SCOPE范圍
Is incharge of the day to day operation in his/her respective outlet
負(fù)責(zé)相關(guān)領(lǐng)域的每日日常運(yùn)營(yíng)工作
OVERALLOBJECTIVES 總體目標(biāo)
The job of Pastry/Bakery kitchen SousChef is executedsatisfactorily when:
Should be in abidance with the expectations defined in the job responsibilities
應(yīng)遵守工作職責(zé)中所明確的職位預(yù)期
Individual productivity, work efficiency
個(gè)人生產(chǎn)能力，工作效率
Training of staff and their performance
員工培訓(xùn)及其工作表現(xiàn)
Attendance and Punctuality
出勤并且準(zhǔn)時(shí)
Man days of training attended
工作日參加培訓(xùn)
Employee Satisfaction Index measured on monthly basis
按月估測(cè)員工滿意度指數(shù)
?Achievement of food cost for the kitchen
完成廚房的食品成本目標(biāo)
Setup and achieve Kempinski DNA commitments
制定并完成凱賓斯基DNA承諾
Specialist in related job field
相關(guān)工作領(lǐng)域的佼佼者
Is directly responsible for the efficient performance of the following:
對(duì)以下經(jīng)營(yíng)業(yè)績(jī)負(fù)直接責(zé)任
RESPONSIBILITIES主要職責(zé)
Financial:
財(cái)務(wù)工作:
·???? Helps to direct, control andco-ordinate the activities of all chefs and kitchen attendants, engaged inpreparing and cooking food, to ensure an efficient, profitable and smooth foodserve at all times
協(xié)助管理，控制和協(xié)調(diào)廚房?jī)?nèi)所有廚師和員工的各項(xiàng)活動(dòng)。從事食品的準(zhǔn)備和烹飪時(shí)，要始終保證有效，有利及流暢的食品供應(yīng)
·???? Daily makes sure that there is nowastage in storeroom, refrigerators and freezers
每日對(duì)庫(kù)房，冰箱和凍庫(kù)進(jìn)行檢查，確保沒(méi)有浪費(fèi)
·???? Checks the quality and quantity offood received from the markets and stores
檢查直購(gòu)和庫(kù)房提貨的質(zhì)量和數(shù)量
·???? Is always looking for cost savingand environment ideas
不斷尋求關(guān)于節(jié)省成本和環(huán)境保護(hù)的想法
·???? Assists in operating his outlet atan acceptable food and staff cost
協(xié)助所在廚房運(yùn)營(yíng)合理的食品和員工成本
·???? Maximizes his productivity, in orderto minimize payroll cost
將員工生產(chǎn)力達(dá)到最大化，薪資成本最小化
·???? Assists the Executive Sous Chef tocontrol cost by minimizing spoilage, utilizing food surpluses and portioncontrol
協(xié)助行政副廚師長(zhǎng)進(jìn)行成本控制，將食品腐敗降至最小化，對(duì)食物的盈余加以利用以及對(duì)份數(shù)的控制
·????? Monitors all kitchen operating costsand takes corrective action when necessary to reduce expenses
監(jiān)控廚房?jī)?nèi)的運(yùn)營(yíng)成本，在有必要時(shí)采取糾正性的方式減少開(kāi)支
·????? Keepgrooming match with standard.
???? 據(jù)飯店及品牌標(biāo)準(zhǔn)保持個(gè)人儀容儀表。
·????? Conducthealth regulation, safety policy.
???? 執(zhí)行健康及安全法規(guī)、政策及程序。
·?????Settle danger situation and inform potentialdanger.
???? 采取行動(dòng)排除危險(xiǎn)情況，并及時(shí)通知危險(xiǎn)隱患。
·????? Carry out all the process of safetyemergency.
???? 執(zhí)行酒店安全緊急情況政策及程序。
·?????Keepanalysis, evaluate, improve self-behaviour.
???? 不斷分析、評(píng)估、改進(jìn)個(gè)人工作表現(xiàn)。
·?????Complywith code of conduct.
???? 遵守道德行為規(guī)范。
·?????Complywith Staff Handbook and related policies.
???? 遵守《員工手冊(cè)》的相關(guān)規(guī)定。
·?????Completethe temporary job assigned by the reporting leader.
???? 完成上級(jí)安排的臨時(shí)性工作。
Operational:
運(yùn)營(yíng)工作:
·???? Entirelyin charge of Pastry kitchen's operating work in circumstance of ExecutivePastry Chef and Executive Pastry Sous Chef is absent
在沒(méi)有餅房行政總廚/副總廚的情況下，全面負(fù)責(zé)餅房的運(yùn)營(yíng)工作
·???? Ensures that all food is preparedand served according to the standard set by Executive Chef
確保食品根據(jù)行政總廚所制定的標(biāo)準(zhǔn)進(jìn)行準(zhǔn)備和操作
·???? Produces and checks cooking andpresentation of food
負(fù)責(zé)對(duì)烹飪的生產(chǎn)和檢查以及食品的擺盤工作
·???? Makes sure standard recipes areused, and food is presented according to pictorials
要根據(jù)標(biāo)準(zhǔn)制程和圖解制作和擺放食品
·???? Makes sure that all machines, equipmentand utensils are clean and in working condition at all times. Checks all areasassigned to him in regards to sanitation and hygiene to prevent contaminationof any kind
要確保所有機(jī)器,始終保持干凈和良好的工作狀態(tài)。要保證所負(fù)責(zé)區(qū)域的環(huán)境衛(wèi)生，預(yù)防任何形式的感染
·???? Ensure the Kitchen complies withhealth and safety standards as to prevent accidents
確保廚房始終處于健康安全的狀態(tài)，預(yù)防事故的發(fā)生
·???? Maintains interdepartmentalcommunication to avoid frictions of any kind
維護(hù)與各部門之間的溝通避免摩擦的發(fā)生
·???? Ensures the quality levels ofkitchen production and presentation is maintained at its highest level at alltimes.
任何時(shí)候確保廚房制品的質(zhì)量等級(jí)和外觀都達(dá)到最高標(biāo)準(zhǔn)
·???? Creates new products
開(kāi)發(fā)新產(chǎn)品
·???? Ensures that all mise- en place iscorrectly prepared prior to commencing service.
提供服務(wù)之前，確保所有食材準(zhǔn)備都已就緒
·???? Ensures all food requests within thetime parameters, set by the resort and always displays attributes of genuinehospitality.
確保所有食品都在酒店所設(shè)置的時(shí)間參數(shù)內(nèi)完成，并體現(xiàn)出真誠(chéng)好客的品質(zhì)
·???? Demonstrates excellent productknowledge of all food and special functions held at the resort.
對(duì)所有食品和酒店內(nèi)舉辦的特殊宴會(huì)活動(dòng)展示出良好的產(chǎn)品知識(shí)
·???? Ensures expire dates are labelled onproducts that are required. Maintains highest levels of personal hygiene andgrooming at all times, as per standard.
確保帶有有效期的標(biāo)簽必須置于產(chǎn)品上。根據(jù)標(biāo)準(zhǔn)，任何時(shí)候都要保持個(gè)人衛(wèi)生及儀容儀表的最高標(biāo)準(zhǔn)
·???? Ensures that a safe, hygienicallyfit working environment is maintained at all times and reports any concerns orfaults immediately.
任何時(shí)候都要確保維護(hù)安全衛(wèi)生的良好工作環(huán)境，有任何問(wèn)題或故障都要及時(shí)上報(bào)
·???? Ensures that equipment is cleaned,when necessary or according to their schedules.
確保機(jī)器在必要時(shí)或根據(jù)時(shí)間表對(duì)設(shè)備進(jìn)行清潔
·???? Maintains and creates a workingenvironment that reflects a sense of place.
維護(hù)并創(chuàng)造一個(gè)可以反映出空間感的工作環(huán)境
·???? Attends the daily kitchen briefings.
參加廚房每日例會(huì)
·???? Handles any guest’s complaint in aprofessional manner, as per Policy & Procedure.
根據(jù)政策和程序，以專業(yè)的方式處理客人投訴
·???? Exhibits outstanding knowledge ofthe hotel
體現(xiàn)杰出的酒店知識(shí)
·???? Knows and applies resort’s Policies& Procedures, including those for the emergency situations.
知曉并運(yùn)用酒店的政策和程序，包括處理緊急情況的部分
Marketing:
市場(chǎng)工作:
·???? Represents the Culinary team in anabsolute correct manner when in public areas
代表廚房部出現(xiàn)在公共場(chǎng)合時(shí)，要展示出絕對(duì)正確的方式和行為
Employee Handling:
人員工作:
·???? Maximizes his and the team member’sproductivity moral and consistently maintain discipline following hotelguidelines and local legislation
將自己和團(tuán)隊(duì)的道德生產(chǎn)力最大化，始終貫徹執(zhí)行酒店的規(guī)章制度和當(dāng)?shù)氐姆煞ㄒ?guī)
·???? Motivates all staff to perform theirduties by demonstrating professionalism, organisational skills and team spirit
通過(guò)展示專業(yè)精神,組織能力和團(tuán)隊(duì)合作激勵(lì)全體員工履行自己的職責(zé)
·???? Ensures all staff adhere to groomingand presentation standards
確保所有員工達(dá)到儀容儀表的標(biāo)準(zhǔn)
·???? Reports all accidents, health andsafety hazards to the Pastry Exec. Sous Chef or higher positionstaffs
向餅房行政副總廚或更高級(jí)別員工及時(shí)匯報(bào)所有事故，健康及安全風(fēng)險(xiǎn)等問(wèn)題
Administration:
行政工作:
·???? Maintains all hotel records andforms as prescribed by local hotel management and policies
正確填寫酒店管理層及相關(guān)政策所制定的所有記錄和表格
·???? Instigates maintenance requests ifnecessary, and check on completion
必要時(shí)提出維修需求，并檢查完成情況
General:
總述:
·???? In summary, it is not the intentionto list all the responsibilities pertaining to this position, but to highlightthe most important aspects
綜上所述，對(duì)于此職位的所有相關(guān)職責(zé)并沒(méi)有全部列出，但是所列明的部分為最重要的方面
Additionalresponsibilities and tasks can be added at any time according to the needs ofthe business and of the hotel.
附加工作職責(zé)和任務(wù)可隨時(shí)根據(jù)經(jīng)營(yíng)和酒店需求進(jìn)行添加
