岗位职责/职位描述

MAJOR

RESPONSIBILIES 責任概要 :

Be responsible for the quality and consistency of Western Food in specific,served in the entire Hotel; that includes Banqueting, All day Dining, In Room service 24 hours service, Outside catering. Training and ultimate delivering of food quality to CORDIS Brand Standard, The Cordis local Operating Standards as well as The Leading Hotels of The world stretch goals.

为了保证全酒店，包括宴会厅，全日餐厅，客房送餐 24小时服务，外卖的质量，通过坚持和执行各种康得思标准和政策，培训和指导其部门其他同事和实习生，提供始终如一的，高质量保证的食品和服务来满足市场的需求及顾客的需要。

PRINCIPAL
RESPONSIBILITIES 主要职责

1. Supervises Chinese Kitchen preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

监督中厨房生产运营，确保执行所有关于餐饮的政策，标准及程序

2. Provide the perfect quality of food and interacts with guest in order to deliver personalized dishes

使用高质量的食材，并与顾客进行交流推出个性化的菜肴

3. Work together with PR department in order to create success story and continue to keep the Brand very high, along with signature dishes

与公关部合作，为中餐餐饮创造出成功的未来，并持续保持品牌及其招牌菜的高标准

4. Recognizes superior quality products, presentations and flavours.

注重食品的质量，摆盘呈现方式及味道

5. Maintains food preparation handling and correct storage standards.

做好备菜及履行正确的贮藏标准

6. Maintains purchasing, receiving and food storage standards.
维持采购，收货及食品贮藏标准

7. Ensures compliance with all local, state and federal (Health Department) regulations.

确保遵守当地政府（卫生部门）的规定

8. Supports and agrees already established F&B concept briefs, direction and strategies as
part of team deliver with his best abilities; also contributes with new ideas and experience
to reach new heights through team work and consensus from the team itself
支持并认可已建立的餐饮概念、指导及方针，并视为行动准则的一部分；并且将其与新想
法级经验结合，通过团队合作及团队成员的认可来达到新的高度

9. Communicate change of directions clearly before taking them if they differ from agreed strategies

当有新的指导与已通过的方针不一致时，要在执行之前明确告知

10. Involved in selling, set-up and prepare VIP’s as well important functions, weddings and any other crucial piece of business

参与到销售、摆台及为VIP做准备，包括重要的宴会、婚礼及其他至关重要的事务当中

11. Supports procedures for food & beverage portion and waste controls.

支持餐饮部的各项程序及对浪费的控制

12. Calculates accurate theoretical and weighted food costs.

准确计算食品的理论成本

13. Follows proper handling and right temperature of all food products.

遵循食品的适当处理及正确的保存温度

14. Implements and follow HACCP system and implement correct Hygiene and Safety Standards.

实施及遵照HACCP系统执行正确的卫生和安全标准

15. Operates and maintains all department equipment and reports malfunctions.

操作及维护所有部门的设备，并汇报设备故障

16. Ensure all managers and colleagues follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.

确保所有的经理，同事遵循工作安全规则，所有的危险都要报告给预防损失部门及工程部

17. Conduct a preventative maintenance inspection on a monthly basis.

每月进行预防性维修检查

18. To be responsible for asset management of all outlet property and facilities.

负责所有部门的财产和设备的管理

19. Effectively investigates reports and follows-up on colleague accidents.

有效的调查，报告及跟进同事事故

20. Understands and maintains all standard recipes on Material Control before implementing any a la carte or set menus.

在执行任何零点或套餐菜单前，理解并维护所有食谱标准。

21. Purchases appropriate supplies and manage inventories according to budget.

按预算购买适当的供货及管理存货

22. Ensures Colleagues uniforms are immaculate clean especially when in public areas and

facing the guest.

确保同事的制服干净整洁，特别是在公共区域及对客服务时。

23. Visit hotel competitors each month involving supervisors as well and be aware of the market and it’s offer in order to be at most competitive.

每月与主管考察竞争酒店，了解市场动态，始终处于竞争顶峰。

24. Training colleagues in techniques and excellent plate presentations.

培训同事各项技巧以及完美的装盘艺术。

25. Conduct or participates in training colleagues from kitchen or front of the house or any other department that requires training, such as The CordisService Center, on menu items including ingredients, preparation methods and unique tastes.

举办及参与厨房或其他一线部门比如康得思服务中心的培训，包括原料，制作方法和独特的口味。

26. Develop and implement Manager, Supervisor & Colleague training plans on a quarterly basis in conjunction with Director OfP&C.

每季度和人才与企业文化部一起执行并履行经理，主管及同事的培训计划

27. To implement and follow a departmental daily “show time” training program.

执行并遵循每日部门15分钟培训计划

28. Participates in training the Restaurant and Catering colleague on menu items including ingredients, preparation methods and unique tastes.

按照菜谱参与同事的培训，包括配料，备菜及独特的口味

29. Periodically plan outside Colleague activity to promote teamwork.

定期制定同事活动计划以促进团队合作

30. Interacts with guests/customers, community, Company representatives, vendors and local education systems as needed. Be part of up selling wedding menus, special VIP menus and any occasions it requires so

配合客人/客户，团体，公司代表，销售商及当地教育体制的需要。参与销售婚宴菜单，贵宾菜单及任何宴会的需求。

31. Trains, coaches, and counsels colleagues in order to reach a satisfactory level of productivity.

培训，指导并建议同事以达到一个另人满意的生产水平

32. Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.

对客人的疑问24小时内做出回应，以确定认为适当的方式

33. Stay on line with Hotel Vision & Mission and well as F&B concepts descriptions. Food type, presentations, types of operating equipment and other details need to be on target following the outlet concept and product description

保持餐饮的概念及使命，关于食物类型，备菜和呈送及其他细节需按照餐厅概念和菜肴描述执行。

34. Carry a monthly self-inspection and make sure the related kitchen department is compliant with the Brand Standard Guidelines.

实行每月自我检查，确保厨房符合品牌标准

35. Practice “open door” policy at all times.

任何时候都实行“开放”政策

36. Promote positive inter-departmental relations through candid communication and cooperation.

通过坦诚的沟通合作，积极推动跨部门的合作

37. Be aware of accident prevention and help enforce safe working conditions. Zero accidents are our goal.

了解事故预防并加强工作安全，目标是零事故

38. All details regulatory framework refer to colleague Handbook.

所有规章制度请参照员工手册。

39. Perform other duties assigned by the management.

履行管理层安排的其他工作职责。