厨师主管

Duties And Responsibilities工作职责：
· In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known 
在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。
· Communicates politely and display courtesy to guests and internal customers
与客人和内部客户礼貌、友好的交流 。
· Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
指导厨房帮手，包括厨师、厨房服务员和管事的工作。
· Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information 
       与上级交流疑难问题，客人或内部客户的意见以及其它相关信息 。
· Establishes and maintains effective employee working relationships
与员工建立并保持良好的工作关系 。
· Attends and participates in daily briefings and other meetings as scheduled
按计划参加并参与每日例会及其它会议。
· Attends and participates in training sessions as scheduled
按计划参加培训活动 。
· Prepares in advance food, beverage, material and equipment needed for the service
事先准备服务所需的食品、饮料、材料和设备。
· Cleans and re-sets his/her working area
清洁并整理工作区域。
· Implements the hotel and department regulations, policies and procedures including but not limited to:
实施酒店和部门的规定、政策和工作程序，包括但不限于：  
o House Rules and Regulation
酒店的规则和规定
o Health and Safety
健康和安全
o Grooming
仪表仪容
o Quality 
质量
o Hygiene and Cleanliness 
卫生和清洁
· Works with Supervisor in manpower planning and management needs
和上级领导一起进行人力规划和管理需求。
· Works with Supervisor in the preparation and management of the Department’s budget
和上级领导一起编制和管理部门预算。