SCOPE范圍
To be efficient and diplomatic in allsituations involving any aspect of F&B where the reputation or image of thehotel is represented;
以高效和老練姿態的展現在任何體現酒店餐飲方面的聲譽和形象的場合
To assist in preparing and implementing menus andspecialty dishes for all outlets, permanent control of food technology,maintaining standards of food purchasing, preparation, quality, hygiene,sanitation and decoration. To assist in organizing and managing daily kitchenoperation, dishing costs and organizing food and stewarding storage.
協助各廚房準備和執行菜單及特色菜肴，提供食品技術監控，維護食品采購、準備、質量、衛生、消毒和裝飾上的標準。協助廚房日常運營，菜品成本和食品和管事部庫存的組織及管理工作
MAIN RESPONSIBILITIES主要職責
Helps to direct, control and co-ordinate theactivities of all chefs and kitchen attendants, engaged in preparing andcooking food, to ensure an efficient, profitable and smooth food service at alltimes.
協助管理，控制和協調廚房內所有廚師和員工的各項活動。從事食品的準備和烹飪時，要始終保證有效，有利及流暢的食品供應
Develops attractive menus, creates standard recipecards with pictorials according to hotel’s policy.
制作具有吸引力的菜單，并根據酒店政策制作帶有圖解的標準化食譜
Inspects storerooms, refrigerators and freezersdaily to ensure no wastage.
每日對庫房，冰箱和凍庫進行檢查，確保沒有浪費
Controls costs by minimizing spoilage, utilizingfood surpluses and portion controls.
行成本控制，將食品腐敗降至最小化，對食物的盈余加以利用以及對份數的控制
Is responsible for the quality and quantity of foodreceived from the markets and stores.
檢查直購和庫房提貨的質量和數量
Is always looking for costs saving andenvironmental ideas.
要不斷尋求關于節省成本和環境保護的想法
Operates all outlets at an acceptable food andstaff cost.
控制所有廚房的食品和員工成本在合理范圍內
Maximizes employee productivity, in order tominimize payroll costs.
將員工生產力達到最大化，薪資成本最小化
Monitors all kitchen operating costs, takecorrective action, to reduce expenses.
監控廚房內的運營成本，在有必要時采取糾正性的方式減少開支
Makes twice monthly visits to markets, for productand price research.
每兩個月做一次市場調查，了解產品和價格市場行情
Ensures that all food is prepared and servedaccording to the standard set by the Kempinski hotel.
確保所有食品根據凱賓斯基飯店設定的標準進行準備和供應
Produces and checks cooking and presentation offood.
負責對烹飪的生產和檢查以及食品的擺盤工作
Makes sure standard recipes are used, and food ispresented according to pictorials.
要根據標準化食譜的使用，以及根據圖解擺放食品
Makes sure that all kitchen machines, fridges, equipmentand utensils are clean and in working condition at all times. Checks all areasassigned to him in regards to sanitation and hygiene, to prevent contaminationof any kind.
要確保所有廚房機器、冰箱、冰柜、設備、用具，始終保持干凈和良好的? 工作狀態。要保證所負責區域的環境衛生，預防任何形式的感染
Ensures the kitchen complies with health and safetystandards as to prevent accidents.
要確保廚房始終處于安全的狀態，預防事故的發生
Holds Head Chefs and SousChefs’ meeting and attends all necessary meetings.
主持各廚房廚師長會議并參加所有需要出席的會議
Ensures lines of communication within the outletkitchen are effective.
確保信息流通的工作在廚房內有效進行
Maintains interdepartmental communication to avoidfrictions of any kind.
維護與各部門之間的溝通避免摩擦的發生
To identify market needs and trends.
掌握市場需求及動向
Monitors and analyses menus and products ofcompetitive restaurant.
關注并分析競爭餐廳的菜單和食品
Develops menus “specials” with meet the needs oftarget market and adhere to the operating concept for the restaurant.
制作迎合目標市場的“特殊”菜單并堅持餐廳的經營理念
Plans and implements effective sales plans and foodpromotions.
規劃并執行有效的銷售計劃和食品推廣
Actively greets regular guests and VIPs and takesattention of their personal needs.
主動問候常客和貴賓并且關注他們個人需求
Plans and implements effective skills andcommunication training programmers in conjunction with the Human ResourcesDepartment and Departmental Trainers.?
計劃并執行有效技能和溝通的培訓項目，緊密地結合在人力資源部和部門培訓師之間
Maximizes employee productivity and morale, whilstconsistently maintaining discipline following hotel guidelines and local legislation.
將自己和團隊的道德生產力最大化，始終貫徹執行酒店的規章制度和當地的法律法規
Motivates all staff adhere to grooming andpresentation standards.
確保所有員工達到儀容儀表的標準
Reports all accidents, health and safety hazards.
及時匯報所有事故，健康及安全風險等問題
Develops or updates the kitchen operation manual.
制作并更新廚房部運營手冊
Maintains all hotel records and forms as prescribedby local hotel management and policies.
維護酒店管理層及相關政策所制定的所有記錄和表格
Is in charge of food requisitions, orders andinter-kitchen transfers.
負責處理食品需求，點餐及廚房內部轉帳
Instigates maintenance requests if necessary, andcheck on completion.
必要時提出維修需求，并檢查完成情況
Responsible for the Duty Roster, Staff Leave andAttendance Record.
負責排班表，員工休假及考勤記錄
In summary, it is not the intention to list all theresponsibilities pertaining to this position, but to highlight the most importantaspects
綜上所述，對于此職位的所有相關職責并沒有全部列出，但是所列明的部分為最重要的方面
Work related experience相關工作經驗
Minimum 15 years kitchenexperience
至少15年廚房部工作經驗
Minimum 5 years inkitchen management role, preferably with an international 5* hotel chain
最少5年廚房管理職位，最好為5星級連鎖酒店
Experience in astandalone F&B operation is beneficial
具有獨立的餐飲運營經驗者優先
Banqueting experience isnecessary and a la carte as well
需具有宴會和零點工作經驗
Familiar with northern cuisine
熟悉北方菜系
CORE COMPETENCIES?主要知識與技能
具有在復雜語言環境溝通及工作的能力:
Local language -excellent oral and written skills where necessary
本地語言 - 需具備良好的口語及書寫能力
English - excellent oraland written skills
英語 - 良好的口語及書寫能力
Additional language -beneficial
會其它語言者優先考慮
Great communicationskills
良好的溝通能力
Outstanding leadershipskills
杰出的領導才能
Very good cooking skills
出色的烹飪技術
Able to organize a largeculinary team and operation
管理大型廚房團隊及運營的能力
Ability to workindependently, thrive under pressure in challenging circumstances and come upwith proactive, rational solutions
獨立工作，在具有挑戰性的環境下抵抗壓力，及提出積極和理性解決方案的能力
Excellent written andverbal communication skills English and Chinese
中英文良好的書寫和口語溝通的能力
Ability to establish andretain effective working relationships with hotel staff and clients/vendors
與酒店員工，客戶及供應商建立并保持有效工作關系的能力
Excellent organisationaland time management skills
優秀的組織及時間管理技巧
Applies a professional,confidential and ethical approach at all times
任何情況下都能展示出，專業，自信及敬業的素質
Works in a safe, prudentand organised manner
以安全，謹慎及系統的方式進行工作
Knowledgeable of foodsafety and HACCP regulations
對食品安全及HACCP方面的知識豐富
Work close together withExecutive Chef
與行政總廚工作關系緊密
Guide hygiene manager
指導衛生經理的工作
TECHNICALCOMPETENCIES 技術能力
Computer literacy adapted to the field of culinary:
具備廚房部所需的電腦技能:
Ability to operatecomputer and office equipment
操作電腦及辦公室設備的能力
Proficiency in MicrosoftOffice
熟練掌握微軟辦公軟件
