Organizes kitchen operations and prepares
and serves a range of dishes, whilst supervising junior members of the Kitchen
Brigade.
组织厨房运营并制作和送上各种菜肴，监管厨房团队中的下级员工。、
Adhere to local regulations concerning
health, safety, or other compliance requirements, as well as brand standards
and local policies and procedures.
遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
CRITICAL TASKS
岗位职责
Policies
and Procedures
政策与程序
Oversee the Implementation of standards
as detailed in the departmental standards and procedures manual
监督部门工作标准和程序手册中列出的各项规范的贯彻执行。
Adhere to opening and closing procedures
遵守开始营业和结束营业的程序。
Adhere to governmental regulations as well as brand
standards and hotel or company policies and procedures.
遵守政府标准及品牌标准和酒店营运规章制度。
Review “GV” reports and form action plans to
address issues reflected in the guest survey
审阅“顾客体验”报告并制定行动计划从而改善报告中所反映出的问题
Assist with addressing customer questions and
issues relating to kitchen services.
协助发现并解决客户有关厨房服务的疑问和问题。
Communicates politely and display
courtesy to guests and internal customers
与客人和内部客户礼貌、友好的交流 。
Conduct effective shift briefings
ensuring all staff are aware of VIPs, special occasions, daily specials;
emphasis on upselling certain products; etc
有效的进行交接班说明会，确保所有员工了解重要客人，特殊活动，每日特价，重点是推销某些产品等.
Communicates to his/her superior any
difficulties, guest or internal customer comment and other relevant information
与上级交流，客人或内部客户的问题以及意见和其它相关信息
Establishes and maintains effective
employee working relationships
与员工建立并保持良好的工作关系 。
Attends and participates in daily
briefings and other meetings as scheduled
按计划参加并参与每日例会及其它会议。
Promote teamwork and quality service through daily
communication and coordination with other departments. Assist sales, catering
and banquet staff with banquets, parties and other special events.
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。
Encourage and motivate staff to provide
optimum service during all shifts
激励在岗员工为客人提供卓越的服务。
In absence of Chef, conducts shift
briefings to ensure hotel activities and operational requirements are known
在总厨缺席时进行交接班说明，确保了解酒店的活动和运营要求。
Manage special event concepts
特别活动的概念管理工作。
Prepares in advance food, material and
equipment needed for the service
事先准备服务所需的食品、材料和设备。
Cleans and re-sets his/her working area
清洁和整理厨房工作区域。
Cooks, serves and stores
烹饪、上餐和存储工作.
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 to help manage conflict and
improve team member performance.
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。
Educate and train team members in compliance with
brand standards, service behaviors, and governmental regulations. Ensure staff
has the tools, training, and equipment to carry out job duties.
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。
Menu planning, food and beverage coordination,
table arrangements, decoration options, etc.
设计菜单、餐饮搭配、餐桌布局及装饰等
Ensure that all kitchen equipment and storerooms
are in proper operational condition and are cleaned on a regular basis.
维护相关流程，确保食物和酒水产品、库存及设备的安全和正确储存。及时订购补充物资，避免浪费，防止偷盗。
Have a thorough knowledge of the labor
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 is maintained to high
hygiene standard at all times and safe food handling practices 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 equipment is properly
maintained and stored, with all breakage’s and breakdowns being properly
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 the hotel’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。
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