【正文】 e uninterrupted. 做 好 充 分 準(zhǔn) 備， 以 便 使 工 作 順 利 進 行。JOB DESCRIPTIONJOB TITLE : DIM SUM CHEF 職 務(wù) 點 心 廚 師 長DIVISION : Famp。REPLACEMENT AND TEMPORARY MISSION 替代和臨時責(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。 Beverage Departments.協(xié)調(diào)與各部門的關(guān)系，并搞好各種活動。Provide functional assistance and direction to the kitchen operation.協(xié)助并指導(dǎo)廚房的工作。Conduct, under the guidance of the Executive Chef, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary, to ensure appropriate staffing and productivity.在總廚的指導(dǎo)下，對人員進行面視、聘用、熟悉環(huán)境、表揚、培訓(xùn)、勸告及停職等方面的工作.Develop formal training plans and conduct on the job training sessions for kitchen employees.制定正式的培訓(xùn)計劃并指導(dǎo)廚房員工的培訓(xùn)。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)廚師長的要求，會見飯店外的客人，如:供貨商，政府官員，同行及其它人員。Assist or execute inspections of physical aspect of the food preparation areas.協(xié)助并監(jiān)督廚房的衛(wèi)生。Perform related duties and special projects as assigned.完成布置的其它工作。 Beverage department profit.監(jiān)督廚房所有員工的工作，控制設(shè)備及成本，以盡可能增加效益。 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，在中廚廚師長的指導(dǎo)下，負(fù)責(zé)中廚房各方面的工作。JOB DESCRIPTIONJOB TITLE : SOUS CHEF 職 務(wù) : 副 廚 師 長DIVISION : Famp。REPLACEMENT AND TEMPORARY MISSION 替代和臨時責(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，廚師長可能會被暫時派往國內(nèi)或國外的子妹飯店工作。Coordinate functions and activities with other F/B departments.協(xié)調(diào)于各部門的關(guān)系，并搞好各種活動。RELATIONS 工作關(guān)系 Report directly to Executive Chef.直接向行政總廚進行匯報。HUMAN RESPONSIBILITIES人事職責(zé)Establish and maintain effective employee relations in his section.建立和保持內(nèi)部良好的人際關(guān)系。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，對人員進行面視、聘用、熟悉環(huán)境、表揚、培訓(xùn)、勸告及停職等方面的工作。Alert in energy saving.注意節(jié)約。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)問題，馬上糾正。TECHNICAL RESPONSIBILITIES 技術(shù)職責(zé)Responsible for the preparation, production, presentation of all Chinese dishes and ensure highest quality at all times.負(fù)責(zé)所有中餐的準(zhǔn)備、烹飪及裝飾工作，以達(dá)到最高的質(zhì)量標(biāo)準(zhǔn)。Pass to the Executive Chef daily Market List requirement.交給行政總廚每天的購貨單。RESPONSIBILITIES AND MEANS 責(zé)任和方法Supervise the function of all Chinese/ Banquet Kitchen employees, facilities, and cost, hence contributing to maximizing the overall F/B department profit and Staff Cafeteria.監(jiān)督所有中廚房、宴會廚房及職工廚房員工的工作，控制所有設(shè)施及成本，盡可能增加餐飲部的利潤。JOB DESCRIPTION JOB TITLE : CHINESE CHEF 職務(wù) 中廚廚師長DIVISION : Famp。B KITCHEN部門 廚房JOB CODE : KCH1代碼 REPORT TO : EXECUTIVE CHEF 上級主管 行政總廚GENERAL MISSION 職責(zé)概述In cooperation with the Executive Chef, within the limits of established policies, procedure and F/B recipes oversee and direct all aspects of Chinese Kitchen and Chinese Banquets operation and Staff Cafeteria meals.根據(jù)飯店的規(guī)章、制度及餐飲部的要求，在行政總廚的配合下，指導(dǎo)中廚房、宴會廚房和職工食堂的所有員工和各方面的工作。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(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:Local requirements當(dāng)?shù)匦枨驧arket 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(jù)行政總廚的要求，監(jiān)查購入貨物的品質(zhì)。Produce up to date Chinese Restaurant and Banqueting standard Recipe File for all food items on the menus including:在制定中餐廚房和宴會廚房食譜標(biāo)準(zhǔn)時，要考慮到以下各項:Sales history, Actual Cost, Potential Cost, Benefit銷售記錄、實際成本、潛在成本、利潤Check punctuality of all staff assigned to him.檢查所有員工的考勤.Supervise the staff to maintain good grooming and standard of uniforms.監(jiān)督員工的儀容儀表.Interview potential candidates, select and propose for Exec. Chef Approval, perform appraisal, orientation and suspension if necessary.面試應(yīng)聘者，挑選合試的人員，向行政總廚申請批準(zhǔn)，以及對員工進行表揚，熟悉環(huán)境及停職等方面的工作。Check stock and products.檢查存貨及成品。Have knowledge of all cooking ingredients, techniques, preparation and equipment in his sections.清楚所有食品的配料、技巧、烹飪方法及設(shè)備等方面的知識。COMMERCIAL RESPONSIBILITIES商業(yè)職責(zé)Attend to specific guests as required.關(guān)注重要客人。Attend DPH meeting and Banquet meeting.參加部門會議 和宴會會議。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)計劃并指導(dǎo)廚房員工的培訓(xùn)。Provide functional assistance and direction to Kitchen operation.協(xié)助并指導(dǎo)廚房的工作。Maintain interdepartmental working relationships.保持良好的內(nèi)部工作關(guān)系。Perform any other duties as assigned by Exec. Chef or Management.執(zhí)行行政總廚及上級布置的工作任務(wù)。B KITCHEN 部 門 廚 房JOB CODE : KCH 2 代碼 REPORT TO : CHINESE CHEF 上級主管 廚 廚 師 長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。RESPONSIBILITY MEANS 責(zé)任和方法Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food amp。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 Opera