Position Summary
职位简述：
Perform secretarial services to the Executive Chef and maintain a smooth internal administration of the department in the absence of Chef Secretary.
在厨师长秘书缺席的情况下履行秘书的工作职责和对部门内部的管理
Proficient on the operation of the Personal Computer, and be familiar with all aspects of the mailing list.
精通电脑知识，和所有邮件的格式
Create and maintain a proper and accessible filling system. 
创建和主张一个正确的体系
Maintain smooth and open communication with all outlet chefs and other departments.
维持各部门厨师长与其它部门的沟通
Ensuring all incoming correspondence are forwarded to the respective chefs upon immediate receipts.
确保将接到的信息立即转达给各个厨师

Responsibilities:
工作职责：
1.Greet the guest and fellow team members in a warm way, try best to answer inquiry and provide help whenever and wherever encounter them in the hotel, own the problems and take initiative to follow up accordingly, regardless of positions and levels.
不论职位和级别，在酒店内无论何时何地遇到客人或同事，都热情地招呼，为其解答问题、提供服务，承担责任解决问题，主动采取行动并积极跟进落实。
2.Must focus on constant improvement of FSMS / HACCP  Training Manuals and SOP’s
必须对具有持续性的人员培训FSMS / HACCP和SOP’s的提高和改善保持关注
3.May be asked to participate in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.
可能需要积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流
4.Can be asked to work for off site admin duties
可以被要求进行外卖管理工作
5.Can be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在厨房以外的地点完成工作
6.Can be utilised during inventories.
可以被要求进行盘存工作.
7.Overseas administrative discipline of all culinary employees.
厨房员工的海外管理训练。
8.Assist to prepare the menu and check the quality of the food.
协助准备菜单并检查食品质量。
9.Willingness to learn and adapt to changes.
积极的学习和适当的改变
10.Having a open-minded approach to constructive feedback.
用虚心的态度去接受有建设性的意见
11.Maintain at all times a professional and positive attitude towards his colleagues, and supervisors alike, and behave in accordance to the established hotel rules and employee handbook. 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，依据饭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。
12.Coordinate, organize, follow-up and participate in all FSMS / HACCP administration pertaining to the kitchen.
协调，组织，落实和参与对厨房所有FSMS / HACCP相关的管理
13.Keeps discipline and proper work practices for herself at all times. Also checks on personal hygiene and clean uniforms. Reports to the Chef on any hygiene related problems to take appropriate actions.
时刻保持自己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。向Chef汇报任何的卫生问题并采取适当的行动。
14.Handle all daily FSMS / HACCP matters relating to the department.
处理所有与部门相关联的FSMS / HACCP事情
15.To perform trice daily walkabouts in all back-of-house areas and respective outlets.
履行每日查看后厨区域和各自的部门
16.Weekly FSMS Walkabout – to be performed with Executive Chef / Executive Sous Chef, thereafter submit a report on follow-up actions.
与Executive Chef / Executive Sous Chef进行每周的FSMS检查，然后提交报告-落实行动
17.Monthly FSMS records – to collate and submit for Chef Signatory.
每月的FSMS记录-整理并提交个厨师长签字
18.As and when organize FSMS / HACCP trainings and seminars at stipulated meeting room.
组织FSMS / HACCP的培训和讨论
19.To print out relevant emails relating to kitchen, training etc and disseminate to respective outlets.
打印出跟厨房有关的邮件，培训等和散发到各个部门
20.Monthly Office Stationery Requisition – Raise for Chef approval.
每月办公室文具的申领-需要被厨师长批准。
21.Collection of Pay Slip on end of the month from Accounts Department and disseminate to outlet chefs.
月底从财务部领出各部门厨师的薪水单
22.Raise Purchase Requisition for necessary action. File all approved PR for future reference.
对被认可的所需物品填写采购申请单
23.Email repair and maintenance to engineering department – eg. air-con failure, lamp fused, etc.
邮件的修复和工程部的维护-空调失灵，灯泡的保险丝等等。
24.All colleagues’ appraisal to be traced and followed up.
对于所有同事的问题跟踪与落实。
25.Responsible for weekly duty roster and monthly attendance assigned by outlet chefs.
对每周排班表和每月的出勤分配给各部门厨师长的责任。
26.Application of AL/PH/OL to be approved by Executive Chef before taking leaves.
申请年假/节假日休息必须经过行政总厨的批准。
27.Additional daily duties (in absence of chef secretary) Work as a secretary for the Ex Chef
额外的日常工作（在厨师长秘书不在的情况下）履行厨师长秘书的工作。
28.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。
29.Execute the project responsibilities in the hotel project team(s).
加入酒店的项目工作组时，认真履行相应职责。
30.Ad hoc assignment from the hotel management.
完成酒店管理层交代的其他任务。

Job Specs 
职位要求：
1.Bachelor Degree.. Major in Food sanitation or Relevant.
本科学历，，主修食品卫生或相关专业。
2.2-5 years as Hygienist, Well versed in FSMS and HACCP, Ability to hold trainings and seminars, Working knowledge of mathematics, PC and basic software knowledge, knowledge of office equipment operation.
2-5年的检验员经验, 精通FSMS 和HACCP, 对培训和讨论研究的能力, 工作中数学方面的知识, 计算机基本的软件知识, 办公室设备运作的知识。
3.knowledge of kitchen operation, Knowledge of an additional language, Knowledge in basic hygiene
清楚厨房的日常运作流程, 对额外语言的知识,基本的卫生知识。
4.Ability to set priorities and to complete tasks in timely manner, Working well in stress situations, remain calm under pressure and able to resolve problems, Able to work in a seasonal and sometimes loud environment.
有能力按照事情的优先顺序按时完成任务, 在压力下很好地完成工作，保持冷静解决问题, 能够在不同季节和吵闹的环境工作。

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