行政总厨

1.Administration
行政职责
1) Manages all functions of the Kitchen food
production and operations to achieve the optimum departmental profit.
管理所有厨房的运作已达到部门内部的利益最佳结合点。
2) Manages all functions of the Kitchen food
production and operation to achieve the optimum quality level of food production
and sanitation.
管理所有的厨房菜品制作与运作已达到菜品制作与卫生要求的最佳质量标准。
3) Controls the food cost and issuing of
food on an ongoing basis.
控制成本和食品出品运作方面的水平。
4) Establishes and maintains effective
employee and inter–departmental working relationships.
建立与维护员工的高效率与部门内部工作关系。
5) Conducts such functions as interviewing,
hiring, performance evaluation, coaching, counseling and taking disciplinary
actions to ensure the appropriate staff productivity and efficiency.
采取以下行动：面试，雇用，成绩评估，培训，咨询和训练以保证员工的生产力与效率。
6) Plans and organizes with the Director
of Food & Beverage successful Food & Beverage Activities in the Hotel.
与餐饮领导一起，计划与组织餐饮部的经营。
7) Set standards of all food and equipment
purchases in accordance with Primus Hotel Jiaxing guidelines.
根据嘉兴绿地铂瑞酒店的要求制定所有食品与器具的采购标准。
8) Keeps aware of trends, systems,
practices and equipment in Food & Beverage through trade literature, hotel
exhibitions and site visits.
通过行业文献、酒店展览和定点参观，了解餐饮的趋势、系统、操作与设备。
9) Decrease the staff turnover Improve
associate moral and loyalty.
降低员工的流动率，提高员工士气和忠诚度。
10) Must focus on constant improvement of
Training Manuals and SOP
必须对具有持续性的人员培训和SOP的提高和改善保持关注。
11) Performs related duties and projects as
assigned.
履行相关的职责与其他分配的任务。
12) Manages all functions of the kitchen
safety and staff operation safety.
管理所有厨房的工作安全和员工操作安全。
13) Monitors the overall food operation and
ensures that food items are being prepared in a timely and correct manner.
监控整个食品操作并确保食品按时和正确地操作。
14) Check the quality of food prepared by
team member to the required standard and make necessary adjustments.
检查员工准备的食品质量按需求标准和做出必要的调整。
15) Responsible for overseeing the
cleanliness, hygiene and maintenance of the kitchen and undertakes steps
necessary to maintain the highest possible standards in this area.
负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。
16) Manages the training function and
ensures all team member certified in their position before taking charge of an
area of responsibility.
管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。
17) Coordinate, organize and participate in
all production pertaining to the kitchen. Checks and follow-up on the
mise-en-place of the ordinary menu and daily menus, seasonal specials.
Maintains the standards of preset recipes, portion control and costing at all
times.
协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单、季节特供菜单。时刻保持预先设置菜单的标准、份量和成本。
18) Reviews all time sheets to ensure that
team member working times and meal breaks are accurate.
检查所有的时间表以确保所有员工的工作时间和用餐时间准确。
19) Conducts culinary department meetings
and communicates important hotel information to team member and receives
feedback in the absence of the Chef, and communicates upwards to ensure a high
level of team member satisfaction.
召开厨房会议和传达酒店通知和收集员工的反馈意见，确保员工很高的满意度。
2.Profitability
盈利能力
Controls, monitors and is responsible
for the optimum food cost to yield the maximum amount of outlet profit and maximum
guest satisfaction.
控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。