【正文】 is subordinates in order to run uninterrupted.起到領導帶頭作用，作好充足的準備，以便順利完成工作。RESPONSIBILITIES AND MEANS 責任和方法Supply enough miseenplace and ensure smooth operation.做好充足的準備，以便順利開展工作。Report to Sous Chef about any problem during working hours. 直 接 向 副 廚 師 長 匯 報 有 關 工 作 的 問 題。JOB DESCRIPTIONJOB TITLE : 2ND WOK 職 務 貳 灶DIVISION : Famp。Train subordinates continuously in order to upgrade quality and production in a professional way. 不 斷 培 訓 員 工, 以 提 高 出 品 的 質 量。RESPONSIBILITIES AND MEANS 責任和方法 Ensures production is sufficient order to operate uninterrupted. 做 好 充 分 準 備， 以 便 使 工 作 順 利 進 行。Provide functional assistance and direction to the kitchen operation.協(xié)助并指導廚房的工作。Perform related duties and special projects as assigned.完成布置的其它工作。REPLACEMENT AND TEMPORARY MISSION 替代和臨時責任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，廚師長可能會被暫時派往國內或國外的子妹飯店工作。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.在總廚的指導下，對人員進行面視、聘用、熟悉環(huán)境、表揚、培訓、勸告及停職等方面的工作。Pass to the Executive Chef daily Market List requirement.交給行政總廚每天的購貨單。Control and analyze on an ongoing basis as following:控制并分析以下各項:Quality levels of production and presentation. 飯菜質量及外觀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: 在行政總廚的指導下，負責菜單的準備工作,并考慮以下各項:Local requirements當地需求Market needs市場需求Competition競爭情況Trends趨勢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.根據行政總廚的要求，監(jiān)查購入貨物的品質。COMMERCIAL RESPONSIBILITIES商業(yè)職責Attend to specific guests as required.關注重要客人。Maintain interdepartmental working relationships.保持良好的內部工作關系。Control and analyses, on a ongoing basis the following:控制并分析以下各項:Quality levels of production and Guest Merchandising and Operating food Cleanliness, sanitation, 、 衛(wèi)生、清潔ADMINISTRATIVE RESPONSIBILITIES 行政職責Assume part or the entire responsibilities of Chinese Chef when requested.如果需要，要完全或部分負責中廚廚師長的工作。RELATIONS 工作關系Report directly to the Executive Chef直接向行政總廚匯報。B KITCHEN 部 門 廚 房JOB CODE : KCH 3 代 碼 REPORT TO : SOUS CHEF上級主管 副 廚 師 長GENERAL MISSION 職責概述 Produces all types of Dim Sum as instructed by S/Chef in a professional way to ensure quality and consistency and is fully responsible for his assigned section. 按照副廚師長的要求，負責本部門 的 工 作, 并制 作 各 種 點 心。TECHNICAL RESPONSIBILITIES 技術職責 Can operate all utensils and equipment in his assigned section. 能 操 作 本 部 門 所 有 的 用 具 及 設 備。REPLACEMENT AND TEMPORARY MISSION 替代和臨時任務Perform any other duties as assigned by superiors. 完 成 上 級 布 置 的 其 它 工 作。Prepare all kinds of condiments. 準 備 各 種 所 需 配 料。B KITCHEN部門 廚房JOB CODE : KCH 16代 碼 REPORT TO : CHINESE SOUS CHEF 上 級 主 管 助理廚師長GENERAL MISSION 職責概述Perform all types of decoration as instructed by S/Chef in a professional way to ensure quality and consistency and is fully responsible for his assigned section.全面負責本部門的工作，根據助理廚師長的要求準備各種雕刻及裝飾品，并確保質量。Responsible for the wastage and try to minimumize the spoilage.檢查員工工作，盡量減少浪費。JOB DESCRIPTIONJOB TITLE : 1st CUTTER 職 務 壹 砧DIVISION : Famp。Direct Commis to clean and stock goods purchased from the morning market. 指 導 水 臺 清 潔 及 存 放 從 早 市 上 購 買 的 貨 物。JOB DESCRIPTIONJOB TITLE : BBQ CHEF 職 務 燒 味 廚 師 長DIVISION : Famp。Responsible for the wastage and try to minimize spoilage. 盡 量 減 少 浪 費。JOB DESCRIPTIONJOB TITLE : 2nd CUTTER 職 務 貳 砧DIVISION : Famp。TECHNICAL RESPONSIBILITIES 技術職責 Keep the section that he is assigned in good working order. 保 持 工 作 場 地 的 干 凈、 整 潔。REPLACEMENT AND TEMPORARY MISSION 替代和臨時責任Perform any other duties as assigned by superiors. 完 成 上 級 布 置 的 其 它 工 作。TECHNICAL RESPONSIBILITIES 技術職責 Keep the section that he is assigned in good working order. 保 持 工 作 場 地 的 干 凈、 整 潔。REPLACEMENT AND TEMPORARY MISSION 替代和臨時責任Perform any other duties as assigned by superiors.完 成 上 級 布 置 的 其 它 工 作。COMMERCIAL RESPONSIBILITIES 商 業(yè) 職 責Work according to standard recipes. 按 照 標 準 的 烹 飪 方 法 來 加 工 點 心。RESPONSIBILITIES 責任和方法Assist BBQ Chef to run the station efficiently. 協(xié) 助 燒 味 廚 師 長 有 效 工 作。RELATIONS 工作關系 Keep good relationships with all staff at all times. 與 所 有 員 工 保 持 良 好 的 人 際 關 系。Ensure the cleanliness in the working area.確保工作場地的干凈。Assists second Cutter and is responsible for his duties in his absence.協(xié)助貳灶工作，在他不在時，代替他的工作。Assist to clean utensils and other equipment.協(xié)助清洗廚房用具及其它設備。B KITCHEN部門 廚房JOB CODE : KCH12代碼 REPORT TO : SOUS CHEF上級主管 副廚師長GENERAL MISSION 職責概述Assist in all food preparation and operate his section efficiently.協(xié)助所有食品的準備工作。ADMINISTRATIVE RESPONSIBILITIES 行政職責None無TECHNICAL RESPONSIBILITIES 技術職責Keep the section that he is assigned to in good working order.保持工作場地的干凈，整潔。 RESPONSIBILITIES 責任和方法Assist Asst. Dim Sum Chef to run the station efficiently.協(xié)助點心廚師長有效地工作。REPLACEMENT AND TEMPORARY MISSION 替代和臨時責任Perform any other duties as assigned by superiors.完成上級布置的其它工作。COMMERCIAL RESPONSIBILITIES 商 業(yè) 職 責Work according to standard recipes. 根 據 工 作 要 求 來 做。B KITCHEN 部 門 廚 房JOB CODE : KCH 15代 碼 REPORT TO : SOUS CHEF上 級 主 管 副 廚 師 長GENERAL MISSION 職責概述Assist in all food preparation and operate his section efficiently.協(xié)助所有食品的準備工作，并做好自已的本職工作。HUMAN RESPONS