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SCOPE范圍 To be efficient and diplomatic in allsituations involving any aspect of F&B where the reputation or image of thehotel is represented; 以高效和老練姿態(tài)的展現(xiàn)在任何體現(xiàn)酒店餐飲方面的聲譽(yù)和形象的場(chǎng)合 To assist in preparing and implementing menus andspecialty dishes for all outlets, permanent control of food technology,maintaining standards of food purchasing, preparation, quality, hygiene,sanitation and decoration. To assist in organizing and managing daily kitchenoperation, dishing costs and organizing food and stewarding storage. 協(xié)助各廚房準(zhǔn)備和執(zhí)行菜單及特色菜肴，提供食品技術(shù)監(jiān)控，維護(hù)食品采購(gòu)、準(zhǔn)備、質(zhì)量、衛(wèi)生、消毒和裝飾上的標(biāo)準(zhǔn)。協(xié)助廚房日常運(yùn)營(yíng)，菜品成本和食品和管事部庫(kù)存的組織及管理工作 MAIN RESPONSIBILITIES主要職責(zé) Helps to direct, control and co-ordinate theactivities of all chefs and kitchen attendants, engaged in preparing andcooking food, to ensure an efficient, profitable and smooth food service at alltimes. 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) Develops attractive menus, creates standard recipecards with pictorials according to hotel’s policy. 制作具有吸引力的菜單，并根據(jù)酒店政策制作帶有圖解的標(biāo)準(zhǔn)化食譜 Inspects storerooms, refrigerators and freezersdaily to ensure no wastage. 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) Controls costs by minimizing spoilage, utilizingfood surpluses and portion controls. 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 Is responsible for the quality and quantity of foodreceived 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 costs saving andenvironmental ideas. 要不斷尋求關(guān)于節(jié)省成本和環(huán)境保護(hù)的想法 Operates all outlets at an acceptable food andstaff cost. 控制所有廚房的食品和員工成本在合理范圍內(nèi) Maximizes employee productivity, in order tominimize payroll costs. 將員工生產(chǎn)力達(dá)到最大化，薪資成本最小化 Monitors all kitchen operating costs, takecorrective action, 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 Makes twice monthly visits to markets, for productand price research. 每?jī)蓚€(gè)月做一次市場(chǎng)調(diào)查，了解產(chǎn)品和價(jià)格市場(chǎng)行情 Ensures that all food is prepared and servedaccording to the standard set by the Kempinski hotel. 確保所有食品根據(jù)凱賓斯基飯店設(shè)定的標(biāo)準(zhǔn)進(jìn)行準(zhǔn)備和供應(yīng) Produces and checks cooking and presentation offood. 負(fù)責(zé)對(duì)烹飪的生產(chǎn)和檢查以及食品的擺盤(pán)工作 Makes sure standard recipes are used, and food ispresented according to pictorials. 要根據(jù)標(biāo)準(zhǔn)化食譜的使用，以及根據(jù)圖解擺放食品 Makes sure that all kitchen machines, fridges, 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. 要確保所有廚房機(jī)器、冰箱、冰柜、設(shè)備、用具，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 Ensures the kitchen complies with health and safetystandards as to prevent accidents. 要確保廚房始終處于安全的狀態(tài)，預(yù)防事故的發(fā)生 Holds Head Chefs and SousChefs’ meeting and attends all necessary meetings. 主持各廚房廚師長(zhǎng)會(huì)議并參加所有需要出席的會(huì)議 Ensures lines of communication within the outletkitchen are effective. 確保信息流通的工作在廚房?jī)?nèi)有效進(jìn)行 Maintains interdepartmental communication to avoidfrictions of any kind. 維護(hù)與各部門(mén)之間的溝通避免摩擦的發(fā)生 To identify market needs and trends. 掌握市場(chǎng)需求及動(dòng)向 Monitors and analyses menus and products ofcompetitive restaurant. 關(guān)注并分析競(jìng)爭(zhēng)餐廳的菜單和食品 Develops menus “specials” with meet the needs oftarget market and adhere to the operating concept for the restaurant. 制作迎合目標(biāo)市場(chǎng)的“特殊”菜單并堅(jiān)持餐廳的經(jīng)營(yíng)理念 Plans and implements effective sales plans and foodpromotions. 規(guī)劃并執(zhí)行有效的銷(xiāo)售計(jì)劃和食品推廣 Actively greets regular guests and VIPs and takesattention of their personal needs. 主動(dòng)問(wèn)候常客和貴賓并且關(guān)注他們個(gè)人需求 Plans and implements effective skills andcommunication training programmers in conjunction with the Human ResourcesDepartment and Departmental Trainers.? 計(jì)劃并執(zhí)行有效技能和溝通的培訓(xùn)項(xiàng)目，緊密地結(jié)合在人力資源部和部門(mén)培訓(xùn)師之間 Maximizes employee productivity and morale, whilstconsistently maintaining discipline following hotel guidelines 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 adhere to grooming andpresentation standards. 確保所有員工達(dá)到儀容儀表的標(biāo)準(zhǔn) Reports all accidents, health and safety hazards. 及時(shí)匯報(bào)所有事故，健康及安全風(fēng)險(xiǎn)等問(wèn)題 Develops or updates the kitchen operation manual. 制作并更新廚房部運(yùn)營(yíng)手冊(cè) Maintains all hotel records and forms as prescribedby local hotel management and policies. 維護(hù)酒店管理層及相關(guān)政策所制定的所有記錄和表格 Is in charge of food requisitions, orders andinter-kitchen transfers. 負(fù)責(zé)處理食品需求，點(diǎn)餐及廚房?jī)?nèi)部轉(zhuǎn)帳 Instigates maintenance requests if necessary, andcheck on completion. 必要時(shí)提出維修需求，并檢查完成情況 Responsible for the Duty Roster, Staff Leave andAttendance Record. 負(fù)責(zé)排班表，員工休假及考勤記錄 In summary, it is not the intention to list all theresponsibilities pertaining to this position, but to highlight the most importantaspects 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 Work related experience相關(guān)工作經(jīng)驗(yàn) Minimum 15 years kitchenexperience 至少15年廚房部工作經(jīng)驗(yàn) Minimum 5 years inkitchen management role, preferably with an international 5* hotel chain 最少5年廚房管理職位，最好為5星級(jí)連鎖酒店 Experience in astandalone F&B operation is beneficial 具有獨(dú)立的餐飲運(yùn)營(yíng)經(jīng)驗(yàn)者優(yōu)先 Banqueting experience isnecessary and a la carte as well 需具有宴會(huì)和零點(diǎn)工作經(jīng)驗(yàn) Familiar with northern cuisine 熟悉北方菜系 CORE COMPETENCIES?主要知識(shí)與技能 具有在復(fù)雜語(yǔ)言環(huán)境溝通及工作的能力: Local language -excellent oral and written skills where necessary 本地語(yǔ)言 - 需具備良好的口語(yǔ)及書(shū)寫(xiě)能力 English - excellent oraland written skills 英語(yǔ) - 良好的口語(yǔ)及書(shū)寫(xiě)能力 Additional language -beneficial 會(huì)其它語(yǔ)言者優(yōu)先考慮 Great communicationskills 良好的溝通能力 Outstanding leadershipskills 杰出的領(lǐng)導(dǎo)才能 Very good cooking skills 出色的烹飪技術(shù) Able to organize a largeculinary team and operation 管理大型廚房團(tuán)隊(duì)及運(yùn)營(yíng)的能力 Ability to workindependently, thrive under pressure in challenging circumstances and come upwith proactive, rational solutions 獨(dú)立工作，在具有挑戰(zhàn)性的環(huán)境下抵抗壓力，及提出積極和理性解決方案的能力 Excellent written andverbal communication skills English and Chinese 中英文良好的書(shū)寫(xiě)和口語(yǔ)溝通的能力 Ability to establish andretain effective working relationships with hotel staff and clients/vendors 與酒店員工，客戶(hù)及供應(yīng)商建立并保持有效工作關(guān)系的能力 Excellent organisationaland time management skills 優(yōu)秀的組織及時(shí)間管理技巧 Applies a professional,confidential and ethical approach at all times 任何情況下都能展示出，專(zhuān)業(yè)，自信及敬業(yè)的素質(zhì) Works in a safe, prudentand organised manner 以安全，謹(jǐn)慎及系統(tǒng)的方式進(jìn)行工作 Knowledgeable of foodsafety and HACCP regulations 對(duì)食品安全及HACCP方面的知識(shí)豐富 Work close together withExecutive Chef 與行政總廚工作關(guān)系緊密 Guide hygiene manager 指導(dǎo)衛(wèi)生經(jīng)理的工作 TECHNICALCOMPETENCIES 技術(shù)能力 Computer literacy adapted to the field of culinary: 具備廚房部所需的電腦技能: Ability to operatecomputer and office equipment 操作電腦及辦公室設(shè)備的能力 Proficiency in MicrosoftOffice 熟練掌握微軟辦公軟件