粤菜厨师长 Cantonese Cuisine Chef

Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset.
作为经理，行为举止要符合酒店和品牌的标准。
Carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests.
执行并协调组织、准备、生产、展示和确保为客人提供的高标准的烹饪服务。
Makes suggestions for improvement.
提出改进建议。
Manages all kitchen personnel and adapts management practices to the brand culture, working methods, communications, recruitment etc.
管理所有厨房人员的调配，采取与品牌文化、工作方法、沟通、招聘等一致的管理方式。
Helps subordinate develop their skills to the best of their ability and provides support for career development.
帮助下属提高他们的技能并为他们的职业发展提供支持。
Is responsible for food hygiene, safety and quality in the hotel.
对酒店食品卫生、安全及食品质量负责。
Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).
遵守酒店对《环保章程》的承诺。(节能、回收、垃圾分类等)。
Ensures the respect and due application of the rules of hygiene and security in the department, particularly HACCP standards
始终遵守HACCP的要求，确保工作场所保持清洁和食品安全。
Ensures that food items are stored in compliance with current food hygiene standards: pantry storage, fish, meat etc.
确保食品存储符合食品卫生标准:仓库、鱼、肉等。
Checks that talents' uniforms are clean and in good condition
检查同事的制服是否干净及整洁。
Ensures that safety instructions are respected for the use of kitchen equipment
确保所有同事都按照安全指示操作厨房器具。
Ensures that hygiene checks are carried out by an external laboratory in order to assess the results of his/her actions, and implements any corrective actions as necessary.
由外部食品检验机构进行的卫生检查，确保重视其评估结果, 并在必要时实施改进措施。