MAJOR RESPONSIBILITIES责任概要：
1. Directly responsible for all Culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
直接负责厨房所有区域的正常运作，酒店的运营可以有利润收入。
2. Responsible to liaise with Executive Chef on Brand Standards, Global Food Safety Standards & other administrative responsibilities for all kitchen areas.
负责协助行政总厨在酒店品牌审计，食品安全标准方面的工作。
3. Responsible to supervise the Stewarding department & ensure full compliance to Marriott GFS hygiene standards at all times.
负责管理管事部以确保他们严格执行万豪的化学品配料标准。
4. Oversee the kitchen 5SU orders for pre-opening to ensure hotel is set for a successfully opening on schedule.
管理厨房开业的所有设施设备，确保酒店开业前厨房顺利运作。
5. Work on menus & costing with Food & Beverage team for all areas of operation.
确保所有餐饮部菜单和成本的管理。
6. Prepare menus reflecting complete pull through of concepts & have Use Records in place for all menus.
准备所有的运作部门的菜单和菜单的解释并要做好记录。
7. Prepare the Food & Beverage market list, pars & orders for hotel opening.
准备餐饮部所有部门的厨房和酒吧订单。
8. Constantly research, develop and maintain the hotel cuisine concepts and standards for food preparation and presentation.
确保厨房出品的一致性和不断更新。
9. Maintain food cost by ensuring that proper preparation, inventory, requisition and control systems are in place in all food operations areas.
维护好食品成本，包括准备食品，库存和采购系统管理。
10. To analyze food operations from the standpoint of operating costs, increasing sales, efficiency, merchandising principals, work simplification and sanitation
分析运作的成本，销售数据，效能，原则，工作程序。
11. Enforce the Courtyard food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests – use ChefTec for all standards & guidelines.
加强万怡食品的展示标准来确保提供给客人的食品质量-使用厨师的烹饪技术来衡量。
12. Maintain food safety & protection. All food working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc as per Global Food Safety (GFS) standards.
维护好食品的安全。所有食品工作区域是必须符合食品操作标准，包括日期，储存，更换，都要根据食品的安全标准。
13. Enforce Marriott’s GFS sanitation checklists & have all kitchens inspected on a monthly basis
加强万豪食品的安全检查清单和所有厨房都必须每个月都要自行检查
14. To be responsible for the monthly department Profit & Loss Statement & play an active role in the overall Food & Beverage P&L, liaising with the F&B Manager.
负责每个月餐饮部的损益表的分析和协助餐饮部经理做好餐饮部的损益。
15. Preparation of the yearly department Budget by using history & forecasting techniques to develop an aggressive budget that reflects achievable capabilities.
根据每年的历史数据和预算准备好当年的可达到预算能力。
16. To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
根据市场需求，每周要正确预测生意和确保厨师工作和出品效率。
17. To supervise the completion of the wage progress report on a weekly basis and critique discrepancies.
负责完成每月的工资结算。
18. To ensure the use of BBS system effectively throughout the Food & Beverage department & identify & monitor champions for handling the BBS system in the Food & Beverage department.
确保万豪的订货系统在整个餐饮部的正常运行。
19. To be responsible for all accounting and billing procedures within the culinary operation.
负责厨房所有的账单。
20. Execute projects as stipulated in the F & B Plan and Marketing Plan by paying special attention to organizing all food promotion
准备食品的餐饮促销计划。
21. Be the driver for Cooking Classes & theme nights at the resort in conjunction with F&B Manager.
与餐饮部经理一同准备厨房培训课程和主题晚餐。
22. Planning, finalizing and executing renovation projects for kitchens as & when required.
根据需要，计划，完成和更新厨房的所有东西。
23. Maintaining staff turnover at reasonable levels.
负责厨房的员工的离职率。
24. Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests
负责培训厨房的员工和确保他们能给我们的客人提供好的服务。
