Китайский су шеф-повар 中餐 副 厨师 长

•   Based upon menu item sales figures, review the profitability and popularity of dishes on the menu and make changes where applicable (this function is be carried out in conjunction with the General Manager)   

     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整（与总经理共同履行此项职责）

•   Participate in the drafting 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

     参与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

•   Fully in charge of Chinese banquet food production, ensuring hygiene, quality and presentation

     完全负责中式宴会的食品出品，保证食品卫生，质量及出品美观

•   Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines

     监管厨房工作，按照酒店的餐饮标准和标准化菜单的规定对所有菜目进行制作和装饰。

•   Monitor standards of production to ensure quality

     监督制作标准以确保质量

•   Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilisation of all kitchen attendants 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

•   Control of food purchasing levels in liaison with the Stores 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 keeping of the hotel’s annual manning and payroll budgets. These guidelines to be provided by the General Manager

     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。总经理将负责制定指导方针

•   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

•   Be actively involved in the hotel’s Total Quality Management program, having a sound knowledge and understanding of InterContinental Hotels TQM 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

•   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 reviewed and appraised within the necessary time frames as required 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

•   Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed

     随时保证厨房卫生达到最高的标准，并遵守安全食品处理条例

•   Ensure all MAF and HACCP guidelines are achieved and maintained.  Check monitoring procedures daily

     确保遵守MAF和HACCP指导方针。每日检查监控程序

•   Ensure all equipment is properly maintained and stored, with all breakage’s 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

•   Be fully conversant with the hotel’s fire, security and emergency procedures

     准确记录事故，确保所有隐患均得到检查，以减少未来事故的发生

•   To perform any other duties so directed by the General Manager that affect the operation and profitability of the kitchen and department

     执行其它由总经理分派的任务，以促进厨房和部门的运作和利润

•   Assist Executive Chinese Chef to work with Executive Chef in manpower planning and management needs

     协助中餐行政总厨和行政总厨一起进行人力规划和管理需求

•   Assist Executive Chinese Chef to work with Executive Chef in the preparation and management of the Department’s budget

     协助中餐行政总厨和行政总厨一起编制和管理部门预算

QUALIFICATIONS AND REQUIREMENTS 任职要求

1.Secondary school education or above;
中专及以上学历；
2.50 years old and below;
年龄50周岁及以下；
3.Have 3-5 years of work experience,enthusiasm for the work, strong sense of enterprise and responsibility.
有3-5年相关工作经验，热爱本职工作，有较强的事业心和责任感。