Chef de Cuisine厨师长

Position Statement 职位概述:
1.Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
计划和准备执行高质量的食品和摆设在指定的餐厅。
2.Work seamlessly with recipes, standards and plating guides.
严格按照菜谱、标准和摆盘标准。
3.Maintain all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。
4.Use appropriately all equipment, tools and machines.
正确操作所有的设备、器具和机器。
5.Focus on constant improvement of training manuals and SOPs.
必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。
6.Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。
7.Work on offsite events when requested.
可以被要求进行外卖工作。
8.Complete tasks and jobs outside of the kitchen area.
可以被要求在厨房以外的地点完成工作。
9.Assist in inventory taking.
可以被要求进行盘存工作。
10.Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
所有员工都应知道关于住宿率, 宴会, 预测计划和收益。
11.Prepare menus as requested, in a timely fashion.
及时的按要求准备菜单。
12.Work on new dishes for food tastings and photo taking.
新菜品的制作在品尝上要结合数码照片。
13.Control stations within the kitchen.
调节厨房内部的岗位。
14.Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
与管事部紧密的工作关系确保高质量的清洁和低程度的破损。
15.Effectively respond to guests’ requests.
对于每位客人的要求要作出回应使客人满意。
16.Learn and adapt to changes.
积极的学习和适当的改变。
17.Be receptive to constructive feedback.
用虚心的态度去接受有建设性的意见。
18.Purchase for and control production.
采购和控制产品。
19.Maintain at all times a professional and positive attitude towards team members and supervisors.Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行为举止，确保部门的良好运营。
20.Coordinate, organize and participate in all production pertaining to the kitchen.Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times
协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节菜单。时刻保持预先设置菜单的标准，份量和成本。
21.Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action.
时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的 整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向行政总厨汇报所有的问题并采取适当的行动。
22.Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
遵照行政副总厨要求的任何新菜单的改动和对于新菜单、每日菜单、促销活动所采取的任何 工作方法。
23.Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability.
紧密配合行政副总厨对于当天食品数量的定购。杜绝浪费已获得收益率。
24.Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department.
检查所有归属于该部门的设备，确保所有设备正常运转，如果需要向行政副总厨汇报所有问题。准备递送工程部门的维修单。
25.Ensure that recipes and costings are established and updated.
确保菜谱和成本的存在和更新。
26.Monitor food quality and quantity to ensure the most economical usage of ingredients.
监控食品的质量和数量是确保节约原材料。
27.Check that the quality of food prepared by team members meet 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。
28.Select team members who display qualities and attributes that reflect department standards.
选择有良好表现和工作态度的员工作为部门标准。
29.Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。
30.Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
监控整个食品操作并确保食品按时和正确地操作。
31.Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域标准。
32.Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
控制、监控和负责获得成本控制以获得各部分的收益和客人满意度。
33.Review all timesheets to ensure that team members’ work 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。
34.Understand, practice and promote teamwork 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。
35.Ensure that 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