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崗位職責(zé)/職位描述

·????????
Responsible for the development
and smooth operation of the kitchen operations with emphasis on quality,
presentation within the guidelines of the standardised menus, and staff
training.

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依照標(biāo)準(zhǔn)化菜單的要求，以質(zhì)量和外觀為重點，負責(zé)廚房工作的順利進行。

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Adhere to local regulations
concerning health, safety, or other compliance requirements, as well as brand
standards and local policies and procedures.??

·?????????

遵守當(dāng)?shù)氐男l(wèi)生和安全法規(guī)，或其它適用的規(guī)定，以及品牌規(guī)范和當(dāng)?shù)氐囊?guī)章制度

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Based upon menu item sales
figures, review the profitability and popularity of dishes upon the menu and
make changes where applicable (this function is be carried out in conjunction
with the General Manager)

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在菜單菜目銷售數(shù)字的基礎(chǔ)上，檢查菜單上菜目的利潤情況和受歡迎的程度，并在適當(dāng)時做相應(yīng)調(diào)整（與總經(jīng)理共同履行此項職責(zé)）。

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Participate in the drafting of
concept ideas and menus for all special events and functions while encouraging
all staff to put forward their ideas and utilising them wherever practical

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參與為所有特別事件和活動起草的創(chuàng)意想法和菜單的工作，并鼓勵所有員工提出自己的想法并盡量加以利用。

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Supervise the kitchen in the
preparation and presentation of all food items in accordance with the hotel’s
food and beverage standards and standardised menu guidelines

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監(jiān)管廚房工作，按照酒店的餐飲標(biāo)準(zhǔn)和標(biāo)準(zhǔn)化菜單的規(guī)定對所有菜目進行制作和裝飾。

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Monitor standards of production
to ensure quality

·????????
監(jiān)督制作標(biāo)準(zhǔn)以確保質(zhì)量。

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Supervise all aspects of
kitchen cleanliness and co-ordinate the effective utilisation of all kitchen
attendant within the effective manning levels, ensuring that all kitchen areas
are maintained in a hygienic condition at all times and ensuring adherence to
hotel standards

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監(jiān)督酒店清潔情況，在人力配置合理水平范圍內(nèi)協(xié)調(diào)廚房服務(wù)員的利用工作，確保廚房衛(wèi)生的保持工作達到酒店標(biāo)準(zhǔn)。

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Control of food purchasing
levels in liaison with the Stores person

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與庫管人員一起控制食品采購水平。

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Control the drafting of
rosters, ensuring each area is effectively covered and within keeping of the
hotel’s annual manning and payroll budgets. These guidelines to be provided by
the General Manager

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管理排班表的起草工作，確保覆蓋所有工作領(lǐng)域，卻不超出酒店的年度人力配置和工資預(yù)算。總經(jīng)理將負責(zé)制定指導(dǎo)方針。

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Maintain a sound knowledge of
the hotel’s procedures for purchasing of food stocks, the control of purchasing
levels and ensuring all necessary measures are in place to maintain budgeted
food cost in all areas, while ensuring adequate food stocks and maintaining
standards

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熟知酒店食品存貨的采購，管理采購水平的工作程序，確保采取一切必要手段來控制食品預(yù)算成本的各方面，同時確保充足的食品庫存并維持標(biāo)準(zhǔn)。

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Under the direction of the Food
and Beverage manager and with the stores department assist and maintain with
the continuous monitoring of all aspects pertaining to the control of the
hotel’s food cost

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在餐飲部經(jīng)理的指導(dǎo)下，與庫存部門一起協(xié)助對所有與酒店食品管理相關(guān)的各個方面進行持續(xù)性的監(jiān)控。

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Purchase all food items from
the hotel’s one supplier list, this supplier list is generated by the Stores
person

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按酒店的供應(yīng)商名單購買所有食品，該名單由庫存人員提供。

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Be actively involved in the hotel’s
Total Quality Management programme, having a sound knowledge and understanding
of InterContinental Hotels TQM philosophies, ensuring its effectiveness in the
operation of the kitchen, encouraging all staff to play an active role

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積極參與酒店的完全質(zhì)量管理活動，熟知并理解洲際酒店集團的完全質(zhì)量管理理念，確保其在廚房工作中的有效性，鼓勵所有員工發(fā)揮積極性。

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Ensure the highest standards of
personal presentation, hygiene and conduct in accordance with the hotel
standards

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依照酒店標(biāo)準(zhǔn)，確保個人形象、衛(wèi)生和行為的最高標(biāo)準(zhǔn)。

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To organize and supervise the
training of kitchen staff, motivating all staff to increase skills in food
preparation and kitchen management.?
Ensure all training given is accurately recorded and that all staff are
reviewed and appraised within the necessary time frames as required by the
Human Resources Department

·????????
組織和監(jiān)督廚房員工的培訓(xùn)，以增進食品制作和廚房管理的技巧。確保所有培訓(xùn)均得到準(zhǔn)確記錄，并且在必要的時間柜架內(nèi)按照人力資源部的要求對所有員工進行檢查和考核。

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Have a thorough knowledge of
the labour agreement and manage staff and rosters according to them?

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完整的了解勞動協(xié)定，管理員工并按員工意愿排班。

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Ensure the kitchen is
maintained to high hygiene standard at all times and safe food handling
practices are followed

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隨時保證廚房衛(wèi)生達到最高的標(biāo)準(zhǔn)，并遵守安全食品處理條例。

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Ensure all MAF and HACCP
guidelines are achieved and maintained.?
Check monitoring procedures daily

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確保遵守MAF和HACCP指導(dǎo)方針。每日檢查監(jiān)控程序。

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Ensure all equipment is
properly maintained and stored, with all breakage’s and breakdowns being
properly reported and recorded

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確保正確的保養(yǎng)和存儲所有設(shè)備，正確報告和記錄所有破損和故障設(shè)備。

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Be fully conversant with the
hotel’s fire, security and emergency procedures

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準(zhǔn)確記錄事故，確保所有隱患均得到檢查，以減少未來事故的發(fā)生。

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Accurately maintain accident
records, in turn ensuring all hazardous situations are reviewed to minimize the
rise of future incidents

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準(zhǔn)確記錄事故，確保所有隱患均得到檢查，以減少未來事故的發(fā)生。

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To perform any other duties so
directed by the General Manager that affect the operation and profitability of
the kitchen and department

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執(zhí)行其它由總經(jīng)理分派的任務(wù)，以促進廚房和部門的運作和利潤。

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Works with Executive Chinese
Chef in manpower planning and management needs

·????????
和中廚行政總廚一起進行人力規(guī)劃和管理需求。

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Works with Executive Chinese
Chef in the preparation and management of the Department’s budget

·

和中廚行政總廚一起編制和管理部門預(yù)算。