Chinese Master Chef 中餐及宴会厨师长

1. Assumes the duties and responsibilities of the Executive Chef in his absence 行政总厨不当班的时候有责任履行他的工作
2. Assists the Chef in the management of the day to day operation of the Food Production and informs the Executive Chef of major decisions taken in his/her absence协助 行政总厨对出品食品的出品监控及对食品提出意见，总厨不当班时要将信息转告
3. Controls and analyzes, on an on-going basis, the level of the following:控制和分析，根据以下的要求
   1. Sales销售
   2. Costs成本
   3. Issuing of food可出品的食品
   4. Quality and presentation of food and beverage products食品酒水的质量和推广
   5. Condition and cleanliness of facilities and equipment干净整洁的设施设备环境
   6. Guest satisfaction客人的满意
   7. Marketing市场
4. Assists the Executive Chef in developing training plans, develops training material in accordance with IHC guidelines and implements training plans for the Food Production employees and other Food and Beverage employees协助行政总厨制作培训计划，培训计划根据IHC指引方针 ，厨师和酒水员需有实操培训
5. Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production 协作行政总厨房定期更新菜牌
6. Assists the Executive Chef in developing popular menus offering guests value for money in accordance with ICHG guidelines为获得最佳的结果组织每日例会和需要的其他会议
7. Assists the Executive Chef in planning and organizing successful Food and Beverage activities协助行政总厨计划和组织成功的餐饮活动
8. Conducts daily briefings and other meetings as needed to obtain optimal results为获得最佳的结果组织每日例会和需要的其他会议
9. Attends and participates to other meetings as required by the administrative calendar根据行政日历参加出席其他会议
10. Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation协助行政总厨制作所有菜式的处方并定期更新准确的成本支出和餐饮产品的销售
11. Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies协助行政总厨制作所有菜式的处方并定期更新准确的成本支出和餐饮产品的销售
12. Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment协助行政总厨决定食品，原料和设备的最大最小的存货量
13. Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with ICHG guidelines协助行政总厨确定食品和管事目标并开发战略，程序和政策
14. Participates in the preparation of the hotel's revenue plan and marketing programs  协助行政总厨根据ICHG的指引设定食物和设备的购买标准
15. Monitors local competitors and compare their operation with the hotel Food and Beverage operation监视并比较竞争对手在餐饮方面的运作

Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits通过商业文献，酒店展示和参观了解餐饮趋势，系统，实践和设备

1. Human Resource Responsibilities人力资源和培训责任
2. Works with Executive Chef and Human Resource Manager to ensure the departmental performance of staff is productive. Duties include:与主管和人力资源经理一起工作去确保部门员工的成绩是多效的，主要包括
   1. Provides input for probation and formal performance appraisal discussions in line with company guidelines在公司政策方针指导下提供部门试用期员工和正式员工工作评估意见

Assists in planning for future staffing needs帮助计划未来员工的需要

Assists in recruiting in line with company guidelines根据公司方针帮助招聘部门员工

Prepares detailed induction program for new staff为新员工准备详细的引导资料

Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation帮助维持一整套综合的，合时的和以客人为中心的部门标准和程序，并监督它们的贯彻情况

Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs确保厨房员工的培训需要分析得到贯彻执行， 培训计划的设计和实施与需要相一致

Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance指导，忠告和约束员工，提供有建设性的意见来提高工作成绩

Regularly communicates with staff and maintains good relations定期与员工进行交流，同员工之间保持良好的关系

1. Assists in developing work efficient rosters in line with local labour codes

根据酒店情况安排员工休假

Financial Responsibilities / 财务职责

1. Works with superior in the preparation and management of the department’s budget and is aware of financial targets 

协助上司准备并管理部门预算，并了解财务目标

1. Recycles where-ever possible and enforces cost saving measures to staff

在任何可能的情况下进行资源循环利用，增强员工的成本控制意识

Occupational Health and Safety Responsibilities / 职业健康及安全职责

1. Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same

了解职业健康及安全政策及流程，并在其指导下确保安全贯彻实施，确保直属下属的执行

1. Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures

理解关怀职责，使其符合职业健康及安全法规、政策及流程

1. Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly

       熟悉财物安全、急救、火灾及紧急程序，并确保能够安全的使用相关设备

1. Initiate action to correct a hazardous situation and notify supervisors of potential dangers

       更正危险情境，并任命潜在危险状况下的负责人

1. Log security incidents and accidents in accordance with hotel requirements

       根据酒店要求，记录安全事故

1. To ensure hotel's fire, health, and safety procedures are implemented

确保酒店火灾、健康及安全流程得到实施