QUALIFICATION 任职资格：
* Minimum requirements-High school graduate.
具备高中以上学历。
* Must have good knowledge of chinese / western cuisine and basic Knowledge of Asian cuisine.
必须具备良好的中/西餐烹饪知识和基础的亚洲烹饪知识。
* Must have a very good ability to impart kitchen expertise.
必须具备非常好的传授厨房专业技能的能力。
* Must have the ability to develop new dishes and set high efficiency and standard for products.
必须具有发展新菜和为产品制定高效率、高标准的能力。
* Preferred – Completed Technical education in Hospitality or Culinary school.
优先考虑专业烹饪学校毕业的人员。
* Good command of English and a good communicator.
具有良好的英语基础和良好的传达能力。
* He is responsible for the efficient and successful operation of the designated Kitchen. He controls, checks and supervises the kitchen operations and works hands on as and when needed. He assumes the responsibility for training related functions of all his staff. He assists the Chef De Cuisine in the day-to-day kitchen operations and represents him, in his absence, with all its responsibilities.
承担起行政总厨赋予的某一个厨房的工作职责，同时也要负责员工岗上培训，协助行政总厨完成所有与厨房相关的工作。需控制、监测并领导整个厨房的运作，当专职厨师长不在时要全权负责起厨房的运作，并协助专职厨师长负责每天厨房的运作。
JOB DESCRIPTION 职位说明：
* Supervise efficient, productive and profitable kitchen operations and ensure that high standards of food production and presentation are consistent throughout the hotel at all times.
提供高标准的服务并提出建议。保证高效率且有利润的厨房运作。负责厨房的运作。
* He is responsible for the quality of all food prepared in the kitchen he supervises. He constantly inspects taste, temperature and visual appeal. He makes sure that all dishes are uniform and that established portion sizes are adhered to.
负责监督所有厨房食品质量的准备、要不断的检查食品的味道。
* He is very careful to prevent the use of spoiled or contaminated products in any phase of food preparation and prevents associates who are ill or suffering from an infection from taking part in the preparation or handling of food.
确保所有的食品没有腐烂、变质、时刻注意在提供食品时避免员工使用过期及污染食品。
* To assist with the planning of menus and food promotions.
协助制定菜单及食品节。
* Develop and test new dishes and products.
发展新菜肴和产品。
* Ensure that outstanding special events and special food promotions are carried out.
确保优秀的烹饪技术不外传。
* To control standards of food production and presentation throughout the hotel.
控制食品出产的标准。
* To examine goods for quality and quantity.
监测收货的食品质量和数量。
*He controls the Chefs and Cooks to follow standard recipes and methods of preparation.
控制厨师要按照配料卡标准及程序准备食品。
* He informs the Executive Chef immediately of bad productsSupervise efficient, productive and profitable kitchen operations and ensure that high standards of food production and presentation are consistent throughout the hotel at all times.
及时将变质食品拿出并通知行政总厨。
* Total knowledge & understanding of Food Preparation Standard & Procedure.
了解并熟知所有食品准备的标准和程序。
* Ensure that all P&P and S&P are carried out consistently.
保证所有的政策和程序是标准程序。
* Take part in the setting and evolving the standards and procedures.
参与 制定和发和展标准程序。
* Responsible for hygiene standards with the Steward Coordinators, in all kitchens, store room, refrigerators and work areas.
同管事部协调员按照卫生标准共同管理好厨房、库房、冰箱的卫生。
* Responsible for the personal hygiene and grooming standards of the kitchen staff.
监督所有员工的个人卫生和仪表仪容达到标准。
* He ensures personal cleanliness and proper discipline of all associates under his supervision.
确保个人卫生并对于员工过失作以相应处罚。
* To ensure food quality and safety, cleanliness and tidiness in all areas of the kitchen, storage areas, cool rooms, and freezers, all level culinary associates should follow not only the local governmental hygiene standards and procedures strictly, but also ensure the Marriot Food Safety Standards, rules and requirement are strictly implemented and followed.
为保证食品安全与质量，以及厨房工作区域和存储区域的卫生、干净整洁，所有餐饮部厨房的各级员工必须严格遵守并贯彻执行当地政府，以及万豪集团制定的食品安全标准。
* To work closely with the Chef de Cuisine on the development of food cost and quality control procedures.
同专职厨师长共同研究如何发展食品质量控制程序。
* To ensure that these control procedures are carried out consistently.
保证按照成本和食品质量控制程序进行。
* 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.
协助成本制定菜单价钱，其他食品及服务也要考虑到酒店预算的盈利差。
* Together with the Chef investigates food cost issues with a view to take whatever corrective action may be necessary.
同专职厨师长共同监测食品成本并及时纠正其中出现的问题。
* Make sure that all the Equipment and fixtures are maintained well and reports any faults and damage.
保证所有的设备正常工作如有问题马上报告。
* Handle and store stock according to stock control procedures.
按照存货控制程序处理和储存存货。
* To constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company are adhered to.
持续检查食品供应的质量确保食品质量达到南昌喜来登酒店标准。
* The Sous Chef is responsible for the purchase of food in absence of the Executive Chef and the Executive Sous Chef. In cooperation with the Purchasing Manager, he assures the best quality for the best price.
在行政总厨不在时厨师长要负责食品采购，同采购部经理共同以最低的价钱买到最好的食品。
* Maintain a safe and secure working environment.
维持一个安全可靠的工作环境。
* Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures.
强调保养职责,遵守工作区健康和安全法规,政策和程序。
* Initiate action to correct a hazardous situation and notify supervisor’s managers of potential hazards and dangers.
采取行动排除危险,向上级或经理报告危险隐患。
* Adhere to the hotel’s security and emergency policies and procedures.
坚持酒店安全制度,紧急情况处理规定和程序。
* Be familiar with property safety, current first aid fire emergency procedures.
熟悉对财产安全,紧急救护和火警等处理程序。
* Comply with all hotel and corporate Safety and security guidelines.
遵守酒店和公司的所有工作指南。
* Takes an active part in all facets of Training activities in the Food Preparation Department.
厨师长要在食品准备部门的培训中起到重要作用。
* Training on new menu items.
新菜单种类的培训。
* Conducting Classroom Style Training in all Food Preparation related subjects.
对于相关食品知识作课堂式培训。
* Assist Chief Steward with Sanitation and Health Training.
协助管事部经理作好卫生及健康的培训。
* To assist with the development and implementation of a training program for kitchen staff.
协助制作完整的厨房员工发展计划。
* 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，人事经理制定未来人员需求计划。
* Assist in Recruiting staff and conduct interviews.
支持大招和面试。
* Maintain up-to-date staff records.
维持最新人员记录。
* Hands on and take active part in day-to-day operations.
积极参与每日运作。
* Manage staff training and development using Hotel Human Resources management system.
运用酒店人事管理系统管理员工培训与发展。
* Assist with the planning and delivery work.
支持工作计划与执行。
* Implement staff performance appraisals.
完成员工绩效评估。
* Carry out exit interviews. Supervise staff performance.
执行离职面谈，监督员工表现。
* Provide ongoing advice and support to staff under your supervision.
给员工提供持续性建议与支持。
* Provide one to one instructions to staff members when required.
给员工提供一对一指导。
* Implement appropriate management practices to foster a culture of open door approach and enhance staff motivation.
实施合适的管理方式给予员工动力和沟通。
* He also liaises with other outlets and Departments on guest comments and follows up with necessary action.
同时也要同其他餐厅及各餐厅经理共同协助有关客人意见。
* Personally get the guest feedback every day.
每天必须亲自拿到客人的反馈。
* Inter act with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication.
每天主持厨房和餐厅开客人反馈会。
* Deal effectively with guests and workplace colleagues from a variety cultures.
以职业的,肯定的方式与部门和酒店员工建立起亲密以促进团对精神和有效的双向交流。
* Work effectively in a team.
与具不同文化背景的客人和同事有效沟通。
* Daily meeting on the guest feedback with kitchen and restaurant associates.
有效力的团对精神。
* To assist the Executive Chef with the planning and design of new kitchens and kitchen improvement schemes.
协助行政总厨设计新的厨房计划并提出改进方案。
* To discuss with the Executive Chef on the choice of kitchen equipment.
同行政总厨共同讨论如何精选厨房设备。
* To keep up to date with new development techniques and equipment and instruct his staff on how to use it correctly.
保证食品、设备不断更新并指导员工如何正确使用。
* Enhance Local market information and upcoming food trend in order to support product direction that either attract market interest or stimulate new potential on.
丰富本地市场资讯及食品新趋势，支持餐饮产品的创新以及营运导向。帮助酒店吸引市场购买力以及促进新的购买潜力。
* Maintain computer systems.
维护电脑系统。
* Access and use basic word processing and spreadsheet computer packages.
掌握和使用文字处理软件包。
* Abide by the Hotel Code of Conduct.
遵守南昌喜来登酒店行为准则。
* Abide by the Hotel Employee Handbook.
南昌喜来登酒店员工手册。
* Abide by the Hotel policies and procedures.
遵守南昌喜来登酒店的规章制度。
* Prepare and maintain files, reports, letters, memorandums and other relevant business documentation.
准备和维护文档,报告,信函,备忘录和其它相关业务资料。
* Ensure all reporting and servicing deadlines are met on a timely basis.
保证所有报告和服务都能按时完成。
* Together with the Executive Chef he schedules working hour of all kitchen staff, taking into consideration volume of expected business but being careful at all time to conserve labor cost. He authorizes overtime if warranted by unexpected business or dismisses them earlier if business it low.
同行政总厨一起编排厨房员工工作时间，同时也要考虑到节约成本，他有权根据工作需要安排员工休息时间。
* He assigns in detail, specific duties to all associates under his supervision and instructs them in their work.
明确、细致的分配所有员工的工作并监督其工作效率。
* He assigns in detail, specific duties to all associates under his supervision and instructs them in their work.
要紧密的同管事部协调员沟通使厨房区域干净、有次序并持续保持。
* He works very closely with the Steward Coordinator whose duty is to keep kitchen area clean and orderly. He insists upon meticulous cleanliness and orderliness.
完成上级交待的其它任务。
* Carry out other tasks assigned by your supervisors
完成上级交待的其它任务。
