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Duties and Responsibilities工作職責(zé) In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known 在經(jīng)理缺席時(shí)進(jìn)行交接班說明，確保了解酒店的活動(dòng)和運(yùn)營要求。 Participate in the planning and costing of menus 參與菜單的計(jì)劃編制及成本計(jì)算 Develop and write standard recipes 積極發(fā)展于手寫菜單配方的標(biāo)準(zhǔn) Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly  確保全面了解的產(chǎn)品知識(shí)，不僅包括食品成分、設(shè)備、供應(yīng)商、市場、當(dāng)前動(dòng)向，提出一些適當(dāng)?shù)慕ㄗh，并對(duì)廚房的運(yùn)作作出相應(yīng)的調(diào)整 Works with Supervisor in the preparation and management of the Department’s budget 和上級(jí)領(lǐng)導(dǎo)一起編制和管理部門預(yù)算。 Control of food purchases levels in line with business volume and liaise with the store person 與庫管人員一起控制食品采購水平。 Maintain personal hygiene 保證個(gè)人衛(wèi)生 Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards 指導(dǎo)廚房幫手，包括廚師、廚房服務(wù)員和管事的工作。 Establishes and maintains effective employee working relationships 與員工建立并保持良好的工作關(guān)系 。 Attends and participates in daily briefings and other meetings as scheduled 按計(jì)劃參加并參與每日例會(huì)及其它會(huì)議。 Attends and participates in training sessions as scheduled 按計(jì)劃參加培訓(xùn)活動(dòng) 。 Works with Supervisor in manpower planning and management needs 和上級(jí)領(lǐng)導(dǎo)一起進(jìn)行人力規(guī)劃和管理需求。 Develop new dishes and products 積極的創(chuàng)新菜肴及產(chǎn)品 Ensure that outstanding culinary technical skills are maintained 確保突出的廚房烹飪專業(yè)技能 Assist with organizing special events and special food promotions 協(xié)助組織一些特殊事件及食品推廣 Encourage and inspire team members to provide guests distinct experience in creative ways. 運(yùn)用有創(chuàng)意的方法來激勵(lì)、鼓舞團(tuán)隊(duì)成員為賓客提供獨(dú)特的體驗(yàn)。 Cross check guests through evaluations and comments get the feedback, know how to improve guest satisfactions. 抽時(shí)間與賓客進(jìn)行互動(dòng)，獲取反饋，了解員工提升賓客滿意度的渠道。 Collaborate with Director of Food and Beverage to develop activities to meet the service behaviour and improving guest relationship continuously. 與部門總監(jiān)協(xié)作共同開發(fā)達(dá)到服務(wù)行為標(biāo)準(zhǔn)和持續(xù)改善賓客關(guān)系體驗(yàn)的各類活動(dòng)。 Promote hotel and brand recognition within the Community. Encourage employees to participate positiv ely in local communities’ activities. 提升酒店與品牌在本地的知名度，鼓勵(lì)員工積極參與本地社區(qū)活動(dòng)。 Ensure to obey the relevant local labour laws and hotel policy & procedure. 確保遵守相關(guān)勞工法規(guī)及酒店或公司的政策與流程。 Assist to investigating and research guest bad comments and complaints, find out the truth and the pot ential risk in time, solved the problems through various employee relations project. Serious problems re port to superior in time. 對(duì)工作中發(fā)生的所有問題進(jìn)行調(diào)查和研究，了解事實(shí)情況，及時(shí)發(fā)現(xiàn)對(duì)酒店或公司可能造成的潛在風(fēng)險(xiǎn)，并通過各類員工關(guān)系項(xiàng)目來促進(jìn)問題的解決。在遭遇重大問題時(shí)及時(shí)向上級(jí)匯報(bào)。 Ensure the kitchen is maintained and meeting the hygiene standard at all times and safe food handling practices and hotel food safety system are followed.  隨時(shí)保證廚房衛(wèi)生達(dá)到最高的標(biāo)準(zhǔn),了解、執(zhí)行并遵守酒店食品安全系統(tǒng)和國家安全食品處理?xiàng)l例。 Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same. 了解職業(yè)衛(wèi)生及安全政策和程序，建立意識(shí)并確保所有程序運(yùn)作遵循此指導(dǎo)方針來安全進(jìn)行。 QUALIFICATIONS AND REQUIREMENTS任職要求 Required Skills – 技能要求   Vocational Certificate in Culinary Skills or related field. 餐飲技能或相關(guān)專業(yè)的職業(yè)證書。  2 years related experience or formal training or an equivalent combination of education and experience. 2   年相關(guān)工作經(jīng)歷或與正式培訓(xùn)，或與此相當(dāng)?shù)慕逃拖嚓P(guān)工作經(jīng)驗(yàn)結(jié)合的背景。