DUTIES AND RESPONSIBILITIES工作职责 (CDC Chef De Cuisine 西厨房厨师长)
· Supervise the western kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines
· 监管西厨房工作，按照酒店的餐饮标准和标准化菜单的规定对所有菜目进行制作和装饰。
· Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the General Manager)
· 在菜单菜目销售数字的基础上，检查菜单上菜目的利润情况和受欢迎的程度，并在适当时做相应调整（与总经理共同履行此项职责）。
· Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical
· 参与为所有特别事件和活动起草的创意想法和菜单的工作，并鼓励所有员工提出自己的想法并尽量加以利用。
· Monitor standards of production to ensure quality
· 监督制作标准以确保质量。
· Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilization of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards
· 监督酒店清洁情况，在人力配置合理水平范围内协调厨房人力利用工作，确保厨房卫生的保持工作达到酒店标准。
· Control of food purchasing levels in liaison with the Stores person
· 与库管人员一起控制食品采购水平。
· Control the drafting of rosters, ensuring each area is effectively covered and within keeping of the hotel’s annual manning and payroll budgets. These guidelines to be provided by the General Manager
· 管理排班表的起草工作，确保覆盖所有工作领域，却不超出酒店的年度人力配置和工资预算。总经理将负责制定指导方针。
· Maintain a sound knowledge of the hotel’s procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards
· 熟知酒店食品存货的采购，管理采购水平的工作程序，确保采取一切必要手段来控制食品预算成本的各方面，同时确保充足的食品库存并维持标准。
· Under the direction of the Food and Beverage manager and with the stores department assist and maintain with the continuous monitoring of all aspects pertaining to the control of the hotel’s food cost
· 在餐饮部经理的指导下，与库存部门一起协助对所有与酒店食品管理相关的各个方面进行持续性的监控。
· Purchase all food items from the hotel’s one supplier list, this supplier list is generated by the Stores person
· 按酒店的供应商名单购买所有食品，该名单由库存人员提供。
· Be actively involved in the hotel’s Total Quality Management program, having a sound knowledge and understanding of InterContinental Hotels TQM philosophies, ensuring its effectiveness in the operation of the kitchen, encouraging all staff to play an active role
· 积极参与酒店的完全质量管理活动，熟知并理解洲际酒店集团的完全质量管理理念，确保其在厨房工作中的有效性，鼓励所有员工发挥积极性。
· Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotel standards
· 依照酒店标准，确保个人形象、卫生和行为的最高标准。
· To organize and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management. Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames as required by the Human Resources Department
· 组织和监督厨房员工的培训，以增进食品制作和厨房管理的技巧。确保所有培训均得到准确记录，并且在必要的时间柜架内按照人力资源部的要求对所有员工进行检查和考核。
· Have a thorough knowledge of the labor agreement and manage staff and rosters according to them
· 完整的了解劳动协定，管理员工并按员工意愿排班。
· Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed
· 随时保证厨房卫生达到最高的标准，并遵守安全食品处理条例。
· Ensure all MAF and HACCP guidelines are achieved and maintained. Check monitoring procedures daily
· 确保遵守MAF和HACCP指导方针。每日检查监控程序。
· Ensure all equipment is properly maintained and stored, with all breakage’s and breakdowns being properly reported and recorded
· 确保正确的保养和存储所有设备，正确报告和记录所有破损和故障设备。
· Be fully conversant with the hotel’s fire, security and emergency procedures
· 准确记录事故，确保所有隐患均得到检查，以减少未来事故的发生。
· Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents
· 准确记录事故，确保所有隐患均得到检查，以减少未来事故的发生。
· To perform any other duties so directed by the General Manager that affect the operation and profitability of the kitchen and department
· 执行其它由总经理分派的任务，以促进厨房和部门的运作和利润。
· Works with Executive Chef in manpower planning and management needs
· 和行政总厨一起进行人力规划和管理需求。
· Works with Executive Chef in the preparation and management of the Department’s budget
· 和行政总厨一起编制和管理部门预算。
· Other reasonable Ad hoc tasks assigned by supervisor
· 其他由主管分配的合理任务
aCCOUNTABILITY责任范围
Number of employees supervised 管理的员工
Direct chef de partie/Demi chef/commis chef/cook
直接 厨师主管/厨师邻班/厨师/厨工
Indirect N.A.
间接 无
Annual Operating Profit/Payroll Budget 年度经营利润和薪金预算
N.A.无
Key Metrics 主要绩效指标
•Departments Budget
部门预算
•Managing Food Cost
管理食品成本
•Employee Satisfaction Survey
员工满意度调查
QUALIFICATIONS AND REQUIREMENTS任职要求
Required Skills 技能要求
•Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
•Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。
•Problem solving, reasoning, motivating, organizational and training abilities.
具有解决问题，推理，号召，组织和培训能力
Qualifications 学历
•Diploma or Vocational Certificate in Culinary Skills or related field.
餐饮技能或相关专业的大专学历或职业证书。
Experience 经历
•5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and experience.
5年厨师工作经历，包括2年的管理经验，或与此相当的教育和相关工作经验结合的背景。
The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
