 使用新鲜产品，以确保始终向客人提供花样繁多的菜肴。 Uses fresh products whenever possible to ensure guests are always offered a variety of food items.   确保根据所设定的政策和方针，尽量利用剩余的食品原料。 Ensures food surpluses and leftovers are used according to the set guidelines and policies.   烹制并确保根据菜单和配方准备食品，以确保食品质量达到凯悦酒店集团标准。 Cooks and ensures foods are prepared according to the menus and a recipe, ensuring the quality of food meets the Hyatt Hotels Corporation standards.   严格执行食品分摊政策以便能有效的控制成本。 Strictly adheres to food apportionment policy to effectively control costs.   在厨师长的指导下，乐于学习及制作新的菜肴。 Takes interest in learning and preparing new products as directed by the Outlet Chef de Cuisine.   为客人提供新鲜食物，即使是最后一分钟准备，也要坚持保证食物的高品质，充分体现餐厅风格及经营理念。 Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.   密切监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。 Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.   观察食物准备及烹饪的方法、食物的分量规格及食物的装饰，确保食物按照规定标准准备。 Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.   在食物装盘及服务前，对食物进行检查。 Tests cooked food before plate-up and service.   确保所有厨房设备的干净整洁。 Ensures the cleanliness of all kitchen equipment. 

MAJOR FUNCTION 主要功能 :   To control level of stock of food in house and what need to be ordered, receive perishable items according to standards, apply and follow F. I. F.O. and storage system as per guidelines. 控制食品的存货量及何种食品需要被订购，按照标准接收易腐物品, 贯彻并执行F. I. F.O.原则及贮藏制度。   MAJOR RESPONSIBILIES 責任概要 :   To provide consistent quality of food and services to internal and external customers, by adhering to and enforcing all Marriott Standards and Policies 通过坚持和执行各种万豪标准政策, 为所有顾客提供始终如一的，高质量保证的食品和服务。   SPECIFIC DUTIES 工作任務 :   1.     Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager 执行其主管或经理所指示委派的所有任务。 2.     Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 协助行政总厨及行政副总厨维持厨房的运营。 3.     Performs all duties of kitchen associates as required. 履行厨房员工的职责。 4.     Recognizes superior quality products, presentations and flavor. 注重食品的质量，呈现方式及风味。 5.     Maintains food preparation handling and correct storage standards. 做好备菜及履行正确的贮藏标准。 6.     Maintains purchasing, receiving and food storage standards. 维持采购，收货及食品贮藏标准。 7.     Ensures compliance with all local, state and federal (Health Department) regulations. 确保遵守当地政府（卫生部门）的规定。 8.     Supports procedures for food & beverage portion and waste controls. 支持餐饮部的各项程序及对浪费的控制。 9.     Follows proper handling and right temperature of all food products. 遵循食品的适当处理及正确的保存温度。 10.  Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并执行万豪70项卫生及安全标准。 11.  Operates and maintains all department equipment and reports malfunctions. 操作及维护所有部门的设备，并汇报设备故障。 12.  Effectively investigates, reports and follows-up on associate accidents. 有效的调查，报告及跟进员工事故。 13.  To be responsible for asset management of all outlet property and facilities. 负责所有部门的财产和设备的管理。 14.  Periodically plan outside Associates activity to promote teamwork. 定期制定员工活动计划以促进团队合作。 15.  To implement a departmental daily “15 Minute” training program. 执行并遵循每日部门15分钟培训计划。 16.  Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. 确保宾客服务,业务需要和财务目标的实现.。 17.  Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. 执行万豪食物制备及呈现方式的指南,以确保提供给客人品质如一的美食。 18.  Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner. 对客人的疑问24小时内做出回应，以确定认为适当的方式。 19.  Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”. 确保酒店为客人提供“简单但是厨师精心制作的食物。 20.  Maintain F&B concepts and Mission standards fro preparation & presentation. 保持餐饮的概念及使命，关于备菜和呈送。 21.  Promote positive inter-departmental relations through candid communication and cooperation. 通过坦诚的沟通合作，积极推动跨部门的合作。 22.  Follow and implement Prime times during operation hours. 贯彻和落实黄金时段的营业时间。 23.  Perform any reasonable request made by the management which is not life threatening or against the law. 履行由管理层做出的任何合理的要求，不危及生命或违反法律。 24.  Above all. To lead by example through a “hands on” approach to motivate our associates to excel. 总之，通过“传递”的方式激励我们的伙伴，精益求精。

任职资格： 1.年龄要求：25-50岁，烹饪专业毕业或受过厨房管理培训。 2.了解厨房管理的相关知识，熟悉厨房工作并具备一定的经验。 3.对工作有责任心认真负责，有高尚的职业道德； 4.条件优秀者可适当放宽要求。 岗位要求： 1.执行厨师长的指令，按生产程序与标准完成工作任务。 2.负责熬汤并制作需要蒸、煲、烤、炖、扣的菜肴，确保菜肴质量。 3.负责浸发高级干货如鲍鱼、海参、鱼翅、鳖肚、燕窝、干贝等。 4.督导下属完成一般干货的浸发工作。 5.随时清洁设施、工具、用具的卫生，维护和保养设备、用具，确保食品卫生，确保安全生产。

有筹开酒店工作经验优先