MAIN RESPONSIBILITIES主要職責
Helps to direct, control and co-ordinate the activities of all chefs and kitchen attendants, engaged in preparing and cooking food, to ensure an efficient,profitable and smooth food serve at all times
協助管理，控制和協調廚房內所有廚師和員工的各項活動。從事食品的準備和烹飪時，要始終保證有效，有利及流暢的食品供應
Daily makes sure that there is no wastage in storeroom, refrigerators and freezers
每日對庫房，冰箱和凍庫進行檢查，確保沒有浪費
Minimizes spoilage, utilizes food surpluses and portion control
將食品腐敗降至最小化，對剩余食品加以利用并控制分量
Checks the quality and quantity of food received from the markets and stores
檢查直購和庫房提貨的質量和數量
Is always looking for cost saving and environment ideas
不斷尋求關于節(jié)省成本和環(huán)境保護的想法
Assists the Jr. Sous Chef or Chef de Partie to control cost by minimizing spoilage,utilizing food surpluses and portion control
協助初級副廚師長或主管進行成本控制，將食品腐敗降至最小化，對食物的盈余加以利用以及對份數的控制
Assists in operating his outlet at an acceptable food and staff cost
協助所在廚房運營合理的食品和員工成本
Monitors all kitchen operating costs and takes corrective action when necessary to reduce expenses
監(jiān)控廚房內的運營成本，在有必要時采取糾正性的方式減少開支
Is in charge of the outlet, in the absence of Jr. Sous Chef and Chef de Partie
在初級副廚師長和主管不在崗的情況下，負責廚房代班工作
Ensures that all food is prepared and served according to the standard set by Executive Chef
確保食品根據行政總廚所制定的標準進行準備和操作
Produces and checks cooking and presentation of food
負責對烹飪的生產和檢查以及食品的擺盤工作
Makes sure standard recipes are used, and food is presented according to pictorials
要根據標準制程和圖解制作和擺放食品
Makes sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition at all times. Checks all are as assigned to him in regards to sanitation and hygiene to prevent contamination of any kind
要確保所有機器，家具（冰箱，工作臺等）始終保持干凈和良好的工作狀態(tài)。要保證所負責區(qū)域的環(huán)境衛(wèi)生，預防任何形式的感染
Makes sure the kitchen is always in a safe condition to prevent accidents
要確保廚房始終處于安全的狀態(tài)，預防事故的發(fā)生
Is responsible in making the through flow information work from him all the way to the Commis Chef’s level
負責將流通信息的工作，始終可以將信息傳達給員工級別的員工
Maintains interdepartmental communication to avoid frictions of any kind
維護與各部門之間的溝通避免摩擦的發(fā)生
Represents the Culinary team in an absolute correct manner when in public areas
代表廚房部出現在公共場合時，要展示出正確的方式和行為
Consistently maintain discipline following hotel guidelines and local legislation
始終貫徹執(zhí)行酒店的規(guī)章制度和當地的法律法規(guī)
Motivates all staff to perform their duties by demonstrating professionalism,organisational skills and team spirit
通過展示專業(yè)精神,組織能力和團隊合作激勵全體員工履行自己的職責
Ensures all staff adhere to grooming and presentation standards
確保所有員工達到儀容儀表的標準
Reports all accidents, health and safety hazards to the Chef de Partie or higher position staffs
向主管或更高級別員工及時匯報所有事故，健康及安全風險等問題
Maintains all hotel records and forms as prescribed by local hotel management and policies
正確填寫酒店管理層及相關政策所制定的所有記錄和表格
Instigates maintenance requests if necessary, and check on completion
必要時提出維修需求，并檢查完成情況
Keep grooming match with standard.
根據飯店及品牌標準保持個人儀容儀表。
Conduct health regulation, safety policy.
執(zhí)行健康及安全法規(guī)、政策及程序。
Settle danger situation and inform potential danger.
采取行動排除危險情況，并及時通知危險隱患。
Carry out all the process of safety emergency.
執(zhí)行酒店安全緊急情況政策及程序。
Ensure heart of house clean, safe and hygiene.
保證酒店后場區(qū)域與前場區(qū)域保持同樣干凈、安全、衛(wèi)生。
Keep analysis, evaluate, improve self-behavior.
不斷分析、評估、改進個人工作表現。
Comply with code of conduct.
遵守道德行為規(guī)范。???????????????????????????????????????????????????????????????????????????????????????????????????????????
Comply with Staff Handbook and related policies.
遵守《員工手冊》的相關規(guī)定。
Complete the temporary job assigned by the reporting leader.
完成上級安排的臨時性工作。
In-summary, it is not the intention to list all the responsibilities pertaining to this position, but to highlight the most important aspects
綜上所述，對于此職位的所有相關職責并沒有全部列出，但是所列明的部分為最重要的方面
