员工餐厅厨师长(储备)

•Ensure the highest food quality at all times.
在任何时候，确保最高质量的食物
•Adhere to Hotel standards of food quality, preparation, recipes, and presentation.
坚持酒店关于食品质量、食物准备、食谱和出品的标准
•Ensure proper staffing and adequate supplies for canteen kitchen.
确保员工食堂有适当的人员编制以及足够的食物供应
•Prepare proper menu selection with respect to menu rotation, providing appropriate healthy and nutritious food choice with respect to local culture diversity of staff needs from cosmopolitan background.
准备适当的菜单选择以备轮流使用，根据当地文化，以及来自不同国家和地区背景的员工需求来提供适当的健康的营养的食物选择
•Co-ordinate operation of staff canteen kitchen through Executive Chef and Executive Sous Chef.
在行政总厨和行政副总厨的指导下协调统筹员工餐厅厨房的营业
•Co-ordinate with Director of PS for all administrative, staff related issues and other duties not related to food preparation and hygiene.
与人力资源总监协调管理所有后勤工作，与员工相关的问题，除了食品准备和食品卫生以外地工作。
•Oversee the seasonings, portions, and appearance of food service in the operation.
监督管理在运营过程中的调味料、食物的分量及服务过程中的食物装盘与操作
•Store unused food properly to minimize waste and maximize quality.
适当储存备用食物以最小化防止浪费，而最大程度提高食品品质
•Ensure all food receiving meet hygiene regulation and specifications. Ensure proper control processes are followed in relation to physical, chemical or pest contamination, temperature control, quantity and quality control of received goods
确保所有的收到的食品都满足卫生标准和规范。通过物理的、化学的以及虫害、温度控制、收货数量和质量来控制并确保符合要求的食品卫生
•Ensure proper stock rotation system and timely reordering of goods.
确保适当的储备并及时预定货物
•Ensure timely food preparation with sufficient food quantity provided for each meal period.
确保每顿用餐期间，及时的食物准备以及充足的食物量
•Assist in budgetary and payroll expense control as required.
如有需要，协助预算以及工资支出和费用控制
•Work closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained.
跟厨师保持紧密的合作关系，以确保正确的食物准备，保证食物传递的及时性以及食品的高质量
•Ensure food is served at correct temperature at all times.
确保食品供应在任何时候都有适当的温度
•Assure proper safety, hygiene, and sanitation practices are followed
确保遵循适当的安全、清洁和卫生习惯
•Assist Executive Sous Chef in checking and ordering fresh products and dry storage items required by kitchen.
协助行政副总厨检查并订购厨房要求的新鲜产品和干货储备
•Make sure that all machines, furniture (fridges, benches etc.) equipment and utensils are clean and in proper working condition at all times.
确保所有的器械、家具（冰箱、长凳等）设备以及炊具在任何时候都保持在清洁和适当的工作状态
•Attend department related meetings when required.
若需要，参与部门相关的会议
•Responsible for the duty roster, staff leaves and attendance record of is outlet.
负责所管辖范围内员工的排班，假期以及出勤记录
•Encourage increased communication between kitchen production internal customers and other departments.
鼓励厨房内部员工与其他部门的多交流沟通
•Ensure readiness and makes priorities in case of last minute changes.
确保工作准备就绪并使其优先，以免最后一分钟更改
•Ensure adequate training is provided to canteen kitchen staff, communicate any training needs in timely manner to supervisor/manager, support Executive Chef and Executive Sous Chef in conduction department related training whenever required.
确保员工餐厅厨房员工能有足够的培训，同时及时告知主管或经理任何培训需要，在任何时候如有需要，积极配合行政总厨和行政副总厨部门相关培训
•Work closely with canteen supervisor and Chief Stewarding ensuring appropriate cleaning and sanitation practices are in place in all staff canteen areas.
与餐厅主管和管事部经理密切合作，确保员工餐厅的所有区域的清洁和卫生
•Help employees to achieve optimum quality while minimizing cost. To ensure the food cost is under control
帮助员工以最低的成本做到最佳品质的食物, 并保证食品的成本在控制范围之内。
•Adhere to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these.
遵循并确保所有员工遵循有关健康、卫生和食品安全的所有规定
•Ensure that all potential and real hazards are reported and reduced immediately.
确保所有潜在的以及已存在的灾害能够及时汇报并减轻
•Fully understand the hotel’s fire, emergency, and bomb procedures.
完全理解酒店应对火警、紧急事件以及爆炸事件的程序
•Assure proper safety, hygiene, and sanitation practices are followed.
确保遵循适当的安全、卫生和消毒的操作程序
•Ensure that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.
确保操作练习紧急事件应对程序，并为了确保客人和员工的人身以及财产安全而强制性实施
•Ensure that employees work in a safe manner that does not harm or injure self or others.
确保员工以一种不会伤害自己或他人的安全的方式工作
•Anticipate possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
预计可能发生的危险情况，并纠正此情况或者采取行动以避免该情况的发生
•Check that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct are maintained by all employees in the department.
检查确保各部门所有员工都遵循最高标准的个人卫生、仪容仪表、制服穿着以及行为准则
•Manage all food production staff, and co-ordinates outsource steward function.
负责管理员工餐厅所有有关食物生产的员工，同时协调管理外包管事人员的工作
•Utilize leadership skills and motivation to maximize employee productivity and satisfaction.
运用领导技能和激励方法，最大程度提高员工生产力和员工满意度