1.
Food Production.：食品知识
· He is responsible for the quality of all food prepared in the kitchen he supervises. He constantly inspects taste, temperature and visual appeal. He makes sure thatall dishes are uniform and that established portion sizes are adhered to.
负责监督所有厨房食品质量的准备、要不断的检查食品的味道、温度和外观。保证所有出品一致，坚持已确定的每例大小
·He is very careful to prevent the use of spoiled or contaminated products in any phase of food preparation and prevents associates who are ill or suffering from an infection from taking part in the preparation or handling of food.
注意防治食品准备过程中使用变质原料，防治生病或有传染病的员工参与或接触食品准备。
·To assist with the planning of menus and food promotions.
协助制定菜单及食品节
·Develop and test new dishes and products.
发展新菜肴和产品。
·Ensure that outstanding special events and special food promotions are carried out.
确保完成杰出的特殊任务或特殊食品节。
·To control standards of food production and presentation throughout the hotel.
控制酒店食品出产和外观的标准。
·To examine goods for quality and quantity.
监测收货的食品质量和数量。
·He controls the Chefs and Cooks to follow standard recipes and methods of preparation.
控制厨师要按照配料卡标准及程序准备食品。
·He informs the Sous Chef immediately of bad products
及时将变质食品拿出并通知行政总厨。
2
Standards & Procedures. 标准和程序
·Total knowledge & understanding of Food Preparation Standard & Procedure.
了解并熟知所有食品准备的标准和程序。
·Ensure that all P&P and S&P are carried out consistently
保证一贯遵守所有的政策程序和标准程序。
·Take part in the setting and evolving the standards and procedures
参与 制定和发展标准和程序。
3
Hygiene 卫生
·Responsible for hygiene standards with the Steward Coordinators, in all kitchens, store room, refrigerators and work areas.
.同管事部协调员按照卫生标准共同管理好厨房、库房、冰箱的卫生
·Responsible for the personal hygiene and grooming standards of the kitchen staff.
监督所有员工的个人卫生和仪表仪容达到标准。
·He ensures personal cleanliness and proper discipline of all associates under his supervision
确保个人卫生并对于员工过失作以相应处罚。
·He assures that soiled or damaged utensils are not put into use, watching for cracked and chipped china and glassware
and trains his staff to follow this rule.
确保不使用脏污破损餐具及检查瓷器、玻璃器皿是否有裂纹并培训所有员工遵守此原则 。
4 Control 控制
·To work closely with the Sous Chef on the development of food cost and quality control procedures.
同副厨师长共同研究如何发展食品成本和质量控制程序
·To ensure that these control procedures are carried out consistently
保证一贯按照成本和食品质量控制程序进行。
· Assist with the costing and pricing of menus and other food services having taken into consideration the profit margins lined out in the hotel budgets.
协助成本制定菜单价钱，其他食品服务也要考虑到酒店预算的盈利差。
· Together with the Sous Chef investigates food cost issues with a view to take whatever corrective action may be necessary.
同副厨师长共同监测食品成本并及时纠正其中出现的问题。
·Make sure
that all the Equipment and fixtures are maintained well and reports any faults
and damage.
保证所有的设备维护良好，正常工作。如有问题马上报告。
5
Purchasing and Stock control.
采购和存货控制
·Handle and store stock according to stock control procedures.
按照存货控制程序处理和储存存货。
·To constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company are adhered to.
持续检查食品供应的质量确保食品质量达到喜来登标准。
· The Jr. Sous Chef is responsible for the purchase of food in absence of the Sous Chef. In cooperation with the Purchasing Manager, he assures the best quality for the best price.
在行政总厨不在时厨师长要负责食品采购，同采购部经理共同以最低的价钱买到最好的食品。
6. Maintain a safe and secure working environment
维持一个安全可靠的工作环境
·Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures.
强调保养职责,遵守工作区健康和安全法规,政策和程序.
·Initiate action to correct a hazardous situation and notify supervisor’s
采取行动排除危险,向上级或经理报告危险隐患
· Adhere to the hotel’s security and emergency policies and procedures.
坚持酒店安全制度,紧急情况处理规定和程序。
·Be familiar with property safety, current first aid fire emergency procedures.
熟悉对财产安全,紧急救护和火警等处理程序。
·Comply with all hotel and corporate Safety and security guidelines.
遵守酒店和公司的所有安全工作指南
7. Training. 培训
Takes an active part in all facets of Training activities in the Food Preparation Department.
要在食品准备部门的培训中起到重要作用。
· On the job training.
上岗培训
· Training on New menu Items.
新菜单种类的培训。
· Conducting Classroom Style Training in all Food Preparation related subjects.
对于相关食品知识作课堂式培训。
· Assist Chief Steward with Sanitation and Health Training.
协助管事部经理作好卫生及健康的培训。
·To assist with the development and implementation of a training program for kitchen staff
协助制作完整的厨房员工发展计划。
8.
Staffing management & Communication.
员工管理和沟通
· To work closely with the Souse Chef, and plan for future staffing needs.
同副厨师长共同制定本部门各岗位所需人员的编制计划。
· Maintain up-to-date staff records.
维护现有员工记录。
· Hands on and take active part in day-to-day operations.
控制和参与每天的正常工作。
· Manage staff training and development using Sheraton Human Resources management system.
使用喜来登人力资源管理系统”来管理员工培训和发展.。
· Assist with the planning and delivery work.
协助计划和实施入店教育。
· Implement staff performance appraisals.
进行员工表现评估.
·Carry out exit interviews. Supervise staff performance.
实施员工离职面谈。监督员工表现。
·Provide ongoing advice and support to staff under your supervision.
给予所管辖的员工以不断的建议和支持。
·Provide one to one instructions to staff members when required.
实施合适的管理方式给予员工动力和沟通.。
·He also liaises with other outlets and Departments on guest comments and follows up with necessary action.
同时也要同其他餐厅及各餐厅经理共同协助有关客人意见。
·Inter act with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit
and ensure effective two-way communication.
以职业的,肯定的方式与部门和酒店员工建立起亲密以促进团对精神和有效的双向交流。
·Deal effectively with guests and workplace colleagues from a variety cultures.
与具不同文化背景的客人和同事有效沟通。
·Work effectively in a team.
在团对内有效工作。
9.
Computing 电脑工作
·Maintain computer systems
维护电脑系统。
·Access and use basic word processing and spreadsheet computer packages.
掌握和使用文字处理软件包和电子表格处理软件包
10. Follow all policies and procedures of Marriott and hotel.
遵守万豪国际集团和酒店的所有政策和程序。
11. Abide by the Sheraton Code of Conduct.
遵守喜来登行为准则
12. Abide by the Sheraton Employee Handbook.
遵守喜来登员工手册.
13. Abide by both the hotel and Sheraton policies and procedures.
遵守喜来登和酒店的规章制度.
14. Administration procedures
程序管理
·Prepare and maintain files, reports, letters, memorandums and other relevant business documentation.
准备和维护文档,报告,信函,备忘录和其它相关业务资料.
·Ensure all reporting and servicing deadlines are met on a timely basis
保证所有报告和服务都能按时完成
14. General. 总体
Together with the Sous Chef he schedules working hour of all kitchen staff, taking into consideration volume of expected business but being careful at all time to conserve labor cost. He authorizes overtime if warranted by unexpected business or dismisses them earlier if business it low
同副厨师长一起编排厨房员工工作时间，同时要考虑到节约成本，他有权根据工作需要安排员工休息时间。
He assigns in detail, specific duties to all associates under his supervision and instructs them in their work.
明确、细致的分配所有员工的工作并监督其工作效率。
·He works very closely with the Steward Coordinator whose duty is to keep kitchen area clean and orderly. He insists upon meticulous cleanliness and orderliness.
要紧密的同管事部协调员沟通使厨房区域干净、有次序并持续保持
·Upholding a team spirit and providing assistance and support to other relevant departments as required by hotel operational needs.
秉持团队协作精神，根据酒店运营需要，需协助支持其他相关部门的工作。
·Participating in and supporting the creation and promotion of the hotel's social media content (e.g., providing high-quality materials, assisting in the execution and dissemination of online/offline events, etc.) within the scope of Marriott’s relevant social media policies, with the aim of enhancing the hotel's online reputation and increasing its revenue.
在符合万豪社交媒体相关政策范围内，参与并支持酒店社交媒体内容的创建与推广（如提供优质素材、协助线上/线下活动执行、传播等），以提升酒店在线声誉和酒店创收。
·Ensure all employees dealing with cash accounts need to sign the petty cash agreement, abide by all Marriott International's policy especially "Marriott International Cash Over/Short Policy" and the hotel's local cash over/short policy, and follow the cash control procedures in lSRA and CSAT.
确保所有处理现金账务的员工都需签署备用金合约，遵守万豪集团的《万豪国际现金长/短款规定》和酒店本地的现金长短款政策，并遵循ISRA和
CSAT 中的现金控制流程。
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