Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset.
作为经理，行为举止要符合酒店和品牌的标准。
· Carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests.
执行并协调组织、准备、生产、展示和确保为客人提供的高标准的烹饪服务。
· Makes suggestions for improvement.
提出改进建议。
· Manages all kitchen personnel and adapts management practices to the brand culture, working methods, communications, recruitment etc.
管理所有厨房人员的调配，采取与品牌文化、工作方法、沟通、招聘等一致的管理方式。
· Helps subordinate develop their skills to the best of their ability and provides support for career development.
帮助下属提高他们的技能并为他们的职业发展提供支持。
· Is responsible for food hygiene, safety and quality in the hotel.
对酒店食品卫生、安全及食品质量负责。
· Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).
遵守酒店对《环保章程》的承诺。(节能、回收、垃圾分类等)。
Administration
行政
· Conducts immediate inspection and corrective action should there be any complaints on food quality or presentation in the outlet or banquets and reports incident to Executive chef/respective chef de Cuisine.
在餐厅或宴会如有对食品质量或摆盘的任何投诉，应立即检查和纠正,并向行政总厨/厨师长汇报。
· Attends all scheduled meetings, briefing and training sessions required of the position.
参加所有预定会议、简报和要求参加的培训课程。
· To be aware of functions, new promotions or any other relevant information and inform the kitchen Ambassador as required.
了解会议信息，新的促销活动或其他相关信息，并通知到相关的厨房人员。
· Ensures that all Ambassadors are at work on time according to the roster.
确保所有人才根据排班按时工作。
· Check that all Ambassadors have completed their time sheet/ cards.
检查所有人才的工作时间记录表/刷卡记录。
· Accomplish requisition for food and operating supplies for his/ her section & department.
根据部门食材和操作需求，做好申请工作。
· Responsible for final authorization and approval of all vacation leave, Extra-Off Form, Overtime Request and such likes among all his subordinates.
负责最终的授权和批准其所有下属的假期, 其他形式休假，加班要求等类似的休假。
· Prepare spoilage/ breakage report for his/ her section.
为他/她的部门准备损坏/破损报告。
· Responsible for supervising the activities of the Chefs de Partie in the performance of their jobs, ensuring maximum productivity.
负责监督厨房主管们的工作表现，确保生产力最大化。
· Responsible for providing functional assistance to the kitchen cooks during operations.
操作过程，负责提供给厨房厨师功能性的协助。
· Responsible for follow up in the consistent implementation of standard food preparation and presentation established for the outlets and banquet.
负责跟进餐厅和宴会中食品的摆盘与制定的食物的准备标准的一致性。
· Responsible for monitoring and controlling consumption of energy, fuel, water, gas and other supplies in relation to operation.
负责监督和控制能源、燃料、水、天然气和其他与运营相关物资的消耗。
· Responsible for the compliance in cleaning schedule to maintain sanitation and hygiene in his/ her section as per FSMS/HACCP & department standards.
按照食品安全管理体系和危害分析关键环节控制点及部门标准，按照清洁时间表执行，保持他/她部门的环境卫生和个人卫生。
· Responsible for ensuring sufficient manpower to suit volume of business in his/ her section.
负责确保部门足够的人力，以满足经营所需。
· Responsible for ensuring availability of fresh food supplies and other operating supplies to operate his/ her section in the kitchen.
负责确保厨房新鲜食品的供应和其他操作用品的供应。
· Responsible for the proper handling, maintenance and working condition of all equipment in the section.
负责本部门所有设备的准确操作，维保和设备所需的工作条件。
· Performs other related duties & special assignments as required by immediate superior.
执行直属上司要求的其他相关职责和特殊分配的工作。
· Inspects all perishable & other food items received daily and ensure proper storage of these items.
检查所有易腐食品&每日收货的其他食品，并确保合理地存储。
· Check plate & buffet presentations to ensure quality standards, recipes and presentation are achieved.
检查餐盘&自助餐摆台以确保达到质量标准、食谱以及摆台要求。
· Supervises the preparation, production & presentation of all food items in his section to monitor and maintain the quality at all times.
监督在他部门的准备工作，出品和所有食品的摆盘，监管和保持质量。
· Controls spoilage and food waste and keep it to minimum levels.
控制腐坏和食物浪费，降至最低。
· Inspect all fridges, storage areas and work areas in his section regularly, to ensure all items are in working order and that all items are stored safely.
定期检查在他部门的所有冰箱、存储区域和工作区域，确保所有设备有秩序地工作，所有物品都安全地存储。
· Co-ordinate mise-en-place production required from other sections to ensure availability.
协调其他部门确认物品的可用性，做好出品的准备工作。
· Create new and innovative products, dishes, plate and buffet presentation.
有创意的创新食品、菜品、摆盘和自助餐台摆台。
· Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen
熟练掌握厨房所有领域有关食材的准备工作,烹饪技巧和摆盘展示。
· Check all mis-en-place is sufficient in quantity and completed at the prescribed hours.
检查所有工作所需物品的数量是否充足，并确保在规定时间内完成。
· Knowledgeable on the principles of cooking for both international and local cuisine.
掌握国际和当地美食烹饪的原理。
· Complies with cost control procedures for food preparation.
按照成本管控原则，准备食物。
· Capable of preparing standardized recipe cards.
具有准备标准化食谱卡的能力。
· Conduct monthly food inventory of the kitchen with the Finance Representative.
每月与财务代表盘点厨房的食物库存。
· Checks storeroom requisition and market list before seeking for final approval of the Executive Chef/Executive Chinese Chef & Executive Sous Chef.
在征询行政总厨/中厨行政总厨和行政副总厨最终批准之前，检查库存申请单和市场清单。
· Operating Food Cost.
成本控制。
· Cleanliness, sanitation and hygiene.
清洁,环境卫生和个人卫生
· Perform related duties and special projects as assigned.
履行相关职责和被分配的特殊项目
Knowledge and Experience知识和经验
· Vocational certificate or diploma in professional cuisine
持有烹饪专业资格证书
· 5 years of experience
5年的相关经验
· Acknowledged managerial skills
具有相关管理技能
· Perfect knowledge of HACCP guidelines
了解，熟悉HACCP知识
· Computer literate in the Windows environment
熟悉电脑操作知识
· Languages: fluent in the national language, knowledge of English recommended.
语言要求：中文熟练及懂英语更佳
Competencies技能
· Communication skills for all levels of talent/guests, confident, clear English
具备一定的沟通技巧、有一定英语基础
· Interpersonal skills to deal with guests and talent issues
具备处理客人与人才关系问题的技巧
· Confidently able to resolve problems and make decisions
具备一定的决策能力、解决问题的能力
· Adaptable to use computer skill
具备电脑操作技能
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