• 五险一金
• 节日礼物
• 技能培训
• 岗位晋升
• 带薪年假
• 包吃包住
• 人性化管理
• 员工生日礼物
• 管理规范
• 双休工时

·      Based upon menu item sales figures, review theprofitability and popularity of dishes upon the menu and make changes whereapplicable (this function is be carried out in conjunction with the GeneralManager)  
在菜单菜目销售数字的基础上，检查菜单上菜目的利润情况和受欢迎的程度，并在适当时做相应调整（与总经理共同履行此项职责）。
·      Participate in the drafting of concept ideas andmenus for all special events and functions while encouraging all staff to putforward their ideas and utilising them wherever practical
参与为所有特别事件和活动起草的创意想法和菜单的工作，并鼓励所有员工提出自己的想法并尽量加以利用。
·      Supervise the kitchen in the preparation andpresentation of all food items in accordance with the hotel’s food and beveragestandards and standardised menu guidelines
监管厨房工作，按照酒店的餐饮标准和标准化菜单的规定对所有菜目进行制作和装饰。
·      Monitor standards of production to ensure quality
监督制作标准以确保质量。
·       Superviseall aspects of kitchen cleanliness and co-ordinate the effective utilisation ofall kitchen attendant within the effective manning levels, ensuring that allkitchen areas are maintained in a hygienic condition at all times and ensuringadherence to hotel standards 
监督酒店清洁情况，在人力配置合理水平范围内协调厨房服务员的利用工作，确保厨房卫生的保持工作达到酒店标准。
·      Control of food purchasing levels in liaison withthe Stores person
与库管人员一起控制食品采购水平。
·      Control the drafting of rosters, ensuring each areais effectively covered and within keeping of the hotel’s annual manning andpayroll budgets. These guidelines to be provided by the Director of F&B
管理排班表的起草工作，确保覆盖所有工作领域，却不超出酒店的年度人力配置和工资预算。餐饮总监将负责制定指导方针。
·      Maintain a sound knowledge of the hotel’sprocedures for purchasing of food stocks, the control of purchasing levels andensuring all necessary measures are in place to maintain budgeted food cost inall areas, while ensuring adequate food stocks and maintaining standards
熟知酒店食品存货的采购，管理采购水平的工作程序，确保采取一切必要手段来控制食品预算成本的各方面，同时确保充足的食品库存并维持标准。
·      Under the direction of the Executive Chef and withthe stores department assist and maintain with the continuous monitoring of allaspects pertaining to the control of the hotel’s food cost 
在行政总厨的指导下，与库存部门一起协助对所有与酒店食品管理相关的各个方面进行持续性的监控。
·      Purchase all food items from the hotel’s onesupplier list, this supplier list is generated by the Stores person
按酒店的供应商名单购买所有食品，该名单由库存人员提供。
·      Be actively involved in the hotel’s Total Quality Managementprogramme, having a sound knowledge and understanding of IHG Hotels TQM philosophies, ensuring its effectiveness in the operation of thekitchen, encouraging all staff to play an active role
积极参与酒店的完全质量管理活动，熟知并理解洲际酒店集团的完全质量管理理念，确保其在厨房工作中的有效性，鼓励所有员工发挥积极性。
·      Ensure the highest standards of personalpresentation, hygiene and conduct in accordance with the hotel standards
依照酒店标准，确保个人形象、卫生和行为的最高标准。
·      To organize and supervise the training of kitchenstaff, motivating all staff to increase skills in food preparation and kitchenmanagement.  Ensure all training given isaccurately recorded and that all staff are reviewed and appraised within thenecessary time frames as required by the Human Resources Department
组织和监督厨房员工的培训，以增进食品制作和厨房管理的技巧。确保所有培训均得到准确记录，并且在必要的时间柜架内按照人力资源部的要求对所有员工进行检查和考核。
·      Have a thorough knowledge of the labor agreementand manage staff and rosters according to them 
完整的了解劳动协定，管理员工并按员工意愿排班。
·      Ensure the kitchen is maintained to high hygienestandard at all times and safe food handling practices are followed
随时保证厨房卫生达到最高的标准，并遵守安全食品处理条例。
·      Ensure all MAF and guidelines.
确保遵守MAF和HACCP指导方针。每日检查监控程序。
·      Ensure all equipment is properly maintained andstored, with all breakage’s and breakdowns being properly reported and recorded
确保正确的保养和存储所有设备，正确报告和记录所有破损和故障设备。
·      Be fully conversant with the hotel’s fire, securityand emergency procedures
准确记录事故，确保所有隐患均得到检查，以减少未来事故的发生。
·      Accurately maintain accident records, in turnensuring all hazardous situations are reviewed to minimize the rise of futureincidents
准确记录事故，确保所有隐患均得到检查，以减少未来事故的发生。
·      To perform any other duties so directed by theGeneral Manager that affect the operation and profitability of the kitchen anddepartment
执行其它由总经理分派的任务，以促进厨房和部门的运作和利润。
·      Works with Executive Chef in manpower planning andmanagement needs
和行政总厨一起进行人力规划和管理需求。
·      Works with Executive Chef in the preparation andmanagement of the Department’s budget
和行政总厨一起编制和管理部门预算。

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