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• 五險(xiǎn)一金
• 節(jié)日禮物
• 技能培訓(xùn)
• 帶薪年假
• 崗位晉升
• 管理規(guī)范
• 領(lǐng)導(dǎo)好
• 帥哥多
• 美女多
• 員工生日禮物

MAJOR
RESPONSIBILITIES主要職責(zé):
1.     Directly
responsible for all AC Kitchen Culinary areas, ensuring a smooth running,
profitable operation within the framework of the Hotel.  
2.     直接對(duì)整個(gè)AC
Kitchen所有區(qū)域負(fù)責(zé), 保證一切正常, 并有利酒店?duì)I運(yùn)Maintain
the hotel's culinary concepts and standards for food preparation &
presentation. 
擁護(hù)酒店對(duì)廚房的食品準(zhǔn)備和擺盤標(biāo)準(zhǔn)
3.     Maintain
food cost by ensuring that proper preparation, inventory, requisition, food
parts and control systems are in place in all food operations areas. 
在保證正確的出品, 盤點(diǎn) 和需求的前提下控制好食品成本
4.     Enforce
the Marriott food preparation and presentation guidelines to ensure consistent quality
culinary offerings to our guests.
堅(jiān)持萬(wàn)豪集團(tuán)的領(lǐng)導(dǎo)方針和營(yíng)運(yùn)標(biāo)準(zhǔn), 保證出品質(zhì)量
5.     Maintain
food safety & protection.  All food
in working areas should be in compliance with food handling techniques, to
include dating, proper storage, rotation, etc. Maintain basic food safety &
sanitation in accordance with the company policies. Maintain
Marriott Brand Standard (control form A1,A2,A3 are filled up on a daily basis.   
保證食品衛(wèi)生并且安全, 在工作區(qū)域內(nèi)所有食品使用和儲(chǔ)藏都必須嚴(yán)格按照食品要求, 包括日期, 儲(chǔ)藏. 每天基本食品安全衛(wèi)生必須根據(jù)集團(tuán)政策, 遵守萬(wàn)豪的品牌標(biāo)準(zhǔn)(每天必須填寫A1,
A2, A3表格)
6.     Enforce
Marriott’s 43 point Sanitation Checklist and FSQM 365 by having all Culinary
areas inspected on a monthly basis. 
每月對(duì)所有廚房區(qū)域進(jìn)行執(zhí)行萬(wàn)豪43點(diǎn)和食安365衛(wèi)生檢查
7.     Achieve
departmental Budget goals by maintaining efficient cost expenditure.
有效的控制開支以達(dá)到部門預(yù)算目標(biāo)
8.     To
accurately forecast business demands on a weekly basis to ensure efficient
staffing & food production.
以每周為一階段真實(shí)的預(yù)測(cè)營(yíng)運(yùn)需求來(lái)保證有足夠的員工和食品
9.     To
supervise the completion of the wage progress report on a weekly basis and
critique discrepancies.
監(jiān)督每周工資報(bào)告
10.  To
be responsible for all accounting and billing procedures within the Culinary
operation.
負(fù)責(zé)所有廚房營(yíng)運(yùn)的財(cái)務(wù)程序
11.  Assist
the Executive Chef in food promotion, menus, pricing.
協(xié)助總廚進(jìn)行食品推廣, 菜單推廣及定價(jià)
12.  Together
with Executive Chef to create new dish and recipes, including picture taking
which should be displayed in the respective kitchen.
與總廚共同創(chuàng)造新菜和研究新配方, 包括對(duì)成品菜拍照并陳列到各個(gè)廚房
 
Specific Duties
工作任務(wù):
1.     Responsible
to maintain the overall welfare of our Associates by providing them with the
training and resources to take care of our guests.
安排適當(dāng)?shù)呐嘤?xùn)和并提供照顧客人所需要的原料
2.     Ensure
the awareness & enforcement of all Marriott S.O.P.’s & Property
L.S.O.P.’s.
保證執(zhí)行所有萬(wàn)豪集團(tuán)的SOP和當(dāng)?shù)氐腖SOP
3.     To
enforce operational Standards that are reviewed periodically and then updated
and improved.
堅(jiān)持定期回顧營(yíng)運(yùn)標(biāo)準(zhǔn)并更新和改進(jìn)
4.     To
ensure the efficient scheduling of management and associates.
保證有效安排并管理人員
5.     To
be responsible for the accurate supervision of the associate time control and
payroll systems by working with Accounting and HRD.
負(fù)責(zé)準(zhǔn)確監(jiān)督員工工作時(shí)間并同財(cái)務(wù)部和人事部完善工資體系
6.     To
develop and implement Manager, Supervisor & Associate training plans on a
quarterly basis in conjunction with HRD.
經(jīng)理, 主管和員工都有季度的培訓(xùn)計(jì)劃
7.     To
implement a departmental daily “15 Minute” training program and conduct it.
安排并執(zhí)行部門每日15分鐘培訓(xùn)計(jì)劃
8.     To
assist in the execution of Culinary Management & Associate reviews, ensuring
appraisals in a professional and timely manner.
協(xié)助廚房和員工的管理, 回顧并進(jìn)行專業(yè)的評(píng)估
9.     To
supervise all aspects of Associate management including hiring and discipline
in conjunction with the Executive Chef.
同總廚聯(lián)合共同管理員工的所有方面, 包括聘用, 懲罰
10.  To
train subordinate managers and supervisors in effective “coaching and
counseling” and the correct process of progressive discipline method.
有效培訓(xùn)下屬經(jīng)理和主管
11.  To
conduct an effective monthly Associate meeting with minutes and P&A
forwarded to the GM, F&B and HRD.
每月召開月度會(huì)議, 做好會(huì)議記錄和行動(dòng)計(jì)劃交于總經(jīng)理, 餐飲部和人事部
12.  To
practice “open door” policy to all Associates.
對(duì)所有員工采取公開政策
13.  Periodically
plan outside Associates activity to promote teamwork.
階段性帶領(lǐng)員工進(jìn)行戶外活動(dòng), 增強(qiáng)團(tuán)隊(duì)合作精神
14.  To
be responsible for maintaining outlet safety at all times.
隨時(shí)保持各部門安全
15.  To
be responsible for asset management of all outlet property and facilities.
       管理所有分部門的財(cái)產(chǎn), 設(shè)備
16.  Conduct
a preventative maintenance inspection on a weekly basis.
       每周進(jìn)行預(yù)防性的設(shè)備檢查
17.  Promote
positive inter-departmental relations through candid communication and
cooperation.
       通過(guò)公平公正的溝通與合作, 建立與酒店其他部門的良好合作關(guān)系
18.  To
respond to guest inquiries or concerns within 24 hours in what is deemed the
appropriate manner and communicate this issue immediately to Executive Chef.
       正確回應(yīng)客人的需要應(yīng)該在24小時(shí)內(nèi)回復(fù)并立即報(bào)告給行政總廚

 
Ensure all Managers and Associates
     follow all job safety regulations and all hazards are reported to Loss
     Prevention and Engineering with appropriate documents.


保證所有經(jīng)理和員工遵循安全工作條例并通過(guò)書面形式報(bào)告所有安全隱患
20.  Perform any reasonable request made of management which is not life
threatening or against the law. 
根據(jù)管理需要, 在保證人身安全和合法的前提下可適當(dāng)做修改

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