西厨房厨师长 Chef de Cuisine

MAJOR RESPONSIBILIES 责任概要 :
Planning, organizing,coordinating, staffing, controlling all culinary operations. The chef must develop long-range plans whileresolving daily challenges across the entire spectrum of the department. The chef must thoroughly understand the basicmanagement principles for each component of the culinary operations.
计划、组织, 配合, 安排员工, 控制所有西厨房营运. 西厨厨师长在每天处理日常工作时, 同样要有对所有分部门的长远发展计划. 西厨厨师长必须对各分部门的食品和酒水营运方面的基本原则有全面的了解.
OVERALL RESPONSIBILITIES ARE工作职责：
1. Responsible for: daily social kitchen chef departies, demi chef, cooks.
直接管理西厨主管,、领班、厨师
2. Directlyresponsible for daily social kitchen area, ensuring a smooth running,profitable operation within the framework of the Hotel.
直接对西厨房负责, 保证一切正常, 并有利酒店营运
3. Develop and maintain the hotels culinary conceptsand standards for food preparation and presentation.
开发并维护酒店对厨房的食品准备和摆盘标准
4. Maintain food cost by ensuring that properpreparation, inventory, requisition, food pars and control systems are in placein all food operations areas.
在保证正确的出品, 盘点 和需求的前提下控制好食品成本
5. Enforce the Marriott food preparation andpresentation guidelines to ensure consistent quality culinary offerings to ourguests.
坚持万豪集团的领导方针和营运标准, 保证出品质量
6. Maintain food safety & protection. All food in working areas should be incompliance with food handling techniques including dating, proper storage,rotation, etc. in accordance with the company policies. Maintain Marriott BrandStandard (control form A1, A2, A3 are filled up on a daily basis).
保证食品卫生并且安全, 在工作区域内所有食品使用和储藏都必须严格按照食品要求, 包括日期, 储藏. 每天基本食品安全卫生必须根据集团政策, 遵守万豪的品牌标准(每天必须填写A1, A2, A3表格)
7. Enforce Marriott’s 43-point Sanitation Checklist byhaving all kitchens inspected on a monthly basis.
每月对所有厨房区域进行执行万豪43点卫生检查
8. Achieve departmental Budget goals by maintainingefficient cost expenditure.
有效的控制开支以达到部门预算目标
9. To accurately forecast business demands on a weeklybasis to ensure efficient staffing & food production.
以每周为一阶段真实的预测营运需求来保证有足够的员工和食品
10. To supervise the completion of the wage progressreport on a weekly basis and critique discrepancies.
监督每周考勤报告，并对差异进行处理。
11. Responsible for accounting & billing procedureswithin the daily social kitchen operation.
负责西厨营运的财务要求
12. Assist the executive chef in food promotion, menus,pricing & associate scheduling.
协助总厨进行食品推广, 菜单推广, 定价及员工排班
13. Coordinate with purchasing agent to ensure that alldaily social kitchen related products conformed to food & beveragedepartment.
与采购部协调保证西厨房相关产品符合部门要求
14. Preparesmarket list, indicating type of food items quality and quantity.
填写采购单，注明食物的名称质量和数量。
15. Controlscosts by:
控制成本：
Minimisingspoilage.
尽量减少浪费。
Maintainingadequate inventory of food.
维持足够的库存食物。
Utilisingfood surpluses.
合理利用剩余原料。
Controlling portion.
控制份量。
SPECIFIC DUTIES 工作任务 :
1. Responsible to maintain the overall welfare of our associates by providing them with the training and resources to take care of our guests.
安排适当的培训和并提供客人所需要的原料
2. Ensure the awareness & enforcement of all Marriott S.O.P.’s & Property L.S.O.P.’s.
保证执行所有万豪集团的SOP和当地的LSOP
3. To enforce operational Standards that are reviewed periodically and then updated and improved.
坚持定期回顾营运标准并更新和改进
4. To ensure the efficient scheduling of management and associates.
保证有效安排并管理人员
5. To be responsible for the accurate supervision of the associate time control and payroll systems by working with accounting and HRD.
负责准确监督员工工作时间并同财务部和人事部完善工资体系
6. To develop and implement manager, supervisor & associate training plans on a quarterly basis in conjunction with HRD.
与人力资源总监合作每季度制定并执行经理, 主管和员工的培训计划
7. To implement a departmental daily “15 Minute” training program and conduct it.
安排并执行部门每日15分钟培训计划
8. To assist in the execution of culinary management & associate reviews, ensuring appraisals in a professional and timely manner.
协助厨房和员工的管理, 回顾并进行专业的评估
9. To supervise all aspects of associate management including hiring and discipline in conjunction with the executive chef.
同总厨共同管理员工的所有方面, 包括聘用, 惩罚
10. To train subordinate managers and supervisors in effective “coaching and counselling” and the correct process of progressive discipline method.
有效培训下属经理和主管
11. To practice “open door” policy to all Associates.
对所有员工采取公开政策
12. Periodically plan outside Associates activity to promote teamwork.
阶段性带领员工进行户外活动, 增强团队合作精神
13. To be responsible for maintaining outlet safety at all times.
随时保持各部门安全
14. To be responsible for asset management of all outlet property and facilities.
管理所有分部门的财产, 设备
15. Conduct a preventative maintenance inspection on a weekly basis.
每周进行预防性的设备检查
16. Promote positive inter-departmental relations through candid communication and cooperation.
通过公平公正的沟通与合作, 建立与酒店其他部门的良好合作关系
17. 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.
正确回应客人的需要应该在24小时内回复并立即报告给行政总厨
18. Ensure all Managers and Associates follow all job safety regulations, and all hazards are reported to Loss Prevention and Engineering with appropriate documents.
保证所有经理和员工遵循安全工作条例并通过书面形式报告所有安全隐患
Profile of Competency
工作能力:
Minimum 6-10 years kitchen experience and at least 2 years international brand hotel ADD western chef experience.
至少6-10年西厨房工作经验及2年国际品牌全日制厨房厨师长经验
Ability to use standard software applications and hotel system
能够使用标准应用软件和酒店操作系统
Knowledge of menu composition
了解食品的构成
Understanding of use and maintenance of kitchen
equipment
懂得使用和保养设备
Understanding of restaurant operational procedures
懂得餐厅的运作程序
Effective decision-making skills
有决断力
Strong problem-solving skills
很强的问题解决能力
Extensive knowledge of food handling and sanitation standards
对食品的加工和卫生有丰富的经验
Neat in appearance and well groomed
整洁的仪表
Able to work with little supervision
较强的自我管理能力
Able to lift heavy objects
能胜任体力工作
Must work quickly and safety
能迅速安全的工作
The consciousness and ability of continuous innovation
具有不断创新的意识和能力
Language 语言能力:
Good spoken and written English
良好的英语口语与书写能力
Education 教育:
Culinary education preferred
厨房教育背景优先
High school with cook training.
高中学历并相关厨房培训
Job License
资格 / 等级证:
Culinary License
厨师资格证