1.協(xié)助行政總廚全面管理中廚房和宴會(huì)廚房，參與酒店政策、理念、方向、目標(biāo)和目標(biāo)相關(guān)的決策，并按指示執(zhí)行。
Assists the Executive Chef in the overall operation of the Fortune Chinese kitchen and Banquet Kitchen by participating in decisions relating to hotel policy, philosophy, direction, goals and objectives and action their implementation as directed.
2.協(xié)助行政總廚管理正在進(jìn)行的烹飪業(yè)務(wù)，以確保達(dá)到質(zhì)量和安全標(biāo)準(zhǔn)，提升服務(wù)的獨(dú)特性，并利用可用資源來(lái)提高最大的盈利能力和質(zhì)量形象。
Assist the Executive Chef on manages ongoing culinary operations to ensure that quality and safety standards are met, service distinctiveness promoted and available resources are utilized to promote maximum profitability and a quality image.
3. 優(yōu)化高效的計(jì)劃、調(diào)度、訂購(gòu)和庫(kù)存控制。
Optimizes efficient and effective planning, scheduling, ordering and inventory control.
4.指導(dǎo)和控制中餐副廚 / 廚師長(zhǎng)和所有下屬?gòu)N房員工，確保所有日常操作事務(wù)都能按時(shí)處理，滿(mǎn)足或超過(guò)客人的期望。
Directs and controls Assistant Chinese Chef / Sous chef and below kitchen employees to ensure that all day to day operational matters are handled on time and guest expectations are met or exceeded.
5.確保廚房政策和程序的持續(xù)改進(jìn)。確保各部門(mén)遵守批準(zhǔn)的政策。
Ensure continuous improvement of Kitchen Policies and Procedures. Ensure compliance of departments with approved policies.
6.監(jiān)督所有中餐廚房和宴會(huì)廚房區(qū)域的清潔衛(wèi)生標(biāo)準(zhǔn)，必要時(shí)采取適當(dāng)措施。
Oversees the standards of cleanliness and hygiene in Chinese kitchen and Banquet Kitchen areas and takes appropriate action where necessary.
7.與餐飲部門(mén)一起為所有餐廳制定、溝通和實(shí)施年度餐飲推廣計(jì)劃。
Prepares, communicates and implements in conjunction with the Food and Beverages Department on all Food and Beverage promotion plan for all restaurants.
8.協(xié)助行政總廚通過(guò)了解和應(yīng)用適用的健康和安全/HACCP標(biāo)準(zhǔn)，最大限度地減少不安全行為造成的事故數(shù)量。
Assist the Executive Chef on minimizes the number of accidents occurring from unsafe practices by ensuring applicable health and safety / HACCP standards are understood and applied.
9.協(xié)助行政總廚所有食品和飲料的定價(jià)，在保持物有所值的原則下最大限度地提高門(mén)店的盈利能力。
Assist the Executive Chef on all Food and Beverage pricing, maximizing outlets profitability while maintaining value for money principles.
10.協(xié)助行政總廚執(zhí)行酒店年度預(yù)算，更具體地根據(jù)總體目標(biāo)和目標(biāo)編制、監(jiān)控和控制酒店餐飲相關(guān)收入和支出。
Assist the Executive Chef on executing on the of the hotel’s annual budget, and more specifically prepares, monitors and controls the hotel’s Food & Beverage related revenue and expenses based on overall goals and objectives.
11.確保中餐廳和宴會(huì)廚房的供應(yīng)標(biāo)準(zhǔn)庫(kù)存的實(shí)施和維護(hù)，并監(jiān)督庫(kù)存盤(pán)點(diǎn)和控制。
Ensures the implementation and maintenance of supply par stocks in Fortune Chinese Kitchen, Banquet kitchen and oversees inventory taking and control
12.協(xié)助行政總廚保持高效的管理組織，按時(shí)提交報(bào)告。
Assist the Executive Chef on maintaining efficient administration organization and submit reports on time.
13.協(xié)助行政總廚確保根據(jù)現(xiàn)有員工管理系統(tǒng)對(duì)員工進(jìn)行挑選、培訓(xùn)、評(píng)估和獎(jiǎng)勵(lì)。
Assist the Executive Chef on ensuring that employees are selected, trained, evaluated and rewarded in compliance with existing employee management systems.
14.不斷尋求提高客人滿(mǎn)意度和財(cái)務(wù)效益的方法。
Continuously seeks way to improve guest satisfaction as well as financial results.
15.對(duì)下屬員工進(jìn)行培訓(xùn)、輔導(dǎo)、紀(jì)律培訓(xùn)和發(fā)展，并協(xié)助其他部門(mén)進(jìn)行培訓(xùn)。
Caches, counsels, disciplines and develops subordinate employees and assists other departments in this process.
