joboverview职位概述
Responsible for the development and smooth operation of the kitchen andstewarding operations with emphasis on quality, presentation within theguidelines of the standardised menus, and staff training.
依照标准化菜单的要求，以质量和外观为重点，协助负责厨房和管事部工作的顺利进行。
Adhere to local regulations concerning health, safety, or othercompliance requirements, as well as brand standards and local policies andprocedures.
遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
Perform all tasks related to the kitchen andprocessing room, and assist the store in daily kitchen operations. He is fullyresponsible for, controlling, inspecting, and supervising the kitchen andprocessing materials designated by the chef. He will assume the 'on the job'training function
At Hotel Indigo® we deliver inspired service. In allwe do, we are vibrant, curious and original
执行与厨房和加工室相关的所有任务，并协助商店进行日常厨房操作。他全面负责、控制、检查和监督厨师指定的厨房和加工材料。他将承担“在职”培训职能
在英迪格酒店®，我们为宾客提供富于灵感的热情服务。我们朝气蓬勃、求新求知、新颖独特。
· Be vibrant by carrying ourselves in a way that says toour guests we are energetic, motivated, confident.
我们朝气蓬勃地对待工作，以精力充沛、积极进取、自信乐观的态度面对宾客。
· Be curious by being aware of our hotel and neighborhoodand going out of our way to help guests learn and discover what's going on.
· 我们求新求知，充分了解我们的酒店和周边邻里，尽己所能帮助宾客了解和发现本地的新鲜事。
Be original by building connections with our guests and being imaginative to creatememorable experiences.
· 我们新颖独特，与宾客建立联系，并充分发挥想象力，创造令宾客难忘的回忆。
DUTIES ANDRESPONSIBILITIES工作职责
· Based upon menu itemsales figures, review the profitability and popularity of dishes upon the menuand make changes where applicable (this function is be carried out inconjunction with the General Manager)
· 在菜单菜目销售数字的基础上，检查菜单上菜目的利润情况和受欢迎的程度，并在适当时做相应调整（与总经理共同履行此项职责）。
· Participate in thedrafting of concept ideas and menus for all special events and functions whileencouraging all staff to put forward their ideas and utilising them whereverpractical
· 参与为所有特别事件和活动起草的创意想法和菜单的工作，并鼓励所有员工提出自己的想法并尽量加以利用。
· Supervise the kitchen inthe preparation and presentation of all food items in accordance with thehotel’s food and beverage standards and standardised menu guidelines
· 监管厨房工作，按照酒店的餐饮标准和标准化菜单的规定对所有菜目进行制作和装饰。
· Monitor standards ofproduction to ensure quality
· 监督制作标准以确保质量。
· Supervise all aspects ofkitchen cleanliness and co-ordinate the effective utilisation of all kitchenattendant within the effective manning levels, ensuring that all kitchen areasare maintained in a hygienic condition at all times and ensuring adherence tohotel standards
· 监督酒店清洁情况，在人力配置合理水平范围内协调厨房人力利用工作，确保厨房卫生的保持工作达到酒店标准。
· Control of foodpurchasing levels in liaison with the Stores person
· 与库管人员一起控制食品采购水平。
· Control the drafting ofrosters, ensuring each area is effectively covered and within keeping of thehotel’s annual manning and payroll budgets. These guidelines to be provided bythe General Manager
· 管理排班表的起草工作，确保覆盖所有工作领域，却不超出酒店的年度人力配置和工资预算。总经理将负责制定指导方针。
· Maintain a soundknowledge of the hotel’s procedures for purchasing of food stocks, the controlof purchasing levels and ensuring all necessary measures are in place tomaintain budgeted food cost in all areas, while ensuring adequate food stocksand maintaining standards
· 熟知酒店食品存货的采购，管理采购水平的工作程序，确保采取一切必要手段来控制食品预算成本的各方面，同时确保充足的食品库存并维持标准。
· Under the direction ofthe Food and Beverage manager and with the stores department assist andmaintain with the continuous monitoring of all aspects pertaining to thecontrol of the hotel’s food cost
· 在餐饮部经理的指导下，与库存部门一起协助对所有与酒店食品管理相关的各个方面进行持续性的监控。
· Purchase all food itemsfrom the hotel’s one supplier list, this supplier list is generated by theStores person
· 按酒店的供应商名单购买所有食品，该名单由库存人员提供。
· Be actively involved inthe hotel’s Total Quality Management programme, having a sound knowledge andunderstanding of InterContinental Hotels TQM philosophies, ensuring itseffectiveness in the operation of the kitchen, encouraging all staff to play anactive role
· 积极参与酒店的完全质量管理活动，熟知并理解洲际酒店集团的完全质量管理理念，确保其在厨房工作中的有效性，鼓励所有员工发挥积极性。
· Ensure the highest standardsof personal presentation, hygiene and conduct in accordance with the hotelstandards
· 依照酒店标准，确保个人形象、卫生和行为的最高标准。
· To organize and supervisethe training of kitchen staff, motivating all staff to increase skills in foodpreparation and kitchen management. Ensure all training given is accurately recorded and that all staff arereviewed and appraised within the necessary time frames as required by theHuman Resources Department
· 组织和监督厨房员工的培训，以增进食品制作和厨房管理的技巧。确保所有培训均得到准确记录，并且在必要的时间柜架内按照人力资源部的要求对所有员工进行检查和考核。
· Have a thorough knowledgeof the labour agreement and manage staff and rosters according to them
· 完整的了解劳动协定，管理员工并按员工意愿排班。
· Ensure the kitchen ismaintained to high hygiene standard at all times and safe food handlingpractices are followed
· 随时保证厨房卫生达到最高的标准，并遵守安全食品处理条例。
· Ensure all MAF and HACCPguidelines are achieved and maintained. Check monitoring procedures daily
· 确保遵守MAF和HACCP指导方针。每日检查监控程序。
· Ensure all equipment isproperly maintained and stored, with all breakage’s and breakdowns beingproperly reported and recorded
· 确保正确的保养和存储所有设备，正确报告和记录所有破损和故障设备。
· Be fully conversant withthe hotel’s fire, security and emergency procedures
· 准确记录事故，确保所有隐患均得到检查，以减少未来事故的发生。
· Other reasonable Ad hoctasks assigned by supervisor
· 其他由主管分配的合理任务
· Bakery Production.
· 丰富的湘菜制作经验以及食品知识，具备多种菜式能力
· To assist Outlet Chef withthe planning of dessert menus and food promotions.
· 协助餐厅厨师长制定甜品菜单及食品节
· He informs the OutletChef immediately of bad products.
· 及时将变质食品拿出并通知餐厅厨师长
· To assist Outlet Chefwith the planning and design of new Pastry and Bakery kitchens and improvementschemes.
· 协助餐厅厨师长设计新的饼房计划并提出改进方案
· To discuss with the OutletChef on the choice of Pastry/Bakery
· 同餐厅厨师长共同讨论如何精选饼房设备
立即沟通
