崗位職責(zé)/職位描述

Supervises and ensures smooth and efficient operation of the kitchen and service area of Team Restaurant. Responsible for the kitchen production, preparation and presentation. Provide training and supervision to Team Restaurant team members and to maintain cost control.???????

協(xié)助員工餐廳廚師長(zhǎng)保證員工餐廳廚房及服務(wù)區(qū)域順利、有效運(yùn)作。負(fù)責(zé)廚房出品、準(zhǔn)備及展示。為員工提供培訓(xùn)及指導(dǎo)，并控制成本。

1. Take part in the planning and costing of menus.

參與設(shè)計(jì)菜單和成本控制。

2.Develop and write standard recipes.

發(fā)展并完成標(biāo)準(zhǔn)菜單。

3.Develop new dishes and products.

發(fā)展新菜肴及產(chǎn)品。

4.Ensure that outstanding culinary technical skills are maintained.

保證出色的菜肴烹調(diào)技術(shù)。

5. Maintain Team Restaurant is kept to the required level of hygiene as required by the local health and sanitation law.

保證員工餐廳達(dá)到當(dāng)?shù)匦l(wèi)生局標(biāo)準(zhǔn)。

6. Supervise cleaning of the kitchen, service area, storeroom and equipment.

保證員工餐廳達(dá)到當(dāng)?shù)匦l(wèi)生局標(biāo)準(zhǔn)。

7. Take part in the preparation and planning and department/unit/outlet goals and objectives.

參與準(zhǔn)備及計(jì)劃部門目標(biāo)。

8. Establish standards of food quality and preparation and ensure they are strictly adhered to.

建立食品質(zhì)量和展示標(biāo)準(zhǔn)，并保證嚴(yán)格執(zhí)行。

9. Assist with the development of new products and services.

協(xié)助發(fā)展新產(chǎn)品及服務(wù)。

10. Ensure the service area ofTeam Restaurant is clean, tidy and comfortable.

保證員工餐廳服務(wù)區(qū)域干凈、整齊、舒適。

11. Monitor the implementation of quality management systems.

監(jiān)督質(zhì)量管理體系的實(shí)施。

12. Assist in the preparation and management of the unit/outlet budgets.

協(xié)助準(zhǔn)備及管理部門預(yù)算。

13. Assist with the preparation of performance report for the unit/outlet.

協(xié)助準(zhǔn)備部門工作表現(xiàn)報(bào)告。

14. Assist with analysis of trend data.

協(xié)助分析數(shù)據(jù)趨勢(shì)。

15. Develop and monitor the implementation of purchasing procedures.

發(fā)展及管理實(shí)施采購(gòu)程序。

16. Prepare budgets for purchases.

準(zhǔn)備采購(gòu)預(yù)算。

17. Establish economical order quantities.

建立經(jīng)濟(jì)的訂購(gòu)數(shù)量。

18. Develop stock control procedures.

管理庫(kù)存管理程序。

19. Prepare and interpret stock reports.

準(zhǔn)備及解釋庫(kù)存報(bào)告。

20. Purchase stock/inventory according to purchasing procedures and specifications.

依照采購(gòu)程序及明細(xì)采購(gòu)及庫(kù)存。

21. Handle and store stock according to stock control procedures.

根據(jù)庫(kù)存管理程序管理及儲(chǔ)存物品。

22. Coordinate work operations within Team Restaurant.

協(xié)調(diào)員工餐廳內(nèi)部運(yùn)作程序。

23. Check the quality of food prepared by team member to the required standard and make necessary adjustments.

檢查員工準(zhǔn)備的食品質(zhì)量按需求標(biāo)準(zhǔn)和做出必要的調(diào)整。

24. Develop performance standards for operations in the department/unit/outlet.

建立部門內(nèi)部動(dòng)作工作表現(xiàn)標(biāo)準(zhǔn)。

25. Assess work operations and prepare plans to implement change when required.

根據(jù)需要評(píng)定運(yùn)作程序并制訂計(jì)劃。

26. Coordinate between other department/units.

協(xié)調(diào)與其他部門關(guān)系。

27. Monitor productivity of the unit.

管理部門勞動(dòng)生產(chǎn)率。

28. Reviews all time sheets to ensure that team member working times and meal breaks are accurate.檢查所有的時(shí)間表以確保所有員工的工作時(shí)間和用餐時(shí)間準(zhǔn)確。

29. At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.

時(shí)刻理解、實(shí)踐和促進(jìn)團(tuán)隊(duì)的工作方法，達(dá)到使命和目標(biāo)和部門的總體標(biāo)準(zhǔn)。

30. To ensure that all team members have a complete understanding of and adhere to the Hotel’s Team member Rules and Regulations. 確保員工充分的理解并遵守員工手冊(cè)內(nèi)容。

31. The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.

如有必要 ，該部門有權(quán)更改或補(bǔ)充該職位描述。

32. Carries out any other reasonable duties and responsibilities as assigned.

完成任何其他合理的職責(zé)和被指派的職責(zé)。