Western CDP 厨师主管

Primary Responsibilities主要职责
Professional Techniques / Production
专业技能/产品
·
Produces and presents the dishes for the section in
line with the cooking instructions and processes defined by the hotel and brand.
根据酒店和品牌的烹饪指导和流程, 制作并展示菜肴。
·
May be asked to carry out some food preparation in
the dining room in front of guests, depending on events or how the F&B
offer is organized
视活动或餐饮提供方式而定，可能需要在客人面前在餐厅内准备食物。
·
Ensures that dishes are well presented, of a high
standard and at the right temperature.
确保在合适的温度下，高质量、高标准的呈现菜肴。
·
Delivers dishes in good time to suit guests' wishes.
适时提供菜肴, 以满足客人的期望。
·
Depending on the hotel, may be asked to receive
deliveries, check and store merchandise.
根据酒店要求而定, 可能需要参与收货、检查及贮存货品。
·
Organizes his/her work and timing to suit
fluctuations in guest numbers and special events.
根据客人数量和特殊活动的变化，合理安排他/她的工作和时间。
Administration
行政
·
Behaves and acts in an exemplary fashion, embodying
the brand mindset.
行为举止要符合酒店和品牌要求。
·
Carries out and coordinates the organization,
preparation, production, presentation and assures the high standard of culinary
services offered to guests.
执行并协调组织、准备、生产、展示和确保为客人提供的高标准的烹饪服务。
·
Makes suggestions for improvement.
提出改进建议
·
Helps subordinate develop their skills to the best of their ability
and provides support for career development.
帮助下属提高他们的技术并为他们的职业发展提供支持。
·
Is responsible for food hygiene, safety and quality
in the hotel.
对酒店食品卫生、安全及食品质量负责。
·
Respects the hotel's commitments to the
"Environment Charter" (saving energy, recycling, sorting waste etc).
遵守酒店对《环保章程》的承诺。(节能、回收、垃圾分类等)。
Customer Service
宾客服务
·
Develops excellent relationships with guests.
与顾客保持良好的关系。
·
Adapts to any specific requests made by guests.
适应任何有特殊要求的客人。
·
Is regularly available in the dining room.
定期巡查餐厅。
·
Heeds any remarks made by guests.
注意食客对食品的评论。
Management and Leadership of the Kitchen Team
管理、领导厨房团队
·
Evolves working methods in line with brand
philosophy.
与品牌理念一致的工作方法。
·
Develops team spirit and motivation by creating a
good working atmosphere.
通过营造良好的工作氛围，以提高成员的团队意识和积极性。
·
Organizes and supervises the work carried out by
commis chefs and apprentices in the area under his/her responsibility
管理和监督在其所负责范围内的厨师和厨工的工作。
·
Informs the team about cost optimisation and the
reduction of raw material wastage; tracks implementation.
告知团队关于节省成本和减少原材料的浪费,并跟踪实施。
·
Trains commis chefs, apprentices and interns to a
high standard.
培训厨师，厨工及实习生，以提高其工作标准。
·
Attends meetings and briefings for kitchen talent.
参加厨房的会议及例会。
·
Have good working relationships with the other hotel departments.
与酒店其他部门保持良好的合作关系。
Main
Complexity/Critical Issues In The Job主要复杂/关键工作事项
·
Ensures that the workplace remains clean and the
safety of consumable goods by always respecting HACCP regulations.
始终遵守HACCP的要求，确保工作场所保持清洁和食品安全。
·
Is actively involved in meeting the department's
targets:
- By following the cooking instructions to the letter.
- By avoiding waste and loss of food items.
- By respecting the procedures and internal audits applicable in the
hotel.
积极参加部门会议并达到部门目标：
-严格遵照烹饪说明完成工作。
-避免食物的浪费和损失。
-尊重酒店内部审计流程。
·
Helps conduct inventories.
协助进行库存盘点。
Knowledge and Experience知识和经验
·
Vocational certificate or diploma in professional
cuisine
持有烹饪专业资格证书
·
2 to 3 years of experience
2到3年的相关经验
·
Acknowledged managerial skills
具有相关管理技能
·
Perfect knowledge of HACCP guidelines
了解，熟悉HACCP知识
·
Computer literate in the Windows environment
熟悉电脑操作知识
·
Languages: fluent in the national language, knowledge of
English
语言要求：中熟练文，会英语更佳。
Competencies技能
·
Communication skills for all levels of talent/guests,
confident, clear English
具备一定的沟通技巧、有英语基础
·
Interpersonal skills to deal with guests and talent
issues
具备处理客人与人才关系问题的技巧
·
Confidently able to resolve problems and make
decisions
具备一定的决策能力、解决问题的能力
·
Adaptable to use computer skill
具备电脑操作技能