行政
Administration
§ 确保厨务部的各项活动与酒店的战略保持一致，同时充分落实酒店的指示。
Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
§ 监督各个部门的操作手册的准备和更新工作。
Assists in the preparation and updates of individual Departmental Operations Manuals.
§ 组织部门的例会，保证酒店内部信息的有效沟通。
Assists to conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
财务
Financial
§ 利用工作轮换，丰富员工的工作内容等方法来提高工作效率和积极性。为客人提供最高品质的服务为酒店吸引更多的客人。
Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
§ 多多关注食品质量的改良，根据指导手册谨慎安排员工的薪资，并且尽量高效的使用设备以节约能源。
Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
§ 更新技术，提高生产效率。
Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
营运
Operational
§ 全面落实酒店餐饮部的各项标准。
Ensures that all company minimum brand standards have been implemented.
§ 多在厨房里协调员工和客人/员工和其他部门同事的关系， 同时协助主厨培训下属员工。
Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
§ 尽量购买当地的原材料保证新鲜；保证菜单的精而清，勤换菜单为客人提供丰富的选择。
Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
§ 参与菜单的编写，剩余原材料的利用，估计就餐的人数，市场条件等等。
Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu
§ 重温菜单，分析菜谱，根据原材料，劳力和固定成本制定菜肴价格。
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
§ 严格执行原材料分摊制度，控制成本。
Directs food apportionment policy to control costs.
§ 新产品的推出应以价格和产品本身为导向。
Introduces and tests the market with new products which are market-orientated in terms of price and product.
§ 坚持食品既卖即做的理念。
Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
§ 监督菜肴的烹制保证，传授给员工的正确的工作方法，提高工作效率。
Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production.
营运（续）
Operational (continued)
§ 监督原材料的准备、烹制、配置和菜肴的装饰保证菜肴符合菜谱的标准。
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
§ 上菜前要试菜。
Tests cooked foods before plate-up and service.
§ 估计原材料的需求量。
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
§ 对菜肴进行创新对菜谱进行完善。
Devises special dishes and develops innovative recipes.
§ 制定并严格执行厨房的食品营养和卫生标准。
Establishes and enforces nutrition and sanitation standards for outlet kitchen.
§ 鼓励员工支持餐饮部的促销活动。
Encourages the team to be supportive of Food and Beverage Division’s marketing and up-selling activities.
§ 积极响应客人的合理建议，并尽快改善。
Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
人事
Personnel
§ 协助录用餐饮部的员工。保证所有的部门领导的录用依照酒店的职能标准。
Assists in the recruitment and selection of all Outlet associates as appropriate. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates.
§ 通过以身作则的管理方法，确保每个员工的工作都符合酒店的政策和标准。
Through hands-on management, closely supervises the Kitchen associates in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.
§ 监督餐饮部所有员工的出勤情况，保证部门内所有员工的，着装，仪表和个人卫生符合酒店的标准。
Assists to oversee the punctuality and appearance of all Kitchen associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
§ 为员工安培适当的培训，或通过工作轮换的方法来锻炼员工。时刻给员工灌输安全操作方法。
Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
§ 给部门的员工安排适当的技能培训，提高生产效率。
Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring.
§ 与酒店培训部经理和部门培训员配合，保证各个培训课程的顺利完成。
Ensures effective training programmes for associates in coordination with the Training Manager and their Departmental Trainers.
§ 激励员工的创新意识，并且对他们的创新和对部门的贡献给予肯定。
Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
§ 组织年度工作评估总结每个部门领导的进步，并在专业技能发展上给予支持。同时在各个部门中也组织工作评估，使每个员工都得到肯定和建议。
Assists to conduct annual Performance Development Discussions with associates and support them in their professional development goals.
§ 支持凯悦酒店人本品牌的落实。坚持贯彻酒店的核心理念文化和特色。
Supports the implementation of The People Brand, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.
§ 保证所有的员工熟悉我们的员工守则和规定。
Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
§ 了解关于员工及行业关系的法律、法规，理解并严格遵守员工手册中的规章制度，及酒店关于防火、卫生、健康和安全的制度。
Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
其他
Other Duties
§ 熟悉行业内的相关规定和员工法规。
Is knowledgeable in statutory legislation in associate and industrial relations.
§ 熟悉并严格遵守员工手册中的规章制度，及酒店关于防火、卫生、健康和安全的制度。
Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health and safety.
§ 保证高标准的个人仪表。
Ensures high standards of personal presentation and grooming.
§ 与竞争酒店，商业伙伴和其他的组织建立和维持稳固的，专业的关系。
Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.
§ 根据酒店、行业和公司的指引，回应需求、改变，执行任何合理的任务及额外职责。
Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
§ 根据安排出席酒店和部门的培训以提高技能和知识。
Attends training sessions and meetings as and when required.
§ 严格执行额外的合理的任务和职责。
Carries out any other reasonable duties and responsibilities as assigned.
