SCOPE 職能范圍
Control the stock of food and what need to be ordered. The acceptance of perishable goods should be carried out and implemented in accordance with the standards, apply and follow first in first out and storage system. Train and direct other colleagues in the department to provide all customers with consistent, high quality food and services through adherence to and implementation of all kinds of brand standard and policies.
控制食品的存貨量及何種食品需要被訂購(gòu)，按照標(biāo)準(zhǔn)接收易腐物品，貫徹并執(zhí)行先進(jìn)先出原則及貯藏制度。通過(guò)堅(jiān)持和執(zhí)行各種朗廷標(biāo)準(zhǔn)和政策，培訓(xùn)和指導(dǎo)部門其他同事，為所有顧客提供始終如一的，高質(zhì)量的食品和服務(wù)。
PRINCIPAL RESPONSIBILITIES 主要職責(zé)
? Assist the Chinese Executive Chef to maintain the operation of the kitchen as necessary.
協(xié)助中餐行政總廚維持廚房的運(yùn)營(yíng)。
? Supervise the production and operation of the Chinese Kitchen and ensure compliance with all Food & Beverage policies, standards and procedures.
監(jiān)督中廚房生產(chǎn)運(yùn)營(yíng)，確保執(zhí)行所有關(guān)于餐飲的政策，標(biāo)準(zhǔn)及程序。
? Provide the perfect quality of food and interact with guests in order to deliver personalized dishes.
使用高質(zhì)量的食材，并與顧客進(jìn)行交流推出個(gè)性化的菜肴。
? Pay attention to the quality, presentation and flavour.
注重食品的質(zhì)量，擺盤呈現(xiàn)方式及味道。
? Implement proper food preparation procedures and storage standards.
履行正確的備菜程序與貯藏標(biāo)準(zhǔn)。
? Maintain purchasing, receiving and food storage standards.
維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn)。
? Ensure compliance with all local (Health Department) regulations.
確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門）的規(guī)定。
? Support and endorse the established concept, guidance and guidelines of food and beverage as part of the guidelines for action and combine it with new idea level experience to achieve new heights through team work and team members' recognition.
支持并認(rèn)可已建立的餐飲概念、指導(dǎo)及方針，并視為行動(dòng)準(zhǔn)則的一部分；并且將其與新想法及經(jīng)驗(yàn)結(jié)合，通過(guò)團(tuán)隊(duì)合作及團(tuán)隊(duì)成員的認(rèn)可來(lái)達(dá)到新的高度。
? When new guidance is not consistent with the policy that has been passed, it should be made clear before it is implemented.
當(dāng)有新的指導(dǎo)與已通過(guò)的方針不一致時(shí)，要在執(zhí)行之前明確告知。
? Participate in sales, set up and prepare for VIP, including important banquets, weddings and other vital matters.
參與到銷售、擺臺(tái)及為VIP做準(zhǔn)備，包括重要的宴會(huì)、婚禮及其他至關(guān)重要的事務(wù)當(dāng)中。
? Support the Food and Beverage department's procedures for waste control.
支持餐飲部的各項(xiàng)程序?qū)速M(fèi)的控制。
? Accurately calculate the theoretical cost of food.
準(zhǔn)確計(jì)算食品的理論成本。
? Follow proper handling and right temperature of all food products.
遵循食品的適當(dāng)處理及正確的保存溫度。
? Implement and follow HACCP system and implement correct Hygiene and Safety Standards.
實(shí)施及遵照HACCP系統(tǒng)執(zhí)行正確的衛(wèi)生和安全標(biāo)準(zhǔn)。
? Operate and maintain all department equipment and report malfunctions.
操作及維護(hù)所有部門的設(shè)備，并匯報(bào)設(shè)備故障。
? Ensure all colleagues follow all job safety regulations and all hazards are reported to the Security and Engineering.
確保所有的同事遵循工作安全規(guī)則，所有的危險(xiǎn)都要報(bào)告給保安部及工程部。
? Conduct a preventative maintenance inspection on a monthly basis.
每月進(jìn)行預(yù)防性維修檢。
? Be responsible for management of property and facilities.
負(fù)責(zé)部門所有的財(cái)產(chǎn)和設(shè)備的管理。
? Conduct a preventative maintenance inspection on a monthly basis.
每月進(jìn)行預(yù)防性維修檢查。
? Effectively report, investigate and follow up on colleague accidents.
有效的報(bào)告，調(diào)查及跟進(jìn)員工事故。
? Understand and maintain all standard recipes on Material Control before implementing any a la carte or set menus.
在執(zhí)行任何零點(diǎn)或套餐菜單前，理解并維護(hù)所有食譜標(biāo)準(zhǔn)。
? Purchase appropriate supplies and manage inventories according to budget.
按預(yù)算購(gòu)買適當(dāng)?shù)奈镔Y及管理存貨。
? Ensure that colleagues' uniforms are clean and tidy, especially in public areas and guest services.
確保同事的制服干凈整潔，特別是在公共區(qū)域及對(duì)客服務(wù)時(shí)。
? Help the superior to inspect the competition Hotel, understand the market dynamics, make the hotel always at the top of the competition.
協(xié)助上級(jí)考察競(jìng)爭(zhēng)酒店，了解市場(chǎng)動(dòng)態(tài)，使酒店始終處于競(jìng)爭(zhēng)頂峰。
? Training colleagues in techniques and excellent plate presentations.
培訓(xùn)同事各項(xiàng)技巧以及完美的裝盤藝術(shù)。
? Organize and participate in the training of kitchen or other first-line departments such as service center or Langham club, including raw materials, production methods and unique flavors.
舉辦及參與廚房或其他一線部門比如服務(wù)中心或朗廷俱樂(lè)部的培訓(xùn)，包括原料，制作方法和獨(dú)特的口味。
? Develop and implement colleague training plans on a quarterly basis in conjunction with HR Department.
每季度和人力資源部一起執(zhí)行并履行培訓(xùn)計(jì)劃。
? Implement and follow a departmental daily briefing.
執(zhí)行并遵循每日例會(huì)。
? Participate in the training of colleagues according to the menu, including ingredients, preparation methods and unique tastes.
按照菜譜參與同事的培訓(xùn)，包括配料，備菜及獨(dú)特的口味。
? Regularly develop colleague activity plan to promote teamwork.
定期制定員工活動(dòng)計(jì)劃以促進(jìn)團(tuán)隊(duì)合作。
? Cooperate with guests, customers, groups, company representatives, vendors and local education system needs. Participate in the sales menu, VIP menu and any banquet requirements.
配合客人，客戶，團(tuán)體，公司代表，銷售商及當(dāng)?shù)亟逃w制的需要。參與銷售菜單，貴賓菜單及任何宴會(huì)的需求。
? Train, coach, and counsel colleagues in order to reach a satisfactory level of productivity.
培訓(xùn)，指導(dǎo)并給同事提出一定的建議以達(dá)到令人滿意的生產(chǎn)水平。
? Respond to guest questions in a correct and appropriate manner within 24 hours.
以正確且適當(dāng)?shù)姆绞?4小時(shí)內(nèi)回應(yīng)客人的疑問(wèn)。
? Keep the concept and mission of catering, food type, food preparation and presentation and other details required in accordance with the concept and describe the implementation of restaurant dishes.
保持餐飲的概念及使命，關(guān)于食物類型，備菜和呈送及其他細(xì)節(jié)需按照餐廳概念和菜肴描述執(zhí)行。
? Carry a monthly self-inspection and make sure Chinese Kitchen is compliant with the Langham Brand Standard.
實(shí)行每月自我檢查，確保廚房符合朗廷品牌標(biāo)準(zhǔn)。
? Actively promote cross-sectoral cooperation through frank communication.
通過(guò)坦誠(chéng)的溝通，積極推動(dòng)跨部門的合作。
? Be aware of accident prevention and help enforce safe working conditions to achieve the goal of zero accidents.
了解事故預(yù)防并加強(qiáng)工作安全以達(dá)到零事故的目標(biāo)。
? All rules and regulations refer to colleague handbook.
所有規(guī)章制度請(qǐng)參照員工手冊(cè)。
? Perform any duties assigned by the Management.
執(zhí)行任何管理層委托的工作。
REQUIREMENTS 職位要求
Education 教育學(xué)歷
? Culinary Education is preferred.
烹飪教育背景優(yōu)先。
Experience 經(jīng)驗(yàn)
? At least five years related experience in this position in 5-star hotels.
五年以上5星級(jí)酒店相關(guān)工作經(jīng)驗(yàn)。
Job Skill/Knowledge 工作技能/知識(shí)
? Excellent culinary skills, while deliver top quality product and presentations.
完美的烹飪技巧，同時(shí)展現(xiàn)高質(zhì)量的食物及擺盤。
? Rich in culinary management and leadership experience.
豐富的餐飲管理與領(lǐng)導(dǎo)經(jīng)驗(yàn)。
? Comprehensive knowledge of food processing and hygiene standards.
全面的食品加工及衛(wèi)生標(biāo)準(zhǔn)知識(shí)。
? Strong organization skills and effective influence.
強(qiáng)大的組織能力和有效的影響力。
? Good interpersonal conflict management skills and effective decision-making skills.
良好的處理同事關(guān)系沖突管理技巧和有效的決策力。
? Knowledge of operating rules and safety standards.
具有運(yùn)轉(zhuǎn)規(guī)章及安全標(biāo)準(zhǔn)知識(shí)。
Computer Knowledge 電腦知識(shí)
? Knowledge of MS office software.
會(huì)使用常用的微軟辦公軟件。
Language Proficiency 語(yǔ)言能力
? Good communication skills (verbal and listening and writing).
良好的溝通技巧（口語(yǔ)，聽(tīng)力及書寫）。
