川菜为主
1. Planning, Preparation andImplementation of High Quality Food& Beverage Products and Set-up’s in allAreas and Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
2. Seamless working with Recipes,Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
3. Maintenance of all HACCP aspects withinthe hotel operation.
在酒店运营之中保持HACCP各方面要求。
4. Correct usage of all equipment, toolsand machines.
正确操作所有的设备、器具和机器。
5. Must focus on constant improvement ofTraining Manuals and SOP’s.
必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。
6. Must participate actively in DailyQuality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order toconstantly improve the Culinary operation, meet targets and keep communicationflowing.
必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。
7. Can be asked to work for off siteevents.
可以被要求进行外卖工作。
8. Can be asked to complete tasks and jobsoutside the kitchen areas.
可以被要求在厨房以外的地点完成工作。
9. Can be utilised during inventories.
可以被要求进行盘存工作。
10. Allteam members have to be knowledgeable about occupancy, events, forecast andachievements.所有员工都应知道关于住宿率,宴会,预测计划和收益。
11. Preparationof menus as per request, in timely fashion.
及时的按要求准备菜单。
12. Workingon new dishes for food tastings in combination of digital pictures.
新菜品的制作在品尝上要结合数码照片。
13. Controlof stations within the kitchen.
调节厨房内部的岗位。
14. Closeworking relationship with the Stewarding Department to ensure high levels ofcleanliness and low levels of lost and breakages.
与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。
15. Everyguest request must be responded to complete satisfaction.
对于每位客人的要求要作出回应使客人满意。
16. Havinga open-minded approach to constructive feedback.
用虚心的态度去接受有建设性的意见。
17. Purchaseand control of produce.
采购和控制产品。
18. Maintainat all times a professional and positive attitude towards his team members, andsupervisors alike, and behave in accordance to the established hotel rules andteam member handbook for him and team member under his supervision. To ensuresmooth operation of the department.
时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行 为举止，确保部门的良好运营。
19. Coordinate,organize and participate in all production pertaining to the kitchen. Checksand follow-up on the mise-en-place of the ala carte menu and daily menus,seasonal specials. Maintains the standards of preset recipes, portion controland costing at all times.
协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准，份量和成本。
20. Keepsdiscipline and proper work practices for himself and the team members assignedto him at all times. Also checks on personal hygiene, clean uniforms,sanitation and cleanliness of the workstations, sanitation of the work tools.Be aware of the dangers of contaminated food and the needs to proper checkingand turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to takeappropriate actions.
时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的 整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向行政总厨汇报所有的问题并采取适当的行动。
21. Followup on any changes in new recipes or work methods pertaining to any new menus,daily specials, and promotional activities as perinstructions given by the ExecutiveChef.
遵照行政总厨要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何 工作方法。
22. Worksclosely with the ExecutiveChef on determining the quantity of food items and mise-en-place to beproduced, bought or prepared for that day. With a view to exercise the maximumcontrol on wastage and achieve optimum profitability.
紧密配合行政总厨对于当天食品数量的定购。最大限度的杜绝浪费已获得最佳的收益率。
23. Checksall equipments belonging to his department and make sure that all are in goodworking order, and if necessary reports to the Chef for any faults and problemsto be solved. Prepares the necessary work orders to the Engineering department.
检查所有归属于该部门的设备，确保所有设备正常运转，如果需要向行政总厨汇报所有问题。准备递送工程部门的维修单。
24. Ensuresthat recipes and costing are established and updated.
确保菜谱和成本的存在和更新。
25. Monitorfood quality and quantity to ensure the most economical usage of ingredients.
监控食品的质量和数量是确保最大限度的节约原材料。
26. Attendmonthly management meetings, operationsmeetings and hold daily briefings in the absence of the Executive Chef.
在行政总厨缺席的情况下出席每月管理者会议、运营部会议以及组织部门会议。
27. Advisenew menus and seasonal food concept changes with the help of the Executive Chef.
协助行政总厨厨师对新菜单提出建议和改变季节性食品的观念。
28. Liaisewith the Chef on daily basis to advise of any challenges and that the guestwill experience no delays during the service period.
组织厨师日常基本的挑战，令客人感受无任何延误的服务。
29. Checkthe quality of food prepared by team member to the required standard and makenecessary adjustments.
检查员工准备的食品质量按需求标准和做出必要的调整。
30. Selectteam member that display qualities and attributes that reflect the departmentstandards.
选择有良好表现和工作态度的员工作为部门标准。
31. Managesthe training function and ensures all team member certified in their positionbefore taking charge of an area of responsibility.
管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。
32. Monitorsthe overall food operation and ensures that food items are being prepared in atimely and correct manner.
监控整个食品操作并确保食品按时和正确地操作。
33. Responsiblefor overseeing the cleanliness, hygiene and maintenance of the kitchen andundertakes steps necessary to maintain the highest possible standards in thisarea.
负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。
34. Attendscommunication meetings and is responsible for ensuring all team member in hisarea receives this communication.
参加交流会议并负责确保所有的员工获得此交流信息以确保员工的高度满意。
35. Controls,monitors and is responsible for the optimum food cost to yield the maximumamount of outlet profit and maximum guest satisfaction.
控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。
36. Worksvery closely with the Chefand meets regularly to determine menu selections and specials that is bothsatisfying to guest and profitable to outlet.
与厨师紧密合作，常规会面决定菜单的选择，以同时让客人满意和获得各部分满意的收益。
37. Reviewsall time sheets to ensure that team member working times and meal breaks areaccurate.检查所有的时间表以确保所有员工的工作时间和用饭时间准确。
38. Atall times understand, practice and promote the teamwork approach to achievemissions, goals, and overall departmental standards.
时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。
39. Preparing menus, considering number ofguests, market condition popularity of various dishes, recent menus andreligious or other holidays.
当有宴会或其他特殊活动时同宴会厅经理共同协商菜单并定价。
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