【菜系要求-粤菜】
Responsible for supervising the activities of the
Chef de Partite and all other chefs in the performance of their jobs, ensuring
maximum productivity.
负责监督厨师主管和其他厨师的工作，确保生产最大化。
Responsible for providing functional assistance to
the kitchen chefs during operations.
负责在生产运作期间为厨房提供有效的协助。
Responsible for follow up in the consistent
implementation of standard food preparation and presentation established for
the outlets and banquet.
负责跟踪餐厅和宴会的标准食品准备和演示的持续执行。
Responsible for monitoring and controlling
consumption of energy, fuel , water, gas and other supplies in relation to
operation.
负责控制能量消耗，特别是燃料，水，石油气和其他与厨房操作相关的供应品。
Responsible for the compliance in cleaning schedule
to maintain sanitation and hygiene in his/her section.
负责高水准的卫生清洁。
Responsible for
ensuring sufficient manpower to suit volume of business in his/her section.
确保本部门的经营有充足的人力。
Responsible for
ensuring availability of fresh food supplies and other operating supplies to
operate his/her section in the kitchen.
确保厨房在运作过程中有足够的新鲜食品和供应品。
Responsible for proper handling, maintenance and
working condition of all equipment in his/her section.
负责本部门所有厨房设备的正确操作, 维护且有良好的工作状况。
In the absence of the manager, he/she will be responsible for the operation and administration of
his/her section in the kitchen.
当部门经理不在时，负责厨房的运作和管理。
Performs other related duties & special
assignments as required by immediate superior.
如有急需时负责相关的工作和任务。完成上级交给的相关特殊任务
Conducts immediate inspection and corrective action should there be any
complaints on food quality or presentation, in the outlet and Banquet.
引导突击检查, 一旦出现有关食物质量和上菜问题不管是酒店餐厅还是宴会，都应立即调查并采取正确行动。
Attends all scheduled meetings, briefings and
training sessions required of the position.
根据职位所需参加所有安排的会议和培训。
To be aware of functions, new promotions or any
other relevant information and inform the kitchen team as required.
了解工作职责，新的促销及相关信息，并及时传达员工。
Ensures that all team are at work on time according
to the roster.
根据排班表确保所有员工准时上班。
Check that all team have completed their time
sheets/cards.
检查所有员工的是否完成了工作卡。
Accomplishes requisition for food and operating
supplies for his/her section.
完成食品及操作设备的需要。
Administers Personnel action, Leave requests,
Overtime requests, etc.
管理员工表现，包括请假申请，加班申请等。
Prepares Spoilage / Breakage Report for his/her
section.
为其部门的破损物品报告。
Maintains personal grooming and hygiene for all
team in his/her section.
检查员工仪容仪表及个人清洁卫生。
Inspects all perishable & other food items
received daily and ensures proper storage of these items.
每日检查易腐坏食物并确保正确的储存。
Checks plate & buffet presentations to ensure
quality standards, recipes and presentation are achieved.
检查自助餐和零点的准备, 并确保达到质量标准。
Supervises the preparation, production &
presentation of all food items in his section to monitor and maintain the
quality at all times.
监督本部门所有食品项目的准备工作并确保质量标准。
Controls spoilage and food waste, keeping it to a
minimum level.
控制食物的浪费和保持损坏最低化。
Inspects all fridges, storage areas and work areas
in his section regularly, to ensure all items are in working order and that all
items are stored safely.
检查本部门所有冰柜，储藏区和工作区域，确保有序的工作环境和所有食物的正确储存。
Co-ordinates mice-en-place production required from
other sections to ensure availability.
与其他部门协调食品的准备工作。
Creates new and innovative products, dishes, plate
and buffet presentations.
创新品种，餐盘和自助餐。
Knowledgeable of all menus and recipes in his
section including the ingredients, method of cooking or preparation, and the
presentation of the dishes.
了解不同食物的烹饪方法，预备方法，成分种类，并正确上菜。
Checks all mice-en-place is sufficient in quantity
and completed at the prescribed hours.
检查所有的食物准备工作是否在规定时间内完成并且数量是否充足。
Knowledgeable on
the principles of cooking for both International and local cuisine.
具备国际的和当地的食物烹饪知识。
Complies with cost control procedures for food
preparation.
遵守食物预备工作的成本控制程序。
Capable of preparing standardized recipe cards.
具有预备标准食谱的能力。
Interacts
with individuals outside the hotel including, but not limited to, clients,
suppliers, government officials, competitors & other members of the local
community. Attends to specific
guests’ needs and requirements.
同客户，供应商，政府官员，竞争者和其它社团成员保持良好沟通(但不仅于此)
。留意客人的特殊要求和需要。
Motivates
the kitchen team assigned in his/her sections.
调动本部员工工作积积性。
Recommends
disciplinary action and commendation to the immediate supervisor for deserving
employees.
向主管推荐遵守纪律和应得奖励的员工。
Coaches
and counsels employees in his/her section and conduct orientation for new
employees.
指导和培训本部门员工，引导新员工。
Consults
on a daily basis with the CDC & Executive Sous Chef or Banquet Chef for any
specials, buffet setups, VIP's & any requirements. Coordinates functions & activities
with other food and beverage departments as assigned.
如每日有特色菜，自助餐设置，贵宾和任何其他需求，与厨师长，行政副总厨或宴会厨师长协商。如有安排，和餐饮部其他部门合作。
