岗位职责 Job Responsibilities
1.Prepares market list, indicating type of food items quality and quantity.
填写采购单，注明食物的名称质量和数量。
2.Checks and approves time schedules prepared by the different chefs. Ensures that all foods prepared are served according to Marriott standards. 
根据时间和需求安排不同的厨师工作。按照万豪的标准准备所有的食品。
3.Controls costs by控制成本
4.Educates the Chefs in hygiene regulations, maintain hygiene control and standard.
教育厨师卫生法规，保持卫生管理和标准。
5.Hires, trains, guides and evaluates performance of kitchen personnel, shifts personnel according to skill to the various kitchen sub-sections.
招聘，培训，指导和评估厨房人员的表现，根据技能合理调动厨师的岗位。
6.Assume the responsibilities of the Chef de Cuisine in his absence.
在厨师长不在时承担厨师长的职能。
7.Supervision of kitchen employees with regard to implementation of the Food Safety Program, health and safety and hygiene standards as laid out in the Food Safety Program.
监督厨房员工有计划的进行食品加工并符合健康、安全和卫生标准的规定。
8.Complete tasks delegated from the Executive Chef.
完成行政总厨安排的任务。
9.To notify the Executive Chef of any unusual occurrences in the food production area.
通知行政总厨在食品加工时出现的异常。
10.Brief Executive Chef on kitchen operations during his absence. Making use of daily diary.
在行政总厨不在时告知他厨房营运情况，使用每天日志。

岗位要求 Job Requirement
1.Minimum 6 years’ kitchen experience
至少6年以上厨房工作经验
2.Good command of written and spoken mandarin 
流利的普通话

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