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Responsible for the preparation of menus under the direct supervision of the Executive Chef, taking into consideration of the following: -

在中廚師長(zhǎng)的指導(dǎo)下，負(fù)責(zé)菜單的準(zhǔn)備工作，并考慮以下各項(xiàng)：

Local requirements

當(dāng)?shù)匦枨?br>
Market needs

市場(chǎng)需求

Competition

競(jìng)爭(zhēng)情況

Trends

趨勢(shì)

Potential costs

潛在成本

Availability of food products

貨源情況

Merchandising and promotion

銷售及促銷

? Inspects, when requested by Executive chef, perishable food items received for quality control.

根據(jù)中廚師長(zhǎng)的要求，檢查購(gòu)入易損貨物的品質(zhì)。

? Passes on to the Chinese Kitchen Chef daily market list requirements.

將每天的購(gòu)貨單上交中廚師長(zhǎng)。

? Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure the highest quality at all times.

負(fù)責(zé)本部所有食品的準(zhǔn)備、烹飪、裝飾，達(dá)到質(zhì)量標(biāo)準(zhǔn)。

? Assist or executes inspections of physical aspect the food preparation areas.

協(xié)助并監(jiān)督廚房的衛(wèi)生情況。

? Attend to specific guests as required.

關(guān)注重要客人。

? Interact with individuals outside the hotel including but not limited to, clients, suppliers, government officials, competitors and other members of the local community, when requested to do so by the by Executive Chef.

根據(jù)廚師長(zhǎng)的要求，會(huì)見(jiàn)飯店外的客人、供貨商、政府官員、同行及其它人員。

? Hire, develop and retain quality chefs.

招聘，發(fā)展維持有能力的廚師

? Appraise the performance subordinate chef and use effective coaching and counseling for positive improvement.

表?yè)P(yáng)鼓勵(lì)行為優(yōu)秀的下屬?gòu)N師，并有效的指導(dǎo)積極的改進(jìn)

? Conduct annual performance appraisals for subordinate chef

為下屬?gòu)N師做年度評(píng)估

? Support subordinate chef with an effective training program to make them aware of the expectations and responsibilities that their positions entail.

為下屬?gòu)N師的培訓(xùn)項(xiàng)目提供有效的支持，使之達(dá)到其職位的期望和相應(yīng)

? Establish and maintains effective employee relations in his section.

建立并保持本部良好的人事關(guān)系。

? Conduct under the guidance of the Executive Chef, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary, to ensure appropriate staffing and productivity.

在總廚的指導(dǎo)下，對(duì)人員進(jìn)行面視、聘用、熟悉環(huán)境，表?yè)P(yáng)、培訓(xùn)、勸告及停職等方面的工作。

? Develop formal training plans and conducts on the job training sessions for kitchen employees.

制定正式的培訓(xùn)計(jì)劃并參加廚房員工的培訓(xùn)。

Report directly to the Chinese Kitchen Chef.

直接向中廚師長(zhǎng)匯報(bào)。

? Provide functional assistance and direction to the kitchen operation.

協(xié)助并指導(dǎo)廚房的工作。

? Coordinate functions and activities with other Food & Beverage Departments.

協(xié)調(diào)于各部門的關(guān)系，并搞好活動(dòng)。

? Maintain interdepartmental working relationships.

保持良好的內(nèi)部工作關(guān)系。

Perform other related duties & special projects as assigned by the supervisor

隨時(shí)執(zhí)行上級(jí)分配的其他相關(guān)任務(wù)或特殊項(xiàng)目