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崗位職責/職位描述

1. Directs and controls all subordinate to ensure that all day to day operational matters are handled on time and associate expectations are met.
指揮并且協調所有下屬職員使其能按時完成每天的運營工作，并且能達到員工的期望值。
2. Ensure that specific operations function efficiently and on time.
確保員工餐廳高效并按時運營。
3. Prepares duty rosters as directed, and schedules vacation and public holidays accordingly.
準備排班和相應的假期。
4. Liaises with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price.
與采購方和供應商保持溝通保證提供被定購的所有食品項目，并且在有競爭的價格下保持較好的質量。
5. Ensures that food is stored, prepared and secured hygienically and safely.
保證所有食品在儲存，準備和來源的衛生性和安全性。
6. Ensures that food is prepared and cooked according to menu and wastage is minimized.
確保食品按照規定的菜單準備及烹飪，并且把浪費降到最低。
7. Conduct the associate satisfaction survey and do the menu innovation accordingly.
根據員工意見調查，改進與更新員工餐廳菜單。
8. Maintaining standards of hygiene and cleanliness in kitchen and related areas.
維護清潔和衛生標準在所有關于廚房的區域。
9. Assists in the controlling and monitoring of individual kitchen expenses.
協助控制和監督所有廚房的費用支出。
10. Prepares and submits forms, documents and requisitions as directed by supervisors.
按照上級的指導準備和提交報告，文件和申請。
11. Checks mise-en-place, production procedures, repair and maintenance, employee grooming and manning levels ensuring they are in order and takes appropriate action where necessary.
檢查準備工作的生產程序，檢修，員工的儀容儀表，人員配備，必要時采取行動。
12. Selection, training and evaluation of subordinate employees.
挑選、培訓和評估下屬人員。
13. Coaches, counsels, disciplines and develops subordinate employees.
指導、 建議、訓練、發展下屬員工。
14. Observe the Labor Law
遵守勞動法有關規定。