JOB OVERVIEW 职位概述· Direct the operation of the Chinese Kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.主管中厨房的运营工作,包括食物准备、食品质量、设备维护以及库存管理等,确保遵守酒店质量标准,达成营收目标,控制食物及其他消耗品的成本。 At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:· Be charming by being approachable, having confidence and showing respect.· Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.· Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.在洲际酒店及度假村®,我们希望宾客感觉风格独特、时尚现代和深入洞悉,这意味我们需要你:· 亲切、充满自信、体现尊重来展现富有魅力的你。· 理解和预测宾客的需要、做到细心周到、具主人翁精神、把事情办好,保持专注当下。· 见多识广、分享阅历、展现你的风格来创造令人感觉特别的时刻,做到令人难忘。DUTIES AND RESPONSIBILITIES 工作职责· Maintain at all times a professional and positive attitude towards his colleagues, and supervisors alike, and behave in accordance with the established hotel rules and the requirements from employee handbook. To ensure smooth operation of the department.时刻保持对于同事和主管等一个专业和积极的态度,依据酒店的规则和员工手册的要求行为举止,确保部门的良好运营。· Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.协调、组织和参与和厨房有关的所有产品的制作,检查并依照零点菜单和每日菜单,季节特供菜单。时刻保持预先设置菜单的标准,份量和成本。· Keeps discipline and proper work practices for himself and the staff assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to take appropriate actions.时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的整洁和卫生、清洁的器具。知道污染食品的危险和适当检查,彻底清理冰箱的需要。向行政总厨汇报所有的问题并采取适当的行动。· Develop accurate banquets menus in accordance with the market demands and keep close relation with Catering event manager根据市场需求制定准确的宴会菜单和与宴会销售经理保持密切的联系。· Follow up on any changes in new recipes or work methods pertaining to any new menus, daily specials, and promotional activities as per instructions given by the Executive Chef.遵照行政总厨要求,跟进所有新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何工作指示。· Works closely with the Executive Chef on determining the quantity of food items and mise-en-place to be produced, bought or prepared for that day. With a view to exercise the maximum control on wastage and achieve optimum profitability.紧密配合行政总厨确定当天食品数量的定购。最大限度的杜绝浪费以获得最佳的收益率。· Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Executive Chef for any faults and problems to be solved. Prepares the necessary work orders to the Engineering department.检查所有归属于该部门的设备,确保所有设备正常运转,如果需要向行政总厨汇报所有问题。准备递送工程部门的维修单。· Ensures that recipes and costing are established and updated.确保菜谱和成本的创建和更新· Monitor food quality and quantity to ensure the most economical usage of ingredients.监控食品的质量和数量是确保最大限度的节约原材料· Attend monthly management meetings, Food and Beverage meetings and hold daily briefings参加每月的管理会议、 餐饮部会议和举行每日简报· Advise new menus and seasonal food concept changes.建议新的菜单和季节性食品概念的转变· Liaise with the Executive Chef and restaurant manager on daily basis to advise of any challenges and to ensure the guest will experience no delays during the service period.日常工作挑战要与行政总厨和餐厅经理保持联络,令客人感受无任何延误的服务。· Check the quality of food prepared by staff to the required standard and 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· Select staff that display qualities and attributes that reflect the department standards.选择有良好表现和工作态度的员工作为部门标准· Manages the training function and ensures all staff certified in their position before taking charge of an area of responsibility.管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质· Reviews the roster prepared by section chefs in advance that reflect business and high productivity whilst yielding a high degree of guest satisfaction.提前审阅部门厨师长安排的排班表,以提前反映出生意和高出品率同时很大程度影响客人的满意度。· Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.监控整个食品操作并确保食品按时和正确地操作。· Maintenance of all FSMS aspects within the kitchen operation.在厨房运营之中保持FSMS各方面要求· Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器· Must focus on constant improvement of Training Manuals and SOP’s必须对持续性的人员培训和SOP的提高和改善保持关注· Must participate actively in Daily initiatives (Daily Chef Briefings, Monthly Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.必须积极主动参加每日会议(每日厨师会议、月度会议),以保持厨房运营持续地提高,达到目标和保持顺畅地交流· Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.负责察看清洁、卫生和厨房维护,并采取必须的步骤保持区域最高的标准。· Attends communication meetings and is responsible for ensuring all staff in his area receives this communication.参加交流会议并负责确保所有的员工获得此交流信息以确保员工的高度满意。· Conducts culinary department meetings and communicates important hotel information to staff and receives feedback in the absence of the Chef, and communicates upwards to ensure a high level of staff satisfaction.召开厨房会议和传达酒店通知和收集员工的反馈意见,确保员工很高的满意度· Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。· Works very closely with the Executive Chef and meets regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.与行政总厨紧密合作,常规会面决定菜单的选择,以同时让客人满意和获得各部分满意的收益。· Reviews all time sheets to ensure that staff working times and meal breaks are accurate.检查所有的时间表以确保所有员工的工作时间和用饭时间准确。· At all times understand, practice and promote the teamwork approach to achieve 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· Monitors on the using of stationery & printing materials in the Office, and cleaning materials for Team Restaurant.控制部门文具用品消耗。· Does any special assignment as assigned by the Executive Chef任何其行政总厨指派的工作QUALIFICATIONS AND REQUIREMENTS任职要求Required Skills –技能要求· Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience. Must speak local language(s).具有烹饪学历或证书,5年厨师经验,至少1年主管岗位经验,或具有其他同等烹饪学历及经验。必须掌握本地语言。