员工餐厅厨师长 Staff Canteen Sous Chef

BASIC FUNCTION基本职责
Under the generalguidance and supervision of the Director of Human Resources，responsible for the cafeteria management.
在人力资源总监的领导下，负责酒店员工餐厅日常管理工作。
DUTIES AND RESPONSIBILITIES 职责和义务
1. Responsiblefor the work meal standard and budget, according to the budget control thecost, avoid the phenomenon of waste
负责拟订员工用餐标准和费用预算，按照经过批准的员工用餐标准和费用预算控制员工用餐成本，杜绝浪费现象。
2. Performthe hotel hygiene standard strictly, supervise daily job of cafeteria.
严格执行国家及酒店的食品卫生标准，监督检查员工餐厅的日常卫生工作。
3. Responsiblefor the cafeteria employee’s training, evaluation, rewards and punishment job.
负责员工餐厅员工的业务培训和考核、评估、奖惩工作。
4. Responsiblefor register department attendance.
负责本部门的考勤管理工作。
5. Knowwell the feedback from employee about the work meal, according this to improvethe job
掌握员工对本部门提供的饮食食品和服务的意见，指导下级不断改进工作。
6.Reviewthe market, control the purchasing cost
定期对市场进行考察，合理控制进货成本。
7. Supervise and inspect the dailycleaning and management of staff dormitory.
监督和检查员工宿舍的日常清洁卫生工作和管理工作。
8. Performsduty of other higher-ups
完成上级交办的其它工作。
JOB SPECIFICATION工作要求
1. Atleast five years hotel experience in related position
至少五年以上酒店相关职位工作经历。