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崗位職責：

1. 主管安排員工工作任務后，監督員工的實施情況；After director arranges the employee’s work task, supervise the implementation of the directions by staff;
2. 協助主管做好部門員工的各項工作，對員工進行指導，培養；Assist supervisor to do a good job of the department staff, employees on guidance and training;
3. 積極參加各種培訓，提高各項操作技能；Take an active part in all kinds of training, improve the operation skills;
4. 檢查廚房設施設備的運轉情況，廚房用具的使用情況，協助制定采購計劃；Check the operation situation of the kitchen facilities, use of kitchen utensils, assist purchasing plan;
5. 檢查廚房原料的使用情況，防止積壓；Check the kitchen’s usage of raw materials to prevent backlog;
6. 接受上級的檢查評估，匯報實操工作；Accept assessment and reporting in field work;
7. 確保落實酒店的成本控制政策和程序；Ensure the implementation of the hotel cost control policies and procedures;
8. 檢查每種產品的品質，保證出品符合要求；Check the quality of each product, to ensure that products meet the requirements;
9. 充分利用剩余食品，轉換成其他食品；Make full use of surplus food by transforming into other foods;
10. 嚴格遵循食品安全規定和要求；Strictly follow food safety regulations and requirements;
11. 有效完成上級交代的其他事務。Other tasks as required.

任職要求：

1. 必須有一定的人員管理能力；Ability to handle people is a must;
2. 良好的組織能力；Good organization skills;
3. 高中及中專以上學歷；Technical secondary school and high school;
4. 2年從業工作經驗。2 years’ experience in specific specialty.