• 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

l   To have a completeunderstanding of and adhere to the company’s policy. 
完全理解和完成公司的条例。
l   To assistcolleagues, in supporting culinary teams, if required, to enhance team spirit,develop credibility, respect, openness and trust. 
支持厨房部门时协助同事，同时加强团队精神，发展信任，尊重与开放。
l   To activelyparticipate in the training, development the culinary colleagues, according tothe monthly training plan, hygiene reportsand any other highlighted areas for fine tuning/development that would benefitthe team and guests. 
积极的支持培训和培养厨房的员工， 根据每月的培训计划，卫生质检报告，与其他的重要的部分。
l   Conducts colleagueperformance appraisals to review colleagues’ general performance and discussany areas for fine tuning/development – and highlight areas of strength.
完成并评价员工的工作评估和讨论任何的优缺点，同时强调优点。 
l   Maximizemotivation, morale and consistently maintain discipline and discipline relateddocumentation following hotel guidelines and local legislation.
最大化积极性，道德和持续良好的解决问题的能力，解决与酒店文件相关的指导方针和当地的法律。
l   To reportaccidents and sickness in the logbook and to report any such incidentsimmediately to the Executive Chef, with clear and concise updates if required,and follow up completed.
报告任何事故和疾病在值班日记里并且及时报告所有的事件给总厨，加上简单有序的更新与完结。
l   To attend meetingsand briefings as instructed by the Executive Chef, and clearly and conciselydisseminates relevant information to related teams, within pre-determined timeframes.
To conduct regular meetings with the culinarycolleagues to assist, provide support, build morale and enhance credibility.
举行厨房例会， 与厨房的员工一起去协助，提供支持，建立道德和加强可信性。
l   To inform and keepthe Executive Chef up to date on challenges and irregularities and recommendcourses of action. 
通知并给总厨保持部门的变化，不好的行为和推荐的更新。
l   To respond tochange positively, in the departmental function as dictated by the industry,company or hotel.
对变化作出积极的反应，在部门相对酒店，公司和整个产业的反应。
l   Interacts withcolleagues of other departments within areas of responsibility and developssolid working relationships with them.
参与其他部门员工的内部责任并与他们建立可靠的关系。
l   To have a completeunderstanding of and adhere to the company’s policy on Safety Procedures and Practices Food hygiene and Safe Food handlingpractices， the culinary standards relating to recipes preparation methods and plating standardsin your outlets.
有完整的理解和坚持公司的规章制度符合安全条例和执行，食物的质检与安全操作，厨房的食谱标准，食物质检与安全， 准备和这些标准在所有的酒店里。
l   To assist inwriting and updating the relevant section of the Departmental OperationsManual.
帮助书写与更新在部门运营手册里的相关信息。
l   To liaise with theStewarding Manager in order to ensure high standards of cleanliness aremaintained in all areas of the kitchen, such as machinery, small Kitchenequipment, floors and fridges 
与管事部经理保持联系，以确保在厨房的高水平的清洁得以保持，例如工具，小的厨房用品，地面和冰箱。
l   To ensure thatoperating and kitchen equipment is maintained to a good standard with minimumbreakage.
确保运营与厨房用具持续保持的很好，又很小的损害。
To ensure that proper work orders arecompleted to repair culinary equipment and solid follow up to ensure maximumoperating equipment.
为了确保适当的工作订单完成修复烹饪设备和切实的跟进，以确保最佳的操作设备。
l   To takeresponsibility for the quality of incoming produce, ensuring that all foodmerchandise is in accordance with order sheets, receiving records andpurchasing specifications.
传入的农产品的质量承担责任，确保所有食品类商品是按照顺序表，记录和采购规格..
l   Perform dailystoreroom inspections of all walk-in refrigerators, reach ins, to ensure thatproper rotation of food is adhered to
执行每天在步入式的冰箱的储藏室检查，达到插件，以确保食品的坚持是正确的。
l   To assist theExecutive Chef, communicate and delegate the production schedule for the day,collating quantities to be produced from the forecast and for the next day'soperation, to the team with clear and concise details, and follow up
协助行政总厨，沟通和委托新的一天的工作进度，整理数量的预测，并为第二天的操作，团队，清晰，简明的细节，并跟进。
l   To coordinate withthe Executive Chef, the Executive Assistant Manager and the Director ofCatering any special functions regarding food preparation and presentation,including additional costs and staffing requirements
为配合行政总厨，餐饮任何关于食物的准备和演示的特殊功能，包括额外的费用和人员编制规定的行政助理经理及董事。
l   To identify andrequest assistance if required, prior to any breakdowns occurring.
如果发生任何故障请求援助和识别，如果需要的话。
l   To supervise allcolleagues during the set-up, service and breakdown for each meal period-event
监督所有的同事在摆台，服务和收每餐期事件。
l   To follow allcontrol and key procedures
要遵循所有的控制和关键程序。
l   To ensure that alloutlet reports, schedules, standard recipes, menus,   food presentation photographs andcorrespondence are completed in liaison with the Executive Chef and ExecutiveSous Chefs in an accurate and punctual manner
为了确保所有的媒体报道，日程安排，标准菜谱，菜单，食品介绍照片和信件的准确，准时地完成联络的行政总厨及行政副总厨师。
l   To ensure all“quality ingredients” are accurately ordered, received and stored followingF.I.F.O. rotation.
为了确保所有“优质的原料”是准确而有序的，接收和存储之后按（先进的先出）的顺序。
l   To ensure all“quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximizing productiontime and minimizing waste, to support the Culinary Team achieve its financialgoals-targets, Food Cost.
为了确保所有“优质的原料”专业的按照食谱，电镀，自助设置窗口的准备，最大限度地提高生产时间和减少浪费为重点，支持的厨师团队实现其财务目标的目标，食物成本。
l   To understand,prepare and post employee work schedules to reflect operating forecasts and tokeep within budgeted figures.
了解，准备和发布员工的工作时间表，以反映经营预测，并保持在预算的数字。
l   To verify that allscheduled staff is present and signed in.
要确认所有计划的工作人员，并被签署了。
l   Plans andimplements effective food promotions in co-ordination with the Food &Beverage Promotion Calendar 。
规划和实施有效的食品促销活动，协调的食品和饮料推广日历。
l   To develop “Chef’sCreations" which meet the needs of the target market and are in line withthe operating concept for the restaurant-hotel.
制定“厨师的创作”，满足目标市场的需求，并讨论经营理念的餐厅酒店。
l   To communicate anddelegate the production schedule for the day, collating quantities to beproduced from the forecast and for the next day's operation.
这一天的沟通和委托生产进度，整理数量的预测，并为第二天的操作。
l   The ability to setup control systems, which will assure quality and portion consistency.
设置控制系统，这将保证质量和部分一致性的能力。
l   To monitor theoutlets operating costs and takes corrective pro-active action where necessaryto reduce expenses.
为了监测网点的经营成本，减少开支在必要时采取纠正积极主动的行动。
l   Identify Marketneeds and trends in terms of food for both hotel guests and local market and monitors and analyses the menus and products of competitive restaurants.
在食物方面为酒店客人和本地市场，以及显示器和餐厅的菜单和产品的竞争力进行了分析，确定市场需求和发展趋势。
l   Perform otherreasonable job duties as requested by Supervisors, include similar job dutiesas decided by their supervisor, possibly in other departments, however at thesame level. 
履行上级安排的其他工作，包括被安排到其他部门协助工作，但职位级别不改变
·          Actively forwarding and sharing social media information of hotel, including WeChat, Weibo and so on.
积极转发和分享酒店社交媒体的内容，包括微信微博等。

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