主要职责
Main Duties
营运管理
Operational
§ 无论何时尽可能购买当地新鲜产品，通过有限的菜单的频繁更换，确保总能为客人提供花样繁多的菜肴。
Buys locally
available fresh products whenever possible and has limited menus which are
changed frequently to ensure the guest is always offered a variety of food
items.
§ 综合考虑客人人数、市场环境及菜式的受欢迎程度和菜单使用率，协助计划或参与菜单设计并利用库存和现有食物。
Participates in
planning menus and utilisation of food surpluses and leftovers, taking into
account probable number of guests, market conditions, and popularity of various
dishes and frequency of menu.
§ 回顾菜单、分析烹饪配方、确定选材、进行人员分配、计算管理费用的成本及菜式定价。
Reviews menus,
analyses recipes, determines food, labour, overhead costs and assigns prices to
menu items.
§ 指导食物配置来控制成本。
Directs and strictly
adheres to food apportionment policy to control costs.
§ 根据市场导向的价格及产品，引进及尝试市场中出现的新产品。
Assists in the
process of introducing and testing the market with new products, which are
market-orientated in terms of price, and product.
§ 为客人提供新鲜食物，即使是最后一分钟准备，也要坚持保证食物的高品质，充分体现餐厅风格及经营理念。
Serves fresh food to
guests which is prepared a la minute, is consistent in quality, and reflects
the style of the outlet concept.
§ 密切监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
Closely supervises
cooking and other Kitchen personnel and coordinates their assignments to ensure
economical and timely food production.
§ 观察食物准备及烹饪的方法、食物的分量规格及食物的装饰，确保食物按照规定标准准备。
Observes methods of
food preparation and cooking, sizes of portions, and garnishing of foods to
ensure food is prepared in prescribed manner.
§ 在食物装盘及服务前，对食物进行检查。
Tests cooked foods
before plate-up and service.
§ 对食物的消耗、采购、食物原材料及供应进行评估。
Estimates food
consumption and purchases or requisitions of foodstuffs and kitchen supplies.
§ 设计特殊/创新菜肴，发展创新烹饪配方。
Devises special
dishes and develops innovative recipes.
§ 建立及加强食品营养及餐厅卫生环境。
Establishes and enforces
nutrition and sanitation standards for restaurant.
行政
Administration
§ 协助厨师长建立完善并且维护部门营运手册，部门营运手册应当反映出酒店政策和程序以及工作过程和标准。确保每年进行回顾，反映出改变。
Assists the Chef de
Cuisine with the development and maintenance of a detailed Department
Operations Manual that reflects Policies & Procedures, work processes and
standards of performance within the Division.
Ensures annual review to accurately reflect any changes.
§ 协助厨师长准备和定期更新厨务部预算，确保达到预算目标并且有效的控制成本。
Assists with the
preparation and regular update of the Food and Beverage Departmental Budget in
close cooperation with the Chef de Cuisine, ensuring targets are met and costs
are effectively controlled.
薪资和生产力管理
Payroll & Productivity
Management
§ 通过在整个部门内建立灵活的员工编制，实施高效的薪资管理/资源分配。这将依据一个灵活的员工基数（全职员工和临时工）、多技能及多任务的原则。
Exercises efficient
Payroll Management/ Resources allocation through the establishment of a
flexible workforce throughout the Division. This will be based on the
principles of a flexible associate base (Full Time & Part Time associates),
multi-skilling and multi-tasking.
§ 指导下属确保生产力水平满足凯悦设计标准和凯悦酒店集团餐饮部营运手册的要求。
Directs subordinates
to ensure productivity meets standards given in accordance with Hyatt Design
Standards & Criteria and the Hyatt Hotels Corporation Food and Beverage
Operations Manual.
§ 关注改进生产力水平及在可接受的指引下谨慎管理用品/薪资，确保所有设备的优化部署和高效能。
Focuses attention on
improving productivity levels and the need to prudently manage utility/ payroll
costs within acceptable guidelines ensuring optimum deployment and energy
efficiency of all equipment.
§ 确保新技术和新设备的使用，“灵活处理工作”的同时提高生产力。
Ensures new
technology & equipment are embraced, improving productivity whilst taking
work out of the system.
人员管理
People Management
§ 协助引导员工在工作中遵循经营、财务及行政管理的理念，确保员工掌握多项技能并承担多项工作。
Assists Outlet Chefs
and Kitchen Apprentices to work following the operational, financial,
administrative philosophies ensuring associates are multi skilled and perform
multi tasks.
§ 通过参与管理，根据酒店制度和程序以及相关适用法律，对所有厨师进行紧密督导。
Through hands-on
management, supervises closely all Outlet Chefs and Kitchen Commis in the
performance of their duties in accordance with Policies & Procedures and
applicable laws.
§ 给具备能力和资源的员工委派适当的工作和责任，在培养和发展员工的同时确保营运标准和安全。
Delegates
appropriately duties and responsibilities to equipped and resourceful
associates, nurturing and developing them whilst ensuring standards of
operation and safety are maintained.
§ 拥护和支持酒店的培训精神和以人为本的管理哲学，并和进修及培训发展部经理、厨师长密切合作培养和发展员工。
Instils and supports
the Training initiatives and philosophies of the company and works closely with
the Learning and Development Manager and Chef de Cuisine in the training and
development of associates.
§ 发展及协助针对提高技能和知识的培训活动。
Develops and assists
with training activities focused on improving skills and knowledge.
§
确保员工完全理解酒店的规章制度并遵照执行。
Ensures associates
have a complete understanding of Rules & Regulations, and that behaviour
complies.
§
监督员工士气并提供工作表现及发展的反馈。
Monitors associate
morale and provides mechanism for performance feedback and development.
§ 进行员工年度表现发展评估，提供真实和准确的回馈。
Conducts annual
Performance Development, providing honest and appropriate feedback.
§ 将指导原则及核心价值有效地传达给所有层级的员工。
Effectively
communicates guiding principles and core values to all levels of associates.
总则
General
§ 按要求出席所有会议并作出贡献。
Attends and
contributes to all Meetings as required.
§ 确保所有员工始终提供礼貌和专业的服务。
Ensures all
associates provide courteous and professional service at all times.
§ 礼貌而高效的处理客人和员工询问，对不能立即解决的投诉和问题进行汇报，并及时回馈和跟进。
Handles guest and
associate enquiries in a courteous and efficient manner, reporting complaints
or problems if no immediate solution can be found, whilst providing feedback
for a prompt follow up.
§ 了解关于员工及行业关系的法律、法规，理解并严格遵守员工手册中的规章制度，及酒店关于防火、卫生、健康和安全的制度。
Is knowledgeable in
statutory legislation in associate and industrial relations, understanding and
strictly adhering to Rules & Regulations established in the Associate
Handbook and the Hotel’s policies concerning fire, hygiene and health &
safety.
§ 积极参与员工福利、安全、发展及健康的活动，并给予建议、咨询和真实、恰当的反馈。
Is actively involved
in the welfare, safety, development and well-being of associates providing
advice, counselling and truthful, diplomatic feedback.
§ 确保高标准的个人形象和仪容仪表。
Ensures high
standards of personal presentation & grooming.
§ 与客人和同事保持基于良好工作关系的接触。
Maintains positive
guest and colleague interactions with good working relationships.
§ 始终展现负责的管理和行为，并以积极的形象代表酒店管理团队和凯悦酒店集团。
Exercises
responsible management and behaviour at all times and positively representing
the Hotel Management Team and Hyatt Hotels Corporation.
§ 根据酒店、行业和公司的指引，回应需求、改变，执行任何合理的任务及额外职责。
Responds to requests
to undertake any reasonable tasks and secondary duties and to changes as
dictated by the hotel, industry and company.
