厨师长 Chef de Cuisine

Position Summary职位概述
1.Maintenance of all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。
2.Control of stations within the kitchen.
调节厨房内部的岗位。
3.Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.
与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。
4.Purchase and control of produce.
采购和控制产品。
5.Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.
时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行为举止，确保部门的良好运营。
6.Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.
协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准，份量和成本。
7.Keeps discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to take appropriate actions.
时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的   整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向行政总厨汇报所有的问题并采取适当的行动。
8.Follow up on any changes in new recipes or work methods pertaining to any new menus, daily specials,  and promotional activities as per instructions given by the Executive Sous Chef.
遵照行政副总厨要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何 工作方法。
9.Works closely with the Executive Sous Chef on determining the quantity of food items and mise-en-place to be produced, bought or prepared for that day. With a view to exercise the maximum control on wastage and achieve optimum profitability.
紧密配合行政副总厨对于当天食品数量的定购。最大限度的杜绝浪费已获得最佳的收益率。
10.Manages the training function and ensures all team member certified in their position before taking charge of an area of responsibility.
管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。
11.Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.
监控整个食品操作并确保食品按时和正确地操作。
12.At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.
时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。
Specific Job Knowledge, Skill and Ability 工作技能技巧要求：
1.A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
是一个精力充沛，创新思想的人，有丰富和广泛的烹饪艺术、菜单设计和食品促销的经验。
2.A hands-on trainer who through coaching and leading by example can motivate and impress upon the team the right attitude and spirit of culinary excellence.
是一个能够提供培训，领导团队，激励团队拥有正确地工作态度和追求精益求精的厨艺的培训者。
3.Able to work with and to consume all products and ingredients.
能够合理消耗所有产品和配料。
4.Can convert recipes and follow them through.
能够设计菜谱并按照菜谱操作。
5.Ability to set priorities and to complete tasks in timely manner.
有能力按照事情的优先顺序按时完成任务。
6.Maintain excellence in leadership abilities.
保持优秀的领导能力。