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1.協(xié)助行政總廚全面管理中廚房和宴會(huì)廚房，參與酒店政策、理念、方向、目標(biāo)和目標(biāo)相關(guān)的決策，并按指示執(zhí)行。 Assists the Executive Chef in the overall operation of the Fortune Chinese kitchen and Banquet Kitchen by participating in decisions relating to hotel policy, philosophy, direction, goals and objectives and action their implementation as directed. 2.協(xié)助行政總廚管理正在進(jìn)行的烹飪業(yè)務(wù)，以確保達(dá)到質(zhì)量和安全標(biāo)準(zhǔn)，提升服務(wù)的獨(dú)特性，并利用可用資源來(lái)提高最大的盈利能力和質(zhì)量形象。 Assist the Executive Chef on manages ongoing culinary operations to ensure that quality and safety standards are met, service distinctiveness promoted and available resources are utilized to promote maximum profitability and a quality image. 3. 優(yōu)化高效的計(jì)劃、調(diào)度、訂購(gòu)和庫(kù)存控制。 Optimizes efficient and effective planning, scheduling, ordering and inventory control. 4.指導(dǎo)和控制中餐副廚 / 廚師長(zhǎng)和所有下屬?gòu)N房員工，確保所有日常操作事務(wù)都能按時(shí)處理，滿足或超過(guò)客人的期望。 Directs and controls Assistant Chinese Chef / Sous chef and below kitchen employees to ensure that all day to day operational matters are handled on time and guest expectations are met or exceeded. 5.確保廚房政策和程序的持續(xù)改進(jìn)。確保各部門(mén)遵守批準(zhǔn)的政策。 Ensure continuous improvement of Kitchen Policies and Procedures. Ensure compliance of departments with approved policies. 6.監(jiān)督所有中餐廚房和宴會(huì)廚房區(qū)域的清潔衛(wèi)生標(biāo)準(zhǔn)，必要時(shí)采取適當(dāng)措施。 Oversees the standards of cleanliness and hygiene in Chinese kitchen and Banquet Kitchen areas and takes appropriate action where necessary. 7.與餐飲部門(mén)一起為所有餐廳制定、溝通和實(shí)施年度餐飲推廣計(jì)劃。 Prepares, communicates and implements in conjunction with the Food and Beverages Department on all Food and Beverage promotion plan for all restaurants. 8.協(xié)助行政總廚通過(guò)了解和應(yīng)用適用的健康和安全/HACCP標(biāo)準(zhǔn)，最大限度地減少不安全行為造成的事故數(shù)量。 Assist the Executive Chef on minimizes the number of accidents occurring from unsafe practices by ensuring applicable health and safety / HACCP standards are understood and applied. 9.協(xié)助行政總廚所有食品和飲料的定價(jià)，在保持物有所值的原則下最大限度地提高門(mén)店的盈利能力。 Assist the Executive Chef on all Food and Beverage pricing, maximizing outlets profitability while maintaining value for money principles. 10.協(xié)助行政總廚執(zhí)行酒店年度預(yù)算，更具體地根據(jù)總體目標(biāo)和目標(biāo)編制、監(jiān)控和控制酒店餐飲相關(guān)收入和支出。 Assist the Executive Chef on executing on the of the hotel’s annual budget, and more specifically prepares, monitors and controls the hotel’s Food & Beverage related revenue and expenses based on overall goals and objectives. 11.確保中餐廳和宴會(huì)廚房的供應(yīng)標(biāo)準(zhǔn)庫(kù)存的實(shí)施和維護(hù)，并監(jiān)督庫(kù)存盤(pán)點(diǎn)和控制。 Ensures the implementation and maintenance of supply par stocks in Fortune Chinese Kitchen, Banquet kitchen and oversees inventory taking and control 12.協(xié)助行政總廚保持高效的管理組織，按時(shí)提交報(bào)告。 Assist the Executive Chef on maintaining efficient administration organization and submit reports on time. 13.協(xié)助行政總廚確保根據(jù)現(xiàn)有員工管理系統(tǒng)對(duì)員工進(jìn)行挑選、培訓(xùn)、評(píng)估和獎(jiǎng)勵(lì)。 Assist the Executive Chef on ensuring that employees are selected, trained, evaluated and rewarded in compliance with existing employee management systems. 14.不斷尋求提高客人滿意度和財(cái)務(wù)效益的方法。 Continuously seeks way to improve guest satisfaction as well as financial results. 15.對(duì)下屬員工進(jìn)行培訓(xùn)、輔導(dǎo)、紀(jì)律培訓(xùn)和發(fā)展，并協(xié)助其他部門(mén)進(jìn)行培訓(xùn)。 Caches, counsels, disciplines and develops subordinate employees and assists other departments in this process.

BASIC FUNCTION基本職能 Supervises and participates in the activities of personnel responsible for accomplishing special projects, acting on trouble reports and performing preventive maintenance jobs relative to building facilities. 管理和參與所有特別工程的施工，解決問(wèn)題報(bào)告以及進(jìn)行建筑設(shè)備方面的保護(hù)性維護(hù)工作。 Operates, repairs and maintains boiler, centralized A/C units, heating units, water softener, cooling towers, water pumps and other electro-mechanical and plumbing systems. 運(yùn)行，維修和保養(yǎng)鍋爐，主要包括空調(diào)，熱交換器，軟水器，冷卻塔，水泵以及其他電力管道系統(tǒng)。 DUTIES AND RESPONSIBILITIES 職責(zé)和責(zé)任 1.?Assigns, supervises and participates in the activities of personnel involved in the accomplishment of special projects and trouble reports in accordance with standard procedures and priorities. 根據(jù)標(biāo)準(zhǔn)程序和優(yōu)先權(quán)分配，管理和參與涉及特別工程完工及問(wèn)題報(bào)告的所有活動(dòng)。 2.?Ensures that all building facilities are maintained in good condition and for this purpose assigns, distributes workload to subordinates; organizes work assignments, directs and leads subordinates and ensures that jobs are done in accordance with established standards and procedures. 確保所有建筑設(shè)備都良好保存，并以此給下屬分配工作；組織工作的分配，指導(dǎo)及領(lǐng)導(dǎo)下屬，確保工作按標(biāo)準(zhǔn)程序和優(yōu)先權(quán)進(jìn)行。 3.?Follow-up assignments of subordinates; checks and audits work. 跟蹤下屬被分配的工作的完成情況；檢查審計(jì)工作。 4.?Implements the schedule of preventive maintenance on guest rooms and public areas. 履行客房及公共區(qū)域保護(hù)性保養(yǎng)計(jì)劃。 5.?Prepares requisitions of materials needed. 準(zhǔn)備工作所需材料。 6.?Trains his subordinates to perform in accordance with hotel standards and established operating procedures. 培訓(xùn)下屬按酒店標(biāo)準(zhǔn)工作以及建立運(yùn)作程序。 7.?Performs other duties as required by his supervisor or head of department 執(zhí)行上級(jí)及部門(mén)負(fù)責(zé)人要求的其他工作。 JOB SPECIFICATION 職位要求 1.?Minimum of 5 years’ experience in hotel building facilities 至少5年酒店設(shè)備工作經(jīng)驗(yàn)。 Knowledgeable in building facilities, familiar with overall operations of the Engineering 2.?Department. 酒店設(shè)備知識(shí)豐富，熟悉酒店工程部的所有運(yùn)作。? 3.精通水、電（高低壓、弱電），及持有相關(guān)必備的證件

崗位職責(zé) 1.負(fù)責(zé)每日樓層的工作及交接情況的安排和督查。 2.隨時(shí)掌握樓層客房的入住狀況。 3.關(guān)注賓客動(dòng)態(tài)，處理臨時(shí)發(fā)生的問(wèn)題，有重大問(wèn)題時(shí)及時(shí)向部門(mén)經(jīng)理匯報(bào)。 4.配合質(zhì)檢部做好對(duì)客房抽查工作。 5.關(guān)心員工的工作和生活問(wèn)題，及時(shí)向部門(mén)經(jīng)理匯總。 6.及時(shí)了解預(yù)定資料，了解客情，特別是酒店貴賓及?？偷男彰?。 7.熟知酒店內(nèi)外信息，為客人提供準(zhǔn)確的問(wèn)詢服 崗位要求 1.3年以上高星級(jí)酒店工作經(jīng)驗(yàn)，2年以上五星級(jí)酒店樓層主管經(jīng)驗(yàn)。 2.熟知客房管理專業(yè)知識(shí)。

BASIC FUNCITON基本職責(zé) Responsible in supervising and co-coordinating the activities of personnel engaged in preparing pasties, desserts, cakes, bread, rolls breakfast and baked goods, and various dough’s. 負(fù)責(zé)對(duì)準(zhǔn)備糕點(diǎn)房食品人員的管理，協(xié)調(diào)工作 DUTIES AND RESPONSIBILITIES職責(zé)和任務(wù) 1.?Supervises, co-ordinates and participates in the following activities: 管理，協(xié)調(diào)一下活動(dòng)： l?Dough-making 制作生面團(tuán) l?Portioning and shaping 每分定型 l?Mounding and baking 安放，烘烤 l?Decoration and apportioning 裝飾，配給 2.?Checks function sheet and daily menus and initiates requisition of foodstuffs based on functions, menus and forecasts. 根據(jù)通知單，菜單以及預(yù)報(bào)和對(duì)宴會(huì)單，每日菜單以及制定的食品儲(chǔ)備 3.?Plans production in order to have baked goods and pastries etc. Freshly banked when needed and in quantities specified. 在有需要以及制定數(shù)量的情況下， 為保持糕點(diǎn)的美味， 新鮮進(jìn)行有計(jì)劃的生產(chǎn) 4.?Ensures that all kitchen outlets are supplied with their requirements for bread, rolls, desserts pastries etc. 確保所有餐廳廚房面包，圓面包， 甜品，糕點(diǎn)更具要求進(jìn)行供給 5.?Observes and test food being baked, samples when ever necessary 如有需要觀察，品質(zhì)烘烤食品的樣品 6.?Trains and evaluates personnel. 評(píng)估，培訓(xùn)人員 7.?Initiates commendations and misconducts. 指點(diǎn)，推薦，處罰 8.?Ensures proper handling, cleanliness and maintenance of equipment and utensils. 確保正確操作，清潔并且維護(hù)好設(shè)備，器皿 9.?Ensure that hotel cost control policies and procedures are followed 確保執(zhí)行酒店的成本控制政策和程序 10.?Performs duties common to all supervisors and other duties that may be assigned 安排好相關(guān)的工作給相關(guān)的人員（管理人員） JOB SPECIFICATION工作要求 1.?Minimum 5 years’ experience in bakery and pastry preparation 至少5年餅房的工作經(jīng)歷 2.?Equipped with supervisory skills 具備管理人員的技能