岗位职责:
1. Plan, direct, control and co-ordinate the activities of all Butchery kitchen personnel engaged in preparing, cutting, portion and cooking food to ensure efficient and profitable food service;
计划，控制整肉房厨房食品制作及成本人员的安排；
2. Estimate food consumption and requisition of food stuffs in Butchery kitchen supplies; inspect delivery of perishable items;
对食品定量及质量的估计，验收食品；
3. Ensure that all food prepared conforms to quality standards and practices of an international hotel;
确保所有食品准备确定高标准和国际酒店服务；
4. Control cost by minimizing spoilage, maintaining adequate inventory of food, utilizing food surpluses and enforcing portion control;
控制成本，定期清点存货，控制及利用剩余食品；
5. Implements and follow HACCP system and implement correct Hygiene and Safety Standards especially in Hazardous and first risk in Butchery Kitchen.
实施及遵照HACCP系统执行正确的卫生和安全标准，特备是肉房厨房区域；
6. Devise special dishes and develop recipes;
对菜肴有创新和开发；
7. Check and follow-up cleanliness of Butchery kitchen area recommend points for improvement and implements same;
检查肉房厨房的卫生并做纪录包括工具；
8. Prepare the schedule of all Butchery kitchen staff; controls and co –ordinates schedule, making sure that all kitchens are covered properly;
控制并制定厨房的工作时间表；
9. Trains, guides and periodically evaluates performance of kitchen personnel;
根据厨房情况制定招聘及培训原则；
10. Conduct regular meetings, briefing, training, etc, with Butchery kitchen staff keeping them informed of new policies, procedures and other information pertinent to hotel operation;
与肉房的厨师参与部门会议，培训等等，及时传达酒店管理层的最新指标；
11. Initiate recommendations and deal misconduct of Butchery kitchen staff;
可建议给予肉房厨房员工过失单；
12. Organize orientation training for new employees and make records;
组织新员工参加迎新培训，及做记录；
13. Appraise performance of subordinates every six months and recommend appropriate action basing on results of rating;
每六个月需对员工进行评估，并及时给予纠正；
14. Identifies training needs of subordinates of personnel within his section;
制定部门培训计划；
15. Checks Butchery kitchen equipment making sure that they are all in good working condition; follows-up equipment that need repairs;
检查肉房厨房设备并确保正常运转及维修；
16. Performs other duties that may be required by his superiors;
履行其上司给予的其他职责。
任职资格:
1. Good communication skills;
好的沟通技巧；
2. Good organization skills;
较强的组织能力；
3. High energy level with presentation skills;
具备优秀展示技巧；
4. Proficient in the use of Microsoft Office;
精通微软办公软件 ；
5. English Fluent in both writing and speaking;
流利的英语说、写能力；
6. Ability to handle personnel is a must;
较强的执行力；
7. College degree and above;
大专及以上学历；
8. 5 years’ experience in the same position in a 5 stars hotel.
五年同等职位五星级国际酒店及特色餐厅相关工作经验。
