• 五险一金
• 带薪年假
• 岗位晋升
• 管理规范

Job Description 岗位职责 
Main Duties
主要职责
Administration
行政
§  Maintains the DailyLog Book. 
保管部门的日志。
§  Submitsall guest/ employee incident reports on a timely basis. 
及时提交所有客人/员工的事故报告。
§  Handlesand reports “Lost and Found” items according to the Hotel “Lost and Found”procedures. 
根据酒店的“失物招领”运作的程序处理所有“失物招领”物品。
Operational
营运
§  Uses fresh productswhenever possible to ensure guests are always offered a variety of food items. 
利用鲜活的产品, 以确保任何时候都能向客人提供花样繁多的菜肴。
§  Ensures food surplusesand leftovers are used according to the set guidelines and policies. 
确保根据所设定的确政策和方针, 尽量利用剩余的食品原料。
§  Cooks and ensuresfoods are prepared according to the menus and a recipe, ensuring the quality offood meets the Hyatt International standards. 
烹制菜肴时, 确保根据菜单和配方准备食品, 以确保食品的质量达到国际凯悦的标准。
§  Strictly adheres tofood apportionment policy to effectively control costs. 
严格执行食品分摊政策以便能有效的控制成本。
§  Takes interest inlearning and preparing new products as directed by the Outlet Chef de Cuisine. 
在厨师长的指导下，乐于学习及制作新的菜肴。
§  Serves fresh food toguests which is prepared a la minute, is consistent in quality, and reflectsthe style of the outlet concept. 
确保向客人提供精心制作、高品质以及展现我们餐厅理念的菜肴。
§  Supervises cooking andother kitchen personnel and coordinates their assignments to ensure economicaland timely food production. 
紧密督导厨师和其他厨房的员工，并协调他们的工作，以确经济、及时的食品制作。
§  Observes methods offood preparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner. 
观察食物的准备和制作方法、份量及食物的装饰，以确保食品是按预先的设计制作的。
§  Tests cooked foodbefore plate-up and service. 
在食物装盘及服务前，对食物进行检查。
§  Ensuresthe cleanliness of all kitchen equipment. 
确保所有的厨房设备干净整洁。
§  Ensuresall Commis Chefs and Kitchen Apprentices use the right tool for the right job. 
确保所有的厨师在操作中使用正确的工具。
§  Ensuresall Commis Chefs and Kitchen Apprentices handle the food-preparing machine in aproper and safe manner. 
确保所有的厨师正确、安全地操作食品加工机器。
§  Ensures thecleanliness of the work areas at all time. 
确保工作场所始终干净整洁。
Payroll & Productivity Management
薪资及生产力管理
§  Exercisesefficient Payroll Management/ Resources allocation through the establishment ofa flexible workforce throughout the Department. This will be based on theprinciples of a flexible employee base (Full Time & Part Time employees),multi-skilling and multi-tasking. 
通过在整个部门内建立的员工编制，实施高效的薪资管理/资源分配。 这将依据一个灵活的员工基数（全职员工和临时工）、多技能及多任务的原则。
§  Directs subordinatesto ensure productivity meets Hyatt International Food & Beverage OperationsManual requirements. 
指导下属以确保生产力管理能达到凯悦国际餐饮部营运手册的要求。
§  Focusesattention on improving productivity levels and the need to prudently manageutility/ payroll costs within acceptable guidelines, ensuring optimumdeployment and energy efficiency of all equipment. 
关注改进生产力水平及在可接受的指引下谨慎管理用品/薪资，确保所有设备的优化部署和高效能。
§  Reviews and constantlyseeks productivity level improvements of all employees through the process of “takingwork out of the system” (when appropriate) and through streamlining of workprocess. 
通过“减少工作项目”（适当情况下）以及安排合理的工作程序，来提高员工的生产力。
People Management
人员管理
§  Assists with thedevelopment of all Commis Chefs to work following the operational, financial,administrative philosophies and ensuring employees are multi skilled andperform multi tasks. 
协助所有厨师的发展，在工作中遵循经营、财务及行政管理的理念，并确保员工具有多技能并完成多项工作。
§  Through hands-onmanagement, supervises closely all Commis Chef in the performance of theirduties in accordance with Policies & Procedures and applicable laws. 
通过参与管理，对所有厨师进行紧密督导，使他们的表现符合政策、程序及有关法律。
§  Delegatesappropriately duties and responsibilities to equipped and resourcefulemployees, nurturing and developing them whilst ensuring standards of operationand safety are maintained. 
适当分配职责和责任，以使员工掌握技能并获得资源；在确保运营及安全标准的同时，关心并发展员工。
§  Embraces and supportsthe Training initiatives and philosophies of the company and works closely withthe Training Manager and Departmental Trainers in the training and developmentof employees. 
拥护并支持公司的培训理念，并与培训部经理和部门培训员紧密合作，培训并发展员工。
§  Develops and assistswith training activities focused on improving skills and knowledge. 
发展及协助针对提高技能和知识的培训活动。
§  Ensures employees havea complete understanding of Rules & Regulations, and that behaviourcomplies. 
确保员工完全理解酒店的规章制度并遵照执行。
§  Monitors employeemorale and provides mechanism for performance feedback and development. 
关注员工士气并对工作表现及发展提供反馈。
§  Conductsannual Performance Development, providing honest and appropriate feedback. 
进行年度表现评估，提供诚实而适合的反馈。
§  Effectivelycommunicates guiding principles and core values to all levels of employees. 
将指导原则和核心价值有效地传达给所有员工。

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