Responsible for all aspects of managing the kitchen and kitchen
personnel, ensuring the quality preparation of all menu items and proper
handling/ storage of all food items in accordance with standards. Coordinates
the purchase of all food and develops menus, maintaining approved food costs
and labor costs.
全面负责厨房及厨房部门的人事管理,依据标准确保所有菜牌项目的出品质量以及恰当处理食品的存储。协调所有食品的采购及菜单的开发,维持已核准的食品成本及人力成本。
Review the daily activities; check the following: 回顾每日活动;检查如下事项
1.House count在店客人人数
2.Forecasted covers for each outlet每个餐厅的预计用餐人数
3.Catering activity宴会
4.Purchases采购
5.Meetings会议
6.Appointments预约
7.V.I.P.'s/special guests重要/特殊客人
8.Establish a yearly promotional calendar in collaboration with the F&B Division and update accordingly, to the business need and situation during the year, involve, plan and execute in collaboration with Food & Beverage Division the promotions including the product as well as the marketing aspects combined with a post mortem. 制作每年与餐饮部合作的推广计划书,并根据生意需求和市场情况随时更新,与餐饮部一起参与、计划、落实每一项产品推广,结合市场因素进行事后检验
9.Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures. 拥有全面的知识并确保员工与其它部门合作顺畅及遵守酒店的规章制度
10.Establish the day's priorities and assign production and prep task to staff to execute. 建立当日的工作优先级,使员工分配到工作并执行
11.Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. 与副厨师长回顾日程安排、工作任务、生意的预期,变更和其它与工作有关的信息
12.Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks. 当员工工作超时,加强沟通或更改工作任务。确定情形,既要达到部门标准又要合理分配任务
13.Take physical inventory of specified food items for daily inventory. 日常盘点特定食品的库存
14.Review the market list. 回顾采购单
15.Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. 申请日常采购并确保正常到货及储存。与采购部和仓储人员沟通需求。确保接收的货物质量
16.Check and ensure that all opening duties are completed to standard. 检查并确保所有进行中的工作依据标准完成
17.Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. 确保每个厨房的工作区域都配备指定的工具,供给及设备以满足生意需要
18.Ensure that recipe cards, production schedule, plating guides, photographs are current and posted. 确保食谱卡、生产流程、摆放标准及图片正确无误并公布
19.Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. 确保所有员工依据部门标准,按照食谱及收益指导制作菜品
20.Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. 督导员工的工作表现,确保所有工作流程按照部门标准完成;和相关人员一起纠正不足
21.Be aware of any shortages and make arrangements before the item runs out. 意识到物品短缺并在物品用完之前做相应安排
22.Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. 监督和处理客人投诉时全程跟进,确保客人满意
23.Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements. 确保员工严格遵守卫生/健康相关规定及酒店要求
24.Maintain proper storage procedures as specified by Health Department and hotel requirements. 依据卫生部门和酒店要求保持适宜的仓储程序
25.Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. 引导员工正确使用和保养厨房的设备,强调安全
26.Develop new menu items, test and write recipes. 开发新菜品,试味及写食谱
27.Supervise and direct the organization and preparation of food for the employee cafeteria. 监管员工餐厅的运营和出品
28.Review sales and food cost daily; resolve any discrepancies with the Controller. 回顾日常销售和食品成本;和成本控制一起解决差异
29.Minimize waste and maintain controls to attain forecasted food and labor costs. 最小化耗损并持续控制以达到预期的食品及人力成本
30.Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. 在厨房运营的某些时段监视和直接培训新进员工。保持现有员工的培训。重新评估厨房的岗位并在必要时做出更改
31.Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards. 为员工的表现提出回馈;处理违纪并规劝员工遵循酒店准则
32.Conduct scheduled performance appraisals. 计划安排绩效评估
33.Interview and hire new personnel according to hotel policies and standards. 按照酒店规章政策面试和招聘新员工
34.Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. 依据员工编制和人力成本预算为所有厨房人员准备每周工作安排。跨周调整安排以满足生意需要
35.Analyze monthly Profit & Loss statements, participate in owners P&L review and establish action plans to improve business results 分析每月损益报告,参加业主损益会并建立行动计划以改善生意情况
36.Document pertinent information in the logbook and follow up on items notated during other shifts. 记录交班本内的相关信息并跟进其它班次强调的项目
37.Participate in market surveys and supplier surveys to source new products and quality new suppliers参加市场调查以及供应商调查,寻找新的供应商及新的产品