CDP 厨师主管

· Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand. 根据酒店和品牌的烹饪指导和流程, 制作并展示菜肴。
· May be asked to carry out some food preparation in the dining room in front of guests, depending on events or how the F&B offer is organized
视活动或餐饮提供方式而定，可能需要在客人面前在餐厅内准备食物。
· Ensures that dishes are well presented, of a high standard and at the right temperature.
确保在合适的温度下，高质量、高标准的呈现菜肴。
· Delivers dishes in good time to suit guests' wishes.
适时提供菜肴, 以满足客人的期望。
· Depending on the hotel, may be asked to receive deliveries, check and store merchandise.
根据酒店要求而定, 可能需要参与收货、检查及贮存货品。
· Organizes his/her work and timing to suit fluctuations in guest numbers and special events.
根据客人数量和特殊活动的变化，合理安排他/她的工作和时间。
Administration
行政
· Behaves and acts in an exemplary fashion, embodying the brand mindset.
行为举止要符合酒店和品牌要求。
· Carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests.
执行并协调组织、准备、生产、展示和确保为客人提供的高标准的烹饪服务。
· Makes suggestions for improvement.
提出改进建议
· Helps subordinate develop their skills to the best of their ability and provides support for career development.
帮助下属提高他们的技术并为他们的职业发展提供支持。
· Is responsible for food hygiene, safety and quality in the hotel.
对酒店食品卫生、安全及食品质量负责。
· Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).
遵守酒店对《环保章程》的承诺。(节能、回收、垃圾分类等)。
Customer Service
宾客服务
· Develops excellent relationships with guests.
与顾客保持良好的关系。
· Adapts to any specific requests made by guests.
适应任何有特殊要求的客人。
· Is regularly available in the dining room.
定期巡查餐厅。
· Heeds any remarks made by guests.
注意食客对食品的评论。
Management and Leadership of the Kitchen Team
管理、领导厨房团队
· Evolves working methods in line with brand philosophy.
与品牌理念一致的工作方法。
· Develops team spirit and motivation by creating a good working atmosphere.
通过营造良好的工作氛围，以提高成员的团队意识和积极性。
· Organizes and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility
管理和监督在其所负责范围内的厨师和厨工的工作。
· Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation.
告知团队关于节省成本和减少原材料的浪费,并跟踪实施。
· Trains commis chefs, apprentices and interns to a high standard. 培训厨师，厨工及实习生，以提高其工作标准。
· Attends meetings and briefings for kitchen talent.
参加厨房的会议及例会。
· Have good working relationships with the other hotel departments.
与酒店其他部门保持良好的合作关系。
Main Complexity/Critical Issues In The Job主要复杂/关键工作事项
· Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations. 始终遵守HACCP的要求，确保工作场所保持清洁和食品安全。
· Is actively involved in meeting the department's targets:
- By following the cooking instructions to the letter.
- By avoiding waste and loss of food items.
- By respecting the procedures and internal audits applicable in the hotel.
积极参加部门会议并达到部门目标：
-严格遵照烹饪说明完成工作。
-避免食物的浪费和损失。
-尊重酒店内部审计流程。
· Helps conduct inventories.
协助进行库存盘点。