中厨房炒锅主管

· Execute all assigned tasks as directed and delegated from Executive Chinese Chef.
执行行政中厨师长所指示委派的所有任务。
· Assists Chinese Executive Chef with kitchen operations as necessary. Carry out precise and clear direction from Chinese Executive Chef from recipes, systems, general standards and quality control in order to ensure best guest satisfaction.
协助行政中餐总厨维持厨房的运营。执行行政总厨精确及明确的指示，从配方、系统到整体标准和质量控制，来确保最高的顾客满意度。
· Performs all duties of kitchen colleagues as required.
履行厨房同事的职责。
· Follow direction of Hygiene Officer and local Hygiene Bureau as well as HACCP in order to ensure best production and high level of hygiene in order to avoiding cross infection at all times. Recognizes superior quality products, presentations and flavor.
根据卫生主任，卫生局及HACCP的指示，确保高标准的清洁卫生，以避免交叉感染。注重并确保食品的质量、摆盘及风味达到优良的水准。
· Maintains food preparation handling and correct storage standards.
做好备菜及履行正确的贮藏标准。
· Maintains purchasing, receiving and food storage standards.
坚持执行采购，收货及食品贮藏的标准。
· Ensures compliance with all local and national (Health Department) regulations.
确保遵守当地政府及国家（卫生部门）的规定。
· Supports procedures for food & beverage portion and waste controls.
协助对食品及饮料份量及浪费的控制。
· Follows proper handling and right temperature of all food products.
遵循食品的适当处理及正确的保存温度的原则。
· To implement and follow a departmental daily Briefing /Show time.
贯彻执行每天的例会。
· Operates and maintains all department equipment and reports malfunctions.
操作及维护所有部门的设备，并汇报设备故障。
· Effectively investigates reports and follows-up on colleagues accidents.
有效的调查，报告及跟进同事事故。
· To be responsible for asset management of all outlet property and facilities.
负责所有部门的财产和设备的管理。
· Periodically plan outside colleague’s activity to promote teamwork. To be able to coordinate effectively with colleagues also in other departments and be flexible on operation needs. Supporting management in driving vision and priorities.
定期举行同事联谊活动以促进团队合作。能够与同事及其他部门协作，并能灵活满足运营需要。通过建立形象与注意缓轻急重来加强管理。
· Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
复核同事的工作表现，以确保宾客服务，业务需要和财务目标达到标准。
· Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
以确定认为适当的方式对客人的疑问24小时内做出回应。
· Maintain F&B concepts and Mission standards for preparation & presentation.
保持餐饮部关于备菜和摆盘的概念及使命。
· Promote positive inter-departmental relations through candid communication and cooperation. Make ultimate use of time and resources through good planning as well as team goal setting.
通过坦诚的沟通合作，积极推动跨部门的合作。通过计划及团队目标的设定，充分利用时间及资源。
· Follow and implement Prime times during operation hours.
贯彻和落实黄金时段的营业时间。
· Above all. To lead by example through a “hands on” approach to motivate our colleagues to excel.
总之，通过“传递”的方式激励我们的伙伴，精益求精 。
· All details regulatory framework refer to colleague Handbook.
所有规章制度请参照员工手册。
· Be aware of accident prevention and help enforce safe working conditions. Zero accidents are our goal.
了解事故预防并加强工作安全，目标是零事故。
· Perform any duties assigned by the Management deemed necessary.
执行任何管理层委托的工作。