1.All Restaurant Kitchens, including Pastry, Main Kitchen, Enthusiast Kitchen, Stewarding, Occasionally off - Site Events.
所有餐厅厨房，包括饼房、主厨房、员工餐厅厨房、管事部、外卖宴会。
2.Planning, Preparation and Implementation of High Quality Food& Drink Products and Set-up’s in all Areas and Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
3.Seamless working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
4.Maintenance of all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。
5.Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
6.Must focus on constant improvement of Training Manuals and SOP’s
必须对具有持续性的人员培训和SOP’s的提高和改善保持关注。
7.Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team 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质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。
8.Can be asked to work for offsite events.
可以被要求进行外卖工作。
9.Can be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在厨房以外的地点完成工作。
10.Can be utilized during inventories.
可以被要求进行盘存工作。
11.All enthusiast have to be knowledgeable about occupancy, events, forecast and achievements.
所有员工都应知道关于住宿率,宴会,预测计划和收益。
12.Preparation of menus as per request, in timely fashion.
及时的按要求准备菜单。
13.Working on new dishes for food tastings in combination of digital pictures.
新菜品的制作在品尝上要结合数码照片。
14.Attending service briefings.
参加服务部门的会议。
15.Communication of item 86 to the service team.
与服务员沟通断货的产品。
16.Control of stations within the kitchen.
调节厨房内部的岗位。
17.Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.
与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。
18.Every guest request must be responded to complete satisfaction.
对于每位客人的要求要作出回应使客人满意。
19.Willingness to learn and adapt to changes
积极的学习和适当的改变。
20.Having a open-minded approach to constructive feedback
用虚心的态度去接受有建设性的意见。
21.Purchase and control of produce.
采购和控制产品。
22.Training of new Enthusiasts.
培训新员工。
23.This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus content, or any other factors when duties might have to be re-defined according to the business pattern.
这决不是一个无任何遗漏的职责明细单，它将根据运营的实际情况进行调整，菜单内容或其他任何因素将根据生意的模式进行调整。
24.Reviews the roster prepared by section chefs in advance that reflect business and high productivity whilst yielding a high degree of guest satisfaction.
25.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。
Keeps discipline and proper work practices for himself and the enthusiast 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 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Chef通报所有的问题并采取适当的行动。
26.Ensures that recipes and costing are established and updated.
确保菜谱和成本的存在和更新。
27.Select enthusiast 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。
28.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。
29.Advise new menus and seasonal food concept changes or a regular basic.
对新菜单提出建议和改变季节性食品的观念。
30.Liaise with the Chef’s on daily basis to advice of any challenges and that the guest will experience no delays during the service period.
组织厨师日常基本的挑战，令客人感受无任何延误的服务。
31.Check the quality of food prepared by enthusiast 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。
32.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。
33.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。
34.Attends communication meetings and is responsible for ensuring all enthusiast 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。
35.Maintain at all times a professional and positive attitude towards his Enthusiast, and supervisors alike, and behave in accordance to the established hotel rules and Enthusiast handbook for him and enthusiast under his supervision. 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。
36.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。
37.Manages the training function and ensures all enthusiast 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。
38.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。
39.Works very closely with the Chef and meets regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.
与厨师紧密合作，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。
40. Work with marcom, and devise marcom’s promotions.
配合市场部的宣传和推广
