炒锅主管

Duties and Responsibilities工作职责
· 行政
· Administration
· 时刻为客人提供亲切专业的服务。
· Provides acourteous and professional service at all times.
· 对酒店其他部门的客人也要保证始终如一的高品质服务。
· Ensures thatemployees also provide excellent service to internal customers in otherdepartments 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 allguest and internal customer complaints and inquiries in a courteous andefficient manner, following through to make sure problems are resolvedsatisfactorily.
· 与同事保持良好的沟通和和睦的人际关系。
· Maintainspositive guest and colleague interactions with good working relationships.
· 营运
· Operational
· 有效的协调组织厨房内部的工作，最大的提高工作效率。
· Organisesand sets up the assigned section of the Food and Beverage Kitchen asefficiently as possible to increase speed and maximise productivity.
· 确保所有的菜肴符合菜谱的标准。
· Ensures thatall dishes from that section are prepared consistently and according tostandard recipes.
· 协助主厨和副主厨充分落实酒店的标准。
· Assists theSous Chef and Chef de Cuisine in ensuring that all culinary standards in thatsection comply with company and Hotel Policies and Procedures and MinimumStandards.
· 监督食品准备和烹制的过程防止浪费。
· Monitorsfood and operating costs and controls these by reducing waste.
· 给员工做适当的培训，提高工作效率。
· Trains theculinary employees in that section of kitchen in the skills necessary for themto perform their function.
· 客务繁忙时或根据主厨、副主厨的要求，需到厨房任何区域提供协助。
· Works in anysections of kitchen when necessary or as requested by the Sous Chef or Chef deCuisine.
· 保证厨房的卫生符合卫生部门和酒店的标准。
· Ensures thesanitation standards for kitchen are being met.
· 了解厨房各区域，灵活安排员工工作。
· Be familiarwith all sections of the kitchen to facilitate the flexible use of employees.
· 维护厨房内的各种仪器。
· Ensures thatoperating and kitchen equipment is maintained to a good standard with minimumbreakage.
· 人事
· Personnel
· 保证厨房内所有员工的出勤，制服，仪表和个人卫生也需要符合标准。
· Assists tooversee the punctuality and appearance of all Kitchen employees, making surethat they wear the correct uniform and maintain a high standard of personalappearance and hygiene, according to the hotel and department’s groomingstandards.
· 给员工安排适当的培训，提高厨房的工作效率。
· Assists inthe training of the employees ensuring that they have the necessary skills toperform their duties with the maximum efficiency.
· 监督厨房的工作，确保工作符合员工手册的标准。
· Supervisesthe employees within the department, ensuring that the correct standards andmethods of service are maintained as stated in the Departmental OperationsManual.
· 给员工安排适当的培训，完善员工的技能。
· Develops theskills and effectiveness of all Kitchen employees through the appropriatetraining, coaching, and/or mentoring.
· 支持酒店人本品牌的落实。坚持贯彻酒店的核心理念文化和特色。
· Supports theimplementation of The People Brand, demonstrating and reinforcing hotel Valuesand Culture Characteristics.
· 保证所有的员工熟悉我们的员工守则和规定。
· Ensures thatemployees have a complete understanding of and adhere to employee rules andregulations.
· 保证所有的员工遵守酒店有关于火灾，危险物品的使用和安全方面的规定。
· Ensures thatemployees follow all hotel, company and local rules, policies and regulationsrelating to fire and hazard safety, and security.
· 其他
· Other Duties
· 熟悉并严格遵守员工手册中的规章制度，及酒店关于防火、卫生、健康和安全的制度。
· Understandsand strictly adheres to Rules and Regulations established in the EmployeeHandbook and the Hotel’s policies concerning fire, hygiene and health andsafety.
· 保证高标准的个人仪表。
· Ensures highstandards of personal presentation and grooming.
· 根据酒店、行业和公司的指引，回应需求、改变，执行任何合理的任务及额外职责。
· Responds tochanges in the Food and Beverage function as dictated by the industry, companyand hotel.
· 根据安排出席酒店和部门的培训以提高技能和知识。
· Attendstraining sessions and meetings as and when required.
· 严格执行额外的合理的任务和职责。
· Carries outany other reasonable duties and responsibilities as assigned.