Outlet Chef 西厨厨师长

- Based on menu engineering and item sales figures, review the profitabilityand popularity of dishes by monthly and make recommendation with changes whereapplicable
在菜单菜目销售数字的基础上，检查菜单上菜目的利润情况和受欢迎的程度，并在适当时做相应调
- Control of food purchases levels in line with business volume and liaisewith the store person
与库管人员一起控制食品采购水平。
- Control the drafting of rosters, ensuring each area is effectively coveredand within the hotel’s annual manning and payroll budgets.
管理排班表的起草工作，确保覆盖所有工作领域，却不超出酒店的年度人力配置和工资预算。
- Monitor the standards of production within the approved recipes to ensurequality and costing
监督制作标准以确保质量
- Maintain a sound knowledge of the hotel’s procedures for purchasing offood stocks, the control of purchasing levels and ensuring all necessarymeasures are in place to maintain budgeted food cost in all areas, whileensuring adequate food stocks and maintaining standards
熟知酒店食品存货的采购，管理采购水平的工作程序，确保采取一切必要手段来控制食品预算成本的各方面，同时确保充足的食品库存并维持标准。
- To perform any other duties as directed by the Executive Chef that affectthe operation and profitability of the kitchen and department overall
执行其它由行政总厨分派的任务，以促进厨房和部门的运作和利润
- Ensure all equipment is properly maintained and stored with all breakagesand breakdowns being properly reported and recorded
确保正确的保养和存储所有设备，正确报告和记录所有破损和故障设备。
- Participate in the drafting of concept ideas and menus for all specialevents and functions while encouraging all staff to put forward their ideas andutilising them wherever practical
参与为所有特别事件和活动起草的创意想法和菜单的工作，并鼓励所有员工提出自己的想法并尽量加以利用。
- Be actively involved in the hotel’s Total Quality Management (TQM)programme, having a sound knowledge and understanding of InterContinentalHotels philosophies, ensuring its effectiveness in the operation of thekitchen, encouraging all staff to play an active role
积极参与酒店的完全质量管理活动，熟知并理解洲际酒店集团的完全质量管理理念，确保其在厨房工作中的有效性，鼓励所有员工发挥积极性。
- Ensure the highest standards of personal grooming, hygiene and conduct inaccordance with the hotel standards
依照酒店标准，确保个人形象、卫生和行为的标准。
- To organize and supervise the training of kitchen staff, motivating allstaff to increase skills in food preparation and kitchen management. Ensure all training given is accuratelyrecorded and that all staff are review and appraise within the necessary timeframes as require by the Human Resources Department
组织和监督厨房员工的培训，以增进食品制作和厨房管理的技巧。确保所有培训均得到准确记录，并且在必要的时间柜架内按照人力资源部的要求对所有员工进行检查和考核。
- Supervise all aspects of kitchen management and co-ordinate the effectiveutilisation of all kitchen attendant within the effective manning levels,ensuring that all kitchen areas are maintained in a hygienic condition at alltimes and ensuring adherence to hotel standards
监督酒店清洁情况，在人力配置合理水平范围内协调厨房服务员的利用工作，确保厨房卫生的保持工作达到酒店标准
- Ensure the kitchen is maintained and meeting the hygiene standard at alltimes and safe food handling practices are followed
随时保证厨房卫生达到标准，并遵守安全食品处理条例。