PRINCIPAL RESPONSIBILITIES 主要职责 1.      Supervises Cachet Kitchen preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 监督凯旋厨房房生产运营，确保执行所有相关的餐饮的政策，标准及程序。 2.      Assists Cachet Chef, Western Executive Chef and Western Executive Sous Chef with kitchen operations as necessary. 协助凯旋总厨、行政总厨及行政副总厨维持厨房的运营。 3.      Performs all duties of kitchen colleagues as required. 根据要求履行厨房同事的责任。 4.      Recognizes superior quality products, presentations and flavor. 注重确保食品的质量、摆盘及风味达到优良的水准。 5.      Maintains food preparation handling and correct storage standards. 做好备菜及履行正确的贮藏标准。   6.      Maintains purchasing, receiving and food storage standards. 坚持执行采购，收货及食品贮藏的标准。 7.      Ensures compliance with all local and national (Health Department) regulations. 确保遵守当地政府及国家（卫生部门）的规定。 8.      Supports procedures for food & beverage portion and waste controls. 协助对食品及饮料份量及浪费的控制。 9.      Calculates accurate theoretical and weighted food costs. 准确计算食品的理论加权成本。 10.   Follows proper handling and right temperature of all food products. 遵循食品的适当处理及正确的保存温度的原则。 11.   Operates and maintains all department equipment and reports malfunctions. 操作及维护所有部门的设备，并汇报设备故障。 12.   Ensure all managers and colleagues follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering. 确保所有的经理，同事遵循工作安全原则，所有的危险都要报告给防护部门及工程部。 13.   Conduct a preventative maintenance inspection on a monthly basis. 每月进行预防性维修检查。 14.   To be responsible for asset management of all outlet property and facilities. 负责所有部门的财产和设备的管理。 15.   Effectively investigates reports and follows-up on colleagues accidents. 有效的调查，报告及跟进同事事故。 16.   Purchases appropriate supplies and manage inventories according to budget. 按预算购买适当的货物及管理存货。     17.   Actively involved in training the colleagues on the fundamentals of cooking Techniques and excellent plate presentations. 积极参加凯旋同事烹饪技巧和出色的摆盘的培训。 18.   Participates in training staff on menu items including ingredients, preparation methods and unique tastes. 按照菜谱参与同事的培训，包括配料，备菜及独特的口味。 19.   Trains colleagues in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. 培训同事安全程序，监督其遵循预防损失政策的能力，以防止意外的发生，控制成本。 20.   To implement and follow a departmental daily Briefing / SHOW TIME 贯彻执行每天的例会。 21.   Periodically plan outside colleagues activity to promote teamwork. 定期举行同事联谊活动以促进团队合作。 22.   Enforce The LHI food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. 执行朗廷酒店集团对于食物制作及其摆盘的指南,以确保提供给客人品质如一的美食。 23.   Trains, coaches, and counsels colleagues in order to reach a satisfactory level of productivity. 培训，指导并给同事提出一定的建议以达到一个另人满意的生产水平。 24.   Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner. 以确定认为适当的方式对客人的疑问24小时内做出回应。 25.   Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”. 确保酒店为客人提供“新鲜、简单的厨师精心制作的食物”。 26.   Maintain F&B concepts and Mission standards concerning preparation & presentation. 保持餐饮部关于备菜和摆盘的概念及使命。 27.   Carry a monthly self-inspection and make sure the culinary department is compliant with the Brand Standard Guidelines. 实行每月自我检查，确保厨房符合品牌标准。 28.   Practice “open door” policy at all times. 任何时候都实行“开放”政策 29.   Promote positive inter-departmental relations through candid communication and cooperation. 通过坦诚的沟通合作，积极推动跨部门的合作