l?? To have a completeunderstanding of and adhere to the company’s policy.
完全理解和完成公司的條例。
l?? To assistcolleagues, in supporting culinary teams, if required, to enhance team spirit,develop credibility, respect, openness and trust.
支持廚房部門時(shí)協(xié)助同事，同時(shí)加強(qiáng)團(tuán)隊(duì)精神，發(fā)展信任，尊重與開放。
l?? To activelyparticipate in the training, development the culinary colleagues, according tothe monthly training plan, hygiene reportsand any other highlighted areas for fine tuning/development that would benefitthe team and guests.
積極的支持培訓(xùn)和培養(yǎng)廚房的員工， 根據(jù)每月的培訓(xùn)計(jì)劃，衛(wèi)生質(zhì)檢報(bào)告，與其他的重要的部分。
l?? Conducts colleagueperformance appraisals to review colleagues’ general performance and discussany areas for fine tuning/development – and highlight areas of strength.
完成并評(píng)價(jià)員工的工作評(píng)估和討論任何的優(yōu)缺點(diǎn)，同時(shí)強(qiáng)調(diào)優(yōu)點(diǎn)。
l?? Maximizemotivation, morale and consistently maintain discipline and discipline relateddocumentation following hotel guidelines and local legislation.
最大化積極性，道德和持續(xù)良好的解決問題的能力，解決與酒店文件相關(guān)的指導(dǎo)方針和當(dāng)?shù)氐姆伞?l?? To reportaccidents and sickness in the logbook and to report any such incidentsimmediately to the Executive Chef, with clear and concise updates if required,and follow up completed.
報(bào)告任何事故和疾病在值班日記里并且及時(shí)報(bào)告所有的事件給總廚，加上簡單有序的更新與完結(jié)。
l?? To attend meetingsand briefings as instructed by the Executive Chef, and clearly and conciselydisseminates relevant information to related teams, within pre-determined timeframes.
To conduct regular meetings with the culinarycolleagues to assist, provide support, build morale and enhance credibility.
舉行廚房例會(huì)， 與廚房的員工一起去協(xié)助，提供支持，建立道德和加強(qiáng)可信性。
l?? To inform and keepthe Executive Chef up to date on challenges and irregularities and recommendcourses of action.
通知并給總廚保持部門的變化，不好的行為和推薦的更新。
l?? To respond tochange positively, in the departmental function as dictated by the industry,company or hotel.
對(duì)變化作出積極的反應(yīng)，在部門相對(duì)酒店，公司和整個(gè)產(chǎn)業(yè)的反應(yīng)。
l?? Interacts withcolleagues of other departments within areas of responsibility and developssolid working relationships with them.
參與其他部門員工的內(nèi)部責(zé)任并與他們建立可靠的關(guān)系。
l?? To have a completeunderstanding of and adhere to the company’s policy on Safety Procedures and Practices Food?hygiene and Safe Food handlingpractices， the culinary standards relating to recipes preparation?methods and plating standardsin your outlets.
有完整的理解和堅(jiān)持公司的規(guī)章制度符合安全條例和執(zhí)行，食物的質(zhì)檢與安全操作，廚房的食譜標(biāo)準(zhǔn)，食物質(zhì)檢與安全， 準(zhǔn)備和這些標(biāo)準(zhǔn)在所有的酒店里。
l?? To assist inwriting and updating the relevant section of the Departmental OperationsManual.
幫助書寫與更新在部門運(yùn)營手冊(cè)里的相關(guān)信息。
l?? To liaise with theStewarding Manager in order to ensure high standards of cleanliness aremaintained in all areas of the kitchen, such as machinery, small Kitchenequipment, floors and fridges
與管事部經(jīng)理保持聯(lián)系，以確保在廚房的高水平的清潔得以保持，例如工具，小的廚房用品，地面和冰箱。
l?? To ensure thatoperating and kitchen equipment is maintained to a good standard with minimumbreakage.
確保運(yùn)營與廚房用具持續(xù)保持的很好，又很小的損害。
To ensure that proper work orders arecompleted to repair culinary equipment and solid follow up to ensure maximumoperating equipment.
為了確保適當(dāng)?shù)墓ぷ饔唵瓮瓿尚迯?fù)烹飪?cè)O(shè)備和切實(shí)的跟進(jìn)，以確保最佳的操作設(shè)備。
l?? To takeresponsibility for the quality of incoming produce, ensuring that all foodmerchandise is in accordance with order sheets, receiving records andpurchasing specifications.
傳入的農(nóng)產(chǎn)品的質(zhì)量承擔(dān)責(zé)任，確保所有食品類商品是按照順序表，記錄和采購規(guī)格..
l?? Perform dailystoreroom inspections of all walk-in refrigerators, reach ins, to ensure thatproper rotation of food is adhered to
執(zhí)行每天在步入式的冰箱的儲(chǔ)藏室檢查，達(dá)到插件，以確保食品的堅(jiān)持是正確的。
l?? To assist theExecutive Chef, communicate and delegate the production schedule for the day,collating quantities to be produced from the forecast and for the next day'soperation, to the team with clear and concise details, and follow up
協(xié)助行政總廚，溝通和委托新的一天的工作進(jìn)度，整理數(shù)量的預(yù)測，并為第二天的操作，團(tuán)隊(duì)，清晰，簡明的細(xì)節(jié)，并跟進(jìn)。
l?? To coordinate withthe Executive Chef, the Executive Assistant Manager and the Director ofCatering any special functions regarding food preparation and presentation,including additional costs and staffing requirements
為配合行政總廚，餐飲任何關(guān)于食物的準(zhǔn)備和演示的特殊功能，包括額外的費(fèi)用和人員編制規(guī)定的行政助理經(jīng)理及董事。
l?? To identify andrequest assistance if required, prior to any breakdowns occurring.
如果發(fā)生任何故障請(qǐng)求援助和識(shí)別，如果需要的話。
l?? To supervise allcolleagues during the set-up, service and breakdown for each meal period-event
監(jiān)督所有的同事在擺臺(tái)，服務(wù)和收每餐期事件。
l?? To follow allcontrol and key procedures
要遵循所有的控制和關(guān)鍵程序。
l?? To ensure that alloutlet reports, schedules, standard recipes, menus,? ?food presentation photographs andcorrespondence are completed in liaison with the Executive Chef and ExecutiveSous Chefs in an accurate and punctual manner
為了確保所有的媒體報(bào)道，日程安排，標(biāo)準(zhǔn)菜譜，菜單，食品介紹照片和信件的準(zhǔn)確，準(zhǔn)時(shí)地完成聯(lián)絡(luò)的行政總廚及行政副總廚師。
l?? To ensure all“quality ingredients” are accurately ordered, received and stored followingF.I.F.O. rotation.
為了確保所有“優(yōu)質(zhì)的原料”是準(zhǔn)確而有序的，接收和存儲(chǔ)之后按（先進(jìn)的先出）的順序。
l?? To ensure all“quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximizing productiontime and minimizing waste, to support the Culinary Team achieve its financialgoals-targets, Food Cost.
為了確保所有“優(yōu)質(zhì)的原料”專業(yè)的按照食譜，電鍍，自助設(shè)置窗口的準(zhǔn)備，最大限度地提高生產(chǎn)時(shí)間和減少浪費(fèi)為重點(diǎn)，支持的廚師團(tuán)隊(duì)實(shí)現(xiàn)其財(cái)務(wù)目標(biāo)的目標(biāo)，食物成本。
l?? To understand,prepare and post employee work schedules to reflect operating forecasts and tokeep within budgeted figures.
了解，準(zhǔn)備和發(fā)布員工的工作時(shí)間表，以反映經(jīng)營預(yù)測，并保持在預(yù)算的數(shù)字。
l?? To verify that allscheduled staff is present and signed in.
要確認(rèn)所有計(jì)劃的工作人員，并被簽署了。
l?? Plans andimplements effective food promotions in co-ordination with the Food &Beverage Promotion Calendar 。
規(guī)劃和實(shí)施有效的食品促銷活動(dòng)，協(xié)調(diào)的食品和飲料推廣日歷。
l?? To develop “Chef’sCreations" which meet the needs of the target market and are in line withthe operating concept for the restaurant-hotel.
制定“廚師的創(chuàng)作”，滿足目標(biāo)市場的需求，并討論經(jīng)營理念的餐廳酒店。
l?? To communicate anddelegate the production schedule for the day, collating quantities to beproduced from the forecast and for the next day's operation.
這一天的溝通和委托生產(chǎn)進(jìn)度，整理數(shù)量的預(yù)測，并為第二天的操作。
l?? The ability to setup control systems, which will assure quality and portion consistency.
設(shè)置控制系統(tǒng)，這將保證質(zhì)量和部分一致性的能力。
l?? To monitor theoutlets operating costs and takes corrective pro-active action where necessaryto reduce expenses.
為了監(jiān)測網(wǎng)點(diǎn)的經(jīng)營成本，減少開支在必要時(shí)采取糾正積極主動(dòng)的行動(dòng)。
l?? Identify Marketneeds and trends in terms of food for both hotel guests and local market and monitors and analyses the menus and products of competitive restaurants.
在食物方面為酒店客人和本地市場，以及顯示器和餐廳的菜單和產(chǎn)品的競爭力進(jìn)行了分析，確定市場需求和發(fā)展趨勢。
l?? Perform otherreasonable job duties as requested by Supervisors, include similar job dutiesas decided by their supervisor, possibly in other departments, however at thesame level.
履行上級(jí)安排的其他工作，包括被安排到其他部門協(xié)助工作，但職位級(jí)別不改變
·??????????Actively forwarding and sharing social?media information of hotel, including WeChat,?Weibo and so on.
積極轉(zhuǎn)發(fā)和分享酒店社交媒體的內(nèi)容，包括微信微博等。
