1. To make that the specialized food is its
origin and in quality.
确定食物的产地和质量。
2. To build and maintain a strong and
efficient team.
建立高效团队。
3. To supervise production of all kitchen
items.
检查厨房的所有产品。
4. To establish work procedures and mice en place.
建立工作程序。
5.Scheduling staff with Executive Chef.
与行政总厨一起安排员工。
6.Plan daily market list with Executive Chef.
与行政总厨一起计划日常采购单。
7. Test and develop new dish items undo
supervision of Executive Chef/Executive Sous Chef.
自愿尝试和开发新菜式。
8. To establish good relationship with all the
department.
与其他部门建立良好的合作关系。
9. To conduct daily briefing of your
department with Head Chef.
与总厨一同组织部门例会。
10.To have a complete understanding and to
follow up on hotel policies relating to fire, hygiene, health and safety.
对酒店的防火措施,卫生管理,健康安全方面理解正确全面并致力去推进。
11.To be award of food cost control.
关注成本控制。
12.To monitor the quality and quantity of all
food items being served.
控制好产品的质量和数量。
13.To monitor correct quality and quantity of
all foods received for your outlet.
控制好餐厅收货的质量和数量。
14.To ensure that no
reusable foods are not wasted.
保证未变质食物不被浪费。
15.To keep Executive Chef aware of all items
of interest.
协助行政总厨了解所有工作项目。
16.To inspect all equipment continuously and keep
well maintained.
时常检查设备运营状态并对其进行良好的保养。
17.To attend and contribute to staff meeting.
参加员工会议。
18.To ensure the attractiveness of banquet
event.
保证宴会所展出菜品的质量。
19.To ensure that staff in direct guest
contact have full knowledge of all food items and methods in which way they
were prepared.
确保与客人直接接触的员工对食品及加工方法具有丰富的知识。
20.To ensure all operating equipment /
furniture are in good condition.
确保所有设备器运营良好。
21.Retain and groom staff by.
保持和整顿员工。
22.To maintain a good communication with all
other hotel departments.
与酒店其他部门维持良好的沟通。
23.To create a sound and strong relationship
with all staff, and help develop their maximum potential.
与员工建立坚固的合作关系并发展其最大潜力。
24.To check staff attendance.
检查员工出勤情况。
25.To check all employees regularly for
cleanliness appearance and awareness of pride in their personnel hygiene and in
their uniforms.
按时检查员工外表清洁,个人卫生和制服。
26.To wear chef’s hat.
佩戴厨师帽。
27.Do not wear watch, bracelets and bangles.
不允许佩戴手表,手链和手镯。
28.Do not wear fanciful rings (can have only
one wedding ring).
不允许佩戴外形怪异的戒指(只可佩戴婚戒)。
29.Do not wear fanciful earrings (ladies can
wear only one pair of earrings and guys are not allowed to wear earrings).
不允许佩戴外形怪异的耳饰(女士允许佩戴一对,男士不可)。
30.Recipe development.
食谱开发。
31.To develop and complement training programs
and conduct training sessions.
开发并完成培训项目和组织培训会议。
32.Evaluate training and development.
对培训进行评定。
33.Personable and pleasant to deal with Guest-driven, friendly, reliable and
diplomatic.
擅长处理各种客户关系,达到友善,公正的外交准则。
34.High degree of integrity. Strong
supervisory skills. Nurtures and develops employees, encouraging innovation so
as to develop and motivate our employees.
具有敏捷的思维和出色的管理能力,帮助并发展员工,鼓励创新思维。
35.The management reserves the right to change
/ extend this job description, if necessary, at any point of time during her /
his employment.
如有必要,该部门有权更改或补充该职位描述。
36.Execute the project responsibilities in the
hotel project team(s).
加入酒店的项目工作组时,认真履行相应职责。
37.Finish assignment from the hotel management.
完成酒店管理层交代的其他任务。