1. KEY RESPONSIBILITIES主要职责 Job Summary – (Role Summary)工作概述﹣-(职位概述) • Responsible for supervising and preparation of items in all kitchen sub-sections and directly responsible for the Specialty Restaurant. Provide functional assistance and direction of the kitchen operation as assigned. 负责监督和准备厨房各部部分工作,并对特色餐厅直接负责。为所管辖的厨房的运行提供职能上的协助和指导。• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. 遵守当地的卫生和安全法规,或其它适用的规定,以及品牌规范和当地的规章制度。 Essential Duties and Responsibilities – (Key Activities of the role)主要职责﹣(职务的主要工作) • Participate in the planning and costing of menus 参与菜单的计划和成本核算工作• Develop and write standard recipes 制订并编写标准菜谱• Develop new dishes and products 开发新菜和新产品• Ensure that outstanding culinary technical skills are maintained 确保优秀的餐饮技巧得以保持• Assist with organizing special events and special food promotions 协助组织特别活动和特别食品促销活动• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly 保持对产品的综合性知识的了解,包括配料、设备、供应商、市场和当前趋势,并相应的建议厨房运作部进行适当调整• Maintain a hygienic kitchen 保持厨房的卫生• Clean the kitchen and equipment 清洁厨房和设备• Maintain personal hygiene 保持个人卫生 • Supervise and train assigned employees 管理和培训属下员工• Work with Master Chef in manpower planning and management needs 和厨师长一起进行人力规划和管理需求 2. REQUIRED QUALIFICATIONS资历要求 Qualifications学历• Diploma or Vocational Certificate in Culinary Skills or related field. 餐饮技能或相关专业的大专学历或职业证书 Required Skills技能要求• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. 完全代表酒店,品牌和公司与顾客,员工和第三方交往的能力• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. 持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证• Problem solving, reasoning, motivating, organizational and training abilities. 具有解决问题,推理,号召,组织和培训能力 Experience经验要求• 3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience. 3年厨师工作经历,包括1年的管理经验,或与此相当的教育和相关工作经验结合的背景 3. ACCOUNTABILITY职责 Number of employees supervised管理员工人数• Direct Staff of Dim Sum 直属 点心部员工 • Indirect N.A. 间接 无 Annual Operating Profit/Payroll Budget年度经营利润和薪金预算• Department Budget and Headcounts 部门预算和雇用员工 Key Metrics主要绩效指标• Departments Budget 部门预算• Managing Food Cost 管理食品成本• Employee Satisfaction Survey 员工满意度调查 Decision Making Responsibilities (Decision Rights)决策职责(决策权)• Department Budget 部门预算• Food Cost 食品成本 4. KEY RELATIONSHIPS主要关系 Key Internal Relationships主要内部关系• Hotel Employees 酒店员工 Key External Relationships主要外部关系• Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community. 与酒店外部客人和个人的联系,包含但不限于目前顾客和潜在客户,如业主 公司代表,供应商,竞争者以及本地社区的其他成员等等。