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BASIC FUNCTION
基础职能
1. Responsible for supervising, coordinating and participating in the activities of personnel engaged in the preparation and serving of meals to guests or hotel employees.
负责主管，协调并参与为客人服务就餐准备工作人员调配活动或者是酒店员工。
DUTIES AND RESPONSIBILITIES
工作职责
2. Supervises, coordinates and participates in the activities of kitchen staff engaged in the proper cleaning, cutting, marinating, seasoning and cooking of all food stuffs for respective kitchen.
管理，协调并参与厨房雇员为每个厨房正确的清洁及所有食品，切割，腌制，调味。
3. Suggests breakfast, lunch and dinner menus weekly and submits same to Executive Chef for approval; checks daily menu, function order or forecast to determine kinds and quantity of food items to prepare.
有关每周早饭，午饭，晚饭的菜单和建议，取得总厨肯定，检查每天菜单，宴会菜单或确定的种类预算和食品的品种和数量的准备工作。
4. Prepares requisitions of food items based on planned food prepared.
准备预定的食品种类并做出计划。
5. Observes and tests food being cooked; samples all food prepared.
预先注意和尝试食品准备样品。
6. Supervises dishing out of food portions to guests or employees attends to meal
1. suggestions ,cafeteria meeting and complaints; reports to Sous Chef regarding same.
监督好客人的特别点单或员工的特别推荐，自助餐会议和投诉，并告知厨师长。
2. Utilizes leftover food; converts unconsumed cooked food to other dishes.
充分利用剩余食品，转换成为其他食品。
3. Checks the freshness, quality and quantity of requisitioned supplies.
检查订单供给食品的质量，数量，新鲜程度。
4. Prepares weekly schedules of personnel.
准备个人的每周计划。
5. Trains and evaluates performance of personnel.
培训和评估个人的技能。
6. Ensures that kitchen equipment and utensils are handled and used properly.
保证厨房设备和用具正确操作。
7. Ensures that hotel cost control policies and procedures are followed.
确保落实酒店的成本控制政策和程序。
8. Supplies other kitchen outlets with their requirements.
根据其他餐厅厨房的要求提供物品。
9. Ensure cleanliness and maintenance of equipment, work areas, and cold rooms, in coordination with other kitchens or stewarding.
与管事部或其他厨房协调确保设备，工作区域及一冷房的清洁及维护。
10. May act as Sous Chef during his absence.
在厨师长不在履行其职责。
11. Conducts preliminary selection interviews of candidates for positions in his section taking into account standards of personnel quality of the hotel.
组织面试第一轮员工并使之尽量达到酒店要求。
12. Conducts orientation for new hires for his section advising them in writing of the standards against which performance of their subordinates will be
1. evaluated.
组织新员工参加迎新培训，并书面告知下属员工今后业绩评估的标准。
2. Initiates Commendations and Misconduct Notices.
执行奖励，惩罚。
3. Appraises performance of subordinates and recommends appropriate action based on results of rating.
给予员工评估和建议。
4. Identifies training needs of subordinates of personnel within his section.
根据对象制定培训需要。
5. Performs duties as supervisors and other duties as may be assigned.
同其他主管同责。
JOB SPECIFICATION
职位要求
1. Ability to handle personnel essential
有能力进行人员管理。
2. Cost oriented
懂得成本控制。
3. Associate College Degree qualification and above is preferred.
大专以上学历。
4. 5 years experience in a hotel of international standards，2 years in supervisory capacity
5年星级酒店工作经验，2年管理经验。
5. Good written and communication skills in both Chinese and English.
要求具有良好的中英文听说读写和沟通技能。
6. Knowledge in using computer and office software
熟练使用电脑及办公自动化软件。
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酒店业--全服务中档酒店/4星级
1-49 人
私营．民营企业
重庆江北嘴希尔顿欢朋酒店开业时间:2025年3月客房规模:共146间客房会议设施:*主会场:真实面积331m²，灯下层高7米*其他宴会厅:6个，真实面积涵盖60-252㎡不等用餐设施：*8-12人包房：5间*14-20人包房：2间交通区位:重庆市两江新区创富路3号（重庆江北嘴金融中心附近，核心景区不超过15分钟车程）*地铁:距地铁6号、9号及环线五里店站约300米(步行可达)枢纽距离:*重庆北站:5公里，车程10分钟。公交及地铁可达*重庆江北机场:20公里，车程24分钟。公交及地铁可达*重庆大剧院、洪崖洞最佳观景点:2.2公里，车程5分钟，地铁2站。*解放碑:4公里，车程12分钟。地铁3站周边配套（15分钟内）:IFS国金中心商场、三洞桥民族风情街、重庆大剧院、江北嘴江滩公园、重庆科技馆、鎏嘉码头、长嘉汇购物公园、洪崖洞、大礼堂、解放碑、来福士广场、慈云寺、龙门浩老街、湖广会馆、观音桥、八一广场
