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BASIC FUNCITON基本職責(zé)（西餐） Responsible for planning, directing, controlling, co-ordination and participating in the activities of all personnel engaged in kitchen activities, such as preparation and cooking of food. Responsible for profitable operation of the food preparation section. 負(fù)責(zé)整體計(jì)劃， 控制，協(xié)調(diào)，參與廚房技能監(jiān)督。 DUTIES AND RESPONSIBILITIES職責(zé)和任務(wù) 1. Plans, directs, controls and co-ordinates activities of all kitchen personnel engaged in preparing and cooking food to ensure efficient and profitable food service. 計(jì)劃控制整個(gè)廚房食品制作及成本人員的安排 2. Plans and approves menus for the various kitchens, sub-sections；checks and approves requisitions of kitchens based on planned menus. 安排指定各個(gè)廚房的菜單及檢查訂購食品 3. Estimates food consumption and requisitions food stuffs and kitchen supplies; inspects delivery of perishable food items. 對(duì)食品定量及質(zhì)量估計(jì)，驗(yàn)收食品 4. Reviews menus, analyzes receipts, determines food, labor, and overhead costs, and drafts prices of menu items; confers with Director of Food and Beverage and Cost Controller on pricing of menu items. 復(fù)查菜單，分析決定配方，人員控制和餐飲總監(jiān)及成本控制員決定菜肴的售價(jià)。 5. Prepares market list, indicating type of food item, quality and quantity. 制定市場(chǎng)單及食品質(zhì)量和數(shù)量。 1. Plans and approves recycle of leftover food. 計(jì)劃多余的食品再循環(huán)利用。 2. Receives functions sheets from the Banquet Manager and schedules preparation of food. 根據(jù)宴會(huì)定單制作食品 3. Co-operates with the Purchasing Manager in location sources of raw food items; substitutes locally available for imported ones. 與采購經(jīng)理合作，利用本地原料替換進(jìn)口原料 4. Ensures that all food prepared is served according to hotel standards and practices. 確保所有食品的準(zhǔn)備服務(wù)是根據(jù)酒店的標(biāo)準(zhǔn)業(yè)務(wù) 5. Controls cost by minimizing spoilage, maintaining adequate inventory of food, utilizing food surpluses and portion control. 控制成本至最小的破損，保持足夠的食物及剩余財(cái)產(chǎn)的控制 6. Devises special dishes for demonstration or publicity purpose. 作出特別的菜，證明公眾的效果 7. Checks all kitchen equipment making sure they are in good working conditions, follows-up equipment that need repair additional spare parts, replacement or disposal. 檢查所有廚房設(shè)備確保他們運(yùn)作正常， 哪些設(shè)備需要修理，多余的部分歸還 8. Initiates purchase requisitions for kitchen equipment, spare parts or food items needed. 對(duì)廚房設(shè)備，部分所需要的食品開始打采購單 9. Checks and flows-up cleanliness of all kitchen equipment, spare parts or food items needed. 檢查所有廚房設(shè)備的清潔，食品項(xiàng)目部分的需要 10. Checks and approves time schedules prepared by the different Head Chefs and Sours Chefs. 制定部門主廚及廚師長(zhǎng)的工作時(shí)間表 11. Prepares the schedules of all kitchen staff; controls this schedule making sure all kitchens are covered properly. Keeps close watch on payroll cost and schedules staff to meet business fluctuations 制定廚房工作時(shí)間表，控制人員安排及工資發(fā)放 (根據(jù)生意) 12. Hires, trains, guides and evaluates performance of kitchen personnel according to skill in the various kitchens. 根據(jù)各個(gè)廚房制定招聘員工級(jí)培訓(xùn)原則 13. Conducts meeting, briefings, trainings etc. with kitchen staff, keeping them informed of new policies and procedures and other information pertinent to hotel operation. Will make demonstrations to cooks when necessary to improve preparation, introduce new recipes or methods. 經(jīng)常與員工溝通和培訓(xùn)，根據(jù)酒店管理層新指示和親手示范新的配方和展示烹飪方法 14. Attends periodic meetings with other Food & Beverage executives, departmental head and Management to co-ordinate Chef Department activities with other departments and hotel policy. 經(jīng)常保持匯報(bào)廚房情況與餐飲部經(jīng)理 15. May meet guests relative to special requests for unusual dished or banquet requirements. 與客人及宴會(huì)廳溝通有特殊的客人及特別的菜肴時(shí) 16. Plans overall food production; considers forecast, probable number of guests, supply and availability of food items, popularity of various dishes, regency of menu, local and international clientele and competition. 計(jì)劃整個(gè)的食品制作，預(yù)計(jì)客人數(shù)及配備食品，制定菜單及本地和外國客人的要求。 17. Make inspection trips through kitchens and other areas, to observe conditions methods and progress of preparation production. 巡查廚房衛(wèi)生及檢查食品的制作過程 18. Prepares a yearly budget for the kitchen section and submits to the Director of Food and Beverage for approval. 制定年度計(jì)劃交于餐飲部總監(jiān) 19. Performs duties common to all Departmental Head and other duties which may be assigned. 與其他部門經(jīng)理同職責(zé) 20. Performs other duties as required by his supervisor or head of department 執(zhí)行上級(jí)及部門負(fù)責(zé)人要求的其他工作。 SUPERVISION EXPERIENCE管理 1.Head Pastry Chef 餅房廚師長(zhǎng) Head Butcher 肉房廚師長(zhǎng) All Specialty Restaurant Chefs 各餐廳廚師 2. Positions indirectly supervised Remainder of kitchen staff 其他廚房員工 JOB SPECIFICATION工作要求 1. Minimum 10 years’ experience in food preparation and cooking in accordance with international standards. 至少10年相關(guān)經(jīng)驗(yàn) 2. Knowledgeable in Cost Control 精通成本控制 3. Creative and service oriented 具有創(chuàng)造性和服務(wù)意識(shí) 4. Able to manage and supervise a big number of rank and file employees 有能力協(xié)調(diào)大的團(tuán)體 5. Personable and neat 舉止大方，儀表端莊 6.Mainly Western food 西餐為主