西厨亚档主管

根据标准程序、菜谱、照片和上级指示，准备和烹饪食物。协助厨师长培训员工。参与提供食品发展，保证厨房运作的顺利进行。当接到指示时厨房的所有区域都要进入工作状态。协助管理员工，为员工发展提供帮助。参与食物的质量控制，提高产品的菜色和味道。
CORE WORK ACTIVITIES岗位主要工作职责
Administration
行政
·           Responsible for the quality of all food prepared in the kitchens. Constantly inspects taste, temperature and visual appeal. Makes sure that all dishes are uniform and that established portion sizes are adhered to.
负责监督所有厨房食品准备的质量、要不断的检查食品的味道温度和外观。
·           Careful to prevent the use of spoiled or contaminated products in any phase of food preparation and prevents associates who are ill or suffering from an infection from taking part in the preparation or handling of food.
确保所有的食品没有腐烂、变质。注意在提供食品时避免员工使用过期及肮脏食品。
·           Assists Western Kitchen Chef with the planning of menus and food promotions.
协助西厨房厨师长制定菜单及食品推广活动。
·           Develop and test new dishes and products.
创新新菜品。
·           Ensures that outstanding special events and special food promotions are carried out.
制定出色和特殊的食品推广活动。
·           Controls standards of food production and presentation throughout the hotel.
控制食品出品的标准。
·           Informs the Executive Chef immediately of inferior quality products.
监测收货的食品质量和数量。
·           Do a good job in the hotel leadership on the safety work of staff and assistant.
做好酒店领导在安全工作上的参谋和助手。
·           Adherence to the hotel security secrecy.
严守酒店安全部的保密制度。
·           Be loyal to the position, and devote to it.
忠于职守，爱岗敬业。
 
Training and Human Resources
培训和人力资源
·           Ensure wherever possible that staffs are provided with a work place free of discrimination, harassment and victimization
确保提供给员工们一个没有歧视、骚扰和危险的工作环境。
·           Treat customers and colleagues from all cultural groups with respect and sensitivity.
对待来自不同文化背景的客人和同事都应给予尊重和体贴
 
Professional Technical Responsibilities
专业技术责任
·           Be able to supervise subordinate associates
能够领导自己的员工。
·           Be willing and able to train and motivate staff.
能够培训和激励员工。
·           Minimum Requirements-High school graduate
高中毕业。
·           Preferred – Completed Technical education in Hospitality or Culinary school.
最好是专业烹饪学校毕业。
·           At least has 4 years’ kitchen experience in 5-star Hotel at supervisor level
至少有四年五星级酒店厨房管理相关的工作经验。
 
GENERAL DUTIES:
一般职责：
·           Abide by Hotel’s and Department’s policy & procedure.
遵守酒店及部门的各种规章制度。
·           Perform other related duties & special projects as assigned by the supervisor
随时执行上级分配的其他相关任务或特殊项目。
 
Health and Safety
健康与安全
·           Ensure that all potential and real Hazards are reported immediately and rectified
确保所有潜在的和实际的危险是被立即报告和纠正的。
·           Be fully conversant with all departmental Fire, Emergency procedures
熟悉各个部门的消防、紧急事件的处理程序。
·           Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and Staffs
为了客人们和员工们的安全，必须确保所有的紧急程序都被预演、落实和实施。
·           Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc.
在公平的酒店规则和严格遵守的法律法规下，确保在酒店内所有人的人生和财产安全。
·           Ensure all Staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others
确保所有员工都在部门内以安全的方式操作，避免不安全的或者不适合的冒险的行为造成自己或者其他工作人员的损伤或不便。
 
Confidentiality
保密制度
·           Ensure confidentiality and secure storage of all intellectual property and data bases
确保保密和安全的存储所有知识产权和数据，包括所有印刷品和电子软件。
·           Ensure Hotel, Customer and Staff Information or transactions are kept confidential during or after employment with the company. 
保证酒店、客户和员工的信息，交易期间或在公司就业后信息保密。
 
To be fully conversant with:
需要遵守的
·           Hotel fire procedures
酒店消防规则
·           Hotel security procedures
酒店保安规则
·           Hotel Health and Safety policy and procedures
酒店健康与安全政策和规则
·           Hotel Facilities and attractions
酒店设备设施和功能介绍
·           Hotel standards of operation and departmental procedures
酒店运营部门程序标准
·           Methods of accepted payment of the company
公司的财务政策
·           Short and long term company marketing promotions
短期和长期的公司市场推广项目
 
NOTE
备注：
This document reflects the job content at time of writing and will be subject to periodic change in the light of changing operational and environmental requirements.  Such changes will be discussed with the job holder and the job description amended accordingly.
本文件反映的相关岗位职责以尽数列出，其内容会根据业务和环境的要求阶段性变化。相应变化将与该岗位员工沟通，并且岗位职责描述也将根据实际情况进行修改。