Main responsibilities主要职责 1. To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision同餐厅/宴会/食物生产协调详细情况,员工必须在他的管理下履行具体职责2. To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards检查所有餐厅的建立和宴会功能。对正确的服务时间负责以确保总是能供应高水平的食物3. To constantly check the quality of food prepared with regard to taste and temperature通过经常尝食和测温来确保食品的质量4. To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards坚持所有准备食物外观的统一。外观和装饰一定要根据标准进行准备。 5. To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimise waste and spoilage监测和充分执行部分控制已建立的食谱卡和屠宰测试。以减少浪费和腐败6. To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers检查商店和电冰箱以对妥善储存和回收的剩菜负责7. To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications同收货部和储存室密切合作。确保收到的货是标准的质量并符合酒店的规格8. To constantly be alert on freshness, presentations and temperature of food served要常保持所提供食物是新鲜的、外观漂亮和合适的温度9. To supervise food tasting sessions and guide Sous Chef for new menu implementation监督食品品尝和指导厨师新菜单的履行10. To check with Sous Chefs on set-up prior to operations同行政副厨师长优先检查运作11. To implement log book for his section with a standard report form to be sent to the Executive Chef’s office daily执行日志要以标准报告的形式每天发给行政总厨12. To attend the daily Banquet briefing, with the Banquet Sous Chef, Cold Kitchen Sous Chef and Pastry Chef同宴会厨师长,冷厨副厨师长和饼房厨师参加每天的宴会会议13. Attends a regular meeting with the Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required同行政总厨出席例会,讨论未来的业务战略和审查目前的行动计划的进展,以及其他部门的会议要求14. Updates menu recipe cards and menu planning for promotions更新菜单并进行计划菜单促销15. To fully understand the FSMS guidelines充分认识指导方针16. To actively support and enforce the implementation of policies related to FSMS积极支持和执行相关政策的实施17. To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned .配合管事经理,监视排气罩、炉灶、烤箱、蝾螈、冰柜、蒸汽机、过滤器、蒸煮锅、冷热柜等干净和清洁。18. Maintains food gross profit set by Hotel维持酒店食物的毛利19. Ensures food portioning, serving, requisitions / receiving from stores are properly controlled保证酒店的部分食物、服务、申请/接收是经过适当的控制20. Helps promote the hotel's range of services on offer (eg. the bar) by anticipating customer needs and responding to guests' requests. 通过推测客人的需求和为客人提供帮助来推销酒店的服务21. Helps gain guests' loyalty by being present, available and ready to listen. 通过人性化,有效地和聆听的方式获得客人的忠诚度22. Responsible for the food production and general supervision of the restaurants, Main Kitchen and food served in Banquet functions负责食物的生产和餐厅的宏观管理,主要厨房和宴会食物的供应 23. To report to the Executive Chef on all staff and operation matters 将员工的所有时间和运作问题报告给行政总厨24. To recommend promotions, transfers of staff to various outlets for Executive Chef approval 推荐促销,把员工调到其他区域必须得到行政总厨的审批25. To monitor staff schedules for the assigned outlets and counter-sign them weekly 监督制定区域员工的日程表并让他们每周进行回签26. Monitors / approves staff overtime, change of shifts, staff leave etc. 监督/审核员工加班、调班、休假等等27. To conduct section / departmental meetings 开部门会议28. Responsible for staff daily briefing 负责员工晨会29. Monitors annual leave and statutory holiday 监督年假和法定假30. To handle staff appraisal and responsible for their correct and true content 对员工进行评估并对他们负责31. To report all complains to the Executive Chef向行政总厨报告所有的投诉32. Responsible for proper efficiency and profitable functioning of the assigned outlets or sections 对每个区域适当的效率和利益负责33. To conduct training classes and on the job training for staff to develop their skills / new menu items为员工开设培训课程以提高他们的技能/新菜单34. To guide the employee orientation for new hires指导新入职的员工35. To monitoring that succession plan follow the original program 监测继任计划按照原程序进行36. To ensure that staff are aware of hotel rules and regulations 确保员工知道酒店的规章制度37. To ensure that staff are trained on fire and safety and emergency procedures确保员工进行了消防和生命安全以及应急程序培训38. To provide the necessary assistance / support to staff and Executive Chef to achieve their goals为员工和行政总厨提供支持以完成他们的目标39. Ensures the quality and cleanliness of all food displays to the minimum standards of the Company 确保所有食物的展示质量和清洁度是最符合公司标准的40. Applies the hotel's safety regulations. 采用酒店的安全制度41. Ensures that staff are fully aware and complies with the FSMS guidelines set by Pullman 确保员工都知道并遵循铂尔曼酒店指南42. To have a good working relationship with colleagues. 与同事维持一个良好的工作关系。43. To understand, support and encourage all colleagues. 理解、支持、鼓励所有同事。44. Ensures smooth and effective communication among the kitchens and with other departments 确保厨房和其他部门顺利有效地沟通45. To be ready and responsible To perform any other duties as designated or required by Management from time To time. 应随时准备好酒店根据运行需要所分配的其他工作。 Profile概述 Education / Professional experience学历/专业经验 1. College level大专水平2. Minimum 8 years’ experience in an International Class Hotel 至少8年国联酒店工作经验3. 2 years’ experience in a similar position preferably in a five star hotel.最好两年五星级酒店同等职位工作经验