西厨房领班

主要职责
Main Duties
procedures.
营运
Operational
§ 使用新鲜产品，以确保始终向客人提供花样繁多的菜肴。
Uses fresh products
whenever possible to ensure guests are always offered a variety of food items.
§ 确保根据所设定的政策和方针，尽量利用剩余的食品原料。
Ensures food
surpluses and leftovers are used according to the set guidelines and policies.
§ 烹制并确保根据菜单和配方准备食品，以确保食品质量达到凯悦酒店集团标准。
Cooks and ensures
foods are prepared according to the menus and a recipe, ensuring the quality of
food meets the Hyatt Hotels Corporation standards.
§ 严格执行食品分摊政策以便能有效的控制成本。
Strictly adheres to
food apportionment policy to effectively control costs.
§ 在厨师长的指导下，乐于学习及制作新的菜肴。
Takes interest in
learning and preparing new products as directed by the Outlet Chef de Cuisine.
§ 为客人提供新鲜食物，即使是最后一分钟准备，也要坚持保证食物的高品质，充分体现餐厅风格及经营理念。
Serves fresh food to
guests which is prepared a la minute, is consistent in quality, and reflects
the style of the outlet concept.
§ 密切监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
Supervises cooking
and other kitchen personnel and coordinates their assignments to ensure
economical and timely food production.
§ 观察食物准备及烹饪的方法、食物的分量规格及食物的装饰，确保食物按照规定标准准备。
Observes methods of
food preparation and cooking, sizes of portions, and garnishing of foods to
ensure food is prepared in prescribed manner.
§ 在食物装盘及服务前，对食物进行检查。
Tests cooked food
before plate-up and service.
§ 确保所有厨房设备的干净整洁。
Ensures the
cleanliness of all kitchen equipment.
§ 确保所有厨师在操作中使用正确的工具。
Ensures all Commis
Chefs and Kitchen Apprentices use the right tool for the right job.
§ 确保所有厨师正确、安全地操作食品加工机器。
Ensures all Commis
Chefs and Kitchen Apprentices handle the food-preparing machine in a proper and
safe manner.
§ 确保工作场所始终干净整洁。
Ensures the
cleanliness of the work areas at all time.
薪资及生产力管理
Payroll & Productivity
Management
§ 通过在整个部门内建立灵活的员工编制，实施高效的薪资管理/资源分配。 这基于一个灵活的员工基数（全职员工和临时工）、多技能及多任务的原则。
Exercises efficient
Payroll Management/ Resources allocation through the establishment of a
flexible workforce throughout the Department. This will be based on the
principles of a flexible associate base (Full Time & Part Time associates),
multi-skilling and multi-tasking.
§ 指导下属确保生产力水平满足凯悦酒店集团餐饮部营运手册的要求。
Directs subordinates
to ensure productivity meets Hyatt Hotels Corporation Food & Beverage
Operations Manual requirements.
§ 关注改进生产力水平及在可接受的指引下谨慎管理用品/薪资，确保所有设备的优化部署和高效能。
Focuses attention on
improving productivity levels and the need to prudently manage utility/ payroll
costs within acceptable guidelines, ensuring optimum deployment and energy
efficiency of all equipment.
§ 通过“灵活处理工作”（适当情况下）和简化工作流程，来回顾和不断探索所有员工的生产力水平改善。
Reviews and
constantly seeks productivity level improvements of all associates through the
process of “taking work out of the system” (when appropriate) and through
streamlining of work process.
人员管理
People Management
§ 协助引导员工在工作中遵循经营、财务及行政管理的理念，确保员工掌握多项技能并承担多项工作。
Assists with the
development of all Commis Chefs to work following the operational, financial,
administrative philosophies and ensuring associates are multi skilled and
perform multi tasks.
§ 通过参与管理，根据酒店制度和程序以及相关适用法律，对所有厨师进行紧密督导。
Through hands-on
management, supervises closely all Commis Chef in the performance of their
duties in accordance with Policies & Procedures and applicable laws.
§ 给具备能力和资源的员工委派适当的工作和责任，在培养和发展员工的同时确保营运标准和安全。
Delegates
appropriately duties and responsibilities to equipped and resourceful
associates, nurturing and developing them whilst ensuring standards of
operation and safety are maintained.
§ 拥护和支持酒店的培训精神和以人为本的管理哲学，并和进修及培训发展部经理、部门培训员密切合作培养和发展员工。
Embraces and
supports the Training initiatives and philosophies of the company and works
closely with the Learning and Development Manager and Departmental Trainers in
the training and development of associates.
§ 发展及协助针对提高技能和知识的培训活动。
Develops and assists
with training activities focused on improving skills and knowledge.
§ 确保员工完全理解酒店的规章制度并遵照执行。
Ensures associates
have a complete understanding of Rules & Regulations, and that behaviour
complies.
§ 监督员工士气并提供工作表现及发展的反馈。
Monitors associate
morale and provides mechanism for performance feedback and development.
§ 进行员工年度表现发展评估，提供真实和准确的回馈。
Conducts annual
Performance Development, providing honest and appropriate feedback.
§ 将指导原则及核心价值有效地传达给所有层级的员工。
Effectively
communicates guiding principles and core values to all levels of associates.
总则
General
§ 按要求出席所有会议并作出贡献。
Attends and
contributes to all Meetings as required.
§ 确保部门的服务一贯按照部门营运手册的标准，高效、一致和礼貌的完成。
Ensures services
provided to guests are always available and are always carried out to define
Standard with the utmost efficiency, consistency and courtesy as detailed in
the Department Operations Manual.
§ 始终提供礼貌、专业的服务。
Provides courteous
and professional service at all times.
§ 保持对酒店产品知识、当前推广、政策改变的最新了解及保持高效的内部沟通。
Maintains an
up-to-date awareness of hotel product knowledge, current promotion, policy
changes and appropriate internal communication.
§ 根据安排出席酒店及部门的培训，以提高技能和知识。
Attends all hotel
and departmental training sessions as scheduled to improve skills and
knowledge.
§ 礼貌而高效的处理客人和员工询问，对不能立即解决的投诉和问题进行汇报。
Handles guest and
associate enquiries in a courteous and efficient manner, reporting complaints
or problems if no immediate solution can be found.
§ 理解并严格遵守员工手册中的规章制度，及酒店关于防火、卫生、健康和安全的制度。
Familiar with and
strictly adheres to Rules & Regulations established in the Associate
Handbook and the Hotel’s policies concerning fire, hygiene and health &
safety.
§ 确保高标准的个人形象和仪容仪表。
Maintains high
standards of personal presentation & grooming.
§ 与客人和同事保持基于良好工作关系的接触。
Maintains positive
guest and colleague interactions with good working relationships.
§ 根据酒店、行业和公司的指引，回应需求、改变，执行任何合理的任务及额外职责。
Responds to requests
to undertake any reasonable tasks and secondary duties and to changes as
dictated by the Hotel, industry and company.