· Based upon menu item salesfigures, review the profitability and popularity of dishes upon the menu andmake changes where applicable (this function is be carried out in conjunctionwith 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 the drafting ofconcept ideas and menus for all special events and functions while encouragingall staff to put forward their ideas and utilising them wherever practical
· 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 in thepreparation and presentation of all food items in accordance with the hotel’sfood 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 of productionto 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服务员的利用工作，确保厨房卫生的保持工作达到酒店标准。
· Control of food purchasinglevels in liaison with the Stores person
· 与库管人员一起控制食品采购水平。
· Control the drafting of rosters,ensuring each area is effectively covered and within keeping of the hotel’sannual manning and payroll budgets. These guidelines to be provided by theGeneral 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 sound knowledge ofthe hotel’s procedures for purchasing of food stocks, the control of purchasinglevels and ensuring all necessary measures are in place to maintain budgetedfood cost in all areas, while ensuring adequate food stocks and maintainingstandards
· 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 of the Foodand Beverage manager and with the stores department assist and maintain withthe continuous monitoring of all aspects pertaining to the control of thehotel’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 items fromthe hotel’s one supplier list, this supplier list is generated by the Storesperson
· 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 in thehotel’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 standards ofpersonal 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 supervise thetraining of kitchen staff, motivating all staff to increase skills in food preparationand kitchen management. Ensure alltraining given is accurately recorded and that all staff are reviewed andappraised within the necessary time frames as required by the Human ResourcesDepartment
· 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 knowledge ofthe 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 with thehotel’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。
· Accurately maintain accidentrecords, in turn ensuring all hazardous situations are reviewed to minimize therise of future incidents
· 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。
· To perform any other duties sodirected by the General Manager that affect the operation and profitability ofthe kitchen and department
· 执行其它由总经理分派的任务，以促进厨房和部门的运作和利润。
· Works with Executive Chef inmanpower planning and management needs
· 和行政总厨一起进行人力规划和管理需求。
· Works with Executive Chef inthe preparation and management of the Department’s budget
· 和行政总厨一起编制和管理部门预算。
· Cooperate with FSMS foodhygiene audit every year。
· 配合每年FSMS食品卫生审计工作
· Cooperate with housekeepingdepartment to complete quarterly OE inventory & supervise OE loss reportingat ordinary times.
· 配合管事部完成季度OE盘点＆监督平时OE报损工作。
