西安君悦酒店意大利餐厅厨师长
Operational
营运管理
§ Buys locally availablefresh products whenever possible and has limited menus which are changedfrequently to ensure the guest is always offered a variety of food items.
无论何时尽可能地购买当地新鲜产品，通过有限的菜单的频繁更换，确保总能为客人提供花样繁多的菜肴。
§ Together with theOutlet Manager, plans or participates in planning menus and utilisation of foodsurpluses and leftovers, taking into account probable number of guests, marketconditions, and popularity of various dishes and frequency of menu.
考虑到客人人数，市场环境及菜式的受欢迎程度和菜单使用率，与餐厅经理一起计划或参与菜单设计和利用库存和现有食物。
§ Reviews menus,analyses recipes, determines food, labour, overhead costs and assigns prices tomenu items.
回顾菜单，分析烹饪配方，确定选材，进行人员分配，计算管理费用的成本及菜式定价。
§ Directs foodapportionment policy to control costs.
指导食物配置来控制成本。
§ Introduces and teststhe market with new products which are market-orientated in terms of price andproduct.
根据市场导向的价格及产品，引进及尝试市场中出现的新产品。
Food Preparation and Production
食物准备及生产
§ Serves fresh food toguests which is prepared a la minute, is consistent in good quality, andreflects the style of the outlet concept.
为客人提供新鲜食物，即使是最后一分钟准备，都要持续保证食物的高品质，充分体现餐厅风格及经营理念。
§ Supervises cooking andother kitchen personnel and coordinates their assignments to ensure economicaland timely food production.
监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
§ Observes methods offood preparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner.
观察食物准备及烹饪的方法，食物的尺寸规格，以及食物的装饰，确保食物按照所规定的标准去准备。
§ Tests cooked foodsbefore plate-up and being served to the guest.
在食物上碟前和服务客人过程中，检验被服务给客人的食物。
§ Estimates foodconsumption and purchases or requisitions of foodstuffs and kitchen supplies.
对食物的消费，采购，食物原材料及供应进行评估。
§ Devises special/innovative dishes and develops recipes.
设计特殊的菜肴器皿，发展创新的烹饪处方。
§ Establishes andenforces nutrition and sanitation standards for restaurant.
建立及加强食品营养及餐厅的卫生环境。
Administration
行政
§ Assists with thedevelopment and maintenance of a detailed Department Operations Manual thatreflects Policies & Procedures, work processes and standards of performancewithin the Division. Ensures annual review to accurately reflect any changes.
协助反映部门政策、程序，工作流程和绩效标准的营运指南的更新、维护和发展，确保年度回顾能准确地反映任何变化。
§ Assists with thepreparation of the annual Food and Beverage Business Plan, ensuring DivisionalObjectives fully address business objectives of the Hotel and needs ofemployees.
协助准备餐饮年度计划，确保部门目标能完全与酒店目标一致，并满足员工需要。
§ Assists with thepreparation and regular update of the Food & Beverage Departmental Budget,in close cooperation with the Executive Chef, ensuring targets are met andcosts are effectively controlled.
与行政总厨紧密合作，协助准备定期更新餐饮预算，确保达到预期目标及有效控制成本。
Payroll & Productivity Management
薪资和生产力管理
§ Exercises efficientPayroll Management/ Resources allocation through the establishment of aflexible workforce throughout the Division. This will be based on theprinciples of a flexible employee base (Full Time & Part Time employees),multi-skilling and multi-tasking.
通过在整个部门内建立灵活的员工编制，实施高效的薪资管理/资源分配。 这基于一个灵活的员工编制基数（全职员工和临时工）、多技能及多任务的原则而定。
§ Directs subordinatesto ensure productivity meets standards given in accordance with Hyatt DesignStandards & Criteria and the Hyatt International Food and BeverageOperations Manual requirements.
指导下属以确保生产力管理能达到凯悦国际的餐饮部营运手册的要求。
§ Focuses attention onimproving productivity levels and the need to prudently manage utility/ payrollcosts within acceptable guidelines, ensuring optimum deployment and energyefficiency of all equipment.
专注改进生产力水平及在可接受的指引下谨慎管理薪资，确保所有设备资源的优化组合和高效利用。
§ Ensures new technology& equipment are embraced, improving productivity whilst taking work out ofthe system.
确保员工熟练掌握新技术和新设备，来提高员工的生产力。
§ Reviews and constantlyseeks productivity level improvements of all employees through the process of “takingwork out of the system” (when appropriate) and through streamlining of workprocess.
通过“灵活处理工作”（适当情况下）和简化工作流程，来回顾和不断探索所有员工的生产力水平改善。
People Management
人员管理
§ Recruits, selects,motivates and develops Outlet Chefs to work following the operational,financial, administrative philosophies and willing to become multi skilled andperform multi tasks.
招聘，甄选、激励和发展厨师根据酒店运营的、财务的、行政的管理哲学工作，努力成长为掌握多样技能的复合型人才。
§ Through hands-onmanagement, supervises closely all Outlet Chefs in the performance of theirduties in accordance with Policies & Procedures and applicable laws.
通过层级管理，密切监督所有厨师职责范围内的表现必须和酒店政策和现行法律相匹配。
§ Delegatesappropriately duties and responsibilities to equipped and resourcefulemployees, nurturing and developing them whilst ensuring standards of operationand safety are maintained.
适当授权给经验丰富的员工，培养和发展他们，同时保持和维护营运和安全的标准。
§ Instils and supportsthe Training initiatives and philosophies of the company and works closely withthe Training Manager developing a team of active Departmental Trainers.
灌输培训主动的精神及公司管理理念，紧密与培训经理合作发展部门培训员。
§ Ensures that all TeamLeaders take an active role in the training and development of employees.
确保所有领班在培训中有积极的态度和发展员工。
§ Develops and assistswith training activities focused on improving skills and knowledge.
协助和展开提高员工技巧和知识的培训活动。
§ Ensures employees havea complete understanding of Rules & Regulations, and that behaviourcomplies.
确保员工充分理解并遵守酒店的政策。
§ Monitors employeemorale and provides mechanism for performance feedback and development.
激励监督员工士气，提供表现反馈和发展的机制。
§ Conducts annualPerformance Development, providing honest and appropriate feedback.
进行年度绩效考核，真实、适当的给予评估。
§ Effectivelycommunicates guiding principles and core values to all levels of employees.
确保各层次员工有效沟通的准则和具备核心价值理念。
