• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 人性化管理
• 包吃包住
• 班车接送

  OB OVERVIEW职位概述
•This position is concerned with assisting Western Chef to ensure and maintain a high quality for all Dim Sum items and being responsible for organizing and supervising in the production and presentation of Dim Sum Section.
•面点厨师长负责保证提供高质量的面点并协助西餐厨师长对面点档口的运营和管理。
•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。
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。
•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：
•Noodle shop，Chinese Dim Sum
•面档和中式点心
Position Summary职位概述
•This position is concerned with assisting Western Chef to ensure and maintain a high quality for all Dim Sum items and being responsible for organizing and supervising in the production and presentation of Noodle Section.
•面点厨师长负责保证提供高质量的面点并协助西餐厨师长对面档的运营和管理。
•To ensure that all the food items are prepared according to standard set by the Executive Western Chef.
•根据西餐行政总厨的标准准备食物。
•Checks the quality of all food items before preparation.
•在准备前检查所有食物的质量。
•To be responsible for the production of all Noodle Section.
•负责面档的所有产品。
•To supervise portion control and presentation of Noodle Section.
•监督面点的客重和质量。
•To be responsible for smooth running of Noodle Section.
•负责面点房的正常运作。
•To initiate and control purchases, store room requisitions and inter-kitchen transfers with Executive Western chef’s approval.
•管理并控制请购,仓库请购和西餐行政主厨允许条件下的内部调岗。
•To ensure food served from the Noodle Section is of good quality.
•保证面点房提供食物的高品质。
•To ensure that mise-en-place is completed prior to service.
•保证提供服务前准备好所需的东西。
•To identify a variety of dishes, ingredients and equipment, under the command of the work
•识别各种菜市配料及用具，指挥下属工作。
•the development of stock on time table
•按时指定存货表。
•To ensure proper handling of groceries and perishable food items
•处理好易腐烂食物。
•To keep working areas, stove and equipment clean and in good condition.
•保证工作区、用具以及设备的清洁并使其处于良好状态。
•Ensure that outstanding culinary technical skills are maintained
•确保出色的技能得以维持。
•Maintenance of all HACCP aspects within the hotel operation. 
•在酒店运营之中保持HACCP各方面要求。
•Correct usage of all equipment, tools and machines.
•正确操作所有的设备、器具和机器。
•Can be utilized during inventories.
•可以被要求进行盘存工作。
•All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有员工都应知道关于住宿率,宴会,预测计划和收益。
•Preparation of menus as per request, in timely fashion.
•及时的按要求准备菜单。
•Having a open-minded approach to constructive feedback. 
•用虚心的态度去接受有建设性的意见。
•Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.
•时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行     为举止，确保部门的良好运营。
•Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.
•协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准，份量和成本。
•Keeps discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to take appropriate actions.
•时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的   整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向行政总厨汇报所有的问题并采取适当的行动。
•Follow up on any changes in new recipes or work methods pertaining to any new menus, daily specials, and promotional activities as per instructions given by the Executive Western  Chef.
•遵照西餐行政总厨要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何 工作方法。
•Monitor food quality and quantity to ensure the most economical usage of ingredients.
•监控食品的质量和数量是确保最大限度的节约原材料。
•Advise new menus and seasonal food concept changes with the help of the Executive Western Chef.
•协助餐行政总厨厨师对新菜单提出建议和改变季节性食品的观念。
•Select team member that display qualities and attributes that reflect the department standards.
•选择有良好表现和工作态度的员工作为部门标准。
 Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.
•监控整个食品操作并确保食品按时和正确地操作。
•Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
•负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。
•Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
•控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。
•At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.
•时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。
•To ensure that all team members have a complete understanding of and adhere to the Hotel’s Team member Rules and Regulations.
•确保员工充分的理解并遵守员工手册内容。
•The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.
•如有必要 ，该部门有权更改或补充该职位描述。
•Carries out any other reasonable duties and responsibilities as assigned.
•完成任何其他合理的职责和被指派的职责。
•	Buffet Food
•	自助餐
•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。

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