Key Responsible:
主要工作职责：
FINANCIAL RETURNS:
·Complete forecasts, plans, and departmental production reports formanagement.
·Participate in the preparation of the hotel’s annual budget and the setting of departmentalgoals.
·Maintain updated and accurate costing and documentation of all dishes prepared and sold in thefood and beverageoperations.
财务回报
·为酒店管理层准备各项预测、计划和部门生产报告。
·参与准备酒店年度预算，并设定部门目标。
对所有在餐饮运营中制备和销售的菜品进行精确的成本核算、记录并及时更新
OUR PEOPLE:
·Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback tohelp manage conflict and improve team memberperformance.
·Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out jobduties.
·Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other specialevents.
·Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actionsin accordance with company rules andpolicies.
员工团队
·处理厨房日常事务，计划并分配工作，为每个员工设定绩效及个人发展目标。为员工提供教导、辅导并给予定期反馈，帮助解决各种员工矛盾，提升员工业绩。
·遵照品牌标准、服务行为及政府法规教育和培训所有团队员工。确保员工获得恰当培训，并配备完成工作所需的各种工具和设备。
·通过与其它部门进行日常沟通和协作促进团队合作、提高服务质量。协助销售、餐饮和宴会部员工组织宴会、派对和其它特别活动。
·根据公司规定和政策，对员工工资、工作规程或其它人力资源相关事务提出建议或初拟方案。
GUEST EXPERIENCE:
·Solicit guest feedback to improve food and presentationquality.
·Assist with addressing customer questions and issues relating to kitchenservices.
·Assist Food and Beverage Director with menu planning, food and beverage coordination,table arrangements, decoration options,etc.
企业责任
·确保所有菜品制作和出品均符合配方要求和相应标准。
·为所有的餐饮分部门、酒吧及餐饮宴会活动设计菜单和主题。监督本地竞争对手动向和行业趋势。
·维护相关流程，确保食物与酒水产品、库存与设备的安全及以恰当储存。及时订购补充物资，避免浪费，防止偷盗。
·确保所有的餐饮设施和储藏室运行情况良好、定期清洁。
·遵守政府法规、品牌标准及酒店或公司的政策与操作流程。
可能需对酒店的安全负责，确保将偷窃、犯罪和其它风险降至最低。完成其它分配的任务，可能需要担任值班经理。
Qualification:
任职资格
Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience. Must speak local language(s).
具有烹饪学历或证书，5 年厨师经验，至少 1 年主管岗位经验，或具有其他同等烹饪学历及经验。必须掌握本地语言。
