西厨主管

1.监督并协调厨师和工作人员的活动。决定食物的呈现方式，并打造富有装饰性的食物摆盘。确保上菜时分量恰当、摆放整齐且配有合适的装饰。监控准备的食物数量。告知餐饮服务人员特色菜品和缺货菜品。准备特殊餐食或替代菜品。协助厨师和厨房工作人员完成各项任务。为厨师提供所需物品。监控厨房用品和食材库存。维护食品安全计划和食品的厨房日志。确保食品质量，若产品不符合规格，及时通知经理。
2.协助管理层进行招聘、培训、排班、评估、辅导、纪律管理以及激励和指导员工。遵守公司所有安全与安保政策及程序；向经理报告维护需求、事故、受伤情况和不安全的工作条件；完成安全培训及相关认证。确保制服及个人形象整洁、专业；对专有信息保密；保护公司资产。满足客人的服务需求。使用清晰、专业的语言与他人交流。与他人建立并维持积极的工作关系；支持团队达成共同目标；倾听并妥善回应其他员工的关切。确保符合质量期望和标准。能够长时间站立、就座或行走。能够举高手臂及弯腰至膝盖以下，包括弯曲、扭转、拉扯和俯身等动作。无需他人协助，即可移动、搬运、携带、推动、拉动及放置重量小于或等于 25 磅的物品。按主管要求履行其他合理的工作职责。
General Kitchen
厨房综合事务
l Ensure the quality of the food items andnotify manager if a product does not meet specifications.
确保食品质量，若产品不符合规格，通知经理。
l Follow appropriate personal hygieneprocedures to ensure food served to guests is safe for consumption, includingdisinfecting hands prior to handling food and wearing a hat/hairnet and properfootwear.
遵循适当的个人卫生程序，确保提供给客人的食物可安全食用，包括在处理食物前对手部进行消毒，佩戴帽子 / 发网和合适的鞋子。
l Follow and ensure compliance with food safetyand handling policies and procedures, such as product rotation, First In -First Out (FIFO); dating, labeling, cleaning, and organizingcoolers/freezers/storage areas; and Cold Chain compliance, across all food -related departments and areas.
在所有与食品相关的部门和区域，遵循并确保遵守食品安全与处理政策和程序，如产品周转、先进先出（FIFO）原则；对冷藏柜 / 冷冻柜 / 存储区域进行日期标注、标签张贴、清洁和整理；以及冷链合规。
l Prepare all potentially hazardous foods atthe correct temperature according to the HACCP guidelines.
根据危害分析与关键控制点（HACCP）指南，在正确的温度下准备所有可能有危害的食品。
l Communicate any assistance needed during busyperiods to the Chef to ensure optimum service to guests.
在繁忙时段，向厨师说明所需的任何协助，以确保为客人提供最佳服务。
l Monitor the quantity of food that is preparedand the portions that are served in to control food waste and ensure that goodfood is not thrown away.
监控准备的食物数量和供应的分量，以控制食物浪费，确保优质食物不被丢弃。
l Check and ensure the correctness of thetemperature of appliances and food using thermostats and thermometers,including monitoring freezer systems, such as fans, drains, and doors, forproper operation, and report issues or problems to facility management.
使用恒温器和温度计检查并确保电器和食物的温度正确，包括监控冷冻系统（如风扇、排水口和门）的正常运行情况，并将问题报告给设施管理部门。
l Operate ovens, stoves, grills, microwaves,and fryers to prepare foods.
操作烤箱、炉灶、烤架、微波炉和油炸锅来准备食物。
l Maintain kitchen logs for food safety programcompliance (e.g., A1, A2, QA).
维护厨房日志，以符合食品安全计划要求（如 A1、A2、质量保证相关记录）。
l Report maintenance issues immediately toappropriate personnel (i.e., management or maintenance).
立即将维护问题报告给相关人员（即管理层或维护人员）。
l Maintain up - to - date knowledge of companyFood Safety Programs within assigned area of responsibility, as well as alllocal, state, and federal regulations.
在指定的职责范围内，随时掌握公司食品安全计划以及所有当地、州和联邦法规的最新情况。
l Inform Chef of any excess food items that canbe used in daily specials or elsewhere.
告知厨师任何可用于每日特色菜或其他用途的多余食品。
l Maintain food logs for all food products(e.g., production charts).
维护所有食品的记录（如生产图表）。
Sanitation andMaintenance
卫生与维护
l Wash and disinfect kitchen area includingtables, tools, knives, and equipment to ensure sanitary conditions and meet thedepartmental standards, including using sanitizers required by healthdepartment.
清洗并消毒厨房区域，包括桌子、工具、刀具和设备，以确保卫生条件符合部门标准，包括使用卫生部门要求的消毒剂。
l Set - up and break down work station withrequired mise en place, tools, equipment and supplies, ensuring items are toestablished specs, ensuring adequate fill of containers, storing itemsappropriately, and cleaning station as appropriate.
设置和拆除工作区域，配备所需的准备工作、工具、设备和用品，确保物品符合既定规格，确保容器填充适量，物品存放得当，并对工作区域进行适当清洁。
l Follow and ensure compliance with sanitationand cleaning procedures and pest control guidelines, reporting pest controlissues to appropriate personnel.
遵循并确保遵守卫生清洁程序和虫害控制指南，将虫害控制问题报告给相关人员。
Stocking/Receiving
库存管理 / 收货
l Monitor stock of kitchen supplies and food toidentify needed items and ensure neat and orderly storage, and communicatepotential product shortages, or price changes, to supervisor/manager.
监控厨房用品和食品库存，确定所需物品，确保储存整齐有序，并将潜在的产品短缺或价格变化告知主管 / 经理。
Kitchen Tools &Equipment
厨房工具与设备
l Use kitchen tools safely and appropriately, includingusing appropriate tools to open cartons, boxes, and cans; keeping knivessharpened; using proper knife handling procedures; using correct knives forparticular food item or specific task; using dry pads when moving hot material;and engaging all appropriate safety devices prior to operating equipment.
安全且恰当地使用厨房工具，包括使用合适的工具打开纸箱、盒子和罐头；保持刀具锋利；采用正确的刀具使用程序；针对特定食物或任务使用正确的刀具；搬运热的材料时使用隔热垫；在操作设备前启动所有适当的安全装置。
l Use measuring tools (for example, scale,measuring cups, measuring spoons) to precisely measure ingredients and portionsizes.
使用测量工具（如秤、量杯、量勺）精确测量食材和分量大小。
Food Preparation
食物准备
l Prepare and cook food according to recipes,quality standards, presentation standards, and food preparation checklist,establishing priority items.
根据食谱、质量标准、呈现标准和食物准备清单准备和烹饪食物，确定优先处理的项目。
l Test foods to determine if they have beencooked sufficiently, using methods such as tasting, smelling, or piercing themwith utensils.
通过品尝、闻味或用器具穿刺等方法，测试食物是否煮熟。
l Weigh, measure, and mix ingredients accordingto recipes or personal judgment, using various kitchen utensils and equipment.
根据食谱或个人判断，使用各种厨房用具和设备称量、测量和混合食材。
l Prepare ingredients for cooking, includingportioning, chopping, and storing food before use.
为烹饪准备食材，包括在使用前进行分量划分、切碎和储存。
l Monitor food quality while preparing food andthroughout the day utilizing the HACCP forms and production charts.
在准备食物过程中和全天，利用 HACCP 表格和生产图表监控食品质量。
l Wash and peel (if required) fresh fruits andvegetables to prepare them for cooking or consumption.
清洗并（如有需要）去皮新鲜水果和蔬菜，为烹饪或食用做准备。
l Assist cooks and kitchen staff with varioustasks as needed and provide cooks with needed items.
根据需要协助厨师和厨房工作人员完成各种任务，并为厨师提供所需物品。
l Prepare special meals or substitute items,where possible, to satisfy guest requests.
如有可能，准备特殊餐食或替代菜品，以满足客人的要求。
l Supervise and coordinate activities of cooksand workers engaged in food preparation.
监督并协调从事食物准备工作的厨师和员工的活动。
l Determine how food should be presented andcreate decorative food displays.
确定食物的呈现方式，并制作装饰性的食物摆盘。
Set - up
布置
l Ensure proper portion, arrangement, and foodgarnish to be served to waiters or patrons, according to standards.
按照标准，确保提供给服务员或顾客的食物分量、摆放和装饰恰当。
l Inform Food & Beverage service staff ofmenu specials and out of stock menu items throughout the meal period.
在用餐期间，告知餐饮服务人员菜单上的特色菜和缺货菜品。
l Serve food (for example, soup, desserts,sides, entrees) in proper portions onto dishes, plates, mugs, and bowls,ensuring proper plate appearance.
将食物（如汤、甜点、配菜、主菜）以适当的分量盛放在盘子、碟子、杯子和碗中，确保餐盘外观合适。
Maintenance, Sanitation,and Cleaning Activities
维护、卫生与清洁活动
l Ensure food storage areas are clean.
确保食品储存区域干净整洁。
CRITICAL COMPETENCIES 关键能力
Analytical Skills
分析能力
l Learning 学习能力
l Decision - Making 决策能力
l Arithmetic Computation 算术运算能力
l Problem Solving 问题解决能力
Interpersonal Skills
人际交往能力
l Team Work 团队合作能力
l Diversity Relations 多元化关系处理能力
l Interpersonal Skills 人际交往技巧
l Customer Service Orientation 客户服务导向能力
Communications
沟通能力
l Listening 倾听能力
l Communication 沟通能力
l English Language Proficiency 英语语言能力
Personal Attributes
个人特质
l Dependability 可靠性
l Safety Orientation 安全意识
l Positive Demeanor 积极的态度
l Adaptability/Flexibility 适应性/ 灵活性
l Presentation 形象展示能力
l Initiative 主动性
l Integrity 正直
l Stress Tolerance 抗压能力
Organization
组织能力
l Detail Orientation 注重细节能力
l Multi - Tasking 多任务处理能力
l Planning and Organizing 规划与组织能力
l Time Management 时间管理能力
Physical Abilities
身体能力
l Stamina 耐力
l Hand - Eye Coordination 手眼协调能力
l Visual Acuity 视力
Stock and Inventory
库存管理
l Food Storage and Rotation 食品储存与周转能力
Equipment and Tools
设备与工具使用
l Temperature Standards 温度标准知识
l Thermometer and Thermostat 温度计与恒温器使用
l Kitchen Tools 厨房工具使用
l Kitchen Equipment 厨房设备使用
l Cleaning Kitchen Tools/Equipment 厨房工具/ 设备清洁
l Kitchen Wares 厨房器具知识
l Kitchen Measurement Tools 厨房测量工具使用
Basic Cookery 基础烹饪能力
l Recipe 食谱运用能力
l Information Retention 信息记忆能力
l Cooking Standards 烹饪标准掌握
l Thawing Food 食物解冻知识
l Measurement 测量能力
Set - up 布置能力
l Station Setup 工作区域设置能力
Bussing 餐饮服务辅助
l Food Handling 食品处理能力
Cleaning and Sanitation 清洁与卫生能力
l Sanitation Systems 卫生系统知识