行政
Administration
§? 確保廚務部的各項活動與酒店的戰(zhàn)略保持一致，同時充分落實酒店的指示。
Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
§? 監(jiān)督各個部門的操作手冊的準備和更新工作。?
Assists in the preparation and updates of individual Departmental Operations Manuals.
§? 組織部門的例會，保證酒店內部信息的有效溝通。
Assists to conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
財務
Financial
§? 利用工作輪換，豐富員工的工作內容等方法來提高工作效率和積極性。為客人提供最高品質的服務為酒店吸引更多的客人。
Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
§? 多多關注食品質量的改良，根據(jù)指導手冊謹慎安排員工的薪資，并且盡量高效的使用設備以節(jié)約能源。
Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
§? 更新技術，提高生產效率。
Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
營運
Operational
§? 全面落實酒店餐飲部的各項標準。
Ensures that all company minimum brand standards have been implemented.
§? 多在廚房里協(xié)調員工和客人/員工和其他部門同事的關系， 同時協(xié)助主廚培訓下屬員工。
Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
§? 盡量購買當?shù)氐脑牧媳ＷC新鮮；保證菜單的精而清，勤換菜單為客人提供豐富的選擇。
Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
§? 參與菜單的編寫，剩余原材料的利用，估計就餐的人數(shù)，市場條件等等。
Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu
§? 重溫菜單，分析菜譜，根據(jù)原材料，勞力和固定成本制定菜肴價格。
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
§? 嚴格執(zhí)行原材料分攤制度，控制成本。
Directs food apportionment policy to control costs.
§? 新產品的推出應以價格和產品本身為導向。
Introduces and tests the market with new products which are market-orientated in terms of price and product.
§? 堅持食品既賣即做的理念。
Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
§? 監(jiān)督菜肴的烹制保證，傳授給員工的正確的工作方法，提高工作效率。
Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production.
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營運（續(xù)）
Operational (continued)
§? 監(jiān)督原材料的準備、烹制、配置和菜肴的裝飾保證菜肴符合菜譜的標準。
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
§? 上菜前要試菜。
Tests cooked foods before plate-up and service.
§? 估計原材料的需求量。
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
§? 對菜肴進行創(chuàng)新對菜譜進行完善。
Devises special dishes and develops innovative recipes.
§? 制定并嚴格執(zhí)行廚房的食品營養(yǎng)和衛(wèi)生標準。
Establishes and enforces nutrition and sanitation standards for outlet kitchen.
§? 鼓勵員工支持餐飲部的促銷活動。
Encourages the team to be supportive of Food and Beverage Division’s marketing and up-selling activities.
§? 積極響應客人的合理建議，并盡快改善。
Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
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人事
Personnel
§? 協(xié)助錄用餐飲部的員工。保證所有的部門領導的錄用依照酒店的職能標準。
Assists in the recruitment and selection of all Outlet associates as appropriate.? Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates.
§? 通過以身作則的管理方法，確保每個員工的工作都符合酒店的政策和標準。
Through hands-on management, closely supervises the Kitchen associates in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.
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?§? 監(jiān)督餐飲部所有員工的出勤情況，保證部門內所有員工的，著裝，儀表和個人衛(wèi)生符合酒店的標準。
Assists to oversee the punctuality and appearance of all Kitchen associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
§? 為員工安培適當?shù)呐嘤枺蛲ㄟ^工作輪換的方法來鍛煉員工。時刻給員工灌輸安全操作方法。
Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
§? 給部門的員工安排適當?shù)募寄芘嘤?，提高生產效率。
Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring.
§? 與酒店培訓部經理和部門培訓員配合，保證各個培訓課程的順利完成。
Ensures effective training programmes for associates in coordination with the Training Manager and their Departmental Trainers.
§? 激勵員工的創(chuàng)新意識，并且對他們的創(chuàng)新和對部門的貢獻給予肯定。
Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
§? 組織年度工作評估總結每個部門領導的進步，并在專業(yè)技能發(fā)展上給予支持。同時在各個部門中也組織工作評估，使每個員工都得到肯定和建議。
Assists to conduct annual Performance Development Discussions with associates and support them in their professional development goals.
§? 支持凱悅酒店人本品牌的落實。堅持貫徹酒店的核心理念文化和特色。
Supports the implementation of The People Brand, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.
§? 保證所有的員工熟悉我們的員工守則和規(guī)定。
Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
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§? 了解關于員工及行業(yè)關系的法律、法規(guī)，理解并嚴格遵守員工手冊中的規(guī)章制度，及酒店關于防火、衛(wèi)生、健康和安全的制度。
Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
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其他
Other Duties
§? 熟悉行業(yè)內的相關規(guī)定和員工法規(guī)。
Is knowledgeable in statutory legislation in associate and industrial relations.
§? 熟悉并嚴格遵守員工手冊中的規(guī)章制度，及酒店關于防火、衛(wèi)生、健康和安全的制度。
Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health and safety.
§? 保證高標準的個人儀表。
Ensures high standards of personal presentation and grooming.
§? 與競爭酒店，商業(yè)伙伴和其他的組織建立和維持穩(wěn)固的，專業(yè)的關系。
Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.
§? 根據(jù)酒店、行業(yè)和公司的指引，回應需求、改變，執(zhí)行任何合理的任務及額外職責。
Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
§? 根據(jù)安排出席酒店和部門的培訓以提高技能和知識。
Attends training sessions and meetings as and when required.
§? 嚴格執(zhí)行額外的合理的任務和職責。
Carries out any other reasonable duties and responsibilities as assigned.
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