It
is the mission and intent of this position to take full responsibility for
the Management and Leadership of a
smooth running Culinary Operation and Maximize the highest level of standards
at Hilton Wuhan Optics Valley.
此职务的使命和目标是全面负责管理领导武汉光谷希尔顿酒店各餐厅厨房良好运营和最大限度地提供最高标准的服务。
1.All
Restaurant Kitchens, including Pastry, Main Kitchen,
Team
Restaurant Kitchen, Chinese Kitchen, Executive Club Lounge
kitchen, Stewarding,
occasionally
off - Site Events.
所有餐厅厨房，包括饼房、主厨房、员工餐厅厨房、中餐厨房、行政酒廊厨房、管事部、外卖宴会。
2. Planning,
Preparation and Implementation of High Quality Food& Beverage Products and
Set-up’s in all Areas and Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
3.Seamless
working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
4.Maintenance
of all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。
5.
Correct
usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
6.
Must
focus on constant improvement of Training Manuals and SOP’s
必须对具有持续性的人员培训和SOP’s的提高和改善保持关注。
7.
Must
participate actively in Daily Quality initiatives (Daily Chef Briefings,
Monthly Team Meetings) in order to constantly improve the Culinary operation,
meet targets and keep communication flowing.
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。
8.
Can
be asked to work for off site events.
可以被要求进行外卖工作。
9.
Can
be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在厨房以外的地点完成工作。
10.
Can
be utilised during inventories.
可以被要求进行盘存工作。
11.
All Team Members have to be knowledgeable about occupancy, events, forecast and
achievements.
所有员工都应知道关于住宿率,宴会,预测计划和收益。
12.
Preperation
of menus as per request, in timely fashion.
及时的按要求准备菜单。
13.
Working
on 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。
14.
Attending
service briefings.
参加服务部门的会议。
15.
Communication
of item 86 to the service team.
与服务员沟通断货的产品。
16.
Control
of stations within the kitchen.
调节厨房内部的岗位。
17.
Close
working relationship with the Stewarding Department to ensure high levels of
cleanliness 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。
18.
Every
guest 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。
19.
Willingness
to learn and adapt to changes
积极的学习和适当的改变。
20.
Having
a open-minded approach to constructive feedback
用虚心的态度去接受有建设性的意见。
21.
Purchase
and control of produce.
采购和控制产品。
22.
Training
of new team members.
培训新员工。
23.
This
is by no means an exhaustive list as it is subject to changes according to the
nature of the business at hand, the menus content, or any other factors when
duties might have to be re-defined according to the business pattern.
这决不是一个无任何遗漏的职责明细单，它将根据运营的实际情况进行调整，菜单内容或其他任何因素将根据生意的模式进行调整。
24.
Reviews
the roster prepared by section chefs in advance that reflect business and high
productivity whilst yielding a high degree of guest satisfaction.
提前审阅部门厨师长安排的排班表，以提前反映出生意和高出品率同时很大程度影响客人的满意度。
25.
Keeps
discipline and proper work practices for himself and the team members assigned
to 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 checking
and turnover of the mise-en-place in the refrigerators. Reports to the Chef on
any problems to take appropriate actions.
26.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Chef汇报所有的问题并采取适当的行动。
27.
Ensures
that recipes and costing are established and updated.
确保菜谱和成本的存在和更新。
28.
Select
team member that display qualities and attributes that reflect the department
standards.
选择有良好表现和工作态度的员工作为部门标准。
29.
Monitor
food 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。
30.
Advise
new menus and seasonal food concept changes.
对新菜单提出建议和改变季节性食品的观念。
31.
Liaise
with the Chef’s on daily basis to advise of any challenges and that the guest
will 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。
32.
Check
the quality of food prepared by team member to the required standard and make
necessary 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。
33.
Monitors
the overall food operation and ensures that food items are being prepared in a
timely and correct manner.
监控整个食品操作并确保食品按时和正确地操作。
34.
Responsible
for overseeing the cleanliness, hygiene and maintenance of the kitchen and
undertakes steps necessary to maintain the highest possible standards in this
area.
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。
35.
Attends
communication meetings and is responsible for ensuring all team member in his
area 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。
36.
Maintain
at all times a professional and positive attitude towards his team members, and
supervisors alike, and behave in accordance to the established hotel rules and
team member handbook for him and team member under his supervision. To ensure
smooth 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。
37.
Coordinate,
organize and participate in all production pertaining to the kitchen. Checks
and follow-up on the mise-en-place of the ala carte menu and daily menus,
seasonal specials. Maintains the standards of preset recipes, portion control
and 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。
38.
Manages
the training function and ensures all team member certified in their position
before 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。
39.
Controls,
monitors and is responsible for the optimum food cost to yield the maximum
amount 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。
40.
Works
very closely with the Chef and meets regularly to determine menu selections and
specials that is both satisfying 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。
41.
Reviews
all time sheets to ensure that team member working times and meal breaks are
accurate.
检查所有的时间表以确保所有员工的工作时间和用餐时间准确。
42.
At
all times understand, practice and promote the teamwork approach to achieve
missions, 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。
43.
Conducts
culinary department meetings and communicates important hotel information to
team member and receives feedback in the absence of the Chef, and communicates
upwards to ensure a high level of team member satisfaction.
召开厨房会议和传达酒店通知和收集员工的反馈意见，确保员工很高的满意度。
Specific
Job Knowledge, Skill and Ability工作技能技巧要求：
1.
A hands-on trainer
who through coaching and leading by example can motivate and impress upon the
team the right attitude and spirit of culinary excellence.
是一个能够提供培训，领导团队，激励团队拥有正确地工作态度和追求精益求精的厨艺的培训者。
2.
Extensive
knowledge of kitchen equipment and able to train team members.
广泛的知识包括厨房设备和能够培训员工。
3.
Working knowledge
of mathematics.
工作中数学方面的知识。
4.
PC and basic
software knowledge.
计算机基本的软件知识。
5.
Knowledge in HACCP.
在食品安全体系方面的知识。
6.
Ability
to set priorities and to complete tasks in timely manner.
有能力按照事情的优先顺序按时完成任务。
7.
Working
well in stress situations, remain calm under pressure and able to desolve
problems.
在压力下很好地完成工作，保持冷静解决问题。
8.
Able
to work in an moist, hot and sometimes loud environment.
能够在潮湿，热和不时吵闹的环境中工作。
9.
Able
to work with and to consume all products and ingredients.
能够合理消耗所有产品和配料。
10.
Can
convert recipes and follow them through.
能够设计菜谱并按照菜谱操作。
Required
Qualifications必要的资历要求：
1.
High School
Diploma or equivalent. Better is major cooking.
高中或相等的学历，最好是专业烹饪学校毕业。
2.
Up to
date Sanitation Classes.
更新的卫生课程。
3.
10-15 years as
Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards.
And at least have 8years work as Main chef.
十至十五年管理厨房经验，四/五星级酒店的餐廳或级别很高的个体餐厅并有八年主廚的经历。
4.
Health
Certificate
健康证。
5.
Good
command in English (verbal & written).
很好的英文掌握能力(口语和书写)。
6.
Working experience in similar capacity with
international chain hotels.
具有在国际连锁酒店的相关经验。
Preferred
Qualifications 更高的资历要求：
1.
Participation
in additional culinary classes or seminars.
参与过额外的厨房课程或研讨会。
2.
International
work experience .
国外工作经验。
3.
Creative
and outgoing personality.
具有创造性及外向性格。
