· Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset.
作为经理，行为举止要符合酒店和品牌的标准。
· Carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests.
执行并协调组织、准备、生产、展示和确保为客人提供的高标准的烹饪服务。
· Makes suggestions for improvement.
提出改进建议。
· Manages all kitchen personnel and adapts management practices to the brand culture, working methods, communications, recruitment etc.
管理所有厨房人员的调配，采取与品牌文化、工作方法、沟通、招聘等一致的管理方式。
· Helps subordinate develop their skills to the best of their ability and provides support for career development.
帮助下属提高他们的技术并为他们的职业发展提供支持。
· Is responsible for food hygiene, safety and quality in the hotel.
对酒店食品卫生、安全及食品质量负责。
· Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).
遵守酒店对《环保章程》的承诺。(节能、回收、垃圾分类等)。
Administration
行政
· Organizes and supervises food preparations in line with the occupancy consumption forecasts.
根据酒店入住率预测数据，组织、监督食品的出品准备工作。
· Prepares dishes and/or supervises preparation.
准备菜肴或督促菜肴的准备。
· Supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, and dishwashing.
监督管理厨房的不同分部: 凉菜热菜、点心的根本的制作，以及用具的清洗工作。
· In conjunction with the Sous Chef and F&B Manager, prepares the menus and à la carte choices.
与副厨师长及餐饮部经理沟通，制定菜单及零点菜单。
· Has an innovative and creative approach to producing and decorating dishes.
对于菜品的出品和装饰，具有创意以不断的创新。
· Keeps cooking instructions up-to-date.
不断更新烹饪指南。
· Oversees the whole work shift: ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc.
监督整体工作流程：保证在品牌规定的时间内，检查菜肴上桌前的品相及温度。
· Coordinates with restaurant serving talent in order to ensure that service runs smoothly.
协调餐厅服务员，以确保服务顺利进行。
· Ensures that all information is duly passed on to the applicable departments.
确保相关信息准确地传递到相关部门。
· In conjunction with the Points of Sale Managers, coordinates the kitchen, restaurant and "Seminars and meetings" services.
结合销售经理的意见, 协调厨房、餐厅等推出各种优惠活动。
· Attends the weekly sales meetings
参加每周的销售会议
· Keeps up-to-date with changes in culinary trends.
及时了解烹饪趋势的变化。
· Is actively involved in the local area to keep up-to-date with specific issues and needs.
积极参与当地活动，以及时了解本地的特殊活动和需求变化。
· Assures hotel management cover early mornings, evenings, weekends and on bank holidays.
确保对于酒店全天侯的监督管理。
· Attends meetings for Heads of Department.
参加各部门负责人会议。
· Passes on the management team's decisions.
传递管理层的决议。
· Knows how all the hotel's departments operate and is able to replace the restaurant manager or F&B manager.
知道酒店所有部门的运作，并在特殊时期能够替代餐厅经理或餐饮部经理的职能。
Customer Service
宾客服务
· Develops excellent relationships with guests.
与顾客保持良好的关系。
· Adapts to any specific requests made by guests.
适应任何有特殊要求的客人。
· Is regularly available in the dining room.
定期巡查餐厅。
· Heeds any remarks made by guests.
注意食客对食品的评论。
Management and Leadership of the Kitchen Team
管理、领导厨房团队
· Evolves working methods in line with brand philosophy.
与品牌理念一致的工作方法。
· Passes on information to other departments and to his/her team; receives information, trickles it down etc.
传递与接收其他部门的相关信息。
· Ensures that the different teams under his/her responsibility work smoothly.
确保不同团队在他的领导下，工作顺利
· Develops team spirit and motivation by creating a good working atmosphere.
通过营造良好的工作氛围，以提高成员的团队意识和积极性。
· Prepares the work schedules for the team (days off, holidays & replacements).
安排团队的工作排班表（包括正常轮休，假期和替换）。
· Organizes working meetings for the team.
组织团队工作会议。
· Helps prepare and implement the training plan for the department.
帮助准备和实施部门培训计划。
· Recruits team talent and occasional temps as necessary.
招聘团队需要的人员及临时工。
· Trains the subordinate according to need.
根据需求培训下属。
· Carries out annual performance appraisals for subordinate.
对下属施行年度绩效评估
· Ensures compliance with labor legislation in the department.
确保部门运作符合劳动法。
· Check that work is organized for maximum efficiency for the whole kitchen.
检查工作组织规划的合理性，以最大限度地提高整体效率。
· Before every work shift, leads a briefing meeting for all restaurant and kitchen associates.
在每个班次轮换前，组织对所有餐厅、厨房同事的工作前例会。
· Organizes the kitchen in line with activity forecasts.
合理调配人手，最大限度满足活动预期的要求。
Main Complexity/Critical Issues In The Job主要复杂/关键工作事项
· Ensures the respect and due application of the rules of hygiene and security in the department, particularly HACCP standards
始终遵守HACCP的要求，确保工作场所保持清洁和食品安全。
· Ensures that food items are stored in compliance with current food hygiene standards: pantry storage, fish, meat etc.
确保食品存储符合食品卫生标准:仓库、鱼、肉等。
· Checks that talents' uniforms are clean and in good condition
检查同事的制服是否干净及整洁。
· Ensures that safety instructions are respected for the use of kitchen equipment
确保所有厨师都按照安全指示操作厨房器具。
· Ensures that hygiene checks are carried out by an external laboratory in order to assess the results of his/her actions, and implements any corrective actions as necessary.
由外部食品检验机构进行的卫生检查，确保重视其评估结果, 并在必要时实施改进措施。
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