西厨房厨师长Main Kitchen Head Chef

1.Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and  Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
2.Seamless working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
3.Maintenance of all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。
4.Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
5.Must focus on constant improvement of Training Manuals and SOP’s.
必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。
6.Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.
必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。
7.Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.
与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。
8.Every guest request must be responded to complete satisfaction.
对于每位客人的要求要作出回应使客人满意。
9.Ensures that recipes and costing are established and updated.
确保菜谱和成本的存在和更新。
10.Monitor food quality and quantity to ensure the most economical usage of ingredients.
监控食品的质量和数量是确保最大限度的节约原材料。
11.Check the quality of food prepared by team member to the required standard and make necessary adjustments.
检查员工准备的食品质量按需求标准和做出必要的调整。
12.Select team member that display qualities and attributes that reflect the department standards.
选择有良好表现和工作态度的员工作为部门标准。
13.Manages the training function and ensures all team member certified in their position before taking charge of an area of responsibility.
管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。
14.Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.
监控整个食品操作并确保食品按时和正确地操作。
15.Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。
16.Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。
17.Reviews all time sheets to ensure that team member working times and meal breaks are accurate.检查所有的时间表以确保所有员工的工作时间和用餐时间准确。
18.At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.
时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。
19.To ensure that all team members have a complete understanding of and adhere to the Hotel’s Team member Rules and Regulations.
确保员工充分的理解并遵守员工手册内容。
20.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 ，该部门有权更改或补充该职位描述。
21.Carries out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。