Chef De Cuisine-Canton (Canton Cuisine) 粤珍轩厨师长

§ 协助确保厨务部的各项活动与酒店的战略保持一致，同时充分落实酒店的指示。
Assists
to ensure that culinary activities are aligned with the respective Corporate
Strategy, and that the Hotel Actions have been implemented where appropriate.
§ 协助准备和更新各个部门的操作手册。
Assists
in the preparation and updates of individual Departmental Operations Manuals.
§ 组织部门的例会，保证酒店内部信息的有效沟通。
Conducts
regular communications meetings and ensures that departmental briefings and
meetings are effective and conducted as necessary.
§ 对酒店其他部门的同事也就是我们酒店的内部客人也要保证始终如一的高品质服务。
Ensures
that employees also provide excellent service to internal customers in other
departments as appropriate.
§ 提供及时、有效而个人化的服务，确保达到专业、高品质的工作水准。遇到不能解决的问题时，迅速汇报，确保高效的服务。
Handles
all guest and internal customer complaints and inquiries in a courteous and
efficient manner, following through to make sure problems are resolved
satisfactorily.
§
与同事保证良好的沟通和和睦的人际关系。
Maintains
positive guest and colleague interactions with good working relationships.
§ 利用工作轮换，丰富员工的工作内容等方法来提高工作效率和积极性。为客人提供最高品质的服务为酒店吸引更多的客人。
Maximises
employee productivity through the use of multi-skilling, multi-tasking and flexible
scheduling to meet the financial goals of the business as well as the
expectations of the guests.
§ 知道并保证所有厨务部的所有产品符合酒店和凯悦国际的食品标准。
Directs
employees to ensure productivity meets standards given in accordance with Hyatt
Design Standards and Criteria and the Hyatt International Food and Beverage
Operations Manual.
§ 多多关注食品质量的改良，根据指导手册谨慎安排员工的薪资，并且尽量高效的使用设备以节约能源。
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.
§ 更新技术，提高生产效率。
Ensures
new technology and equipment are embraced, improving productivity whilst taking
work out of the system.
§ 多在厨房里协调员工和客人/员工和其他部门同事的关系， 同时协助部门总监培训下属员工。
Spends
time in culinary areas observing employee-guest/employee-internal customer
interaction, working through Heads of Department to coach employees as
necessary.
§
审查菜单和分析菜谱，决定所需原材料，劳动力，成本和菜肴的价格。
Reviews
menus, analyses recipes, determines food, labour, overhead costs and assigns
prices to menu items.
§ 充分落实凯悦温情和餐饮部经典20条。
Assists
in making sure that all Touches of Hyatt and the Food and Beverage Top 20 are
implemented.
§
通过适当的培训，增强我们员工的技能，提高厨房的工作效率。
Develops
the skills and effectiveness of all Kitchen employees through the appropriate
training, coaching, and/or mentoring.
§ 合理的给员工安排工作，并且赋予适当的权利。更好的锻炼员工以保证厨务部的顺利安全运作。
Delegates
appropriately, duties and responsibilities to equipped and resourced employees,
nurturing and developing them whilst ensuring standards of operation and safety
are maintained.