Duties & Responsibilities：
职责义务：
Mainly focus on wok dishes production and management of wok chefs and food delivers.
主要负责中餐炒锅出品及炒锅打荷员工的管理。
Reasonably arrange the shift schedule for wok station and food delivers, to ensure the normal operation of the department, and ensure that the products produced and handledby the wok stations meet customer satisfaction according to hotel standards.Besides, be responsible for any complaints caused by negligence.
合理安排炒锅及打荷的班表，确保本部门正常运作，按酒店标准要求确保炒锅出品及所经手的出品得到客人满意，为过失导致客人投诉负责。
According to the requirements of superiors, complete dish updates on time to ensure that the developed dishes are of high quality and popular.
根据上级要求按时完成菜品更新，确保所研发菜品是高质量受欢迎的。
In charge of the purchase, inspection, and preservation of raw materials within Chinese kitchen,ensuring the safety, hygiene, freshness, and quality of raw materials, and preventing food hygiene accidents.
负责本部门原材料的申购、验货及保存，确保原材料的安全卫生、新鲜度及质量，杜绝食品卫生事故发生。
Ensure that the responsible dishes meet the hotel's cost requirements in accordance with the hotel's cost requirements.
按照酒店成本要求，确保负责的相关菜品达到酒店的成本要求。
In charge of providing training on the skills and hotel related knowledge of employees, including but not limited to hygiene, fire protection, equipment operation, product knowledge,Forbes standards, etc., to ensure that employees meet hotel requirements and ensure that the turnover rate of wok station and food delivers is lower than the hotel's indicators.
负责本部门员工技能及酒店相关知识的培训包括但不仅限于卫生、消防、设备操作、产品知识、福布斯标准等，确保员工达到酒店要求，确保炒锅打荷员工流失率低于酒店指标。
Ensure that minimum brand standards have been implemented.
确保酒店所有的乃至最细小的品牌标准都要被贯彻执行。
Embrace all the standard of Wharf Hotels Global expectations.
遵循执行全球九龙仓酒店期望值。
Ensure consistent check and supervision on food and beverage items during operation, making feedback as appropriate.
在营运过程中将对于餐饮产品的检验和监督贯穿始终，并在适当的情况下做出反馈。
Supervise usage of fresh products in the meal preparation procedure.
监督餐饮准备中新鲜产品的使用。
Give assistance in monitoring the monthly inventory of all operating equipment and operating supplies.
协助监督对所有运营设备和营业用品的月度盘点。
Qualification：
任职资格：
Minimum 5 years experiences as Chinese cook or sous chef; People from both Guangdong and Guangxi are preferred.
至少5年中餐工作经验，两广人士优先考虑。
