万达高尔夫五星酒店厨师岗位职责

JOBDESCRIPTIONJOBTITLE : CHINESECHEF 职务 中厨厨师长DIVISION : F&BKITCHEN部门 厨房JOBCODE : KCH1代码 REPORTTO : EXECUTIVECHEF 上级主管 行政总厨GENERALMISSION职责概述IncooperationwiththeExecutiveChef,withinthelimitsofestablishedpolicies,procedureandF/BrecipesoverseeanddirectallaspectsofChineseKitchenandChineseBanquetsoperationandStaffCafeteriameals.根据饭店的规章、制度及餐饮部的规定，在行政总厨的配合下，指导中厨房、宴会厨房和职工食堂的所有员工和各方面的工作。RESPONSIBILITIESANDMEANS责任和方法SupervisethefunctionofallChinese/BanquetKitchenemployees,facilities,andcost,hencecontributingtomaximizingtheoverallF/BdepartmentprofitandStaffCafeteria.监督所有中厨房、宴会厨房及职工厨房员工的工作，控制所有设施及成本，尽也许增长餐饮部的利润。Controlandanalyzeonanon-goingbasisasfollowing:控制并分析以下各项:Qualitylevelsofproductionandpresentation. 饭菜质量及外观Guestsatisfaction. 客人满意限度MerchandisingandMarketing. 销售及促销Operatingfoodcost. 饭菜成本Cleanliness,sanitation,hygiene. 干净、卫生、清洁.ADMINISTRATIVERESPONSIBILITIES行政职责ResponsibleforthepreparationofmenusunderthedirectsupervisionoftheExecutiveChef,takingintoconsiderationofthefollowing:-在行政总厨的指导下，负责菜单的准备工作,并考虑以下各项:Localrequirements本地需求Marketneeds市场需求Competition竞争情况Trends趋势Potentialcosts潜在成本Availabilityoffoodproducts货源情况Merchandisingandpromotion销售及促销Inspectperishablefooditemsreceivedforqualitycontrol,whenrequestedbyEx.Chef.根据行政总厨的规定，监查购入货品的品质。PasstotheExecutiveChefdailyMarketListrequirement.交给行政总厨天天的购货单。ProduceuptodateChineseRestaurantandBanquetingstandardRecipeFileforallfooditemsonthemenusincluding:在制定中餐厨房和宴会厨房食谱标准时，要考虑到以下各项:-Saleshistory,ActualCost,PotentialCost,Benefit销售记录、实际成本、潜在成本、利润Checkpunctualityofallstaffassignedtohim.检查所有员工的考勤.Supervisethestafftomaintaingoodgroomingandstandardofuniforms.监督员工的仪容仪表.Interviewpotentialcandidates,selectandproposeforExec.ChefApproval,performappraisal,orientationandsuspensionifnecessary.面试应聘者，挑选合试的人员，向行政总厨申请批准，以及对员工进行表扬，熟悉环境及停职等方面的工作。TECHNICALRESPONSIBILITIES技术职责Responsibleforthepreparation,production,presentationofallChinesedishesandensurehighestqualityatalltimes.负责所有中餐的准备、烹饪及装饰工作，以达成最高的质量标准。Checkstockandproducts.检查存货及成品。Checkfooditemspreparedbyhissubordinatesandcorrectanymistakesimmediately.检查所有食品的准备情况，发现问题，立即纠正。Haveknowledgeofallcookingingredients,techniques,preparationandequipmentinhissections.清楚所有食品的配料、技巧、烹饪方法及设备等方面的知识。Alertinenergysaving.注意节约。COMMERCIALRESPONSIBILITIES商业职责Attendtospecificguestsasrequired.关注重要客人。Interactwithindividualsoutsidethehotelincludedbutnolimitedto,clients,supplier’sofficials,competitorsandothermembersofthelocalcommunity,whenrequiredtodobyExec.CheforManagement.在总厨的指导下，对人员进行面视、聘用、熟悉环境、表扬、培训、劝告及停职等方面的工作。AttendDPHmeetingandBanquetmeeting.参与部门会议和宴会会议。HUMANRESPONSIBILITIES人事职责Establishandmaintaineffectiveemployeerelationsinhissection.建立和保持内部良好的人际关系。Developformaltrainingplansandconductsonthejobtrainingsessionstothestaffassignedtohim.制定正式的培训计划并指导厨房员工的培训。RELATIONS工作关系ReportdirectlytoExecutiveChef.直接向行政总厨进行报告。ProvidefunctionalassistanceanddirectiontoKitchenoperation.协助并指导厨房的工作。CoordinatefunctionsandactivitieswithotherF/Bdepartments.协调于各部门的关系，并搞好各种活动。Maintaininterdepartmentalworkingrelationships.保持良好的内部工作关系。REPLACEMENTANDTEMPORARYMISSION替代和临时责任ItisacompanypolicythattheChineseChefmaybesentforatemporaryassignmentwithinChinaorabroadtoasisterhotelorF/Brelatedestablishment.公司规定，厨师长也许会被暂时派往国内或国外的子妹饭店工作。PerformanyotherdutiesasassignedbyExec.CheforManagement.执行行政总厨及上级布置的工作任务。

JOBDESCRIPTIONJOBTITLE : SOUSCHEF 职务 : 副厨师长DIVISION : F&BKITCHEN部门 厨房JOBCODE : KCH2代码 REPORTTO : CHINESECHEF 上级主管 厨厨师长GENERALMISSION职责概述UndertheguidanceandsupervisionoftheChineseChef,withinthelimitsofestablishedpolicies,proceduresandFood&Beveragereceipes,overseeanddirectallaspectsoftheChineseKitchenoperationandassistotherkitchenstoruntheirsectionefficiently.根据饭店的规章制度和餐饮部的规定，在中厨厨师长的指导下，负责中厨房各方面的工作。RESPONSIBILITYMEANS责任和方法Supervisethefunctionofallkitchenemployees,facilitiesandcosts,hencecontributestomaximizingtheoverallFood&Beveragedepartmentprofit.监督厨房所有员工的工作，控制设备及成本，以尽也许增长效益。Controlandanalyses,onaon-goingbasisthefollowing:控制并分析以下各项:Qualitylevelsofproductionandpresentation.饭菜质量及外观Guestsatisfaction.客人满意限度MerchandisingandMarketing.销售及促销Operatingfoodcost.饭菜成本Cleanliness,sanitation,hygiene.干净、卫生、清洁ADMINISTRATIVERESPONSIBILITIES行政职责AssumepartortheentireresponsibilitiesofChineseChefwhenrequested.假如需要，要完全或部分负责中厨厨师长的工作。Performrelateddutiesandspecialprojectsasassigned.完毕布置的其它工作。TECHNICALRESPONSIBILITIES技术职责Responsiblefortheproduction,preparationandpresentationofallfooditemsinareasconcernedtoensurehighestqualityatalltimes.负责本部所有食品的准备，烹饪及装饰，以保证达成质量规定。Assistorexecuteinspectionsofphysicalaspectofthefoodpreparationareas.协助并监督厨房的卫生。COMMERCIALRESPONSIBILITIES商业职责Attendtospecificguestsasrequired.关注重要客人。Interactwithindividualsoutsidethehotelincludingbutnotlimitedto,clients,suppliers,governmentofficials,competitorsandothermembersofthelocalcommunity,whenrequestedtodobyExecutiveChef.根据厨师长的规定，会见饭店外的客人，如:供货商，政府官员，同行及其它人员。HUMANRESPONSIBILITIES人事职责Establishandmaintaineffectiveemployeerelationsinhissection.建立并保持本部良好的人事关系。Conduct,undertheguidanceoftheExecutiveChef,suchfunctionsasinterviewing,hiring,employeeorientation,performanceappraisal,coaching,counseling,andsuspensionifnecessary,toensureappropriatestaffingandproductivity.在总厨的指导下，对人员进行面视、聘用、熟悉环境、表扬、培训、劝告及停职等方面的工作.Developformaltrainingplansandconductonthejobtrainingsessionsforkitchenemployees.制定正式的培训计划并指导厨房员工的培训。RELATIONS工作关系ReportdirectlytotheExecutiveChef直接向行政总厨报告。Providefunctionalassistanceanddirectiontothekitchenoperation.协助并指导厨房的工作。CoordinatefunctionsandactivitieswithotherFood&BeverageDepartments.协调与各部门的关系，并搞好各种活动。Maintaininterdepartmentalworkingrelationships.保持良好的内部工作关系。REPLACEMENTANDTEMPORARYMISSION替代和临时责任ItisacompanypolicythattheKitchenChefmaybesentforatemporaryassignmentwithinChinaorabroadtoasisterhotelorfood&Beveragerelatedestablishment.公司规定，厨师长也许会被暂时派往国内或国外的子妹饭店工作。JOBDESCRIPTIONJOBTITLE : DIMSUMCHEF职务 点心厨师长DIVISION : F&BKITCHEN部门 厨房JOBCODE : KCH3代码 REPORTTO : SOUSCHEF上级主管 副厨师长GENERALMISSION职责概述ProducesalltypesofDimSumasinstructedbyS/Chefinaprofessionalwaytoensurequalityandconsistencyandisfullyresponsibleforhisassignedsection.按照副厨师长的规定，负责本部门的工作,并制作各种点心。RESPONSIBILITIESANDMEANS责任和方法Ensuresproductionissufficientordertooperateuninterrupted.做好充分准备，以便使工作顺利进行。Prepare,produceandpresentallofkindsofDimSum.准备、加工及摆放各种点心。Checktoavoidbreakageandspoilage.为避免浪费，要进行检查。EnsurequalityandfreshnessofallDimSumpreparation.确保点心配料的质量。ADMINISTRATIVERESPONSIBILITIES行政职责Directstafftowork.指导员工工作。Ensurethatproductionisdonetothestandardofcompany.确保出品的质量达到饭店的标准。Delegateworktostaffassignedtohim.带领员工工作。TECHNICALRESPONSIBILITIES技术职责Canoperateallutensilsandequipmentinhisassignedsection.能操作本部门所有的用具及设备。Trainsubordinatescontinuouslyinordertoupgradequalityandproductioninaprofessionalway.不断培训员工,以提高出品的质量。Responsibleforthewastageandtrytominimumizethespoilage.负责处理垃圾及减少浪费的发生。COMMERCIALRESPONSIBILITIES商业职责Delegateworktohissubordinatesinordertorununinterrupted.带领员工工作,以确保工作的顺利进行.Checkpreparationworkandensurequality.检查准备情况以确保质量。KeeponchangingtypesofDimSum.不断增加新的点心品种。HUMANRESPONSIBILITIES人事职责Establishandmaintaingoodrelationshipinhissection.建立并保持部门内良好的人事关系。Followhotelpoliciesatalltimes.遵守饭店的规章制度。RELATIONS工作关系Keepgoodrelationshipswithallstaffatalltimes.保持良好的工际关系。REPLACEMENTANDTEMPORARYMISSION替代和临时任务Performanyotherdutiesasassignedbysuperiors.完成上级布置的其它工作。

JOBDESCRIPTIONJOBTITLE : 2NDWOK 职务 贰灶DIVISION : F&BKITCHEN部门 厨房JOBCODE : KCH4代码 : KCH4REPORTTO : SOUSCHEF上级主管 副厨师长GENERALMISSION职责概述Assistinallfoodpreparationandoperatehissectionefficiently.协助所有食品的准备工作,及完毕本职工作。RESPONSIBILITIES责任和方法AssistFoodCheckertorunthestationefficiently.协助打荷人员有效工作。Ensurethecleanlinessoftheworkingarea.确保工作场地的清洁。Stockgoodsinfridge’stoavoidspoilage.为避免食品变质，把食品放入冰箱内。ADMINISTRATIVERESPONSIBILITIES行政职责ChecktheAttendantofallstaffassignedtohim.检查所有员工的考勤。TECHNICALRESPONSIBILITIES技术职责Keepthesectionthatheisassignedingoodworkingorder.保持工作场地的清洁、整齐。Prepareallkindsofcondiments.准备各种所需配料。ReporttoSousChefaboutanyproblemduringworkinghours.直接向副厨师长汇报有关工作的问题。COMMERCIALRESPONSIBILITIES商业职责Workaccordingtostandardrecipes.按照标准的烹饪方法进行加工。Supplymise-en-placetotheserviceareaconstantlyandensureworkisdonesmoothly.做好充分的准备，以便工作顺利进行。HUMANRESPONSIBILITIES人事职责Followhotelrulesandregulationsatalltimes.遵守饭店的规章制度。RELATIONS工作关系Keepgoodrelationshipwithallstaffsatalltimes.与所有员工保持良好的人际关系。REPLACEMENTANDTEMPORARYMISSION替代和临时责任AssistthefirstWokandisresponsibleforhisdutiesintheabsenceofhim.协助一灶工作并且在一灶不在时,接替他的工作。

JOBDESCRIPTIONJOBTITLE : KITCHENARTIST职务 雕刻师DIVISION : F&BKITCHEN部门 厨房JOBCODE : KCH16代码 REPORTTO : CHINESESOUSCHEF 上级主管 助理厨师长GENERALMISSION职责概述PerformalltypesofdecorationasinstructedbyS/Chefinaprofessionalwaytoensurequalityandconsistencyandisfullyresponsibleforhisassignedsection.全面负责本部门的工作，根据助理厨师长的规定准备各种雕刻及装饰品，并保证质量。RESPONSIBILITIESANDMEANS责任和方法Supplyenoughmise-en-placeandensuresmoothoperation.做好充足的准备，以便顺利开展工作。AssistS/Cheftorunhissectionefficiently.协助副厨师长有效开展工作。Storageofalldecorationsandshowpieces.存放所有装饰品及摆放品。ADMINISTRATIVERESPONSIBILITIES行政职责Preparerequisitionformaterialsandtoolstoproducedecorations.准备装饰用的原料和工具的采购单。EnsurethatproductionisdonetothestandardapprovedbytheHotel.保证出品达成饭店规定的标准。TECHNICALRESPONSIBILITIES技术职责Operateallutensilsandmachineryinhisassignedsection.可以使用本部门所有的机器及用品。Trainsubordinatescontinuouslyinordertoupgradequalityandproductioninaprofessionalway.不断地培训员工，以便提高出品的质量。Responsibleforthewastageandtrytominimumizethespoilage.检查员工工作，尽量减少浪费。COMMERCIALRESPONSIBILITIES商业职责Delegatesworktohissubordinatesinordertorununinterrupted.起到领导带头作用，作好充足的准备，以便顺利完毕工作。Checkspreparationandworkdonetoensurequality.检查准备工作，保证高质量地工作。HUMANRESPONSIBILITIES人事职责Establishesandmaintainsgoodrelationshipsinhissection.建立并保持本部门良好的工作关系。Followshotelpoliciesatalltimes.遵守饭店的规章制度。RELATIONS工作关系Keepsgoodrelationshipwithallstaffsatalltimes.和所有员工保持良好的工作关系。REPLACEMENTANDTEMPORARYMISSION替代和临时责任Performsanyotherdutiesasassignedbysuperiors.完毕上级交给的其它工作。Followhotelpoliciesatalltimes.遵守饭店的规章制度。

JOBDESCRIPTIONJOBTITLE : 1stCUTTER职务 壹砧DIVISION : F&BKITCHEN部门 厨房JOBCODE : KCH5代码 REPORTTO : CHINESECHEF上级主管 中厨厨师长GENERALMISSION职责概述AssistinallfoodpreparationincludingtheChineseRestaurantandBanquetandoperatethesectionefficiently.协助各部门所有出品的准备工作，包括中餐厅和宴会厅；并有效开展本部门的工作。RESPONSIBILITIES职责和方法Obtaingoodspurchasedfromthemorningmarket.领取从早市上购买的货物。Ensurethecleanlinessandfreshnessofallgoods.确保所有货物的清洁、新鲜。Controlgoodsinthefridgestoavoidspoilage.为避免食品变质，要控制好冰箱的存量。ADMINISTRATIVERESPONSIBILITIES行政职责PrepareRequisitionofallgoodsneededaccordingtoorderofwork.根据定单来准备采购的物品。SignontheRequisition.在采购单上签名。Directhissubordinatestoworkefficiently.指导员工有效工作。DirectCommistocleanandstockgoodspurchasedfromthemorningmarket.指导水台清洁及存放从早市上购买的货物。TECHNICALRESPONSIBILITIES技术职责Keepthesectionthatheisassignedingoodworkingorder.保持工作场地的清洁。COMMERCIALRESPONSIBILITIES商业职责Workaccordingtostandardrecipes.按照标准的烹饪方法加工。Supplymise-en-placetotheserviceareaconstantlyandensureworkisdonesmoothly.准备充足的配料，以便工作顺利进行。HUMANRESPONSIBILITIES人事职责Establishandmaintaingoodrelationshipsinhissection.建立并保持部门内良好的工作关系。Followhotelrulesandregulationsatalltimes.遵守饭店的规章制度。RELATIONS工作关系Keepgoodrelationshipswithallstaffatalltimes.和所有的员工保持良好的人际关系。REPLACEMENTANDTEMPORARYMISSION替代和临时责任Performanyotherdutiesasassignedbysuperiors.完成上级布置的其它工作。

JOBDESCRIPTIONJOBTITLE : BBQCHEF职务 烧味厨师长DIVISION : F&BKITCHEN部门 厨房JOBCODE : KCH6:代码 REPORTTO : SOUSCHEF上级主管 副厨师长GENERALMISSION职责概述PreparealltypesoffoodasinstructedbyS/Chefinaprofessionalwaytoensurequalityandconsistencyandisfullyresponsibleforhisassignedsection.按照副厨师长的要求，开展本部门的工作,并确保出品的质量。RESPONSIBILITIESANDMEANS责任和方法Checkthattheproductionissufficienttoensureasmoothoperation.为确保工作的顺利进行，要检查是否已做好充足的准备工作。Ensurehighlevelofstandardsandqualityinfoodpreparation,productionandpresentationforChineserestaurantandBanquet.确保中餐厅和宴会厅所有食品的配料、烹饪技术，以及装饰都达到了标准。Minimizebreakageandspoilage.尽量减少损耗。ADMINISTRATIVERESPONSIBILITIES行政职责Directandsupervisestafftoperformduties指导并监督员工的工作。Ensurethatproductionisdonetothestandardofthecompany.确保出品能达到饭店的要求。TECHNICALRESPONSIBILITIES技术职责Trainsubordinatescontinuouslyinordertoupgradequalityandproductioninaprofessionalway.不断培训员工，以提高出品的质量。Responsibleforthewastageandtrytominimizespoilage.尽量减少浪费。COMMERCIALRESPONSIBILITIES商业职责Delegateworktohissubordinatestoensureasmoothoperation.在工作中起到领导带头作用，并确保工作的顺利进行。Checkpreparationandworkdonetoensurequality.检查准备工作并确保出品的质量。Listentoguestcommentsandimproveworkaccordingly.听取客人的意见并提高工作水平。HUMANRESPONSIBILITIES人事职责Establishandmaintaingoodrelationshipsinhissection.建立并保持部门内良好的工作关系。Followhotelpoliciesatalltimes.遵守饭店的规章制度。RELATIONS工作关系Keepgoodrelationshipswithallstaffatalltimes.与所有员工保持良好的人际关系.。REPLACEMENTANDTEMPORARYMISSION替代和临时责任Performanyotherdutiesasassignedbysuperiors.完成上级布置的其它工作。

JOBDESCRIPTIONJOBTITLE : 2ndCUTTER 职务 贰砧DIVISION : F&BKITCHEN部门 厨师JOBCODE : KCH7代码 REPORTTO : CHINESECHEF上级主管 厨师长GENERALMISSION职责概述Assistinallfoodpreparationandoperatehissectionefficiently.协助所有食品的准备工作,并有效完成本职工作。RESPONSIBILITIES责任和方法AssistFIRSTCuttertorunthestationefficiently.协助壹砧有效地工作。Prepareallfoode.g.,seafood,meat,vegetablesetc.协助准备所有配料,包括海鲜类、肉类、蔬菜及其它。Responsibleforcarvinganddecoration.负责雕刻及装饰。Ensurethecleanlinessandfreshnessofallgoods.确保所有配料的干净、新鲜。Controlgoodsinthefridgestoavoidspoilage.为避免食物变质，要控制冰箱内存量。ADMINISTRATIVERESPONSIBILITIES行政职责Ensuretheproductmeetsthestandardofcompany.确保所有出品达到饭店的要求。TECHNICALRESPONSIBILITIES技术职责Keepthesectionthatheisassignedingoodworkingorder.保持工作场地的干净、整洁。AssistFoodCheckerinpreparingallcondimentsatthebeginningofwork.工作开始时，协助打荷准备所有配料。ReporttotheSousChefforanyproblemwhenheisonduty.直接向副厨师长汇报工作当中的问题。COMMERCIALRESPONSIBILITIES商业职责Workaccordingtostandardrecipes.根据标准的烹饪方法加工食品。Supplymise-en-placetotheserviceareaconstantlyandensureworksmoothly.不断提供配料,以确保工作的顺利进行。HUMANRESPONSIBILITIES人事职责Establishandmaintaingoodrelationshipsinhissection.建立并保持部门内良好的工作关系。Followhotelpoliciesatalltimes.遵守饭店的规章制度。RELATIONS工作关系Keepgoodrelationshipswithallstaffatalltimes.与所有员工保持良好的人际关系。REPLACEMENTANDTEMPORARYMISSION替代和临时责任Performanyotherdutiesasassignedbysuperiors.完成上级布置的其它工作。AssistfirstCutterandisresponsibleforhissectioninhisabsence协助壹砧工作并且在他不在时，代替他的工作。

JOBDESCRIPTIONJOBTITLE : 3RDWOK 职务 叁灶DIVISION : F&BKITCHEN部门 厨房JOBCODE : KCH8代码 REPORTTO : SOUSCHEF上级主管 副厨师长GENERALMISSION职责概述Assistinallfoodpreparationandoperatethewoksectionefficiently.协助所有出品的配料工作，有效完成本职工作。RESPONSIBILITIES责任和方法AssistsecondWoktorunthestationefficiently.协助贰灶有效地工作。RevieworderandresponsibleforallpreparationofBanquet.查看定单并负责所有宴会厨房的准备工作。Stockgoodsinfridgestoavoidspoilage.把食品放入冰箱，以避免食品发生变质。ADMINISTRATIVERESPONSIBILITIES行政职责Directhissubordinatestoworkefficiently.有效指导员工工作。TECHNICALRESPONSIBILITIES技术职责Keepthesectionthatheisassignedingoodworkingorder.保持工作场地的干净、整洁。AssistFoodCheckerinpreparingallcondimentsatthebeginningofwork.在工作开始时，协助打荷人员准备配料。COMMERCIALRESPONSIBILITIES商业职责Workaccordingtostandardrecipes.按照标准烹饪方法来加工。Assistotherkitchenoutlets.协助其它厨房工作。Supplymise-en-placetotheserviceareaconstantlyandensureworkisdonesmoothly.不断提供配料，使工作正常进行。HUMANRESPONSIBILITIES人事职责Establishandmaintaingoodrelationshipsinhissection.建立并保持部门内良好的工作关系。Followhotelpoliciesatalltimes.遵守饭店的规章制度。RELATIONS工作关系Keepgoodrelationshipswithallstaffatalltimes.与所有员工保持良好的人际关系。REPLACEMENTANDTEMPORARYMISSION替代和临时责任Performanyotherdutiesasassignedbysuperiors.完成上级布置的其它工作。AssistsecondWokandisresponsibleforhissectioninhisabsence.协助贰灶工作，并且在贰灶不在时代替他的工作。

JOBDESCRIPTIONJOBTITLE : ASST.DIMSUM职务 点心副厨师DIVISION : F&BKITCHEN部门 厨房JOBCODE : KCH9代码 REPORTTO : SOUSCHEF上级主管 副厨师长GENERALMISSION职责概述Assistinallfoodpreparationandoperatehissectionefficiently,inwhichheisassigned.协助所有食品的准备工作并有效完成本职工作。RESPONSIBILITIES责任和方法AssistDimSumCheftorunthestationefficientlyandsupplyenoughmise-en-placetoensuresmoothoperation.协助点心厨师长有效工作,提供足够的配料以确保工作正常进行。Ensurethecleanlinessoffood.确保食品的卫生。Ensurethecleanlinessofthekitchenallthetimes.确保厨房的干净整洁。ADMINISTRATIVERESPONSIBILITIES行政职责None.无TECHNICALRESPONSIBILITIES技术职责ProduceallkindsofDimSum.加工各种点心。COMMERCIALRESPONSIBILITIES商业职责Workaccordingtostandardrecipes.按照标准的烹饪方法来加工点心。HUMANRESPONSIBILITIES人事职责Establishandmaintaingoodrelationshipsinhissection.建立并保持部门内良好的工作关系。Followhotelpoliciesatalltimes.遵守饭店的规章制度。RELATIONS工作关系Keepgoodrelationshipswithallstaffatalltimes.保持良好的人际关系。REPLACEMENTANDTEMPORARYMISSION替代和临时责任Performanyotherdutiesasassignedbysuperiors.完成上级安排的其它工作。AssistDimSumChefandisresponsibleforhisdutiesinhisabsence.协助点心厨师长工作，在他不在时，代替他的工作。

JOBDESCRIPTIONJOBTITLE : BBQASST.CHEF职务 烧味副厨师DIVISION : F&BKITCHEN部门 厨房JOBCODE : KCH10代码 REPORTTO : SOUSCHEF上级主管 副厨师长GENERALMISSION职责概述Assistinallfoodpreparationandoperatehissectionefficiently.协助所有食品的准备工作及做好自己的本职工作。RESPONSIBILITIES责任和方法AssistBBQCheftorunthestationefficiently.协助烧味厨师长有效工作。Ensurethecleanlinessoffood.确保食品的清洁。Supervisethecleanlinessofhissection.监督工作场地的卫生情。.ADMINISTRATIVERESPONSIBILITIES行政职责None无TECHNICALRESPONSIBILITIES技术职责Keepthesectionthatheisassignedingoodworkingorder.确保工作场地的干净整洁。Produceallkindsoffoodheisassigned.负责本部门所有食品的加工。COMMERCIALRESPONSIBILITIES商业职责Workaccordingtostandardrecipes.根据标准的烹饪方法加工食品。HUMANRESPONSIBILITIES人事职责Establishandmaintaingoodrelationshipsinhissection.建立并保持部门内良好的工作关系。Followhotelpoliciesatalltimes.遵守饭店的规章制度。RELATIONS工作关系Keepgoodrelationshipswithallstaffatalltimes.与所有员工保持良好的人际关系。REPLACEMENTANDTEMPORARYMISSION替代和临时责任Performanyotherdutiesasassignedbysuperiors.完成上级布置的其它工作。AssistBBQChefandisresponsibleforhisdutiesinhisabsence.协助烧味厨师长工作,在他不在时替代他的工作。

JOBDESCRIPTIONJOBTITLE : 3RDCUTTER职务 叁砧DIVISION : F&BKITCHEN部门 厨房JOBCODE : KCH10代码 REPORTTO : SOUSCHEF上级主管 副厨师长GENERALMISSION职责概述Assistinallfoodpreparationandoperatehissectionefficiently.协助所有食品的准备工作，并做好本职工作。RESPONSIBILITIES责任和方法Assist.FirstCutterandsecondCuttertorunthestationefficiently.协助壹砧及贰砧有效工作。Preparecondimentforallmeat.E.g.,seafood,meat,vegetableetc.准备各种配料，如：海鲜、肉类、蔬菜及其它。PrepareforBanquetorders.负责宴会的准备工作。Ensurethecleanlinessintheworkingarea.保证工作场地的干净。Stockgoodsinthefridgestoavoidspoilage.为避免物品变质,把食品放入冰箱。ADMINISTRATIVERESPONSIBILITIES行政职责None无TECHNICALRESPONSIBILITIES技术职责Assistincleaningutensilsandequipment.协助清洗厨房用品及设备。COMMERCIALRESPONSIBILITIES商业职责Workaccordingtostandardrecipes.按照规定标准来工作。Supplymise-en-placetotheserviceareaconstantlyandensureworkisdonesmoothly.做好充足的准备，以便工作顺利进行。HUMANRESPONSIBILITIES人事职责Establishandmaintaingoodrelationshipsinhissection.建立并保持部门内良好的工作关系。Followhotelpoliciesatalltimes.遵守饭店的规章制度。RELATIONS工作关系Keepgoodrelationshipswithallstaffatalltimes.与所有员工保持良好的关系。AssistssecondCutterandisresponsibleforhisdutiesinhisabsence.协助贰灶工作，在他不在时，代替他的工作。

JOBDESCRIPTIONJOBTITLE : FOODCHECKER职务 打荷DIVISION : F&BKITCHEN部门 厨房JOBCODE : KCH11代码 REPORTTO : SOUSCHEF上级主管 副厨师长GENERALMISSION职责概述Assistinallfoodpreparationandoperatehissectionefficiently.协助所有食品的准备工作，并作好本职工作。RESPONSIBILITIES责任和方法Ensurethecleanlinessandfreshnessofallgoods.保证食品的清洁、新鲜。Stockfooditemsneatlyintherefrigerator.食物放入冰箱时要排放整齐。Checkordersforpreparationandmakesuretheyarecorrect.检查菜单与配料是否相符。DecorateplatesandsendtoWok.装好盘后送到灶上。Sendthedishestooutletsimmediatelyafterdishesarecooked.菜做好后，立即送到出菜口。Assisttocleanutensilsandotherequipment.协助清洗厨房用品及其它设备。ADMINISTRATIVERESPONSIBILITIES行政职责None无TECHNICALRESPONSIBILITIES技术职责Keepthesectionthatheisassignedtoingoodworkingorder.保证工作场地的清洁、卫生。COMMERCIALRESPONSIBILITIES商业职责Workaccordinglytostandardrecipes.根据标准的烹饪方法来加工。HUMANRESPONSIBILITIES人事职责Establishandmaintaingoodrelationshipsinhissection.建立并保持部门内良好的工作关系。Followhotelpoliciesatalltimes.遵守饭店的规章制度。RELATIONS工作关系Keepgoodrelationshipswithallstaffatalltimes.与所有员工保持良好的人际关系。REPLACEMENTANDTEMPORARYMISSION替代和临时责任Performanyotherdutiesasassignedbysuperiors.完毕上级布置的其它工作。

JOBDESCRIPTIONJOBTITLE : STEAMER职务 蒸茏DIVISION : F&BKITCHEN部门 厨房JOBCODE : KCH12代码 REPORTTO : SOUSCHEF上级主管 副厨师长GENERALMISSION职责概述Assistinallfoodpreparationandoperatehissectionefficiently.协助所有食品的准备工作。RESPONSIBILITIES责任和方法Stocksdryitemsandrecordthemonthlyconsumption.存放干货,并记录每月的用量。Soakalldrygoods,boilsoups,steamseafoodetc.泡发所有的干货、煲汤、蒸海鲜及其它工作。Assist.ThirdWoktorunhisstationefficiently.协助叁灶有效地工作。Ensurethecleanlinessoftheworkingarea.清洁工作场地。Workaccordingtostandardrecipes.按照标准工作。Stockgoodsintherefrigeratortoavoidspoilage.把食品放入冰箱，以防变质。Obtaingoodsfromthestoreroom.从仓库中提货。ADMINISTRATIVERESPONSIBILITIES行政职责None无TECHNICALRESPONSIBILITIES技术职责Keepthesectionthatheisassignedtoingoodworkingorder.保持工作场地的干净，整洁。Assistincleaningutensilsandequipment.协助清洁用品和设备。COMMERCIALRESPONSIBILITIES商业职责None无HUMANRESPONSIBILITIES人事职责Establishandmaintaingoodrelationshipinhissection.建立并保持部门内良好的工作关系。Followhotelpoliciesatalltimes.遵守饭店的规章制度。RELATIONS工作关系Keepgoodrelationshipswithallstaffatalltimes.保持良好的人际关系。REPLACEMENTANDTEMPORARYMISSION替代和临时责任Performanyotherdutiesasassignedbysuperiors.完毕上级布置的其它工作。

JOBDESCRIPTIONJOBTITLE : COOK职务 厨师DIVISION : F&BKITCHEN部门 厨房JOBCODE : KCS13代码 REPORTTO : SOUSCHEF上级主管 副厨师长GENERALMISSION职责概述Assistinfoodpreparationandoperatehissectionefficiently.协助食品的准备工作，并做好本职工作。RESPONSIBILITIES责任和方法AssistAsst.DimSumCheftorunthestationefficiently.协助点心厨师长有效地工作。Ensurethecleanlinessoffood.保证食品的干净。Assistincleaningutensilsandequipment.协助清洗用品及设备。Workaccordingtostandardrecipes.按照规定来工作。ADMINISTRATIVERESPONSIBILITIES行政职责None无TECHNICALRESPONSIBILITIES技术职责Keepthesectionthatheisassignedtoingoodworkingorder.保持工作场地的干净、整洁、ProduceallkindsofDimSum.制作各种点心。COMMERCIALRESPONSIBILITIES商业职责None无HUMANRESPONSIBILITIES人事职责Establishandmaintaingoodrelationshipsinhissection.建立并保持部门内良好的工作关系。Followhotelpoliciesatalltimes.遵守饭店的规章制度。FRELATIONS工作关系Keepgoodrelationshipswithallstaffatalltimes.保持良好的人际关系。REPLACEMENTANDTEMPORARYMISSION替代和临时责任Performanyotherdutiesasassignedbysuperiors.完毕上级布置的其它工作。AssistDimSumChefandisresponsibleforhisdutiesinhisabsence.协助点心厨师长工作，并在其不在岗位时负责他的工作。

JOBDESCRIPTIONJOBTITLE : COMMIS 职务 水台DIVISION : F&BKITCHEN部门 厨房JOBCODE : KCH14代码 REPORTTO : CHINESECHEF上级主管 中厨厨师长GENERALMISSION职责概述Assistinallfoodpreparationandoperatehissectionefficiently.协助所有食品的准备工作，并做好本职工作。RESPONSIBILITIES责任和方法AssistTHIRDCuttertorunthestationefficiently.协助叁砧有效工作。ADMINISTRATIVERESPONSIBILITIES行政职责None.无TECHNICALRESPONSIBILITIES技术职责Keepthesectionthatheisassignedtoingoodworkingorder.保持工作场地的干净、整洁。Cleanallfood,fridgesandothers.清洁所有食品及冰箱。Stockfooditemsneatlyinshelvesandfridges.把食品整齐的排放在架子上和冰箱里。COMMERCIALRESPONSIBILITIES商业职责Workaccordingtostandardrecipes.根据工作要求来做。Supplymise-en-placetotheserviceareaconstantlyandensureworkisdonesmoothly.做好充足的准备以便工作顺利进行。HUMANRESPONSIBILITIES人事职责Establishandmaintaingoodrelationshipsinhissection.建立并保持部门内良好的工作关系。Followhotelpoliciesatalltimes.遵守饭店的规章制度。RELA