to complete satisfaction. 對(duì)于每位客人的要求要作出回應(yīng)使客人滿意。 17.???? Willingness to learn and adapt to changes. 積極的學(xué)習(xí)和適當(dāng)?shù)母淖儭?18.???? Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department. 時(shí)刻保持對(duì)于同事和主管等一個(gè)專(zhuān)業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊(cè)的要求行???? 為舉止，確保部門(mén)的良好運(yùn)營(yíng)。 19.???? Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times. 協(xié)調(diào)、組織和參與和廚房有關(guān)的所有產(chǎn)品的制作，檢查并依照零點(diǎn)菜單和每日菜單，季節(jié)特供菜單。時(shí)刻保持預(yù)先設(shè)置菜單的標(biāo)準(zhǔn)，份量和成本。 20.???? Monitor food quality and quantity to ensure the most economical usage of ingredients. 監(jiān)控食品的質(zhì)量和數(shù)量是確保最大限度的節(jié)約原材料。 21.???? Check the quality of food prepared by team member to the required standard and make necessary adjustments. 檢查員工準(zhǔn)備的食品質(zhì)量按需求標(biāo)準(zhǔn)和做出必要的調(diào)整。 22.???? Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner. 監(jiān)控整個(gè)食品操作并確保食品按時(shí)和正確地操作。 23.???? At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards. 時(shí)刻理解、實(shí)踐和促進(jìn)團(tuán)隊(duì)的工作方法，達(dá)到使命和目標(biāo)和部門(mén)的總體標(biāo)準(zhǔn)。 24.???? The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要 ，該部門(mén)有權(quán)更改或補(bǔ)充該職位描述。 25.???? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。

1.????????To assist the Executive Chef with the planning of dessert menus and food promotions. 協(xié)助行政總廚制定甜品菜單及食品節(jié)。 2.????????To control standards of food productionand presentation throughout the hotel. 控制餅房出產(chǎn)的標(biāo)準(zhǔn)。 3.????????To examine goods and quality ofreceived goods. 監(jiān)測(cè)收貨的食品質(zhì)量。 4.????????He controls the Cooks to follow overstandard 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。 5.????????He informs the Executive Chefimmediately of bad products. 及時(shí)將變質(zhì)食品拿出并通知行政總廚。 6.????????To assist Executive Chef with the planning anddesign of new Pastry andBakery Kitchensand improvement schemes. 協(xié)助行政總廚設(shè)計(jì)新的餅房計(jì)劃并提出改進(jìn)方案。 7.????????To discuss with the Executive Chef onthe choice of Pastry/BakeryKitchenequipment. 同行政總廚共同討論如何精選餅房設(shè)備。 8.????????In absence of the Executive Chef, heworks closely with the Management. 當(dāng)行政總廚不在時(shí)，負(fù)責(zé)與管理層溝通。 9.????????To keep up to date with new developmenttechniques and equipment and instructs his team member on how to use itcorrectly. 保證食品、機(jī)器不斷更新并指導(dǎo)餅房員工如何正確使用。 10.????To work closely with the Executive Chefon the development of food control procedures. 同行政總廚共同研究如何發(fā)展餅房食品控制程序。 11.????To assist with the costing and pricingof dessert menus and other food services havingtaken into consideration the profit margins lined out in the hotel budgets. 協(xié)助成本制定甜品菜單價(jià)錢(qián)，其他食品服務(wù)也要考慮到酒店預(yù)算的盈利差額。 12.????Together with the Executive Chefinvestigates pastry food cost problem with a view to take whatever correctiveaction may be necessary. 同行政總廚共同監(jiān)測(cè)餅房食品成本并及時(shí)糾正其中出現(xiàn)的問(wèn)題。 13.????He also liaises with BanquetDepartmental and Outlet Manager on guest comments and follows up with necessaryaction. 同時(shí)也要同宴會(huì)廳及各餐廳經(jīng)理共同協(xié)助有關(guān)客人意見(jiàn)。 14.????To examine constantly food supplies toensure that they conform to the quality standards stipulated by the company areadhered to. 持續(xù)檢查食品供應(yīng)的質(zhì)量確保食品質(zhì)量達(dá)到希爾頓標(biāo)準(zhǔn)。 15.????The Pastry Chef is responsible for thepurchase of food in absence of the Executive Chef. In cooperation with thePurchasing Manager, he makes sure we get the best quality for the best ??price. 在行政總廚不在時(shí)餅房廚師長(zhǎng)要負(fù)責(zé)餅房食品采購(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。 16.????He is responsible for the quality ofall food prepared in the kitchen he supervises. He constantly inspects taste,temperature and visual appeal. 負(fù)責(zé)所有餅房食品質(zhì)量的準(zhǔn)備。要不斷的檢查食品的味道、溫度、 外觀視覺(jué)。 17.???? Planning,Preparation and Implementation of High Quality Food& Beverage Products andSet-up’s in all Areas and? Restaurants. 計(jì)劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 18.???? Maintenanceof all HACCP aspects within the hotel operation. 在酒店運(yùn)營(yíng)之中保持HACCP各方面要求。 19.???? Correctusage of all equipment, tools and machines. 正確操作所有的設(shè)備、器具和機(jī)器。 20.???? Mustfocus on constant improvement of Training Manuals and SOP’s. 必須對(duì)具有持續(xù)性的人員培訓(xùn)和標(biāo)準(zhǔn)與程序的提高和改善保持關(guān)注。 21.???? Mustparticipate actively in Daily Quality initiatives (Daily Chef Briefings,Monthly Team Meetings) in order to constantly improve the Culinary operation,meet targets and keep communication flowing. 必須積極主動(dòng)參加每日質(zhì)量會(huì)議（每日廚師晨會(huì)、團(tuán)隊(duì)會(huì)議），以保持廚房運(yùn)營(yíng)持續(xù)地提高，達(dá)到目標(biāo)和保持順暢地交流。 22.???? Canbe asked to work for off site events. 可以被要求進(jìn)行外賣(mài)工作。 23.???? Canbe asked to complete tasks and jobs outside the kitchen areas. 可以被要求在廚房以外的地點(diǎn)完成工作。 24.???? Canbe utilised during inventories. 可以被要求進(jìn)行盤(pán)存工作。 25.???? Allteam members have to be knowledgeable about occupancy, events, forecast andachievements.所有員工都應(yīng)知道關(guān)于住宿率,宴會(huì),預(yù)測(cè)計(jì)劃和收益。 26.???? Workingon new dishes for food tastings in combination of digital pictures. 新菜品的制作在品嘗上要結(jié)合數(shù)碼照片。 27.???? Closeworking relationship with the Stewarding Department to ensure high levels ofcleanliness and low levels of lost and breakages. 與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和低程度的破損。 28.???? Willingnessto learn and adapt to changes. 積極的學(xué)習(xí)和適當(dāng)?shù)母淖儭?29.???? Havinga open-minded approach to constructive feedback. 用虛心的態(tài)度去接受有建設(shè)性的意見(jiàn)。 30.???? Maintainat all times a professional and positive attitude towards his team members, andsupervisors alike, and behave in accordance to the established hotel rules andteam member handbook for him and team member under his supervision. To ensuresmooth operation of the department. 時(shí)刻保持對(duì)于同事和主管等一個(gè)專(zhuān)業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊(cè)的要求行為舉止，確保部門(mén)的良好運(yùn)營(yíng)。 31.???? Keepsdiscipline and proper work practices for himself and the team members assignedto him at all times. Also checks on personal hygiene, clean uniforms,sanitation and cleanliness of the workstations, sanitation of the work tools.Be aware of the dangers of contaminated food and the needs to proper checkingand turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to takeappropriate actions. 時(shí)刻保持自己和所管轄的員工的紀(jì)律性和適當(dāng)?shù)牟僮鳌２⑶覚z查個(gè)人衛(wèi)生、整潔的工服、操作臺(tái)的?? 整潔和衛(wèi)生、清潔的器具。知道污染食品的危險(xiǎn)和適當(dāng)檢查，徹底清理冰箱的需要。向行政總廚匯報(bào)所有的問(wèn)題并采取適當(dāng)?shù)男袆?dòng)。 32.???? Checksall equipments belonging to his department and make sure that all are in goodworking order, and if necessary reports to the Chef for any faults and problemsto be solved. Prepares the necessary work orders to the Engineering department. 檢查所有歸屬于該部門(mén)的設(shè)備，確保所有設(shè)備正常運(yùn)轉(zhuǎn)，如果需要向行政總廚匯報(bào)所有問(wèn)題。準(zhǔn)備遞送工程部門(mén)的維修單。 33.???? Monitorfood quality and quantity to ensure the most economical usage of ingredients. 監(jiān)控食品的質(zhì)量和數(shù)量是確保最大限度的節(jié)約原材料。 34.???? Checkthe quality of food prepared by team member to the required standard and makenecessary adjustments. 檢查員工準(zhǔn)備的食品質(zhì)量按需求標(biāo)準(zhǔn)和做出必要的調(diào)整。 35.???? Selectteam member that display qualities and attributes that reflect the departmentstandards. 選擇有良好表現(xiàn)和工作態(tài)度的員工作為部門(mén)標(biāo)準(zhǔn)。 36.???? Managesthe training function and ensures all team member certified in their positionbefore taking charge of an area of responsibility. 管理培訓(xùn)和確保所有員工在他上任他的崗位之前具有該崗位合格的資質(zhì)。 37.???? Monitorsthe overall food operation and ensures that food items are being prepared in atimely and correct manner. 監(jiān)控整個(gè)食品操作并確保食品按時(shí)和正確地操作。 38.???? Responsiblefor overseeing the cleanliness, hygiene and maintenance of the kitchen andundertakes steps necessary to maintain the highest possible standards in thisarea. 負(fù)責(zé)察看清潔、衛(wèi)生和廚房維護(hù)，并采取必須的步驟保持區(qū)域的標(biāo)準(zhǔn)。 39.???? Attendscommunication meetings and is responsible for ensuring all team member in hisarea receives this communication. 參加交流會(huì)議并負(fù)責(zé)確保所有的員工獲得此交流信息以確保員工的高度滿意。 40.???? Controls,monitors and is responsible for the optimum food cost to yield the maximumamount of outlet profit and maximum guest satisfaction. 控制、監(jiān)控和負(fù)責(zé)獲得最佳的成本控制以獲得各部分的收益和客人滿意度。 41.???? Atall times understand, practice and promote the teamwork approach to achievemissions, goals, and overall departmental standards. 時(shí)刻理解、實(shí)踐和促進(jìn)團(tuán)隊(duì)的工作方法，達(dá)到使命和目標(biāo)和部門(mén)的總體標(biāo)準(zhǔn)。 42.???? To ensure that allteam members have a complete understanding of and adhere to the Hotel’s Teammember Rules and Regulations.確保員工充分的理解并遵守員工手冊(cè)內(nèi)容。

1.????????Planning, Preparation andImplementation of High Quality Food& Beverage Products and Set-up’s in allAreas and? Restaurants. 計(jì)劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 2.????????Seamless working with Recipes,Standards and Plating Guides. 嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤(pán)標(biāo)準(zhǔn)。 3.????????Maintenance of all HACCP aspects withinthe hotel operation. 在酒店運(yùn)營(yíng)之中保持HACCP各方面要求。 4.????????Correct usage of all equipment, toolsand machines. 正確操作所有的設(shè)備、器具和機(jī)器。 5.????????Must focus on constant improvement ofTraining Manuals and SOP’s. 必須對(duì)具有持續(xù)性的人員培訓(xùn)和標(biāo)準(zhǔn)與程序的提高和改善保持關(guān)注。 6.????????Must participate actively in DailyQuality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order toconstantly improve the Culinary operation, meet targets and keep communicationflowing. 必須積極主動(dòng)參加每日質(zhì)量會(huì)議（每日廚師晨會(huì)、團(tuán)隊(duì)會(huì)議），以保持廚房運(yùn)營(yíng)持續(xù)地提高，達(dá)到目標(biāo)和保持順暢地交流。 7.????????Can be asked to work for off siteevents. 可以被要求進(jìn)行外賣(mài)工作。 8.????????Can be asked to complete tasks and jobsoutside the kitchen areas. 可以被要求在廚房以外的地點(diǎn)完成工作。 9.????????Can be utilised during inventories. 可以被要求進(jìn)行盤(pán)存工作。 10.???? Allteam members have to be knowledgeable about occupancy, events, forecast andachievements.所有員工都應(yīng)知道關(guān)于住宿率,宴會(huì),預(yù)測(cè)計(jì)劃和收益。 11.???? Preparationof menus as per request, in timely fashion. 及時(shí)的按要求準(zhǔn)備菜單。 12.???? Workingon new dishes for food tastings in combination of digital pictures. 新菜品的制作在品嘗上要結(jié)合數(shù)碼照片。 13.???? Controlof stations within the kitchen. 調(diào)節(jié)廚房?jī)?nèi)部的崗位。 14.???? Closeworking relationship with the Stewarding Department to ensure high levels ofcleanliness and low levels of lost and breakages. 與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和最低程度的破損。 15.???? Everyguest request must be responded to complete satisfaction. 對(duì)于每位客人的要求要作出回應(yīng)使客人滿意。 16.???? Havinga open-minded approach to constructive feedback. 用虛心的態(tài)度去接受有建設(shè)性的意見(jiàn)。 17.???? Purchaseand control of produce. 采購(gòu)和控制產(chǎn)品。 18.???? Maintainat all times a professional and positive attitude towards his team members, andsupervisors alike, and behave in accordance to the established hotel rules andteam member handbook for him and team member under his supervision. To ensuresmooth operation of the department. 時(shí)刻保持對(duì)于同事和主管等一個(gè)專(zhuān)業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊(cè)的要求行???? 為舉止，確保部門(mén)的良好運(yùn)營(yíng)。 19.???? Coordinate,organize and participate in all production pertaining to the kitchen. Checksand follow-up on the mise-en-place of the ala carte menu and daily menus,seasonal specials. Maintains the standards of preset recipes, portion controland costing at all times. 協(xié)調(diào)、組織和參與和廚房有關(guān)的所有產(chǎn)品的制作，檢查并依照零點(diǎn)菜單和每日菜單，季節(jié)特供菜單。時(shí)刻保持預(yù)先設(shè)置菜單的標(biāo)準(zhǔn)，份量和成本。 20.???? Keepsdiscipline and proper work practices for himself and the team members assignedto him at all times. Also checks on personal hygiene, clean uniforms,sanitation and cleanliness of the workstations, sanitation of the work tools.Be aware of the dangers of contaminated food and the needs to proper checkingand turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to takeappropriate actions. 時(shí)刻保持自己和所管轄的員工的紀(jì)律性和適當(dāng)?shù)牟僮鳌２⑶覚z查個(gè)人衛(wèi)生、整潔的工服、操作臺(tái)的?? 整潔和衛(wèi)生、清潔的器具。知道污染食品的危險(xiǎn)和適當(dāng)檢查，徹底清理冰箱的需要。向行政總廚匯報(bào)所有的問(wèn)題并采取適當(dāng)?shù)男袆?dòng)。 21.???? Followup on any changes in new recipes or work methods pertaining to any new menus,daily specials, ?and promotional activities as perinstructions given by the ExecutiveChef. 遵照行政總廚要求的任何新菜單的改動(dòng)和對(duì)于新菜單、每日特供菜單、促銷(xiāo)活動(dòng)所采取的任何 工作方法。 22.???? Worksclosely with the ExecutiveChef on determining the quantity of food items and mise-en-place to beproduced, bought or prepared for that day. With a view to exercise the maximumcontrol on wastage and achieve optimum profitability. 緊密配合行政總廚對(duì)于當(dāng)天食品數(shù)量的定購(gòu)。最大限度的杜絕浪費(fèi)已獲得最佳的收益率。 23.???? Checksall equipments belonging to his department and make sure that all are in goodworking order, and if necessary reports to the Chef for any faults and problemsto be solved. Prepares the necessary work orders to the Engineering department. 檢查所有歸屬于該部門(mén)的設(shè)備，確保所有設(shè)備正常運(yùn)轉(zhuǎn)，如果需要向行政總廚匯報(bào)所有問(wèn)題。準(zhǔn)備遞送工程部門(mén)的維修單。 24.???? Ensuresthat recipes and costing are established and updated. 確保菜譜和成本的存在和更新。 25.???? Monitorfood quality and quantity to ensure the most economical usage of ingredients. 監(jiān)控食品的質(zhì)量和數(shù)量是確保最大限度的節(jié)約原材料。 26.???? Attendmonthly management meetings, operationsmeetings and hold daily briefings in the absence of the Executive Chef. 在行政總廚缺席的情況下出席每月管理者會(huì)議、運(yùn)營(yíng)部會(huì)議以及組織部門(mén)會(huì)議。 27.???? Advisenew menus and seasonal food concept changes with the help of the Executive Chef. 協(xié)助行政總廚廚師對(duì)新菜單提出建議和改變季節(jié)性食品的觀念。 28.???? Liaisewith the Chef on daily basis to advise of any challenges and that the guestwill experience no delays during the service period. 組織廚師日常基本的挑戰(zhàn)，令客人感受無(wú)任何延誤的服務(wù)。 29.???? Checkthe quality of food prepared by team member to the required standard and makenecessary adjustments. 檢查員工準(zhǔn)備的食品質(zhì)量按需求標(biāo)準(zhǔn)和做出必要的調(diào)整。 30.???? Selectteam member that display qualities and attributes that reflect the departmentstandards. 選擇有良好表現(xiàn)和工作態(tài)度的員工作為部門(mén)標(biāo)準(zhǔn)。 31.???? Managesthe training function and ensures all team member certified in their positionbefore taking charge of an area of responsibility. 管理培訓(xùn)和確保所有員工在他上任他的崗位之前具有該崗位合格的資質(zhì)。 32.???? Monitorsthe overall food operation and ensures that food items are being prepared in atimely and correct manner. 監(jiān)控整個(gè)食品操作并確保食品按時(shí)和正確地操作。 33.???? Responsiblefor overseeing the cleanliness, hygiene and maintenance of the kitchen andundertakes steps necessary to maintain the highest possible standards in thisarea. 負(fù)責(zé)察看清潔、衛(wèi)生和廚房維護(hù)，并采取必須的步驟保持區(qū)域最高的標(biāo)準(zhǔn)。 34.???? Attendscommunication meetings and is responsible for ensuring all team member in hisarea receives this communication. 參加交流會(huì)議并負(fù)責(zé)確保所有的員工獲得此交流信息以確保員工的高度滿意。 35.???? Controls,monitors and is responsible for the optimum food cost to yield the maximumamount of outlet profit and maximum guest satisfaction. 控制、監(jiān)控和負(fù)責(zé)獲得最佳的成本控制以獲得各部分的最佳收益和最佳客人滿意度。 36.???? Worksvery closely with the Chefand meets regularly to determine menu selections and specials that is bothsatisfying to guest and profitable to outlet. 與廚師緊密合作，常規(guī)會(huì)面決定菜單的選擇，以同時(shí)讓客人滿意和獲得各部分滿意的收益。 37.???? Reviewsall time sheets to ensure that team member working times and meal breaks areaccurate.檢查所有的時(shí)間表以確保所有員工的工作時(shí)間和用飯時(shí)間準(zhǔn)確。 38.???? Atall times understand, practice and promote the teamwork approach to achievemissions, goals, and overall departmental standards. 時(shí)刻理解、實(shí)踐和促進(jìn)團(tuán)隊(duì)的工作方法，達(dá)到使命和目標(biāo)和部門(mén)的總體標(biāo)準(zhǔn)。 39.????Preparing menus, considering number ofguests, market condition popularity of various dishes, recent menus andreligious or other holidays. 當(dāng)有宴會(huì)或其他特殊活動(dòng)時(shí)同宴會(huì)廳經(jīng)理共同協(xié)商菜單并定價(jià)。

崗位職責(zé)： 1.負(fù)責(zé)餐飲廚房日常的經(jīng)營(yíng)管理工作； 2.負(fù)責(zé)餐飲廚房服務(wù)品質(zhì)的維持與提升策劃，以及菜單的制定； 3.督導(dǎo)和檢查各廚房出品質(zhì)量，并用量化標(biāo)準(zhǔn)進(jìn)行審核； 4.主持召開(kāi)餐飲廚房經(jīng)營(yíng)例會(huì)或?qū)ｍ?xiàng)業(yè)務(wù)會(huì)議，對(duì)業(yè)務(wù)工作進(jìn)行協(xié)調(diào)、檢查； 5.督導(dǎo)檢查下屬部門(mén)原材料及各項(xiàng)成本控制； 6.根據(jù)季節(jié)差異、客人情況研究制定特別菜單； 7.確保廚房的食品安全符合市場(chǎng)監(jiān)管部門(mén)要求和規(guī)范； 8.研究當(dāng)?shù)夭惋嬍袌?chǎng)，極積開(kāi)創(chuàng)新菜； 9.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.2年及以上行政總廚工作經(jīng)驗(yàn)，或具有5年及以上中高端酒店廚師長(zhǎng)工作經(jīng)驗(yàn)，以廚房負(fù)責(zé)人身份至少籌備過(guò)一家中高端星級(jí)酒店。 2.具有中餐、全日餐廚房工作管理經(jīng)驗(yàn)及菜品研發(fā)能力； 3.熟悉并掌握食品安全政策法規(guī)； 4.具有較強(qiáng)的培訓(xùn)能力和帶隊(duì)伍能力，并注重培訓(xùn)和人才發(fā)展； 5.對(duì)數(shù)字敏感，具有成本管控意識(shí)，能夠推動(dòng)收入和利潤(rùn)增長(zhǎng)，合理控制好食品成本； 6.具有較強(qiáng)的溝通和協(xié)調(diào)能力，對(duì)烹飪抱有熱情； 7.同等條件下，具有高級(jí)廚師資格證優(yōu)先。

Position Summary職位概述 Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions. Assists the Sous Chef / Junior Sous Chef in training team members.Participates in product development and in controlling the smooth operation of the kitchen. Prepares and cooks food in all areas of the kitchen as and when directed. 根據(jù)工作標(biāo)準(zhǔn)、備料單、照片及上級(jí)的指示準(zhǔn)備食物，協(xié)助廚師長(zhǎng)/初級(jí)廚師長(zhǎng)培訓(xùn)員工。參與提高食品質(zhì)量，保證廚房運(yùn)作的順利進(jìn)行。當(dāng)接到指示時(shí)廚房的所有區(qū)域都要進(jìn)入工作狀態(tài)。 1.????????? Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures. 為客人和員工高效率的提供食物，做到物美價(jià)廉，要按照標(biāo)準(zhǔn)食譜制作并且要符合食品衛(wèi)生 。 2.????????? Hands on supervision of work operations. 監(jiān) 督 廚房的正常運(yùn)作。 3.????????? 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. 協(xié)助廚師長(zhǎng)/副廚師長(zhǎng)管理廚房的正常運(yùn)作，保證食品的高質(zhì)量 。 4.????????? Support the Sous Chef/Junior Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times. 在廚房運(yùn)作方面支持廚師長(zhǎng)/副廚師長(zhǎng)工作，保證提供高效率的服務(wù)。 5.???????? Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and? Restaurants. 計(jì)劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 6.???????? Seamless working with Recipes, Standards and Plating Guides. 嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤(pán)標(biāo)準(zhǔn)。 7.???????? Continuous Organization of Maintenance, Cleanliness and Hygiene according to Safe & Sound Procedures as well the established FSMS Standards. 繼續(xù)保持清潔和衛(wèi)生依照安全和可靠的程序制定的衛(wèi)生標(biāo)準(zhǔn)。 8.???????? Maintenance of all HACCP aspects within the hotel operation. 在酒店運(yùn)營(yíng)之中保持HACCP各方面要求。 9.???????? Correct usage of all equipment, tools and machines. 正確操作所有的設(shè)備、器具和機(jī)器。 10.???? Can be asked to work for off site events. 可以被要求進(jìn)行外賣(mài)工作。 11.???? Can be asked to complete tasks and jobs outside the kitchen areas. 可以被要求在廚房以外的地點(diǎn)完成工作。 12.???? Can be utilised during inventories. 可以被要求進(jìn)行盤(pán)存工作。 13.???? All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有員工都應(yīng)知道關(guān)于住宿率,宴會(huì),預(yù)測(cè)計(jì)劃和收益。 14.???? Preperation of menus as per request, in timely fashion. 及時(shí)的按要求準(zhǔn)備菜單。 15.???? Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages. 與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和最低程度的破損。 16.???? Every guest request must be responded to complete satisfaction. 對(duì)于每位客人的要求要作出回應(yīng)使客人滿意。 17.???? Willingness to learn and adapt to changes. 積極的學(xué)習(xí)和適當(dāng)?shù)母淖儭?18.???? Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department. 時(shí)刻保持對(duì)于同事和主管等一個(gè)專(zhuān)業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊(cè)的要求行???? 為舉止，確保部門(mén)的良好運(yùn)營(yíng)。 19.???? Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times. 協(xié)調(diào)、組織和參與和廚房有關(guān)的所有產(chǎn)品的制作，檢查并依照零點(diǎn)菜單和每日菜單，季節(jié)特供菜單。時(shí)刻保持預(yù)先設(shè)置菜單的標(biāo)準(zhǔn)，份量和成本。 20.???? Monitor food quality and quantity to ensure the most economical usage of ingredients. 監(jiān)控食品的質(zhì)量和數(shù)量是確保最大限度的節(jié)約原材料。 21.???? Check the quality of food prepared by team member to the required standard and make necessary adjustments. 檢查員工準(zhǔn)備的食品質(zhì)量按需求標(biāo)準(zhǔn)和做出必要的調(diào)整。 22.???? Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner. 監(jiān)控整個(gè)食品操作并確保食品按時(shí)和正確地操作。 23.???? At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards. 時(shí)刻理解、實(shí)踐和促進(jìn)團(tuán)隊(duì)的工作方法，達(dá)到使命和目標(biāo)和部門(mén)的總體標(biāo)準(zhǔn)。 24.???? The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要 ，該部門(mén)有權(quán)更改或補(bǔ)充該職位描述。 25.???? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。

Position Summary職位概述 Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions. Assists the Sous Chef / Junior Sous Chef in training team members.Participates in product development and in controlling the smooth operation of the kitchen. Prepares and cooks food in all areas of the kitchen as and when directed. 根據(jù)工作標(biāo)準(zhǔn)、備料單、照片及上級(jí)的指示準(zhǔn)備食物，協(xié)助廚師長(zhǎng)/初級(jí)廚師長(zhǎng)培訓(xùn)員工。參與提高食品質(zhì)量，保證廚房運(yùn)作的順利進(jìn)行。當(dāng)接到指示時(shí)廚房的所有區(qū)域都要進(jìn)入工作狀態(tài)。 1.????????? Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures. 為客人和員工高效率的提供食物，做到物美價(jià)廉，要按照標(biāo)準(zhǔn)食譜制作并且要符合食品衛(wèi)生 。 2.????????? Hands on supervision of work operations. 監(jiān) 督 廚房的正常運(yùn)作。 3.????????? 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. 協(xié)助廚師長(zhǎng)/副廚師長(zhǎng)管理廚房的正常運(yùn)作，保證食品的高質(zhì)量 。 4.????????? Support the Sous Chef/Junior Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times. 在廚房運(yùn)作方面支持廚師長(zhǎng)/副廚師長(zhǎng)工作，保證提供高效率的服務(wù)。 5.???????? Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and? Restaurants. 計(jì)劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 6.???????? Seamless working with Recipes, Standards and Plating Guides. 嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤(pán)標(biāo)準(zhǔn)。 7.???????? Continuous Organization of Maintenance, Cleanliness and Hygiene according to Safe & Sound Procedures as well the established FSMS Standards. 繼續(xù)保持清潔和衛(wèi)生依照安全和可靠的程序制定的衛(wèi)生標(biāo)準(zhǔn)。 8.???????? Maintenance of all HACCP aspects within the hotel operation. 在酒店運(yùn)營(yíng)之中保持HACCP各方面要求。 9.???????? Correct usage of all equipment, tools and machines. 正確操作所有的設(shè)備、器具和機(jī)器。 10.???? Can be asked to work for off site events. 可以被要求進(jìn)行外賣(mài)工作。 11.???? Can be asked to complete tasks and jobs outside the kitchen areas. 可以被要求在廚房以外的地點(diǎn)完成工作。 12.???? Can be utilised during inventories. 可以被要求進(jìn)行盤(pán)存工作。 13.???? All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有員工都應(yīng)知道關(guān)于住宿率,宴會(huì),預(yù)測(cè)計(jì)劃和收益。 14.???? Preperation of menus as per request, in timely fashion. 及時(shí)的按要求準(zhǔn)備菜單。 15.???? Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages. 與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和最低程度的破損。 16.???? Every guest request must be responded to complete satisfaction. 對(duì)于每位客人的要求要作出回應(yīng)使客人滿意。 17.???? Willingness to learn and adapt to changes. 積極的學(xué)習(xí)和適當(dāng)?shù)母淖儭?18.???? Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department. 時(shí)刻保持對(duì)于同事和主管等一個(gè)專(zhuān)業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊(cè)的要求行???? 為舉止，確保部門(mén)的良好運(yùn)營(yíng)。 19.???? Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times. 協(xié)調(diào)、組織和參與和廚房有關(guān)的所有產(chǎn)品的制作，檢查并依照零點(diǎn)菜單和每日菜單，季節(jié)特供菜單。時(shí)刻保持預(yù)先設(shè)置菜單的標(biāo)準(zhǔn)，份量和成本。 20.???? Monitor food quality and quantity to ensure the most economical usage of ingredients. 監(jiān)控食品的質(zhì)量和數(shù)量是確保最大限度的節(jié)約原材料。 21.???? Check the quality of food prepared by team member to the required standard and make necessary adjustments. 檢查員工準(zhǔn)備的食品質(zhì)量按需求標(biāo)準(zhǔn)和做出必要的調(diào)整。 22.???? Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner. 監(jiān)控整個(gè)食品操作并確保食品按時(shí)和正確地操作。 23.???? At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards. 時(shí)刻理解、實(shí)踐和促進(jìn)團(tuán)隊(duì)的工作方法，達(dá)到使命和目標(biāo)和部門(mén)的總體標(biāo)準(zhǔn)。 24.???? The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要 ，該部門(mén)有權(quán)更改或補(bǔ)充該職位描述。 25.???? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。

1.????????Planning, Preparation andImplementation of High Quality Food& Beverage Products and Set-up’s in allAreas and? Restaurants. 計(jì)劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 2.????????Seamless working with Recipes,Standards and Plating Guides. 嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤(pán)標(biāo)準(zhǔn)。 3.????????Maintenance of all HACCP aspects withinthe hotel operation. 在酒店運(yùn)營(yíng)之中保持HACCP各方面要求。 4.????????Correct usage of all equipment, toolsand machines. 正確操作所有的設(shè)備、器具和機(jī)器。 5.????????Must focus on constant improvement ofTraining Manuals and SOP’s. 必須對(duì)具有持續(xù)性的人員培訓(xùn)和標(biāo)準(zhǔn)與程序的提高和改善保持關(guān)注。 6.????????Must participate actively in DailyQuality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order toconstantly improve the Culinary operation, meet targets and keep communicationflowing. 必須積極主動(dòng)參加每日質(zhì)量會(huì)議（每日廚師晨會(huì)、團(tuán)隊(duì)會(huì)議），以保持廚房運(yùn)營(yíng)持續(xù)地提高，達(dá)到目標(biāo)和保持順暢地交流。 7.????????Can be asked to work for off siteevents. 可以被要求進(jìn)行外賣(mài)工作。 8.????????Can be asked to complete tasks and jobsoutside the kitchen areas. 可以被要求在廚房以外的地點(diǎn)完成工作。 9.????????Can be utilised during inventories. 可以被要求進(jìn)行盤(pán)存工作。 10.???? Allteam members have to be knowledgeable about occupancy, events, forecast andachievements.所有員工都應(yīng)知道關(guān)于住宿率,宴會(huì),預(yù)測(cè)計(jì)劃和收益。 11.???? Preperationof menus as per request, in timely fashion. 及時(shí)的按要求準(zhǔn)備菜單。 12.???? Workingon new dishes for food tastings in combination of digital pictures. 新菜品的制作在品嘗上要結(jié)合數(shù)碼照片。 13.???? Controlof stations within the kitchen. 調(diào)節(jié)廚房?jī)?nèi)部的崗位。 14.???? Closeworking relationship with the Stewarding Department to ensure high levels ofcleanliness and low levels of lost and breakages. 與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和最低程度的破損。 15.???? Everyguest request must be responded to complete satisfaction. 對(duì)于每位客人的要求要作出回應(yīng)使客人滿意。 16.???? Havinga open-minded approach to constructive feedback. 用虛心的態(tài)度去接受有建設(shè)性的意見(jiàn)。 17.???? Purchaseand control of produce. 采購(gòu)和控制產(chǎn)品。 18.???? Maintainat all times a professional and positive attitude towards his team members, andsupervisors alike, and behave in accordance to the established hotel rules andteam member handbook for him and team member under his supervision. To ensuresmooth operation of the department. 時(shí)刻保持對(duì)于同事和主管等一個(gè)專(zhuān)業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊(cè)的要求行???? 為舉止，確保部門(mén)的良好運(yùn)營(yíng)。 19.???? Coordinate,organize and participate in all production pertaining to the kitchen. Checksand follow-up on the mise-en-place of the ala carte menu and daily menus,seasonal specials. Maintains the standards of preset recipes, portion controland costing at all times. 協(xié)調(diào)、組織和參與和廚房有關(guān)的所有產(chǎn)品的制作，檢查并依照零點(diǎn)菜單和每日菜單，季節(jié)特供菜單。時(shí)刻保持預(yù)先設(shè)置菜單的標(biāo)準(zhǔn)，份量和成本。 20.???? Keepsdiscipline and proper work practices for himself and the team members assignedto him at all times. Also checks on personal hygiene, clean uniforms,sanitation and cleanliness of the workstations, sanitation of the work tools.Be aware of the dangers of contaminated food and the needs to proper checkingand turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to takeappropriate actions. 時(shí)刻保持自己和所管轄的員工的紀(jì)律性和適當(dāng)?shù)牟僮鳌２⑶覚z查個(gè)人衛(wèi)生、整潔的工服、操作臺(tái)的?? 整潔和衛(wèi)生、清潔的器具。知道污染食品的危險(xiǎn)和適當(dāng)檢查，徹底清理冰箱的需要。向行政總廚匯報(bào)所有的問(wèn)題并采取適當(dāng)?shù)男袆?dòng)。 21.???? Followup on any changes in new recipes or work methods pertaining to any new menus,daily specials, ?and promotional activities as perinstructions given by the ExecutiveChef. 遵照行政總廚要求的任何新菜單的改動(dòng)和對(duì)于新菜單、每日特供菜單、促銷(xiāo)活動(dòng)所采取的任何 工作方法。 22.???? Worksclosely with the ExecutiveChef on determining the quantity of food items and mise-en-place to beproduced, bought or prepared for that day. With a view to exercise the maximumcontrol on wastage and achieve optimum profitability. 緊密配合行政總廚對(duì)于當(dāng)天食品數(shù)量的定購(gòu)。最大限度的杜絕浪費(fèi)已獲得最佳的收益率。 23.???? Checksall equipments belonging to his department and make sure that all are in goodworking order, and if necessary reports to the Chef for any faults and problemsto be solved. Prepares the necessary work orders to the Engineering department. 檢查所有歸屬于該部門(mén)的設(shè)備，確保所有設(shè)備正常運(yùn)轉(zhuǎn)，如果需要向行政總廚匯報(bào)所有問(wèn)題。準(zhǔn)備遞送工程部門(mén)的維修單。 24.???? Ensuresthat recipes and costing are established and updated. 確保菜譜和成本的存在和更新。 25.???? Monitorfood quality and quantity to ensure the most economical usage of ingredients. 監(jiān)控食品的質(zhì)量和數(shù)量是確保最大限度的節(jié)約原材料。 26.???? Attendmonthly management meetings, operationsmeetings and hold daily briefings in the absence of the Executive Chef. 在行政總廚缺席的情況下出席每月管理者會(huì)議、運(yùn)營(yíng)部會(huì)議以及組織部門(mén)會(huì)議。 27.???? Advisenew menus and seasonal food concept changes with the help of the Executive Chef. 協(xié)助行政總廚廚師對(duì)新菜單提出建議和改變季節(jié)性食品的觀念。 28.???? Liaisewith the Chef on daily basis to advise of any challenges and that the guestwill experience no delays during the service period. 組織廚師日常基本的挑戰(zhàn)，令客人感受無(wú)任何延誤的服務(wù)。 29.???? Checkthe quality of food prepared by team member to the required standard and makenecessary adjustments. 檢查員工準(zhǔn)備的食品質(zhì)量按需求標(biāo)準(zhǔn)和做出必要的調(diào)整。 30.???? Selectteam member that display qualities and attributes that reflect the departmentstandards. 選擇有良好表現(xiàn)和工作態(tài)度的員工作為部門(mén)標(biāo)準(zhǔn)。 31.???? Managesthe training function and ensures all team member certified in their positionbefore taking charge of an area of responsibility. 管理培訓(xùn)和確保所有員工在他上任他的崗位之前具有該崗位合格的資質(zhì)。 32.???? Monitorsthe overall food operation and ensures that food items are being prepared in atimely and correct manner. 監(jiān)控整個(gè)食品操作并確保食品按時(shí)和正確地操作。 33.???? Responsiblefor overseeing the cleanliness, hygiene and maintenance of the kitchen andundertakes steps necessary to maintain the highest possible standards in thisarea. 負(fù)責(zé)察看清潔、衛(wèi)生和廚房維護(hù)，并采取必須的步驟保持區(qū)域最高的標(biāo)準(zhǔn)。 34.???? Attendscommunication meetings and is responsible for ensuring all team member in hisarea receives this communication. 參加交流會(huì)議并負(fù)責(zé)確保所有的員工獲得此交流信息以確保員工的高度滿意。 35.???? Controls,monitors and is responsible for the optimum food cost to yield the maximumamount of outlet profit and maximum guest satisfaction. 控制、監(jiān)控和負(fù)責(zé)獲得最佳的成本控制以獲得各部分的最佳收益和最佳客人滿意度。 36.???? Worksvery closely with the Chefand meets regularly to determine menu selections and specials that is bothsatisfying to guest and profitable to outlet. 與廚師緊密合作，常規(guī)會(huì)面決定菜單的選擇，以同時(shí)讓客人滿意和獲得各部分滿意的收益。 37.???? Reviewsall time sheets to ensure that team member working times and meal breaks are accurate.檢查所有的時(shí)間表以確保所有員工的工作時(shí)間和用飯時(shí)間準(zhǔn)確。 38.???? Atall times understand, practice and promote the teamwork approach to achievemissions, goals, and overall departmental standards. 時(shí)刻理解、實(shí)踐和促進(jìn)團(tuán)隊(duì)的工作方法，達(dá)到使命和目標(biāo)和部門(mén)的總體標(biāo)準(zhǔn)。 39.????Preparing menus, considering number ofguests, market condition popularity of various dishes, recent menus andreligious or other holidays. 當(dāng)有宴會(huì)或其他特殊活動(dòng)時(shí)同宴會(huì)廳經(jīng)理共同協(xié)商菜單并定價(jià)。 40.???? To ensure that allteam members have a complete understanding of and adhere to the Hotel’s Teammember Rules and Regulations.確保員工充分的理解并遵守員工手冊(cè)內(nèi)容。

1.根據(jù)衛(wèi)生標(biāo)準(zhǔn)嚴(yán)格操作安全生產(chǎn)，保證食品的質(zhì)量。 2.嚴(yán)格遵守每個(gè)工作流程,妥善保管食物原材料，合理用料，降低消耗成本。 4.檢查每日餐后的原料消耗，及時(shí)申購(gòu)、補(bǔ)充。 5.配合食品檢驗(yàn)部進(jìn)行食品檢查，確保賓客食品的絕對(duì)安全。 6.領(lǐng)導(dǎo)、培訓(xùn)和開(kāi)發(fā)甜點(diǎn)師助理 7.參與自助餐服務(wù) 8.確保甜點(diǎn)擺放整齊美觀 職位要求： 1. 愿意每周工作6天 2. 相關(guān)烹飪證書(shū) 3. 有多年餅房工作經(jīng)驗(yàn) 4. 了解傳統(tǒng)糕點(diǎn)、膳食和維也納面包的制作 5. 懂英語(yǔ)者優(yōu)先

崗位職責(zé)： 1. 全面負(fù)責(zé)中餐廚房的運(yùn)作和管理，保證營(yíng)業(yè)需求，為賓客提供優(yōu)質(zhì)中餐菜品，并做好菜品的成本核算和控制工作； 2. 執(zhí)行餐飲總監(jiān)/經(jīng)理下達(dá)的各項(xiàng)工作任務(wù)和工作指示，對(duì)廚房的出品、質(zhì)量、食品安全負(fù)責(zé)； 3. 負(fù)責(zé)制定中廚房各項(xiàng)工作計(jì)劃，主持中廚房的會(huì)議，協(xié)調(diào)中廚房各部分的工作步驟，使有關(guān)協(xié)作始終保持順利進(jìn)行； 4. 制定中廚房全年食品推廣計(jì)劃，制定每天的市場(chǎng)采購(gòu)計(jì)劃和申領(lǐng)計(jì)劃，審批每天的貨物驗(yàn)收記錄及領(lǐng)貨記錄，對(duì)成本進(jìn)行分析并作出經(jīng)營(yíng)性建議； 5. 安排廚房各分部廚師的工作時(shí)間和任務(wù)，對(duì)員工進(jìn)行日常考勤和階段性工作評(píng)估，根據(jù)各人所長(zhǎng)，合理安排技術(shù)崗位； 6. 組織調(diào)度、指揮大型宴會(huì)、酒會(huì)的菜品制作； 7.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.5年以上酒店或餐飲行業(yè)相關(guān)工作經(jīng)驗(yàn)，其中3年以上同崗位工作經(jīng)驗(yàn)； 2.具有豐富的中餐廚房出品及管理經(jīng)驗(yàn)； 3.熟悉并掌握食品安全政策法規(guī)； 4.具有較強(qiáng)的培訓(xùn)能力和帶隊(duì)伍能力，并注重培訓(xùn)和人才發(fā)展； 5.對(duì)數(shù)字敏感，具有成本管控意識(shí)，能夠推動(dòng)收入和利潤(rùn)增長(zhǎng)，合理控制好食品成本； 6.具有較強(qiáng)的溝通和協(xié)調(diào)能力，對(duì)烹飪抱有熱情。

崗位職責(zé)： 1.全面督導(dǎo)酒店全日餐廚房運(yùn)營(yíng)管理工作； 2.全面督導(dǎo)酒店全日餐廚房品質(zhì)管理工作； 3.全面督導(dǎo)酒店全日餐廚房成本控制管理工作； 4.全面督導(dǎo)酒店全日餐廚房員工培訓(xùn)及發(fā)展工作； 5.全面督導(dǎo)酒店全日餐廚房安全生產(chǎn)管理工作； 6.開(kāi)發(fā)新的菜品和創(chuàng)新烹飪，提升餐廳的菜品多樣性； 7.管理食材庫(kù)存，合理控制成本，確保食材的新鮮和充足； 8.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.5年以上酒店或餐飲行業(yè)相關(guān)工作經(jīng)驗(yàn)，其中3年以上同崗位工作經(jīng)驗(yàn)； 2.具有豐富的全日餐廚房出品及管理經(jīng)驗(yàn)； 3.熟悉并掌握食品安全政策法規(guī)； 4.具有較強(qiáng)的培訓(xùn)能力和帶隊(duì)伍能力，并注重培訓(xùn)和人才發(fā)展； 5.對(duì)數(shù)字敏感，具有成本管控意識(shí)，能夠推動(dòng)收入和利潤(rùn)增長(zhǎng)，合理控制好食品成本； 6.具有較強(qiáng)的溝通和協(xié)調(diào)能力，對(duì)烹飪抱有熱情。