（冷厨方向）
MAJOR RESPONSIBILIES 职责概要：
1.
Ensure efficient and successful kitchen operation, strict cost control, purchase order inspection, operation of raw material quality, banquet events, guest comment, financial objectives
保证厨房的高效和成功的营运，严控制成本，采购订单检查，运营原材料品质，宴会活动，客评及财务目标。
2.
Controls guidance, checks and supervises the kitchen operations and works hands on as and when needed.
控制指导，检查并监督厨房营运并在必要时可以亲自示范。
3.
He assists the Chef de Cuision in the day-to-day kitchen operations and represents him, in his absence, with all its responsibilities.
协助西厨厨师长管理日常厨房营运，并在他不在岗时顶替，并承担责任。
4.
There is a key focus on enforcing operational health and safety criteria and food hygiene regulations.
注重营运的健康和安全规范和食品卫生规则。
5.
Supervise efficient, productive, and profitable kitchen operations and ensure that the highest standards of food production and presentation are consistent throughout the hotel at all times.
监督高效，高效和盈利的厨房运作，确保在整个厨房始终保持最高标准的食品生产和摆放。
SPECIFIC DUTIES 工作任务:
1.
Responsible for the quality of all food prepared in the kitchen supervises, constantly inspects taste, temperature and visual appeal, makes sure that all dishes are uniform and that presentation and established portion sizes are adhered to.
负责协助监督厨房内食物的准备工作，不断试菜，温度和外观，并保证所有菜肴都有统一的分配量。
2.
Very careful to prevent the use of spoiled or contaminated products in any phase of food preparation and prevents.
在食品制备的任何阶段都要非常小心地防止使用变质或受污染食物的材料，并阻止生病的员工和有传染病的员工来准备或处理食物。
3.
Develop and test new dishes and products, assist Executive Chef in menu planning, sample formulation and staff training.
研发并试验新菜品，协助行政总厨计划菜单，制作样品配方，进行培训员工。
4.
Ensure that outstanding special events and special food promotions are carried out, control standards of food production and presentation throughout the restaurant, to examine goods for quality and quantity.
确保特殊宴会和特殊的食品推广可顺利进行，控制全场的食品生产和外观标准，检查食品的质量和数量。
5.
Controls the chefs and cooks to follow standard recipes and methods of preparation with minimal wastage.
控制并保证厨师们严谨的按照规定的菜谱烹饪菜肴，并尽量减少浪费。
6.
Replace expired ingredients immediately and inform the Chef de Cuision if they cannot be used.
如发现过期食材不可以使用，要立即更换，并通知西厨厨师长。
7.
Total knowledge & understanding of food preparation standard & procedure,Take part in the setting and evolving the standards and procedures.
对于食物准备标准和程序的完全了解，参与标准和程序的设定工作中。
8.
Ensure that all P&P and S&P are carried out consistently.
确保所有政策和程序还有标准和程序可以一致统一的执行。
9.
Responsible for Marriott Safe Food & Hygiene Standards with the Steward Coordinators, in all kitchens, store room, refrigerators and food preparation work areas.
负责自身管理领域内的卫生标准，并符合万豪食品安全卫生标准。
10.
Responsible for the personal hygiene and grooming standards of the kitchen staff, management team to ensure personal hygiene and compliance with rules and regulations.
负责所有厨房员工的个人卫生和仪表，管理团队，保证个人卫生和遵守规章制度。
11.
Assures that soiled or damaged utensils are not put into use, watching for cracked and chipped china and glassware and trains staff to follow this rule.
确保损坏的器具不可再次使用，看管破碎的瓷器和玻璃器具，并培训员工来遵守这一规定。
12.
Ensure you and your team are aware of the care required when dealing with owner Assets particularly when it comes to loss and breakage, Needs to work closely with the team & the chief steward to ensure loss & breakage is kept to a minimum.
确保自己和自己团队在使用业主的财产时注意小心使用，不要出现破损情况。并需要与团队和总管事密切合作来确保损坏的最小化。
13.
To work closely with the Executive Chef on the development of food cost and quality control procedures, to ensure that these control procedures are carried out consistently.
在控制食物成本和质量保证程序上，与行政总厨密切合作, 确保这些控制程序要求一致性。
14.
Assist with the costing and pricing of menus and other food services having taken into consideration the profit margins lined out in the hotel budgets.
协助成本和菜单定价，和其他关于利润空间的酒店预算和食品服务问题。
15.
Together with the Executive Chef investigates food cost issues with a view to take whatever corrective action may be necessary.
与行政总厨调查食品成本问题，并在必要时采取相应的对策。
16.
Make sure that all the equipment and fixtures are maintained well and reports any faults and damage.
确保所有设备和固定装置都被完好的保存，并报告任何破损和错误情况。
17.
Handle and store stock according to stock control procedures, to constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company are adhered to.
根据货存控制程序处理仓库货存，要不断督促供应商始终为我们提供公司要求的高质量的食材。
18.
The sous chef is responsible for the purchase of food in absence of the Executive Chef, In cooperation with the purchasing manager, he assures the best quality for the best price.
厨师长在行政总厨不在岗时负责食品的采购，与采购部经理合作，确保食品的最高质量和合适的价钱。
19.
Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures.
注意并保证工作环境的安全，并符合健康安全法规，和相关的政策和程序。
20.
Initiate action to correct a hazardous situation and notify supervisor’s managers of potential hazards and dangers.
采取适当行动纠正或解决安全隐患，并通知领班经理相关的潜在安全隐患和危险。
21.
Adhere to the hotel’s security and emergency policies and procedures, be familiar with property safety, current first aid fire emergency procedures.
坚持遵守酒店安全和紧急情况的政策和程序，熟悉酒店安全事项、现有的急救和火警程序。
22.
Comply with all hotel and corporate safety and security guidelines, develop high performance staff thru coaching & training to higher positions within the operation or company.
遵守所有酒店和团体的安全手册，通过培训提高员工在营运中或在公司里的表现。
23.
Takes an active part in all facets of training activities in the food preparation department, on the job training, training on new menu Items.
积极的参与食物准备部门的培训活动，做好在岗培训项目，新菜单项目的培训。
24.
Conducting classroom style training in all food preparation related subjects, assist Chief steward with sanitation and health training, to assist with the development and implementation of a training program for kitchen staff.
实行讲堂式的关于食品准备的培训课题，协助总管事做好消毒和健康培训，协助厨房员工的培训项目的改善和实施。
25.
To work closely with the Executive Chef, human resources, personnel manager, and plan for future staffing needs.
与行政总厨，人力资源部，人事经理密切合作，并为员工需要做计划。
26.
Hands on and take active part in day-to-day operations, assist with the planning and delivery work.
亲身参与并在必要时对于每日营运工作进行管理，协助计划和下发工作任务。
27.
Implement staff performance appraisals, carry out exit interviews, supervise staff performance, provide ongoing advice and support to staff under your supervision.
实施员工评估，进行离职面谈，管理员工表现，提供持续性的意见，并支持所监督的员工。
28.
Provide one to one instructions to staff members when required, Implement appropriate management practices to foster a culture of open door approach and enhance staff motivation.
必要时对员工提供一对一的介绍，恰当的管理方式来培养开放式服务，并巩固员工士气。
29.
He also liaises with other venues and Departments on guest comments and follows up with necessary action.
同时与其他部门合作，处理好客人评语和跟进必要的行动。
30.
Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication.
以专业向上的行为与部门和酒店员工相处，来提高士气并确保高效的双向交流。
31. To assist the Chef de Cuision with the planning of improvement schemes and discuss with the Chef de Cuision on the choice of kitchen equipment.
协助厨师长在计划和实施方面的工作，与厨师长在厨房器具选择方面进行讨论。
32.
To keep up to date with new development techniques and equipment and instruct his staff on how to use it correctly.
时刻知晓科技和设备的发展，并告知相应的员工它们正确的使用方法。
33.
Assigns in detail, specific duties to all associates under his supervision and instructs them in their work.
监督下，给所有员工分配详细、具体的工作职责，并指导他们的工作。
34.
works very closely with stewarding whose duty is to keep kitchen area clean and orderly, he insists upon meticulous cleanliness and orderliness.
与管事部协调员工作密切，为保持厨房区域的干净和整齐，同时坚持一丝不苟的工作态度来保持厨房区域的卫生。
35.
Attend daily pre meal meeting with outlet managers and associates to keep them informed of updates, new directions, policies and procedures and daily menu items and specials.
与相关经理和员工参加每日饭前会议，来更新信息，新的动态，政策和程序，和每日的菜单和特色菜。
36.
Read hotel venue noticeboards, be aware of what is going on in the hotel share this info at daily pre service briefings, according to the operation needs, assist in operation department.
知晓酒店告示板的信息，并关注酒店内发生的事情，并在会议上分享这些信息，根据酒店运营需要，在部门的安排下，随时参与酒店各运营部门的服务工作。
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