AREAS OF RESPONSIBILITY职责范围:1. Under the guidance and supervision of DOFB, within the limits of established policies, procedures and Food & Beverage recipes, oversees and directs all aspects of the kitchen operation.根据饭店的规章制度和餐饮部的要求,在餐饮总监的指导下,负责厨房各方面的工作。 2. RESPONSIBILITY MEANS责任和方法Supervise the function of kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.监督厨房所有员工的工作、控制设施及成本,以尽可能增加餐饮部的效益。Control and analyse on a on-going basis the following:控制并分析以下各项:- Quality levels of production and presentation. 饭菜质量及外观- Guest satisfaction. 客人满意- Merchandising and Marketing. 销售及促销- Operating food cost. 饭菜成本- Cleanliness, sanitation, hygiene. 干净、卫生、清洁。3. Inspects, when requested by DOFB, perishable food items received for quality control.根据餐饮总监的要求,检查购入易损货物的品质4. Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure the highest quality at all times.负责本部所有食品的准备、烹饪、装饰,达到质量标准。5. Assist or executes inspections of physical aspect the food preparation areas.协助并监督厨房的卫生情况。6. Develops and writes standard recipes制作并发展菜单标准处方7. Develops new dishes and products制作新的菜式8. Takes steps to ensure that outstanding culinary technical skills are maintained采取措施持续发展烹饪的专业技能9. Master the food hygiene safety system.掌握食品卫生安全系统10.Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly管理维护厨房全面的食品知识包括原料、设备、供应商、市场、发展方向和对厨房运作进行合理的调整 11. Attend to specific guests as required.关注重要客人。12. Interact with individuals outside the hotel including but not limited to, clients, suppliers, government officials, competitors and other members of the local community, when requested to do so by the by DOFB.根据餐饮总监的要求,会见饭店外的客人、供货商、政府官员、同行及其它人员。13. Establish and maintains effective employee relations in his section.建立并保持本部良好的人事关系。14. Conduct under the guidance of DOFB, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary, to ensure appropriate staffing and productivity.在餐饮总监的指导下,对人员进行面视、聘用、熟悉环境,表扬、培训、劝告及停职等方面的工作。15. Develop formal training plans and conducts on the job training sessions for kitchen employees.制定正式的培训计划并参加厨房员工的培训。16. Display a “Friendly and willing to help” attitude at all times for all internal and external customers.对国内外客人请随时保持友好并呈现出很乐意帮忙的态度17. Annual/year-end assessment of employees.对员工年中/年终的考核REQUIREMENTS要求 1.At least 10 years working experience in star hotel十年以上星级酒店工作经验;2.High school education, good health, energetic高中以上学历,身体健康,精力充沛;3.Have high cooking skills, understand and be familiar with the quality and cost control of food materials拥有较高的烹饪技术,了解和熟悉食品材料的质量与成本控制;4.Familiar with cost control management, food nutrition, kitchen equipment knowledge, etc熟悉成本控制管理、食品营养学、厨房的设备知识等;5.Familiar with food hygiene law, familiar with hotel policy and regulations熟悉食品卫生法、熟悉酒店的有关政策和规章制度;6.Food service permit or valid health/food handler card as required by local government agency.食品服务许可或当地政府规定的有效的卫生或食品上岗证。7.Must have a good knowledge and understanding Western and Southeast Asia cuisines.对西餐和东南亚风味美食有一定的了解和认识。8.Must be “hands on” and able to practice and demonstrate excellent technical kitchen skills.必须能亲自操作示范并展示精湛的厨艺9.Must have the ability and motivation to create new dishes and establish effective standards推出新菜肴的能力和动机,新菜品的制作和推出制定高标准