Chef chino de Sous 中餐 副 厨师 长

FINANCIAL RETURNS 财务回报

• Based on menu engineering and item sales figures, review the profitability and popularity of dishes by monthly and make recommendation with changes where applicable (this function is be carried out with the approval of the Executive Chef)
  在菜单菜目销售数字的基础上，检查菜单上菜目的利润情况和受欢迎的程度，并在适当时做相应调（与行政总厨共同履行此项职责）
• Control of food purchases levels in line with business volume and liaise with the store person
  与库管人员一起控制食品采购水平。
• Control the drafting of rosters, ensuring each area is effectively covered and within the hotel’s annual manning and payroll budgets. These guidelines to be provided by the Executive Chef.
  管理排班表的起草工作，确保覆盖所有工作领域，却不超出酒店的年度人力配置和工资预算。行政总厨将负责制定指导方针。
• Monitor the standards of production within the approved recipes to ensure quality and costing
  监督制作标准以确保质量
• Maintain a sound knowledge of the hotel’s procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards
  熟知酒店食品存货的采购，管理采购水平的工作程序，确保采取一切必要手段来控制食品预算成本的各方面，同时确保充足的食品库存并维持标准。
• Under the direction of the Executive Chef and with the stores department assistance to maintain and continuously monitoring of all aspects pertaining to the control of the hotel’s food cost
  在行政总厨的指导下，与库存部门一起协助对所有与酒店食品管理相关的各个方面进行持续性的监控。
• To perform any other duties as directed by the Executive Chef that affect the operation and profitability of the kitchen and department overall
  执行其它由行政总厨分派的任务，以促进厨房和部门的运作和利润
• Works with Executive Chef in the preparation and management of the Department’s forecast and budget
  和行政总厨一起编制和管理部门预算。
• Ensure all equipment is properly maintained and stored with all breakages and breakdowns being properly reported and recorded.
  确保正确的保养和存储所有设备，正确报告和记录所有破损和故障设备。
• Complete stock takes as required，Maintain stock levels.
  按要求完成库存盘点工作，维护存货量，并跟财务一起每月进行部门资产管理维护。

OUR PEOPLE 员工团队

• rafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilising them wherever practical
  为所有特别事件和活动起草的创意想法和菜单的工作，并鼓励所有员工提出自己的想法并尽量加以利用。
• Be actively involved in the hotel’s Total Quality Management (TQM) programme, having a sound knowledge and understanding of InterContinental Hotels philosophies, ensuring its effectiveness in the operation of the kitchen, encouraging all staff to play an active role
  积极参与酒店的完全质量管理活动，熟知并理解洲际酒店集团的完全质量管理理念，确保其在厨房工作中的有效性，鼓励所有员工发挥积极性。
• Ensure the highest standards of personal grooming, hygiene and conduct in accordance with the hotel standards
  依照酒店标准，确保个人形象、卫生和行为的最高标准。
• To organize and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management. Ensure all training given is accurately recorded and that all staff are review and appraise within the necessary time frames as require by the Human Resources Department
  组织和监督厨房员工的培训，以增进食品制作和厨房管理的技巧。确保所有培训均得到准确记录，并且在必要的时间柜架内按照人力资源部的要求对所有员工进行检查和考核。
• Have a thorough knowledge of the labour agreement and manage staff and rosters accordingly
  完整的了解劳动协定，管理员工并按员工意愿排班。 
• Supervise all aspects of kitchen management and co-ordinate the effective utilisation of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards
  监督酒店清洁情况，在人力配置合理水平范围内协调厨房服务员的利用工作，确保厨房卫生的保持工作达到酒店标准

GUEST EXPERIENCE 宾客体验

• Ensure the kitchen is maintained and meeting the hygiene standard at all times and safe food handling practices and hotel food safety system are followed.
  随时保证厨房卫生达到最高的标准,了解、执行并遵守酒店食品安全系统和国家安全食品处理条例。
• Ensure all FSMS and HACCP guidelines are achieved and maintained. Check and monitoring procedures are being practised daily.
  确保遵守 MAF 和 HACCP 指导方针。每日检查监控程序。
• Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
  根据酒店餐饮标准与集团标准化菜单指导，督导厨房在食品项目制作准备与出品上的所有工作。
• Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilization of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards --- HACCP.
  有效管理厨房卫生的方方面面，根据有效的人员编制调控厨房人力资源的有效运用，确保厨房所有的区域在任何时间的清洁卫生，并能确实达到酒店相关标准的要求 --- HACCP。
• Encourage and inspire team members to provide guests distinct experience in creative ways.
  运用有创意的方法来激励、鼓舞团队成员为宾客提供独特的体验。
• Cross check guests through evaluations and comments get the feedback, know how to improve guest satisfactions.
  抽时间与宾客进行互动，获取反馈，了解员工提升宾客满意度的渠道。
• Collaborate with Director of Food and Beverage to develop activities to meet the service behaviour and improving guest relationship continuously.
  与部门总监协作共同开发达到服务行为标准和持续改善宾客关系体验的各类活动。

RESPONSIBLE BUSINESS 企业责任，

• Ensure the kitchen is maintained and meeting the hygiene standard at all times and safe food handling practices and hotel food safety system are followed.
  随时保证厨房卫生达到最高的标准,了解、执行并遵守酒店食品安全系统和国家安全食品处理条例。
• Ensure all FSMS and HACCP guidelines are achieved and maintained. Check and monitoring procedures are being practised daily.
  确保遵守 MAF 和 HACCP 指导方针。每日检查监控程序。
• Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
  根据酒店餐饮标准与集团标准化菜单指导，督导厨房在食品项目制作准备与出品上的所有工作。
• Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilization of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards --- HACCP.
  有效管理厨房卫生的方方面面，根据有效的人员编制调控厨房人力资源的有效运用，确保厨房所有的区域在任何时间的清洁卫生，并能确实达到酒店相关标准的要求 --- HACCP。
• Encourage and inspire team members to provide guests distinct experience in creative ways.
  运用有创意的方法来激励、鼓舞团队成员为宾客提供独特的体验。
• Cross check guests through evaluations and comments get the feedback, know how to improve guest satisfactions.
  抽时间与宾客进行互动，获取反馈，了解员工提升宾客满意度的渠道。
• Collaborate with Director of Food and Beverage to develop activities to meet the service behaviour and improving guest relationship continuously.
  与部门总监协作共同开发达到服务行为标准和持续改善宾客关系体验的各类活动。