· Oversee culinary operations in all restaurant’s kitchens, including pastry, main kitchen, Chinese kitchen, executive club lounge kitchen as well as stewarding operations. 所有餐厅厨房，包括饼房、主厨房、中餐厨房、行政酒廊厨房、管事部、外卖宴会。 · Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.计划和准备执行高质量的食品和摆设在指定的餐厅。 · Work seamlessly with recipes, standards and plating guides. 严格按照菜谱、标准和摆盘标准。 · Maintain all HACCP aspects within the hotel operation. 在酒店运营之中保持HACCP各方面要求。 · Use all equipment, tools and machines appropriately.正确操作所有的设备、器具和机器。 · Focus on constantly improving the training manuals and SOPs. 必须对具有持续性的人员培训和SOPs的提高和改善保持关注。 · Participate actively in quality initiatives such as the daily chef briefings and monthly team meetings in order to improve culinary operations, 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。 · Work at off-site events when requested. 可以被要求进行外卖工作。 · Assist in inventory taking. 可以被要求进行盘存工作。 · Knowledgeable of hotel’s occupancy, events, forecasts and achievements. 所有员工都应知道关于住宿率,宴会,预测计划和收益。 · Prepare menus as requested. 及时的按要求准备菜单。 · Work on new dishes for food tastings and photo taking. 新菜品的制作在品尝上要结合数码照片。 · Attend service briefings. 参加服务部门的会议。 · Communicate effectively with the service team. 与服务员沟通断货的产品。 · Control stations within the kitchen. 调节厨房内部的岗位。 · Effectively respond to every guests’ requests. 对于每位客人的要求要作出回应使客人满意。 · Learn and adapt to changes. 积极的学习和适当的改变。 · Be receptive to constructive feedback. 用虚心的态度去接受有建设性的意见。 · Purchase for and control production. 采购和控制产品。 · 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, and 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。 · Review rosters prepared by section chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction. 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。 · Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Report to the chefs on issues and take appropriate action. 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 汇报所有的问题并采取适当的行动。 · Ensure that recipes and costings are established and updated. 确保菜谱和成本的存在和更新。 · Select team members who 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。 · 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。 · Advise new menus and seasonal food concept changes. 对新菜单提出建议和改变季节性食品的观念。 · Liaise with the chefs daily to advice on any challenges and that guests 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。 · Check that the quality of food prepared by team members meet 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。 · Monitor the overall food operation and ensure 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。 · Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps 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。 · Attend communication meetings ensure that all assigned team members receive 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。 · Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. 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。 · Coordinate, organize and participate in all production pertaining to the kitchen. heck and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set 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。 · Manage the training function and ensure all team members are 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。 · Control and monitor optimum food costs to yield 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。 · Work closely with the Chef and meet 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。 · Review all timesheets to ensure that team members’ work times and meal breaks are accurate. 检查所有的时间表以确保所有员工的工作时间和用餐时间准确。 · Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. 时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。 · Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction. 召开厨房会议和传达酒店通知和收集员工的反馈意见，确保员工很高的满意度。 · Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. 确保员工充分的理解并遵守员工手册内容。 · The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. 如有必要 ，该部门有权更改或补充该职位描述。 · Carry out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的职责和被指派的职责。