• 人性化管理
• 岗位晋升
• 技能培训
• 管理规范
• 领导好
• 出国旅游
• 年度旅游
• 员工生日礼物
• 包吃包住
• 五险一金

职位描述:
•	Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the General Manager) 
•	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
•	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
•	Monitor standards of production to ensure quality
•	Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilisation of all kitchen attendant 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 
•	Control of food purchasing levels in liaison with the Stores person
•	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
•	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
•	Under the direction of the Food and Beverage manager and with the stores department assist and maintain with the continuous monitoring of all aspects pertaining to the control of the hotel’s food cost 
•	Purchase all food items from the hotel’s one supplier list, this supplier list is generated by the Stores person
•	Be actively involved in the hotel’s Total Quality Management programme, 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
•	Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotel standards
•	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
•	Have a thorough knowledge of the labour agreement and manage staff and rosters according to them 
•	Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed
•	Ensure all MAF and HACCP guidelines are achieved and maintained. Check monitoring procedures daily
•	Ensure all equipment is properly maintained and stored, with all breakage’s and breakdowns being properly reported and recorded
•	Be fully conversant with the hotel’s fire, security and emergency procedures
•	Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents
•	To perform any other duties so directed by the General Manager that affect the operation and profitability of the kitchen and department
•	Works with Executive Chef in manpower planning and management needs
•	Works with Executive Chef in the preparation and management of the

职位资格和技能:
•	5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and experience.

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