员工餐厅厨师长

Position Summary职位概述
Supervises and ensures smooth and efficient operation of the kitchen and service area of Team Restaurant. Responsible for the kitchen production, preparation and presentation. Provide training and supervision toTeam Restaurant team members and to maintain cost control.
保证员工餐厅厨房及服务区域顺利、有效运作。负责厨房出品、准备及展示。为员工提供培训及指导，并控制成本。
3. Take part in the planning and costing of menus.
参与设计菜单和成本控制。
4. Develop and write standard recipes.
发展并完成标准菜单。
5. Develop new dishes and products.
发展新菜肴及产品。
6. Ensure that outstanding culinary technical skills are maintained.
保证出色的菜肴烹调技术。
7. MaintainTeam Restaurant is kept to the required level of hygiene as required by the local health and sanitation law.
保证员工餐厅达到当地卫生局标准。
8. Supervise cleaning of the kitchen, service area, storeroom and equipment.
保证员工餐厅达到当地卫生局标准。
9. Take part in the preparation and planning and department/unit/outlet goals and objectives.
参与准备及计划部门目标。
10. Establish standards of food quality and preparation and ensure they are strictly adhered to.
建立食品质量和展示标准，并保证严格执行。
11. Assist with the development of new products and services.
协助发展新产品及服务。
12. Ensure the service area ofTeam Restaurant is clean, tidy and comfortable.
保证员工餐厅服务区域干净、整齐、舒适。
13. Monitor the implementation of quality management systems.
监督质量管理体系的实施。
14. Assist in the preparation and management of the unit/outlet budgets.
协助准备及管理部门预算。
15. Assist with the preparation of performance report for the unit/outlet.
协助准备部门工作表现报告。
16. Assist with analysis of trend data.
协助分析数据趋势。
17. Develop and monitor the implementation of purchasing procedures.
发展及管理实施采购程序。
18. Prepare budgets for purchases.
准备采购预算。
19. Establish economical order quantities.
建立经济的订购数量。
20. Develop stock control procedures.
管理库存管理程序。
21. Prepare and interpret stock reports.
准备及解释库存报告。
22. Purchase stock/inventory according to purchasing procedures and specifications.
依照采购程序及明细采购及库存。
23. Handle and store stock according to stock control procedures.
根据库存管理程序管理及储存物品。
24. Coordinate work operations withinTeam Restaurant.
协调员工餐厅内部运作程序。
25. Check the quality of food prepared by team member to the required standard and make necessary adjustments.
检查员工准备的食品质量按需求标准和做出必要的调整。
26. Develop performance standards for operations in the department/unit/outlet.
建立部门内部动作工作表现标准。
27. Assess work operations and prepare plans to implement change when required.
根据需要评定运作程序并制订计划。
28. Coordinate between other department/units.
协调与其他部门关系。
29. Monitor productivity of the unit.
管理部门劳动生产率。
30. Reviews all time sheets to ensure that team member working times and meal breaks are accurate.检查所有的时间表以确保所有员工的工作时间和用餐时间准确。
31. 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。
32. To ensure that all team members have a complete understanding of and adhere to the Hotel’s Team member Rules and Regulations. 确保员工充分的理解并遵守员工手册内容。
33. The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.
如有必要 ，该部门有权更改或补充该职位描述。
34. Carries out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。