Under
the general guidance of the Executive Chef within the established policies
& procedures of Hilton, leading to guest satisfaction, employee
satisfaction and profit for the Hotel.
在行政总厨的指导下,
根据希尔顿酒店既定的政策和程序, 督促和监督厨房和管事部的工作, 使酒店的客人和员工满意并为酒店创造利润。
Directs
and supervises the preparation & presentation of all food & related
items in the Kitchen, for the restaurant and banquet, supplying quality food
and presentation, produced at reasonable cost, resulting to a profitable food
and beverage operation.
指导并监督厨房的食品预备和出品工作,
以合理的成本, 为餐厅和宴会厅供应高品质的食物, 为酒店创造利润。
Responsible
for the administration and operation of the banquet kitchen.
负责宴会厨房的行政管理和运作。
Responsible
for the implementation of consistent quality standard in food preparation and
presentation of food from the Kitchen for the restaurant and for banquet.
始终保证由厨房供应给餐厅和餐饮部的食物准备和出品的高品质标准。
Responsible
for maintaining high sanitation standard in the kitchen.
负责坚持厨房的高标准卫生要求。
Responsible
for market awareness in terms of trends, new systems and practices in food
preparation.
关注食物预备的流行趋势和习惯做法。
Responsible
for providing functional assistance to the Kitchen team during meal periods.
在开餐时间内, 向厨房员工提供帮助。
Responsible
for supervising all the Kitchen team in the performance of their jobs.
负责监督所有厨房员工的工作。
Responsible
for providing sufficient fresh food supplies and other operating supplies to
operate the Kitchen.
负责供应足够的新鲜食品给厨房和其它供应运作。
Responsible
for ensuring sufficient operating equipment and in good working condition to
operate the Kitchen.
负责保证餐厨房有足够的设备能有效地运作。
Responsible
for controlling & analyzing on an on-going basis, the following:
每日控制和分析如下:
Quality
levels of production & preparation
食物的出品和准备的品质水平。
Guests
& team satisfaction.
客人及员工的满意度。
Merchandising
& Marketing.
食品的促销和市场宣传。
Operating
costs, payroll and related expenses and food costs.
运作成本, 工资和食品成本。
Sanitation,
hygiene & cleanliness.
卫生和清洁。
Administers
personnel action form, leave request, over time request, disciplinary action
and commendation.
管理人事事宜, 加班要求, 休假要求, 纪律行动和嘉奖。
Accomplishes
the daily Market List for Food supplies for the restaurant and for banquet.
填写每日供应给厨房, 餐厅和宴会货物订单。
Controls
the requisitions of all food supplies & equipment for the Kitchen team.
管理厨房食品和设备的领货申请单。
Attends
the daily Kitchen briefing and all other meetings required for the position.
参加每日厨房的间短会议, 餐饮部会议和职位所需的相关会议。
Investigates
and takes immediate corrective actions for any complaints, reports on food
poisoning, accidents or any other incidents.
对于食物方面的投诉，有证明报告的食物中毒，根据酒店条例，立即采取适当的行动。
Prepares
and implements an effective team duty roster for t Kitchen.
预备和执行有效的时间表给厨房员工, 安排并贯彻厨房员工值日轮流表。
Keeps
an up-to-date standard recipe file for all food items to include:
维护最新的标准食谱资料包括:
Sales
history
销售历史
Sales
mix
配套销售
Actual
costs
实际成本
Potential
costs
潜在成本
Par
stock
存货
Production
time
出品时间
Ingredients
配料
Portion
Size
比例
Communicates
effectively with superior, team and guests, ensuring team are kept provided
information’s in a timely manner, concerning operations related matter.
和上级, 客人和员工保持良好沟通, 对信息及时采取行动, 确保运作正常。
Assigns
specific tasks to the kitchen supervisors and team.
分派具体工作给厨房的主管和员工。
Continually updates
& reviews all food purchase specifications, recipes, portion control charts
& preparation methods to ensure the highest possible standard at all times.
不断更新和再检查所有中餐食品采购, 食谱, 份量控制表和预备方法, 以始终保证高水准。
Reviews slow moving
stock and takes action to rectify.
重查并采取行动慢流的存货。
Conceptualizes and
creates new and innovative menu items for the outlet’s menu, special promotion
and functions.
有基本概念和创造新的餐单给宴会, 各部门特别宣传。
Responsible for the
preparation and production of all Chinese menus and food items with the
assistance of the Executive Chef &
participates in the costing and pricing of the food items.
在行政总厨的协助下在参与成本和价钱计算时，考虑以下因素:
Local requirements
当地需要
Market needs &
conditions
市场条件和需求
Competition
竞争
Trends
趋势
Popularity of dishes
菜品的大众性
Potential costs
潜在成本
Availability of food
products
食品能否供应
Promotions
宣传
Religious & public
holidays
宗教和公众假期
Number of guests
餐厅客流量
Coordinates with the
Executive Chef, Purchasing and storeroom to determine the minimum & maximum
Chinese special foods par stocks.
和行政总厨合作，决定最高和最低中餐食品采购及存货量。
Inspects all food
supplies received
检查所接收的所有食物原料。
Conducts monthly food
inventory of the kitchen food supplies with Executive Chef & the Finance
Representative.
与行政总厨, 财务代表合作, 负责餐食物的清点。
Supervises the daily
preparation & presentation of all food products from the Kitchen, to ensure
the standard is maintained and upgraded.
监督厨房每日食品预备和出品, 以保持高水准。
Conducts sanitation
inspections of the Kitchen & other areas with Executive chef & Chief
Steward, to ensure successful implementation of cleaning schedule.
与行政总厨, 管事部合作, 检查厨房和其它地方的卫生清洁, 以保证清洁计划的顺利进行。
Knowledgeable of the
Hotel’s policies, procedures, rules and regulation for food preparation.
熟知有关酒店的政策, 程序，和规章制度所定的食物预备知识。
Identifies technical
problems and develops standard procedures to improves and maintain the
operation of the Kitchen.
维持并改善厨房的正常运作。
Knowledgeable on first
aid, fire safety and security procedures concerning the Kitchen.
具备有关厨房火警安全和保安知识。
Knowledgeable of the
proper procedures in operating and maintaining of all the equipment in the
Chinese kitchen.
保持所有在中餐厨房的设备正常运作并具备有关程序知识。
Follows up on the
consistent implementation of Cost Control Procedures established for the
Kitchen.
执行一致的厨房手续。
Interacts
with individuals outside the hotel including, but not limited to, clients,
suppliers, government officials, competitors & other members of the local
community.
同客户，供应商，政府官员，竞争者和其它社团成员(但不仅于此)保持良好沟通。
Attends
to specific guests’ needs and requirements in the restaurant and banquet.
留意客人的特殊要求和需要。
Motivates a strong
team amongst the kitchen team.
有效地面试和雇佣厨房员工。
Identifies training
needs, develops & implements an effective training plan for the kitchen
team.
根据酒店条例, 培训和指导厨房员工，保持纪律。
Conducts on-the-job
training sessions for kitchen team.
根据厨房的培训需求，建立和执行有效的厨房员工训练计划。
Interviews, hires and
orients supervisory and team for the kitchen.
负责定期开展厨房员工的在职培训。
Coaches, counsels and
disciplines kitchen supervisors and team, in accordance to the Policies and Procedures
of the Hotel.
激励厨房员工工作, 成为强劲队伍。
Conducts objective
performance evaluation of kitchen team.
厨房员工的工作评估。
Reports to the
Executive Chef.
向行政总厨报告。
Coordinates functions
& activities with other department heads as necessary.
在特殊情况下，如自助餐摆设，特别餐单, 贵宾预订或其它运作要求，同餐饮部经理，餐厅经理和宴会部经理协调。
Liaises with the Chief
Steward to ensure the all the kitchen equipment are maintained in sanitary
condition.
如有厨房设备需要修理通知管事部主管并与工程部经理合作。
Coordinates with
Outlet Manager and Banquet Manager for any special menu, VIP' reservation,
functions & any other requirements.
必要时配合其它部门经理操作宴会或大型活动。
Coordinates with the
Chief Engineer and informs the Executive Chef regarding repair and maintenance
of Kitchen equipment.
与管事部合作, 保证厨房和设备卫生清洁。
Under the company and
hotel policy, may be sent on temporary assignment to any other property
properties of Hilton Hotel
根据公司和酒店的政策，可能会被派往中国的或海外的其他希尔頓酒店担任临时性工作
