Responsible for all kitchen management and the management of food required for operation.
負(fù)責(zé)所有后廚管理工作及經(jīng)營所涉及食品的管理工作。
??Maintenance of all aspects within the hotel operation.
在酒店運(yùn)營之中保持遵守法律法規(guī)各方面要求確保食品安全。
??Must focus on constant improvement of Training Manuals and SOP’s
必須對具有持續(xù)性的人員培訓(xùn)和SOP的提高和改善保持關(guān)注。
??Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.
必須積極主動參加每日質(zhì)量會議（每日廚師晨會、團(tuán)隊會議），以保持廚房運(yùn)營持續(xù)地提高，達(dá)到目標(biāo)和保持順暢地交流。
??Manage and control the operating goods within the specified range of damage and loss, and accept financial supervision inventory.
管理及控制營運(yùn)物品在規(guī)定的破損和丟失范圍內(nèi)，并接受財務(wù)監(jiān)督盤點。
??Control of stations within the kitchen.
調(diào)節(jié)廚房內(nèi)部的崗位。
??Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.
與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和最低程度的破損。
??Reviews the roster prepared by section chefs in advance that reflect business and high productivity whilst yielding a high degree of guest satisfaction.
提前審閱部門廚師的排班表，以提前反映出生意和高出品率同時很大程度影響客人的滿意度。
??Maintains?discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. 時刻保持自己和所管轄的員工的紀(jì)律性和適當(dāng)?shù)牟僮鳌２⑶覚z查個人衛(wèi)生、整潔的工服、操作臺的 ??整潔和衛(wèi)生、清潔的器具。知道污染食品的危險和適當(dāng)檢查，徹底清理冰箱的需要。
??Ensures that recipes and costing are established and updated.
確保菜譜和成本的存在和更新。
??Monitor food quality and quantity to ensure the most economical usage of ingredients.
監(jiān)控食品的質(zhì)量和數(shù)量是確保最大限度的節(jié)約原材料。
??Advise new menus and seasonal food concept changes together with?the?Chef.
協(xié)助各廚師對新菜單提出建議和改變季節(jié)性食品的觀念。
???Check the quality of food prepared by team member to the required standard and make necessary adjustments.
檢查員工準(zhǔn)備的食品質(zhì)量按需求標(biāo)準(zhǔn)和做出必要的調(diào)整。
???Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.
監(jiān)控整個食品操作并確保食品按時和正確地操作。
???Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
負(fù)責(zé)察看清潔、衛(wèi)生和廚房維護(hù)，并采取必須的步驟保持區(qū)域最高的標(biāo)準(zhǔn)。
??Attends communication meetings and is responsible for ensuring all team members?in his area receive this communication.
參加交流會議并負(fù)責(zé)確保所有的員工獲得此交流信息以確保員工的高度滿意。
??Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.
時刻保持對于同事和主管等一個專業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊的要求行為舉止，確保部門的良好運(yùn)營。
??Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.
協(xié)調(diào)、組織和參與和廚房有關(guān)的所有產(chǎn)品的制作，檢查并依照零點菜單和每日菜單，季節(jié)特供菜單。時刻保持預(yù)先設(shè)置菜單的標(biāo)準(zhǔn)、份量和成本。
??Manages the training function and ensures all team members are?certified in their position before taking charge of an area of responsibility.
管理培訓(xùn)和確保所有員工在他上任他的崗位之前具有該崗位合格的資質(zhì)。
??Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
控制、監(jiān)控和負(fù)責(zé)獲得最佳的成本控制以獲得各部分的最佳收益和最佳客人滿意度。
??Works very closely with the Chefs and meets regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.
與廚師緊密合作，常規(guī)會面決定菜單的選擇，以同時讓客人滿意和獲得各部分滿意的收益。
??At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.
時刻理解、實踐和促進(jìn)團(tuán)隊的工作方法，達(dá)到使命和目標(biāo)和部門的總體標(biāo)準(zhǔn)。
??Conducts culinary department meetings and communicates important hotel information to team member and receives feedback and communicates upwards to ensure a high level of team member satisfaction.
召開廚房會議和傳達(dá)酒店通知和收集員工的反饋意見，確保員工的滿意度。
??Keep the hotel's menu and dish ideas secret
對酒店的出品菜單、菜品創(chuàng)意保密
