·       Take part in the planning and costing of menus. ·       参与设计菜单和成本控制。 ·       Develop and write standard recipes. ·       发展并完成标准菜单。 ·       Develop new dishes and products. ·       发展新菜肴及产品。 ·       Ensure that outstanding culinary technical skills are maintained. ·       保证出色的菜肴烹调技术。 ·       Maintain Staff Restaurant is kept to the required level of hygiene asrequired by the local health and sanitation law. ·       保证员工餐厅达到当地卫生局标准。 ·       Supervise cleaning of the kitchen, service area, storeroom and equipment. ·       保证员工餐厅达到当地卫生局标准。 ·       Take part in the preparation and planning and department/unit/outlet goalsand objectives. ·       参与准备及计划部门目标。 ·       Establish standards of food quality and preparation and ensure they arestrictly adhered to. ·       建立食品质量和展示标准，并保证严格执行。 ·       Assist with the development of new products and services. ·       协助发展新产品及服务。 ·       Ensure the service area of Staff Restaurant is clean, tidy and comfortable. ·       保证员工餐厅服务区域干净、整齐、舒适。 ·       Monitor the implementation of quality management systems. ·       监督质量管理体系的实施。 ·       Assist in the preparation and management of the unit/outlet budgets. ·       协助准备及管理部门预算。 ·       Assist with the preparation of performance report for the unit/outlet. ·       协助准备部门工作表现报告。 ·       Assist with analysis of trend data. ·       协助分析数据趋势。 ·       Develop and monitor the implementation of purchasing procedures. ·       发展及管理实施采购程序。 ·       Prepare budgets for purchases. ·       准备采购预算。 ·       Establish economical order quantities. ·       建立经济的订购数量。 ·       Develop stock control procedures. ·       管理库存管理程序。 ·       Prepare and interpret stock reports. ·       准备及解释库存报告。 ·       Purchase stock/inventory according to purchasing procedures andspecifications. ·       依照采购程序及明细采购及库存。 ·       Handle and store stock according to stock control procedures. ·       根据库存管理程序管理及储存物品。 ·       Coordinate work operations within Staff Restaurant. ·       协调员工餐厅内部运作程序。 ·       Check the quality of food prepared by team member to the required standardand make necessary adjustments. ·       检查员工准备的食品质量按需求标准和做出必要的调整。 ·       Develop performance standards for operations in the department/unit/outlet. ·       建立部门内部动作工作表现标准。 ·       Assess work operations and prepare plans to implement change when required. ·       根据需要评定运作程序并制订计划。 ·       Coordinate between other department/units. ·       协调与其他部门关系。 ·       Monitor productivity of the unit. ·       管理部门劳动生产率。 ·       Reviews all time sheets to ensure that team member working times and mealbreaks are accurate. ·       检查所有的时间表以确保所有员工的工作时间和用餐时间准确。 ·       At all times understand, practice and promote the teamwork approach toachieve missions, goals, and overall departmental standards. ·       时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。 ·       To ensure that all team members have a complete understanding of and adhereto the Hotel’s Staff Rules and Regulations. ·       确保员工充分的理解并遵守员工手册内容。 ·       The management reserves the right to change / extend this job descriptionif necessary at any point of time during her / his employment. ·       如有必要，该部门有权更改或补充该职位描述。 ·       Carries out any other reasonable duties and responsibilities as assigned. ·       完成任何其他合理的职责和被指派的职责。