MAJOR RESPONSIBILIES 责任概要:
Responsible for theefficient and successful operation of the designated Kitchen. He controls,checks and supervises the kitchen operations and works hands on as and whenneeded. He assumes the responsibility for training related functions of all hisstaff.He assists the Executive Chef in the day-to-day kitchen operations andrepresents him, in his absence, with all its responsibilities.
承担起厨师长赋予某一个厨房的工作职责。同时也要负责员工岗上培训。协助主厨师长完成所有与厨房相关的工作。控制、监测并领导整个厨房的运作。当主厨师长不在时要全权负责起厨房的运作。协助主厨师长负责每天厨房的运作
SPECIFIC DUTIES 工作任务:
Supervise efficient,productive and profitable kitchen operations and ensure that high standards offood production and presentation are consistent throughout the hotel at alltimes.
提供高标准的服务并提出建议。保证高效率且有利润的厨房运作。负责厨房的运作。
1. Food Production
食品知识
a. Responsible for thequality of all food prepared in the kitchen he supervises. He constantlyinspects taste, temperature and visual appeal. He makes sure that all dishesare uniform and that established portion sizes are adhered to.
负责监督所有厨房食品质量的准备、要不断的检查食品的味道,温度和外观。
b. Careful to prevent theuse of spoiled or contaminated products in any phase of food preparation andprevents associates who are ill or suffering from an infection from taking partin the preparation or handling of food.
确保所有的食品没有腐烂、变质时刻注意在提供食品时避免员工使用过期及肮脏食品。
c. To assist with theplanning of menus and food promotions.
协助厨师长制定菜单及食品促销。
d. Develop and test newdishes and products.
发展新菜肴和产品。
e. Ensure that outstandingspecial events and special food promotions are carried out.
确保优秀的烹饪技术不外传。
f. To control standards offood production and presentation throughout the hotel.
控制食品出产的标准。
g. To examine goods forquality and quantity.
监测收货的食品质量和数量。
h. He controls the Chefsand Cooks to follow standard recipes and methods of preparation.
控制厨师要按照配料卡标准及程序准备食品。
i. He informs the ExecutiveChef immediately of bad products.
及时将变质食品拿出并通知厨师长。
2. Standards &Procedures
标准和程序
a. Total knowledge &understanding of Food Preparation Standard & Procedure.
了解并熟知所有食品准备的标准和程序。
b. Ensure that all P&Pand S&P are carried out consistently.
保证所有的政策和程序的标准。
c. Take part in the settingand evolving the standards and procedures.
参与 制定和发展程序的标准。
3. Hygiene
卫生
a. Responsible for hygienestandards with the Steward Coordinators, in all kitchens, store room,refrigerators and work areas.
同管事部协调员按照卫生标准共同管理好厨房、库房、冰箱的卫生。
b. Responsible for thepersonal hygiene and grooming standards of the kitchen staff.
监督所有员工的个人卫生和仪表仪容达到标准。
c. Ensures personalcleanliness and proper discipline of all associates under his supervision.
确保个人卫生并对于员工过失作以相应处罚。
d. Assures that soiled ordamaged utensils are not into use, watching for cracked and chipped china andglassware and trains his staff to follow this rule.
确保不使用破损餐具及检查瓷器、玻璃器皿是否有裂纹并指导 。
4. Control
控制
a. To work closely with theExecutive Chef on the development of food cost and quality control procedures.
同厨师长共同研究如何发展食品质量控制程序。
b. To ensure that thesecontrol procedures are carried out consistently.
保证按照成本和食品质量控制程序进行。
c. Assist with the costingand pricing of menus and other food services having taken into considerationthe profit margins lined out in the hotel budgets.
协助成本制定菜单价钱，其他食品及服务也要考虑到酒店预算的盈利差。
d. Together with theExecutive Chef investigates food cost issues with a view to take whatevercorrective action may be necessary.
同厨师长共同监测食品成本并及时纠正其中出现的问题。
e. Make sure that all theEquipment and fixtures are maintained well and reports any faults and damage.
保证所有的设备正常工作如有问题马上报告。
5. Purchasing and Stockcontrol
采购和存货控制
a. Handle and store stockaccording to stock control procedures.
按照存货控制程序处理和储存存货。
b. To constantly examinefood supplies to ensure that they conform to the quality standards stipulatedby Marriott.
持续检查食品供应的质量确保食品质量达到万豪标准。
c. The Sous Chef isresponsible for the purchase of food in absence of the Executive Chef. Incooperation with the Purchasing Manager, he assures the best quality for thebest price.
在厨师长不在时副厨师长要负责食品采购，同采购部经理共同买到性价比较优的食品。
d. Maintain a safe andsecure working environment.
维持一个安全可靠的工作环境。
e. Be aware of duty ofcare, and adhere to occupational health and safety legislation, policies andprocedures.
强调保养职责,遵守工作区健康和安全法规,政策和程序。
f. Initiate action tocorrect a hazardous situation and notify supervisor’s managers of potentialhazards and dangers.
采取行动排除危险,向上级或经理报告危险隐患.。
g. Adhere to the hotel’s security and emergencypolicies and procedures.
坚持酒店安全制度,紧急情况处理规定和程序。
h. Be familiar withproperty safety, current first aid fire emergency procedures.
熟悉对财产安全,紧急救护和火警等处理程序。
i. Comply with all hoteland corporate Safety and security guidelines.
遵守酒店和公司的所有工作指南。
6. Training
培训
a. Takes an active part inall facets of Training activities in the Food Preparation Department.
副厨师长要在准备部门的食品培训中起到重要作用。
b. On the job training.
上岗培训
c. Training on New menuItems.
新菜单种类的培训。
d. Conducting ClassroomStyle Training in all Food Preparation related subjects.
对于相关食品知识做课堂式培训。
e. Assist Chief Stewardwith Sanitation and Health Training.
协助管事部经理作好卫生及健康的培训。
f. To assist with thedevelopment and implementation of a training program for kitchen staff.
协助制作完整的厨房员工发展计划。
7. Staffing management& Communication.
员工管理和沟通
a. To work closely with theExecutive Chef, Human Resources, Personnel manager, and plan for futurestaffing needs.
同厨师长、人事经理及管理层共同制定本部门各岗位所需人员的编制计划。
b. Assist in Recruitingstaff and conduct interviews.
协助招聘员工和面谈。
c. Maintain up-to-datestaff records.
维护现有员工记录。
d. Hands on and take activepart in day-to-day operations.
控制和参与每天的正常工作。
e. Manage staff trainingand development using Le Marriott Human Resources management system.
使用²万豪人力资源管理系统”来管理员工培训和发展.。
f. Assist with the planningand delivery work.
协助计划和实施入店教育。
g. Implement staffperformance appraisals.
进行员工表现评估。
h. Carry out exitinterviews. Supervise staff performance.
实施员工离职面谈。
i. Provide ongoing adviceand support to staff under your supervision.
给予所管辖的员工以不断的建议和支持。
j. Provide one to oneinstructions to staff members when required.
必要时对员工进行面对面指导。
k. Implement appropriatemanagement practices to foster a culture of open door approach and enhancestaff motivation.
实施合适的管理方式给予员工动力和沟通.。
l. He also liaises withother outlets and Departments on guest comments and follows up with necessaryaction.
同时也要同其他餐厅及各餐厅经理共同协助有关客人意见。
m. Inter act withdepartment and hotel staff in a professional and positive manner to foster goodrapport, promote team spirit and ensure effective two-way communication.
以职业的,肯定的方式与部门和酒店员工建立起亲密以促进团队精神和有效的双向交流。
n. Deal effectively withguests and workplace colleagues from a variety cultures.
与具不同文化背景的客人和同事有效沟通。
o. Work effectively in ateam.
在团队内有效工作。
8. Kitchen Planning
厨房计划
a. To assist the executiveChef with the planning and design of new kitchens and kitchen improvementschemes.
协助厨师长设计新的厨房计划并提出改进方案。
b. To discuss with theExecutive Chef on the choice of kitchen equipment.
同厨师长共同讨论如何精选厨房设备。
c. To keep up to date withnew development techniques and equipment and instruct his staff on how to useit correctly.
保证食品、机器不断更新并指导员工如何正确使用。
9. Computing
电脑
a. Maintain computersystems.
维护电脑系统。
b. Access and use basicword processing and spreadsheet computer packages.
掌握和使用文字处理软件包。
10. Abide by the Le MarriottCode of Conduct.
遵守万豪行为准则。
a. Abide by the Le MarriottEmployee Handbook.
遵守万豪员工手册。
b. Abide by both the hoteland Le Marriott policies and procedures.
遵守万豪和酒店的规章制度。
11. Administration procedures
程序管理
a. Prepare and maintainfiles, reports, letters, memorandums and other relevant business documentation.
准备和维护文档,报告,信函,备忘录和其它相关业务资料。
b. Ensure all reporting andservicing deadlines are met on a timely basis.
保证所有报告和服务都能按时完成。
12. General
总体
a. Together with theExecutive Chef he schedules working hour of all kitchen staff, taking intoconsideration volume of expected business but being careful at all time toconserve labor cost. He authorizes overtime if warranted by unexpected businessor dismisses them earlier if business it low.
同厨师长一起编排厨房员工工作时间，同时也要考虑到节约成本，他有权根据工作需要安排员工休息时间。
b. He assigns in detail,specific duties to all associates under his supervision and instructs them intheir work.
明确、细致的分配所有员工的工作并监督其工作效率。
c. He works very closelywith the Steward Coordinator whose duty is to keep kitchen area clean andorderly. He insists upon meticulous cleanliness and orderliness.
要紧密的同管事部协调沟通使厨房区域干净、有次序并持续保持。
JOB SPECIFICATION职位要求 :
Profile of Competency
工作能力:
1.
Must have an in depth
knowledge and understanding of Western and Asian cuisines .
必须熟知西餐食品及基本的亚洲菜系。
2.
Must be “hands on” and
able to practice and demonstrate excellent technical kitchen skills.
熟练及出色的技能。
3.
Must have the ability
and motivation to create new dishes and establish effective
standards for all food production and presentation.
必须有足够的能力创建新的菜肴并对食品的出品及展示作出适当的标准。
4.
Must be a good trainer
.
是一个好的训导师。
5.
Good command of
English and a good communicator.
较好的英语水平及良好的沟通。
Language 语言能力:
Good command of spoken and written English.
良好的英语口语和听力。
Education 教育:
Minimum requirements-High school graduate.
Preferred – Completed Technical education in Hospitality or Culinary
school.
基本 ---大学毕业。
Preferred --- 专业的厨师及技术服务学校毕业。
Job License
资格 / 等级证:
AdditionalSkill required:
其它技能要求：
1. Excellent written and spoken Mandarin &English are a must.
必须具备优秀的中、英文书写和口头表达能力。
2. Good computer skills with minimum requirement inuse of Microsoft Windows 98 or higher, Microsoft Office 97 or higher, Internetand other popular software.
灵活使用电脑的技巧，最少可以使用微软桌面98或以上系统，微软办公室97或以上系统，互联网以及其它流行软件应用。
3. Good interpersonal & communication skills.
优秀的表达能力及交流技巧。
4. Ability to work independently and as a team.
独立工作及团队工作能力。
立即沟通
