西厨房厨师长

Duties andResponsibilities工作职责
· Assumes the duties andresponsibilities of the Executive Chef in his absence
· 在行政总厨缺席时承担其任务和职责。
· Assists the Chef in themanagement of the day to day operation of the Food Production and Stewardingsections and informs the Executive Chef of major decisions taken in his/herabsence
· 协助厨师管理食品生产和管事部的日常工作，并向行政总厨通报在其不缺席期间的重大决定。
· Controls and analyzes, on anon-going basis, the level of the following:
· 对以下各项的水平进行持续性的控制和分析：
o Sales
o 销售
o Costs
o 成本
o Issuing of food
o 食物发放
o Quality and presentation offood and beverage products
o 食品的质量和外观
o Condition and cleanliness offacilities and equipment
o 设施和设备的条件和清洁
o Guest satisfaction
o 客人满意度
o Marketing
o 市场工作
· Assists the Executive Chef indeveloping training plans, develops training material in accordance with IHCguidelines and implements training plans for the Food Production employees andother Food and Beverage employees
· 按照洲际酒店集团的指导方针，协助行政总厨制定培训计划并编写培训材料，并为食品生产部员工和餐饮部其它员工提供培训。
· Assists the Executive Chef indeveloping and maintaining up-dated operations manuals for all Food Productionand Stewarding sections
· 协助行政总厨为所有食品制作和管事部门人员制作并保持最新的运营手册。
· Assists the Executive Chef indeveloping popular menus offering guests value for money in accordance with IHGguidelines
· 依照洲际酒店集团指导方针，协助行政总厨一起制作热门菜单，使客人花的钱物有所值。
· Assists the Executive Chef inplanning and organizing successful Food and Beverage activities
· 协助行政总厨计划和组织成功的餐饮活动。
· Conducts daily briefings andother meetings as needed to obtain optimal results
· 按需要召开简报会及其它会议，以取得最佳效果。
· Attends and participates toother meetings as required by the administrative calendar
· 按照管理日历的要求，参加并参与其它会议。
· Assists the Executive Chef inmaking recipes and maintaining up-dated and accurate costing of all dishesprepared and sold in the Food and Beverage operation
· 协助行政总厨制定菜谱，并对餐饮部制作和售出的所有菜肴的成本保持最新的准确记录。
· Assists the Executive Chef insetting Food Production and Stewarding goals and developing strategies,procedures and policies
· 协助行政总厨制定食品制作和管事运作目标，以及战略、工作程序和政策。
· Assists the Executive Chef indetermining the minimum and maximum stocks of all food, material and equipment
· 与行政总厨一起决定所有食品、材料和设备的最小和最大库存。
· Assists the Executive Chef insetting standards of all food and equipment purchases in accordance with IHGguidelines
· 协助行政总厨按照洲际酒店集团指导方针制定所有食品和设备采购的标准
· Participates in the preparationof the hotel's revenue plan and marketing programs
· 参与酒店收益计划和市场项目的准备工作
· Monitors local competitors andcompare their operation with the hotel Food and Beverage operation
· 监视当地竞争对手的情况，并将他们的运作与酒店的餐饮运作进行比较
· Keeps aware of trends, systems,practices and equipment in food and beverage through trade literature, hotelshow and site visits
· 通过行业书籍、酒店表演和现场访问来了解餐饮业的趋势、体系、惯例和设备
· Works with Executive Chef inmanpower planning and management needs
· 和行政总厨一起进行人力规划和管理需求。
· Works with Executive Chef inthe preparation and management of the Department’s budget
· 和行政总厨一起编制和管理部门预算。