厨师主管

1. Supervises co-ordinates and participates in the activities of personnel engaged in the preparation and cooking of food.
管理，制定参与从事的事物准备和制作。
2. Ensures that hotel cost control policies and procedures are followed.
保证酒店的成本在规定的范围内。
3. Ensures availability of adequate supply of food at all times; hygienic standards and sanitation are observed in the kitchen areas and that tools and equipment are handled and maintained and used properly.
保证食品在所有的时间有效适当的供应，卫生标准和卫生设备在厨房区域里严格执行，厨房的工具和设备要成习惯的保养。
4. In co-ordination with the Sous Chef prepares commendations and misconducts.
和厨师长一起制定奖励制度。
5. Ensures that all food prepared is according to Hotel standards.
保证食品的准备符合酒店的标准。
6. Performs other duties that may be required of him.
执行其他必需的责任。
7. Actively train and mentor all commis chef.
积极培训和指导下属员工。
8. Supervises dishing out of food portions to guests or employees attends to meal suggestions cafeteria meeting and complaints; reports to Head Chef / Sous Chef regarding same.
监督好客人的特别点单或员工的特别推荐，自助餐会议和投诉，并告知上级主管。
9. Utilizes leftover food; converts unconsumed cooked food to other dishes.
充分利用剩余食品，转换成为其他食品。
10. Checks on requisitioned supplies to determine freshness, quality and quantity.
检查订单供给食品的质量，数量，新鲜程度。
11. Prepares weekly schedules of his personnel.
准备个人的每周计划。
12. Ensures that kitchen equipment and utensils are handled and used properly
保证厨房设备和用具正确操作。
13. Ensures that hotel cost control policies and procedures are followed.
确保落实酒店的成本控制政策和程序。
14. Ensure cleanliness and maintenance of equipment, work areas, and cold rooms, in coordination with other kitchens or stewarding.
与管事部紧密协调，确保设备,工作区域,冷库的清洁及维护。
15. May act as Head Chef/Sous Chef during his absence.
当厨师长不在时履行其职责。
16. Conducts orientation for new hires for his section advising them in writing of the standards against which performance of their subordinates will be evaluated.
组织新员工参加迎新培训，并书面告知下属员工今后业绩评估的表准。
17. Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
注意安全的职责并符合职业、健康、安全等法律政策和法规。
18. Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
熟悉酒店的安全、救护、消防及紧急情况的程序，并能安全正确的使用各种设备。
岗位要求
1. At least 5 years’ experience in a hotel of international standards， 2 years in supervisory capacity.
5年星级酒店工作经验，2年管理经验
2. Ability to handle personnel essential.
有一定的管理能力。
3. Cost oriented.
懂得成本控制。
4.Personal and neat.
举止大方，仪表端庄
5.Must be physically fit and able to work long hours.
身体健康，能够适应长时间的工作