中厨厨师长

SCOPE 职能范围
Control the stock of food and what need to be ordered. The acceptance of perishable goods should be carried out and implemented in accordance with the standards, apply and follow first in first out and storage system. Train and direct other colleagues in the department to provide all customers with consistent, high quality food and services through adherence to and implementation of all kinds of brand standard and policies.
控制食品的存货量及何种食品需要被订购，按照标准接收易腐物品，贯彻并执行先进先出原则及贮藏制度。通过坚持和执行各种朗廷标准和政策，培训和指导部门其他同事，为所有顾客提供始终如一的，高质量的食品和服务。
PRINCIPAL RESPONSIBILITIES 主要职责
• Assist the Chinese Executive Chef to maintain the operation of the kitchen as necessary.
协助中餐行政总厨维持厨房的运营。
• Supervise the production and operation of the Chinese Kitchen and ensure compliance with all Food & Beverage policies, standards and procedures.
监督中厨房生产运营，确保执行所有关于餐饮的政策，标准及程序。
• Provide the perfect quality of food and interact with guests in order to deliver personalized dishes.
使用高质量的食材，并与顾客进行交流推出个性化的菜肴。
• Pay attention to the quality, presentation and flavour.
注重食品的质量，摆盘呈现方式及味道。
• Implement proper food preparation procedures and storage standards.
履行正确的备菜程序与贮藏标准。
• Maintain purchasing, receiving and food storage standards.
维持采购，收货及食品贮藏标准。
• Ensure compliance with all local (Health Department) regulations.
确保遵守当地政府（卫生部门）的规定。
• Support and endorse the established concept, guidance and guidelines of food and beverage as part of the guidelines for action and combine it with new idea level experience to achieve new heights through team work and team members' recognition.
支持并认可已建立的餐饮概念、指导及方针，并视为行动准则的一部分；并且将其与新想法及经验结合，通过团队合作及团队成员的认可来达到新的高度。
• When new guidance is not consistent with the policy that has been passed, it should be made clear before it is implemented.
当有新的指导与已通过的方针不一致时，要在执行之前明确告知。
• Participate in sales, set up and prepare for VIP, including important banquets, weddings and other vital matters.
参与到销售、摆台及为VIP做准备，包括重要的宴会、婚礼及其他至关重要的事务当中。
• Support the Food and Beverage department's procedures for waste control.
支持餐饮部的各项程序对浪费的控制。
• Accurately calculate the theoretical cost of food.
准确计算食品的理论成本。
• Follow proper handling and right temperature of all food products.
遵循食品的适当处理及正确的保存温度。
• Implement and follow HACCP system and implement correct Hygiene and Safety Standards.
实施及遵照HACCP系统执行正确的卫生和安全标准。
• Operate and maintain all department equipment and report malfunctions.
操作及维护所有部门的设备，并汇报设备故障。
• Ensure all colleagues follow all job safety regulations and all hazards are reported to the Security and Engineering.
确保所有的同事遵循工作安全规则，所有的危险都要报告给保安部及工程部。
• Conduct a preventative maintenance inspection on a monthly basis.
每月进行预防性维修检。
• Be responsible for management of property and facilities.
负责部门所有的财产和设备的管理。
• Conduct a preventative maintenance inspection on a monthly basis.
每月进行预防性维修检查。
• Effectively report, investigate and follow up on colleague accidents.
有效的报告，调查及跟进员工事故。
• Understand and maintain all standard recipes on Material Control before implementing any a la carte or set menus.
在执行任何零点或套餐菜单前，理解并维护所有食谱标准。
• Purchase appropriate supplies and manage inventories according to budget.
按预算购买适当的物资及管理存货。
• Ensure that colleagues' uniforms are clean and tidy, especially in public areas and guest services.
确保同事的制服干净整洁，特别是在公共区域及对客服务时。
• Help the superior to inspect the competition Hotel, understand the market dynamics, make the hotel always at the top of the competition.
协助上级考察竞争酒店，了解市场动态，使酒店始终处于竞争顶峰。
• Training colleagues in techniques and excellent plate presentations.
培训同事各项技巧以及完美的装盘艺术。
• Organize and participate in the training of kitchen or other first-line departments such as service center or Langham club, including raw materials, production methods and unique flavors.
举办及参与厨房或其他一线部门比如服务中心或朗廷俱乐部的培训，包括原料，制作方法和独特的口味。
• Develop and implement colleague training plans on a quarterly basis in conjunction with HR Department.
每季度和人力资源部一起执行并履行培训计划。
• Implement and follow a departmental daily briefing.
执行并遵循每日例会。
• Participate in the training of colleagues according to the menu, including ingredients, preparation methods and unique tastes.
按照菜谱参与同事的培训，包括配料，备菜及独特的口味。
• Regularly develop colleague activity plan to promote teamwork.
定期制定员工活动计划以促进团队合作。
• Cooperate with guests, customers, groups, company representatives, vendors and local education system needs. Participate in the sales menu, VIP menu and any banquet requirements.
配合客人，客户，团体，公司代表，销售商及当地教育体制的需要。参与销售菜单，贵宾菜单及任何宴会的需求。
• Train, coach, and counsel colleagues in order to reach a satisfactory level of productivity.
培训，指导并给同事提出一定的建议以达到令人满意的生产水平。
• Respond to guest questions in a correct and appropriate manner within 24 hours.
以正确且适当的方式24小时内回应客人的疑问。
• Keep the concept and mission of catering, food type, food preparation and presentation and other details required in accordance with the concept and describe the implementation of restaurant dishes.
保持餐饮的概念及使命，关于食物类型，备菜和呈送及其他细节需按照餐厅概念和菜肴描述执行。
• Carry a monthly self-inspection and make sure Chinese Kitchen is compliant with the Langham Brand Standard.
实行每月自我检查，确保厨房符合朗廷品牌标准。
• Actively promote cross-sectoral cooperation through frank communication.
通过坦诚的沟通，积极推动跨部门的合作。
• Be aware of accident prevention and help enforce safe working conditions to achieve the goal of zero accidents.
了解事故预防并加强工作安全以达到零事故的目标。
• All rules and regulations refer to colleague handbook.
所有规章制度请参照员工手册。
• Perform any duties assigned by the Management.
执行任何管理层委托的工作。
REQUIREMENTS 职位要求
Education 教育学历
• Culinary Education is preferred.
烹饪教育背景优先。
Experience 经验
• At least five years related experience in this position in 5-star hotels.
五年以上5星级酒店相关工作经验。
Job Skill/Knowledge 工作技能/知识
• Excellent culinary skills, while deliver top quality product and presentations.
完美的烹饪技巧，同时展现高质量的食物及摆盘。
• Rich in culinary management and leadership experience.
丰富的餐饮管理与领导经验。
• Comprehensive knowledge of food processing and hygiene standards.
全面的食品加工及卫生标准知识。
• Strong organization skills and effective influence.
强大的组织能力和有效的影响力。
• Good interpersonal conflict management skills and effective decision-making skills.
良好的处理同事关系冲突管理技巧和有效的决策力。
• Knowledge of operating rules and safety standards.
具有运转规章及安全标准知识。
Computer Knowledge 电脑知识
• Knowledge of MS office software.
会使用常用的微软办公软件。
Language Proficiency 语言能力
• Good communication skills (verbal and listening and writing).
良好的沟通技巧（口语，听力及书写）。