Key Duties and Responsibilities
主要義務(wù)和職責(zé)
To ensure that the quality levels of kitchen production and presentation are maintained at their highest level at all times
確保廚房食品質(zhì)量及出品時刻保持最高水準(zhǔn)
To attend the daily kitchen briefings organized by Vice President Culinary
參與每天由餐飲出品副總裁組織的部門例會
To demonstrate excellent product knowledge of all food and special functions held at the resort
準(zhǔn)確掌握所有食物的產(chǎn)品知識，以及酒店內(nèi)舉行的特殊活動
To review monthly forecast and schedule resources accordingly
根據(jù)月度預(yù)測來相應(yīng)備料
To ensure menus are updated and seasonal changes are made in conjunction with the menu cycles
確保菜單及時更新并有季節(jié)性變化?
To establishes and maintains smooth work relationships in the kitchen.
確保時刻控制本廚房食品成本
To conduct regular checks on all food products for any expired item.
定期檢查本廚房內(nèi)有無任何過期食品
To supervise the undertaking of physical asset inventories on scheduled month.
監(jiān)督月度固定資產(chǎn)的盤點(diǎn)
To conduct performance appraisals for kitchen employee
指導(dǎo)廚房員工完成績效考評
To assist in the process of recruiting new employee for the respective kitchen
協(xié)助各廚房招聘新員工
To perform any additional or special duties, as directed by a superior
根據(jù)管理人員的安排，完成其它額外或特殊任務(wù)
To maintain the highest levels of personal hygiene and grooming at all times, as per standard
根據(jù)酒店相關(guān)標(biāo)準(zhǔn)，時刻保持個人衛(wèi)生及形象
To attend all training carried out by the Training Department.
根據(jù)本廚房負(fù)責(zé)人的安排參加培訓(xùn)部的所有培訓(xùn)
To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
確保同事間維持良好的溝通及工作關(guān)系，倡導(dǎo)團(tuán)隊精神
To ensure that a safe, hygienically fit the working environment is maintained at all times and reports any concerns or faults immediately to the immediate supervisor.
確保工作環(huán)境的安全及衛(wèi)生，一旦發(fā)現(xiàn)任何隱患或錯誤，立即報告給你的直接上級
? To ensure all fixed assets and equipment are well maintained.
確保所有固定資產(chǎn)及設(shè)備都保持良好的狀態(tài)
? To ensure all activities are carried out honestly, ethically, and within the parameters of the Chinese Law.
確保在酒店內(nèi)的所有活動都做到誠實(shí)、有道德并且符合中國法律
? To work closely with the HACCP manager?
同食品安全衛(wèi)生經(jīng)理密切合作
? To make HACCP standards a priority for the department
將食品安全衛(wèi)生相關(guān)規(guī)定和標(biāo)準(zhǔn)作為廚房工作的重點(diǎn)
? To follow the standard recipes given to perfection.
時刻嚴(yán)格遵守酒店的標(biāo)準(zhǔn)食譜
? To inform Culinary VP directly if there is any issue with recipes, cooking methods, ingredients, or costing.
如果有關(guān)于食譜、烹飪方法、原材料或成本方面的問題，應(yīng)立即通知廚房副總廚等廚房負(fù)責(zé)人??
Competencies 能力要求
Minimum 5 years as cuisine master chef
至少5年主廚經(jīng)驗(yàn)
Hotel experience menu and concept creation skill
酒店菜單和概念創(chuàng)作能力
Cost control skill
成本控制技能
Staff management skill
工作人員管理技能
Basic computer skill
基本電腦技能
Control daily order and quality check
控制日常訂單和質(zhì)量檢查
Basic HACCP standards skill
基本HACCP標(biāo)準(zhǔn)技能
