【正文】 制 度。COMMERCIAL RESPONSIBILITIES 商 業(yè) 職 責(zé)Delegate work to his subordinates to ensure a smooth operation. 在 工 作 中 起 到 領(lǐng) 導(dǎo) 帶 頭 作 用， 并 確 保 工 作 的 順 利 進(jìn) 行。ADMINISTRATIVE RESPONSIBILITIES 行政職責(zé) Direct and supervise staff to perform duties 指 導(dǎo) 并 監(jiān) 督 員 工 的 工 作。B KITCHEN 部 門 廚 房JOB CODE : KCH 6:代 碼 REPORT TO : SOUS CHEF 上 級(jí) 主 管 副 廚 師 長(zhǎng)GENERAL MISSION 職責(zé)概述 Prepare all types of food as instructed by S/Chef in a professional way to ensure quality and consistency and is fully responsible for his assigned section. 按 照 副 廚 師 長(zhǎng) 的 要 求， 開(kāi) 展 本 部 門 的 工 作, 并 確 保 出 品 的質(zhì) 量。 Follow hotel rules and regulations at all times. 遵 守 飯 店 的 規(guī) 章 制 度。TECHNICAL RESPONSIBILITIES 技術(shù)職責(zé) Keep the section that he is assigned in good working order. 保 持 工 作 場(chǎng) 地 的 清 潔。ADMINISTRATIVE RESPONSIBILITIES 行政職責(zé) Prepare Requisition of all goods needed according to order of work. 根 據(jù) 定 單 來(lái) 準(zhǔn) 備 采 購(gòu) 的物 品。B KITCHEN 部 門 廚 房JOB CODE : KCH 5代 碼 REPORT TO : CHINESE CHEF上 級(jí)主管 中 廚 廚 師 長(zhǎng)GENERAL MISSION 職責(zé)概述Assist in all food preparation including the Chinese Restaurant and Banquet and operate the section efficiently. 協(xié) 助 各 部 門 所 有 出 品 的 準(zhǔn) 備 工 作， 包 括 中 餐 廳 和 宴 會(huì) 廳； 并 有 效 開(kāi) 展 本 部 門 的 工 作。RELATIONS 工作關(guān)系 Keeps good relationship with all staffs at all times.和所有員工保持良好的工作關(guān)系。COMMERCIAL RESPONSIBILITIES 商業(yè)職責(zé)Delegates work to his subordinates in order to run uninterrupted.起到領(lǐng)導(dǎo)帶頭作用，作好充足的準(zhǔn)備，以便順利完成工作。Ensure that production is done to the standard approved by the Hotel.確保出品達(dá)到飯店規(guī)定的標(biāo)準(zhǔn)。RESPONSIBILITIES AND MEANS 責(zé)任和方法Supply enough miseenplace and ensure smooth operation.做好充足的準(zhǔn)備，以便順利開(kāi)展工作。RELATIONS 工作關(guān)系 Keep good relationship with all staffs at all times. 與 所 有 員 工 保 持 良 好 的 人 際 關(guān) 系。Report to Sous Chef about any problem during working hours. 直 接 向 副 廚 師 長(zhǎng) 匯 報(bào) 有 關(guān) 工 作 的 問(wèn) 題。Stock goods in fridge’s to avoid spoilage. 為 避 免 食 品 變 質(zhì) ，把 食 品 放 入 冰 箱 內(nèi)。JOB DESCRIPTIONJOB TITLE : 2ND WOK 職 務(wù) 貳 灶DIVISION : Famp。HUMAN RESPONSIBILITIES人事職責(zé)Establish and maintain good relationship in his section. 建 立 并 保 持 部 門 內(nèi) 良好的人 事 關(guān) 系。Train subordinates continuously in order to upgrade quality and production in a professional way. 不 斷 培 訓(xùn) 員 工, 以 提 高 出 品 的 質(zhì) 量。ADMINISTRATIVE RESPONSIBILITIES 行政職責(zé) Direct staff to work. 指 導(dǎo) 員 工 工 作。RESPONSIBILITIES AND MEANS 責(zé)任和方法 Ensures production is sufficient order to operate uninterrupted. 做 好 充 分 準(zhǔn) 備， 以 便 使 工 作 順 利 進(jìn) 行。REPLACEMENT AND TEMPORARY MISSION 替代和臨時(shí)責(zé)任It is a pany policy that the Kitchen Chef may be sent for a temporary assignment within China or abroad to a sister hotel or food amp。Provide functional assistance and direction to the kitchen operation.協(xié)助并指導(dǎo)廚房的工作。Interact with individuals outside the hotel including but not limited to, clients, suppliers, government officials, petitors and other members of the local munity, when requested to do by Executive Chef.根據(jù)廚師長(zhǎng)的要求，會(huì)見(jiàn)飯店外的客人，如:供貨商，政府官員，同行及其它人員。Perform related duties and special projects as assigned.完成布置的其它工作。 Beverage receipes, oversee and direct all aspects of the Chinese Kitchen operation and assist other kitchens to run their section efficiently.根據(jù)飯店的規(guī)章制度和餐飲部的要求，在中廚廚師長(zhǎng)的指導(dǎo)下，負(fù)責(zé)中廚房各方面的工作。REPLACEMENT AND TEMPORARY MISSION 替代和臨時(shí)責(zé)任It is a pany policy that the Chinese Chef may be sent for a temporary assignment within China or abroad to a sister hotel or F/B related establishment.公司規(guī)定，廚師長(zhǎng)可能會(huì)被暫時(shí)派往國(guó)內(nèi)或國(guó)外的子妹飯店工作。RELATIONS 工作關(guān)系 Report directly to Executive Chef.直接向行政總廚進(jìn)行匯報(bào)。Interact with individuals outside the hotel included but no limited to, clients, supplier’s officials, petitors and other members of the local munity, when required to do by Exec. Chef or Management.在總廚的指導(dǎo)下，對(duì)人員進(jìn)行面視、聘用、熟悉環(huán)境、表?yè)P(yáng)、培訓(xùn)、勸告及停職等方面的工作。Check food items prepared by his subordinates and correct any mistakes immediately.檢查所有食品的準(zhǔn)備情況，發(fā)現(xiàn)問(wèn)題，馬上糾正。Pass to the Executive Chef daily Market List requirement.交給行政總廚每天的購(gòu)貨單。JOB DESCRIPTION JOB TITLE : CHINESE CHEF 職務(wù) 中廚廚師長(zhǎng)DIVISION : Famp。Control and analyze on an ongoing basis as following:控制并分析以下各項(xiàng):Quality levels of production and presentation. 飯菜質(zhì)量及外觀Guest satisfaction. 客人滿意程度Merchandising and Marketing. 銷售及促銷Operating food cost. 飯菜成本Cleanliness, sanitation, hygiene. 干凈、衛(wèi)生、清潔.ADMINISTRATIVE RESPONSIBILITIES 行政職責(zé)Responsible for the preparation of menus under the direct supervision of the Executive Chef, taking into consideration of the following: 在行政總廚的指導(dǎo)下，負(fù)責(zé)菜單的準(zhǔn)備工作,并考慮以下各項(xiàng):Local requirements當(dāng)?shù)匦枨驧arket needs市場(chǎng)需求Competition競(jìng)爭(zhēng)情況Trends趨勢(shì)Potential costs潛在成本Availability of food products貨源情況Merchandising and promotion銷售及促銷Inspect perishable food items received for quality control, when requested by Ex. Chef.根據(jù)行政總廚的要求，監(jiān)查購(gòu)入貨物的品質(zhì)。Check stock and products.檢查存貨及成品。COMMERCIAL RESPONSIBILITIES商業(yè)職責(zé)Attend to specific guests as required.關(guān)注重要客人。Develop formal training plans and conducts on the job training sessions to the staff assigned to him.制定正式的培訓(xùn)計(jì)劃并指導(dǎo)廚房員工的培訓(xùn)。Maintain interdepartmental working relationships.保持良好的內(nèi)部工作關(guān)系。B KITCHEN 部 門 廚 房JOB CODE : KCH 2 代碼 REPORT TO : CHINESE CHEF 上級(jí)主管 廚 廚 師 長(zhǎng)GENERAL MISSION 職責(zé)概述 Under the guidance and supervision of the Chinese Chef, within the limits of established policies, procedures and Food amp。Control and analyses, on a ongoing basis the following:控制并分析以下各項(xiàng):Quality levels of production and Guest Merchandising and Operating food Cleanliness, sanitation, 、 衛(wèi)生、清潔ADMINISTRATIVE RESPONSIBILITIES 行政職責(zé)Assume part or the entire responsibilities of Chinese Chef when requested.如果需要，要完全或部分負(fù)責(zé)中廚廚師長(zhǎng)的工作。COMMERCIAL RESPONSIBILITIES商業(yè)職責(zé)Attend to specific guests as required.關(guān)注重要客人。RELATIONS 工作關(guān)系Report directly to the Executive Chef直接向行政總廚匯報(bào)。Maintain interdepartmental working relationships.保持良好的內(nèi)部工作關(guān)系。B KITCHEN 部 門 廚 房JOB CODE : KCH 3 代 碼 REPORT TO : SOUS CHEF上級(jí)主管 副 廚