宴会厨房厨师长 Chef,Banquet Kitchen

Key Duties and Responsibilities
主要义务和职责
To ensure that the quality levels of kitchen production and presentation are maintained at their highest level at all times
确保厨房食品质量及出品时刻保持最高水准
To attend the daily kitchen briefings organized by Vice President Culinary
参与每天由餐饮出品副总裁组织的部门例会
To demonstrate excellent product knowledge of all food and special functions held at the resort
准确掌握所有食物的产品知识，以及酒店内举行的特殊活动
To review monthly forecast and schedule resources accordingly
根据月度预测来相应备料
To ensure menus are updated and seasonal changes are made in conjunction with the menu cycles
确保菜单及时更新并有季节性变化
To establishes and maintains smooth work relationships in the kitchen.
确保时刻控制本厨房食品成本
To conduct regular checks on all food products for any expired item.
定期检查本厨房内有无任何过期食品
To supervise the undertaking of physical asset inventories on scheduled month.
监督月度固定资产的盘点
To conduct performance appraisals for kitchen employee
指导厨房员工完成绩效考评
To assist in the process of recruiting new employee for the respective kitchen
协助各厨房招聘新员工
To perform any additional or special duties, as directed by a superior
根据管理人员的安排，完成其它额外或特殊任务
To maintain the highest levels of personal hygiene and grooming at all times, as per standard
根据酒店相关标准，时刻保持个人卫生及形象
To attend all training carried out by the Training Department.
根据本厨房负责人的安排参加培训部的所有培训
To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
确保同事间维持良好的沟通及工作关系，倡导团队精神
To ensure that a safe, hygienically fit the working environment is maintained at all times and reports any concerns or faults immediately to the immediate supervisor.
确保工作环境的安全及卫生，一旦发现任何隐患或错误，立即报告给你的直接上级
▪ To ensure all fixed assets and equipment are well maintained.
确保所有固定资产及设备都保持良好的状态
▪ To ensure all activities are carried out honestly, ethically, and within the parameters of the Chinese Law.
确保在酒店内的所有活动都做到诚实、有道德并且符合中国法律
▪ To work closely with the HACCP manager
同食品安全卫生经理密切合作
▪ To make HACCP standards a priority for the department
将食品安全卫生相关规定和标准作为厨房工作的重点
▪ To follow the standard recipes given to perfection.
时刻严格遵守酒店的标准食谱
▪ To inform Culinary VP directly if there is any issue with recipes, cooking methods, ingredients, or costing.
如果有关于食谱、烹饪方法、原材料或成本方面的问题，应立即通知厨房副总厨等厨房负责人
Competencies 能力要求
Minimum 5 years as cuisine master chef
至少5年主厨经验
Hotel experience menu and concept creation skill
酒店菜单和概念创作能力
Cost control skill
成本控制技能
Staff management skill
工作人员管理技能
Basic computer skill
基本电脑技能
Control daily order and quality check
控制日常订单和质量检查
Basic HACCP standards skill
基本HACCP标准技能