It is the mission and intent of this
position to take full responsibility for the?
Management and Leadership of a smooth running Culinary Operation and
Maximize the highest level of standards at Conrad Tianjin.??????????????
此職務(wù)的使命和目標(biāo)是全面負(fù)責(zé)管理領(lǐng)導(dǎo)酒店各餐廳廚房良好運(yùn)營和最大限度地提供最高標(biāo)準(zhǔn)的服務(wù)。
1.????????
All Restaurant Kitchens,
including Pastry ,
Main Kitchen, Banquet
Kitchen, Chinese Kitchen, Executive Club Lounge kitchen, Stewarding.
所有餐廳廚房，包括餅房、主廚房、宴會(huì)廚房、中餐廚房、行政酒廊廚房、管事部。
2.????????
Planning, Preparation
and Implementation of High Quality Food& Beverage Products and Set-up’s
in all Areas and? Restaurants.
計(jì)劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。
3.????????
Seamless working with
Recipes, Standards and Plating Guides.
嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤標(biāo)準(zhǔn)。
4.????????
Maintenance of all HACCP
aspects within the hotel operation.
在酒店運(yùn)營之中保持HACCP各方面要求。
5.????????
Correct usage of all
equipment, tools and machines.
正確操作所有的設(shè)備、器具和機(jī)器。
6.????????
Must focus on constant
improvement of Training Manuals and SOP’s
必須對(duì)具有持續(xù)性的人員培訓(xùn)和SOP’s的提高和改善保持關(guān)注。
7.????????
Must participate
actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team
Meetings) in order to constantly improve the Culinary operation, meet targets
and keep communication flowing.
必須積極主動(dòng)參加每日質(zhì)量會(huì)議（每日廚師晨會(huì)、團(tuán)隊(duì)會(huì)議），以保持廚房運(yùn)營持續(xù)地提高，達(dá)到目標(biāo)和保持順暢地交流。
8.????????
Can be asked to work for
off site events.
可以被要求進(jìn)行外賣工作。
9.????????
Can be asked to complete
tasks and jobs outside the kitchen areas.
可以被要求在廚房以外的地點(diǎn)完成工作。
10.???? Can
be utilised during inventories.
可以被要求進(jìn)行盤存工作。
11.???? All
collegues have to be knowledgeable about occupancy, events, forecast and
achievements.
所有員工都應(yīng)知道關(guān)于住宿率,宴會(huì),預(yù)測計(jì)劃和收益。
12.???? Preperation
of menus as per request, in timely fashion.
及時(shí)的按要求準(zhǔn)備菜單。
13.???? Working
on new dishes for food tastings in combination of digital pictures.
新菜品的制作在品嘗上要結(jié)合數(shù)碼照片。
14.???? Attending
service briefings.
參加服務(wù)部門的會(huì)議。
15.???? Communication
of item 86 to the service team.
與服務(wù)員溝通斷貨的產(chǎn)品。
16.???? Control
of stations within the kitchen.
調(diào)節(jié)廚房內(nèi)部的崗位。
17.???? Close
working relationship with the Stewarding Department to ensure high levels of
cleanliness and low levels of lost and breakages.
與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和最低程度的破損。
18.???? Every
guest request must be responded to complete satisfaction.
對(duì)于每位客人的要求要作出回應(yīng)使客人滿意。
19.???? Willingness
to learn and adapt to changes
積極的學(xué)習(xí)和適當(dāng)?shù)母淖儭?20.???? Having
a open-minded approach to constructive feedback
用虛心的態(tài)度去接受有建設(shè)性的意見。
21.???? Purchase
and control of produce.
采購和控制產(chǎn)品。
22.???? Training
of new team members.
培訓(xùn)新員工。
23.???? This
is by no means an exhaustive list as it is subject to changes according to
the nature of the business at hand, the menus content, or any other factors
when duties might have to be re-defined according to the business pattern.
這決不是一個(gè)無任何遺漏的職責(zé)明細(xì)單，它將根據(jù)運(yùn)營的實(shí)際情況進(jìn)行調(diào)整，菜單內(nèi)容或其他任何因素將根據(jù)生意的模式進(jìn)行調(diào)整。
24.???? Reviews
the roster prepared by section chefs in advance that reflect business and
high productivity whilst yielding a high degree of guest satisfaction.
提前審閱部門廚師長安排的排班表，以提前反映出生意和高出品率同時(shí)很大程度影響客人的滿意度。
25.???? Keeps
discipline and proper work practices for himself and the team members
assigned to him at all times. Also checks on personal hygiene, clean
uniforms, sanitation and cleanliness of the workstations, sanitation of the
work tools. Be aware of the dangers of contaminated food and the needs to
proper checking and turnover of the mise-en-place in the refrigerators.
Reports to the Chef on any problems to take appropriate actions.
26.????
時(shí)刻保持自己和所管轄的員工的紀(jì)律性和適當(dāng)?shù)牟僮?。并且檢查個(gè)人衛(wèi)生、整潔的工服、操作臺(tái)的?? 整潔和衛(wèi)生、清潔的器具。知道污染食品的危險(xiǎn)和適當(dāng)檢查，徹底清理冰箱的需要。向Chef匯報(bào)所有的問題并采取適當(dāng)?shù)男袆?dòng)。
27.???? Ensures
that recipes and costing are established and updated.
確保菜譜和成本的存在和更新。
28.???? Select
team member that display qualities and attributes that reflect the department
standards.
選擇有良好表現(xiàn)和工作態(tài)度的員工作為部門標(biāo)準(zhǔn)。
29.???? Monitor
food quality and quantity to ensure the most economical usage of ingredients.
監(jiān)控食品的質(zhì)量和數(shù)量是確保最大限度的節(jié)約原材料。
30.???? Advise
new menus and seasonal food concept changes.
對(duì)新菜單提出建議和改變季節(jié)性食品的觀念。
31.???? Liaise
with the Chef’s on daily basis to advise of any challenges and that the guest
will experience no delays during the service period.
組織廚師日?；镜奶魬?zhàn)，令客人感受無任何延誤的服務(wù)。
32.???? Check
the quality of food prepared by team member to the required standard and make
necessary adjustments.
檢查員工準(zhǔn)備的食品質(zhì)量按需求標(biāo)準(zhǔn)和做出必要的調(diào)整。
33.???? Monitors
the overall food operation and ensures that food items are being prepared in
a timely and correct manner.
監(jiān)控整個(gè)食品操作并確保食品按時(shí)和正確地操作。
34.???? Responsible
for overseeing the cleanliness, hygiene and maintenance of the kitchen and
undertakes steps necessary to maintain the highest possible standards in this
area.
負(fù)責(zé)察看清潔、衛(wèi)生和廚房維護(hù)，并采取必須的步驟保持區(qū)域最高的標(biāo)準(zhǔn)。
35.???? Attends
communication meetings and is responsible for ensuring all team member in his
area receives this communication.
參加交流會(huì)議并負(fù)責(zé)確保所有的員工獲得此交流信息以確保員工的高度滿意。
36.???? Maintain
at all times a professional and positive attitude towards his team members,
and supervisors alike, and behave in accordance to the established hotel
rules and team member handbook for him and team member under his supervision.
To ensure smooth operation of the department.
時(shí)刻保持對(duì)于同事和主管等一個(gè)專業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊(cè)的要求行???? 為舉止，確保部門的良好運(yùn)營。
37.???? Coordinate,
organize and participate in all production pertaining to the kitchen. Checks
and follow-up on the mise-en-place of the ala carte menu and daily menus,
seasonal specials. Maintains the standards of preset recipes, portion control
and costing at all times.
協(xié)調(diào)、組織和參與和廚房有關(guān)的所有產(chǎn)品的制作，檢查并依照零點(diǎn)菜單和每日菜單，季節(jié)特供菜單。時(shí)刻保持預(yù)先設(shè)置菜單的標(biāo)準(zhǔn)、份量和成本。
38.???? Manages
the training function and ensures all team member certified in their position
before taking charge of an area of responsibility.
管理培訓(xùn)和確保所有員工在他上任他的崗位之前具有該崗位合格的資質(zhì)。
39.???? Controls,
monitors and is responsible for the optimum food cost to yield the maximum
amount of outlet profit and maximum guest satisfaction.
控制、監(jiān)控和負(fù)責(zé)獲得最佳的成本控制以獲得各部分的最佳收益和最佳客人滿意度。
40.???? Works
very closely with the Chef and meets regularly to determine menu selections
and specials that is both satisfying to guest and profitable to outlet.
與廚師緊密合作，常規(guī)會(huì)面決定菜單的選擇，以同時(shí)讓客人滿意和獲得各部分滿意的收益。
41.???? Reviews
all time sheets to ensure that team member working times and meal breaks are
accurate.
檢查所有的時(shí)間表以確保所有員工的工作時(shí)間和用餐時(shí)間準(zhǔn)確。
42.???? At
all times understand, practice and promote the teamwork approach to achieve
missions, goals, and overall departmental standards.
時(shí)刻理解、實(shí)踐和促進(jìn)團(tuán)隊(duì)的工作方法，達(dá)到使命和目標(biāo)和部門的總體標(biāo)準(zhǔn)。
43.???? Conducts
culinary department meetings and communicates important hotel information to team
member and receives feedback in the absence of the Chef, and communicates
upwards to ensure a high level of team member satisfaction.
召開廚房會(huì)議和傳達(dá)酒店通知和收集員工的反饋意見，確保員工很高的滿意度。
