岗位职责/职位描述
It is the mission and intent of this position to take full responsibility for the Management and Leadership of a smooth running Culinary Operation and Maximize the highest level of standards at the Doubletree by Hilton Shenyang.
此职务的使命和目标是全面负责管理领导各餐厅厨房良好运营和最大限度地提供最高标准的服务。
1. All Restaurant Kitchens, including Pastry , Main Kitchen, Team Restaurant Kitchen, Chinese Kitchen, Executive Club Lounge kitchen, Stewarding, Occasionally off - Site Events .
所有餐厅厨房，包括饼房、主厨房、员工餐厅厨房、中餐厨房、行政酒廊厨房、管事部、外卖宴会。
2. Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
3. Seamless working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
4. Maintenance of all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。
5. Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
6. Must focus on constant improvement of Training Manuals and SOP’s
必须对具有持续性的人员培训和SOP’s的提高和改善保持关注。
7. 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.
必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。
8. Can be asked to work for off site events.
可以被要求进行外卖工作。
9. Can be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在厨房以外的地点完成工作。
10. Can be utilised during inventories.
可以被要求进行盘存工作。
11. All collegues have to be knowledgeable about occupancy, events, forecast and achievements.
所有员工都应知道关于住宿率,宴会,预测计划和收益。
12. Preperation of menus as per request, in timely fashion.
及时的按要求准备菜单。
13. Working on new dishes for food tastings in combination of digital pictures.
新菜品的制作在品尝上要结合数码照片。
14. Attending service briefings.
参加服务部门的会议。
15. Communication of item 86 to the service team.
与服务员沟通断货的产品。
16. Control of stations within the kitchen.
调节厨房内部的岗位。
17. Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.
与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。
18. Every guest request must be responded to complete satisfaction.
对于每位客人的要求要作出回应使客人满意。
19. Willingness to learn and adapt to changes
积极的学习和适当的改变。
20. Having a open-minded approach to constructive feedback
用虚心的态度去接受有建设性的意见。
21. Purchase and control of produce.
采购和控制产品。
22. Training of new team members.
培训新员工。
23. This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus content, or any other factors when duties might have to be re-defined according to the business pattern.
这决不是一个无任何遗漏的职责明细单，它将根据运营的实际情况进行调整，菜单内容或其他任何因素将根据生意的模式进行调整。
24. Reviews the roster prepared by section chefs in advance that reflect business and high productivity whilst yielding a high degree of guest satisfaction.
提前审阅部门厨师长安排的排班表，以提前反映出生意和高出品率同时很大程度影响客人的满意度。
25. Keeps 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. Reports to the Chef on any problems to take appropriate actions.
26. 时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的 整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向Chef汇报所有的问题并采取适当的行动。
27. Ensures that recipes and costing are established and updated.
确保菜谱和成本的存在和更新。
