中餐宴会厨师长 Chinese Banquet Chef

Major Functions
主要职能
Operations/Property Management
良好部门运作及管理
Hotel Food & Beverages and Events Management Methods
酒店餐饮和宴会的管理
Establishing Goals
有效建立目标
Achieving profits
实现创造利润
Culinary Strategic Planning
厨房战略和计划
Organizational and Administrative to Associates
良好组织和管理员工
Coordinating and controlling all Hotel Activities
协调及执行运作酒店活动
To provide consistent quality of food and services to internal and
external customers, by adhering to and enforcing all Marriott Standards and
Policies; training and guidance of trainees and attendants.
通过坚持和执行各种万豪集团标准政策；培训和指导其部门员工和实习生，为所有顾客提供始终如一的，确保高质量和有保证的食品和服务。
Specific Duties
具体职责
1.
To work as an
active team member in the Food and Beverage Management
成为餐饮部管理团队一员
2.
Direct the
purchasing department in insisting only the finest raw products is selected and
bought Therefore maintaining a consistent high product quality.
协作采购部门直接选择并购买最好的生食，从而保持食品的高质量。
3.
To assist outlet
Chef’s in menu planning, effective rostering, cost control and other aspect of
organizing, managing and running of their kitchen in an economical way of
highest possible standards.
支持部门厨师长用最高标准的经济适用型方式协助的菜单计划,有效的排班,成本控制,及支持厨房其他组织，管理和运作方面的安排
4.
To appraise and
motivate kitchen associates by implementing appropriate and interesting
training program there by achieving commitment to excellence and maintaining
high standards.
通过执行适当的和有趣的培训项目，去评估和激励厨房员工。因此，实现追求卓越并维持高标准。
5.
Comply with
Marriott 43 Points Check List. Dictate a
strict policy on kitchen, food and associates cleanliness, which will help to
prevent any potential hygiene problems
完成万豪集43点的检查表格。严格执行厨房，食品和员工清洁的规章制度,从而预防卫生的隐患
6.
To make daily
inspections of kitchen including all restaurants, store rooms, associates cafeteria
and other areas under his control.
每天检查厨房及餐厅,仓库,员工餐厅和其他管辖场所
7.
To develop new
ideas in conjunction with department heads, which will increase sales, reduce
costs or increase the productivity of the kitchen operation.
和部门经理一起研发新的想法去增加收入,减少成本.或提高厨房生产力
8.
To survey regularly
new and trendy restaurants / hotels and be aware of new market trends to stay
ahead of the competitors.
进行市场常规新的和餐厅/酒店的发展趋势的调查，了解市场面对市场竞争
9.
Act positively to
any change required by Management and to implement in a professional fashion.
积极地适应管理者做出任何改变的要求，用专业的进取方法去执行这些要求
10.
Be a motivator to
kitchen associates at all times by representing a self-confident, energetic and
happy manager
不断激励员工增加自信.成为愉快的管理者
11.
Always give
creative and entrepreneurial input, present ideas and be constructive,
self-critical and open-minded.
投入创造力和创业能力，展现新想法，变得有建设性，自我批判和有开放的思想
12.
Ensure the
compliance of Marriott Culture
承诺和遵守万豪集团的企业文化
13.
The first step in
running a successful Food operation is to establish departmental goals.
完美的食品运作地一步 是确立部门的目标
14.
The targeted profit
level is based on a fair return on investment and a fair value to the customer.
目标利润是建立在公平的定期收回投入和公正的顾客价值
15.
The last link in
this chain of managerial methods is to coordinate and control all activities of
the Food department.
最后一步进入管理方法链，这是协助和沟通及控制所有的食品部门的活动
16.
With the department
goals in mind, a plan should be formulated to achieve these goals. In order words, the development of sales will
be planned through advertising, promotion, menu making, merchandising as well as
ensuring quality excellence in products.
Expenses will be kept in line through planning, scheduling and effective
receiving, storage and issuing procedures; controlled preparations; effective
cost controls, spoilage and loss.
牢记自己的目标.计划会围绕这个目标去做。按照顺序来讲, 做销售将会按照广告, 推广, 菜单制定, 推销并保证食品高质量来做计划。花费将禁止超过计划的花费。要控制食品加工，控制成本，例如食品的腐败及损失。