西餐厨师主管

Duties and Responsibilities工作职责

• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known • 在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。

• Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.

• 组织厨房运营并制作和送上各种菜肴，监管厨房团队中的下级员工。

• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  

• 遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。

• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known

• 在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。

• Prepares, cooks, serves and stores the following dishes:

• 进行以下菜肴的制作、烹饪、上餐和存储工作

• Communicates politely and display courtesy to guests and internal customers

• 与客人和内部客户礼貌、友好的交流 。

• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards

• 指导厨房帮手，包括厨师、厨房服务员和管事的工作。

• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information

• 与上级交流疑难问题，客人或内部客户的意见以及其它相关信息 。

• Establishes and maintains effective employee working relationships

• 与员工建立并保持良好的工作关系 。

• Attends and participates in daily briefings and other meetings as scheduled

• 按计划参加并参与每日例会及其它会议。

• Attends and participates in training sessions as scheduled

• 按计划参加培训活动 。

• Prepares in advance food, beverage, material and equipment needed for the service

• 事先准备服务所需的食品、饮料、材料和设备。

• Cleans and re-sets his/her working area

• 清洁并整理工作区域。

• Implements the hotel and department regulations, policies and procedures including but not limited to:

• 实施酒店和部门的规定、政策和工作程序，包括但不限于：

• Works with Supervisor in manpower planning and management needs

和上级领导一起进行人力规划和管理需求。

• Works with Supervisor in the preparation and management of the Department’s budget

和上级领导一起编制和管理部门预算。