萬達高爾夫五星酒店廚師崗位職責(zé)

JOBDESCRIPTIONJOBTITLE : CHINESECHEF 職務(wù) 中廚廚師長DIVISION : F&BKITCHEN部門 廚房JOBCODE : KCH1代碼 REPORTTO : EXECUTIVECHEF 上級主管 行政總廚GENERALMISSION職責(zé)概述IncooperationwiththeExecutiveChef,withinthelimitsofestablishedpolicies,procedureandF/BrecipesoverseeanddirectallaspectsofChineseKitchenandChineseBanquetsoperationandStaffCafeteriameals.根據(jù)飯店的規(guī)章、制度及餐飲部的規(guī)定，在行政總廚的配合下，指導(dǎo)中廚房、宴會廚房和職工食堂的所有員工和各方面的工作。RESPONSIBILITIESANDMEANS責(zé)任和方法SupervisethefunctionofallChinese/BanquetKitchenemployees,facilities,andcost,hencecontributingtomaximizingtheoverallF/BdepartmentprofitandStaffCafeteria.監(jiān)督所有中廚房、宴會廚房及職工廚房員工的工作，控制所有設(shè)施及成本，盡也許增長餐飲部的利潤。Controlandanalyzeonanon-goingbasisasfollowing:控制并分析以下各項:Qualitylevelsofproductionandpresentation. 飯菜質(zhì)量及外觀Guestsatisfaction. 客人滿意限度MerchandisingandMarketing. 銷售及促銷Operatingfoodcost. 飯菜成本Cleanliness,sanitation,hygiene. 干凈、衛(wèi)生、清潔.ADMINISTRATIVERESPONSIBILITIES行政職責(zé)ResponsibleforthepreparationofmenusunderthedirectsupervisionoftheExecutiveChef,takingintoconsiderationofthefollowing:-在行政總廚的指導(dǎo)下，負(fù)責(zé)菜單的準(zhǔn)備工作,并考慮以下各項:Localrequirements本地需求Marketneeds市場需求Competition競爭情況Trends趨勢Potentialcosts潛在成本Availabilityoffoodproducts貨源情況Merchandisingandpromotion銷售及促銷Inspectperishablefooditemsreceivedforqualitycontrol,whenrequestedbyEx.Chef.根據(jù)行政總廚的規(guī)定，監(jiān)查購入貨品的品質(zhì)。PasstotheExecutiveChefdailyMarketListrequirement.交給行政總廚天天的購貨單。ProduceuptodateChineseRestaurantandBanquetingstandardRecipeFileforallfooditemsonthemenusincluding:在制定中餐廚房和宴會廚房食譜標(biāo)準(zhǔn)時，要考慮到以下各項:-Saleshistory,ActualCost,PotentialCost,Benefit銷售記錄、實際成本、潛在成本、利潤Checkpunctualityofallstaffassignedtohim.檢查所有員工的考勤.Supervisethestafftomaintaingoodgroomingandstandardofuniforms.監(jiān)督員工的儀容儀表.Interviewpotentialcandidates,selectandproposeforExec.ChefApproval,performappraisal,orientationandsuspensionifnecessary.面試應(yīng)聘者，挑選合試的人員，向行政總廚申請批準(zhǔn)，以及對員工進行表揚，熟悉環(huán)境及停職等方面的工作。TECHNICALRESPONSIBILITIES技術(shù)職責(zé)Responsibleforthepreparation,production,presentationofallChinesedishesandensurehighestqualityatalltimes.負(fù)責(zé)所有中餐的準(zhǔn)備、烹飪及裝飾工作，以達成最高的質(zhì)量標(biāo)準(zhǔn)。Checkstockandproducts.檢查存貨及成品。Checkfooditemspreparedbyhissubordinatesandcorrectanymistakesimmediately.檢查所有食品的準(zhǔn)備情況，發(fā)現(xiàn)問題，立即糾正。Haveknowledgeofallcookingingredients,techniques,preparationandequipmentinhissections.清楚所有食品的配料、技巧、烹飪方法及設(shè)備等方面的知識。Alertinenergysaving.注意節(jié)約。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)Attendtospecificguestsasrequired.關(guān)注重要客人。Interactwithindividualsoutsidethehotelincludedbutnolimitedto,clients,supplier’sofficials,competitorsandothermembersofthelocalcommunity,whenrequiredtodobyExec.CheforManagement.在總廚的指導(dǎo)下，對人員進行面視、聘用、熟悉環(huán)境、表揚、培訓(xùn)、勸告及停職等方面的工作。AttendDPHmeetingandBanquetmeeting.參與部門會議和宴會會議。HUMANRESPONSIBILITIES人事職責(zé)Establishandmaintaineffectiveemployeerelationsinhissection.建立和保持內(nèi)部良好的人際關(guān)系。Developformaltrainingplansandconductsonthejobtrainingsessionstothestaffassignedtohim.制定正式的培訓(xùn)計劃并指導(dǎo)廚房員工的培訓(xùn)。RELATIONS工作關(guān)系ReportdirectlytoExecutiveChef.直接向行政總廚進行報告。ProvidefunctionalassistanceanddirectiontoKitchenoperation.協(xié)助并指導(dǎo)廚房的工作。CoordinatefunctionsandactivitieswithotherF/Bdepartments.協(xié)調(diào)于各部門的關(guān)系，并搞好各種活動。Maintaininterdepartmentalworkingrelationships.保持良好的內(nèi)部工作關(guān)系。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任ItisacompanypolicythattheChineseChefmaybesentforatemporaryassignmentwithinChinaorabroadtoasisterhotelorF/Brelatedestablishment.公司規(guī)定，廚師長也許會被暫時派往國內(nèi)或國外的子妹飯店工作。PerformanyotherdutiesasassignedbyExec.CheforManagement.執(zhí)行行政總廚及上級布置的工作任務(wù)。

JOBDESCRIPTIONJOBTITLE : SOUSCHEF 職務(wù) : 副廚師長DIVISION : F&BKITCHEN部門 廚房JOBCODE : KCH2代碼 REPORTTO : CHINESECHEF 上級主管 廚廚師長GENERALMISSION職責(zé)概述UndertheguidanceandsupervisionoftheChineseChef,withinthelimitsofestablishedpolicies,proceduresandFood&Beveragereceipes,overseeanddirectallaspectsoftheChineseKitchenoperationandassistotherkitchenstoruntheirsectionefficiently.根據(jù)飯店的規(guī)章制度和餐飲部的規(guī)定，在中廚廚師長的指導(dǎo)下，負(fù)責(zé)中廚房各方面的工作。RESPONSIBILITYMEANS責(zé)任和方法Supervisethefunctionofallkitchenemployees,facilitiesandcosts,hencecontributestomaximizingtheoverallFood&Beveragedepartmentprofit.監(jiān)督廚房所有員工的工作，控制設(shè)備及成本，以盡也許增長效益。Controlandanalyses,onaon-goingbasisthefollowing:控制并分析以下各項:Qualitylevelsofproductionandpresentation.飯菜質(zhì)量及外觀Guestsatisfaction.客人滿意限度MerchandisingandMarketing.銷售及促銷Operatingfoodcost.飯菜成本Cleanliness,sanitation,hygiene.干凈、衛(wèi)生、清潔ADMINISTRATIVERESPONSIBILITIES行政職責(zé)AssumepartortheentireresponsibilitiesofChineseChefwhenrequested.假如需要，要完全或部分負(fù)責(zé)中廚廚師長的工作。Performrelateddutiesandspecialprojectsasassigned.完畢布置的其它工作。TECHNICALRESPONSIBILITIES技術(shù)職責(zé)Responsiblefortheproduction,preparationandpresentationofallfooditemsinareasconcernedtoensurehighestqualityatalltimes.負(fù)責(zé)本部所有食品的準(zhǔn)備，烹飪及裝飾，以保證達成質(zhì)量規(guī)定。Assistorexecuteinspectionsofphysicalaspectofthefoodpreparationareas.協(xié)助并監(jiān)督廚房的衛(wèi)生。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)Attendtospecificguestsasrequired.關(guān)注重要客人。Interactwithindividualsoutsidethehotelincludingbutnotlimitedto,clients,suppliers,governmentofficials,competitorsandothermembersofthelocalcommunity,whenrequestedtodobyExecutiveChef.根據(jù)廚師長的規(guī)定，會見飯店外的客人，如:供貨商，政府官員，同行及其它人員。HUMANRESPONSIBILITIES人事職責(zé)Establishandmaintaineffectiveemployeerelationsinhissection.建立并保持本部良好的人事關(guān)系。Conduct,undertheguidanceoftheExecutiveChef,suchfunctionsasinterviewing,hiring,employeeorientation,performanceappraisal,coaching,counseling,andsuspensionifnecessary,toensureappropriatestaffingandproductivity.在總廚的指導(dǎo)下，對人員進行面視、聘用、熟悉環(huán)境、表揚、培訓(xùn)、勸告及停職等方面的工作.Developformaltrainingplansandconductonthejobtrainingsessionsforkitchenemployees.制定正式的培訓(xùn)計劃并指導(dǎo)廚房員工的培訓(xùn)。RELATIONS工作關(guān)系ReportdirectlytotheExecutiveChef直接向行政總廚報告。Providefunctionalassistanceanddirectiontothekitchenoperation.協(xié)助并指導(dǎo)廚房的工作。CoordinatefunctionsandactivitieswithotherFood&BeverageDepartments.協(xié)調(diào)與各部門的關(guān)系，并搞好各種活動。Maintaininterdepartmentalworkingrelationships.保持良好的內(nèi)部工作關(guān)系。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任ItisacompanypolicythattheKitchenChefmaybesentforatemporaryassignmentwithinChinaorabroadtoasisterhotelorfood&Beveragerelatedestablishment.公司規(guī)定，廚師長也許會被暫時派往國內(nèi)或國外的子妹飯店工作。JOBDESCRIPTIONJOBTITLE : DIMSUMCHEF職務(wù) 點心廚師長DIVISION : F&BKITCHEN部門 廚房JOBCODE : KCH3代碼 REPORTTO : SOUSCHEF上級主管 副廚師長GENERALMISSION職責(zé)概述ProducesalltypesofDimSumasinstructedbyS/Chefinaprofessionalwaytoensurequalityandconsistencyandisfullyresponsibleforhisassignedsection.按照副廚師長的規(guī)定，負(fù)責(zé)本部門的工作,并制作各種點心。RESPONSIBILITIESANDMEANS責(zé)任和方法Ensuresproductionissufficientordertooperateuninterrupted.做好充分準(zhǔn)備，以便使工作順利進行。Prepare,produceandpresentallofkindsofDimSum.準(zhǔn)備、加工及擺放各種點心。Checktoavoidbreakageandspoilage.為避免浪費，要進行檢查。EnsurequalityandfreshnessofallDimSumpreparation.確保點心配料的質(zhì)量。ADMINISTRATIVERESPONSIBILITIES行政職責(zé)Directstafftowork.指導(dǎo)員工工作。Ensurethatproductionisdonetothestandardofcompany.確保出品的質(zhì)量達到飯店的標(biāo)準(zhǔn)。Delegateworktostaffassignedtohim.帶領(lǐng)員工工作。TECHNICALRESPONSIBILITIES技術(shù)職責(zé)Canoperateallutensilsandequipmentinhisassignedsection.能操作本部門所有的用具及設(shè)備。Trainsubordinatescontinuouslyinordertoupgradequalityandproductioninaprofessionalway.不斷培訓(xùn)員工,以提高出品的質(zhì)量。Responsibleforthewastageandtrytominimumizethespoilage.負(fù)責(zé)處理垃圾及減少浪費的發(fā)生。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)Delegateworktohissubordinatesinordertorununinterrupted.帶領(lǐng)員工工作,以確保工作的順利進行.Checkpreparationworkandensurequality.檢查準(zhǔn)備情況以確保質(zhì)量。KeeponchangingtypesofDimSum.不斷增加新的點心品種。HUMANRESPONSIBILITIES人事職責(zé)Establishandmaintaingoodrelationshipinhissection.建立并保持部門內(nèi)良好的人事關(guān)系。Followhotelpoliciesatalltimes.遵守飯店的規(guī)章制度。RELATIONS工作關(guān)系Keepgoodrelationshipswithallstaffatalltimes.保持良好的工際關(guān)系。REPLACEMENTANDTEMPORARYMISSION替代和臨時任務(wù)Performanyotherdutiesasassignedbysuperiors.完成上級布置的其它工作。

JOBDESCRIPTIONJOBTITLE : 2NDWOK 職務(wù) 貳灶DIVISION : F&BKITCHEN部門 廚房JOBCODE : KCH4代碼 : KCH4REPORTTO : SOUSCHEF上級主管 副廚師長GENERALMISSION職責(zé)概述Assistinallfoodpreparationandoperatehissectionefficiently.協(xié)助所有食品的準(zhǔn)備工作,及完畢本職工作。RESPONSIBILITIES責(zé)任和方法AssistFoodCheckertorunthestationefficiently.協(xié)助打荷人員有效工作。Ensurethecleanlinessoftheworkingarea.確保工作場地的清潔。Stockgoodsinfridge’stoavoidspoilage.為避免食品變質(zhì)，把食品放入冰箱內(nèi)。ADMINISTRATIVERESPONSIBILITIES行政職責(zé)ChecktheAttendantofallstaffassignedtohim.檢查所有員工的考勤。TECHNICALRESPONSIBILITIES技術(shù)職責(zé)Keepthesectionthatheisassignedingoodworkingorder.保持工作場地的清潔、整齊。Prepareallkindsofcondiments.準(zhǔn)備各種所需配料。ReporttoSousChefaboutanyproblemduringworkinghours.直接向副廚師長匯報有關(guān)工作的問題。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)Workaccordingtostandardrecipes.按照標(biāo)準(zhǔn)的烹飪方法進行加工。Supplymise-en-placetotheserviceareaconstantlyandensureworkisdonesmoothly.做好充分的準(zhǔn)備，以便工作順利進行。HUMANRESPONSIBILITIES人事職責(zé)Followhotelrulesandregulationsatalltimes.遵守飯店的規(guī)章制度。RELATIONS工作關(guān)系Keepgoodrelationshipwithallstaffsatalltimes.與所有員工保持良好的人際關(guān)系。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任AssistthefirstWokandisresponsibleforhisdutiesintheabsenceofhim.協(xié)助一灶工作并且在一灶不在時,接替他的工作。

JOBDESCRIPTIONJOBTITLE : KITCHENARTIST職務(wù) 雕刻師DIVISION : F&BKITCHEN部門 廚房JOBCODE : KCH16代碼 REPORTTO : CHINESESOUSCHEF 上級主管 助理廚師長GENERALMISSION職責(zé)概述PerformalltypesofdecorationasinstructedbyS/Chefinaprofessionalwaytoensurequalityandconsistencyandisfullyresponsibleforhisassignedsection.全面負(fù)責(zé)本部門的工作，根據(jù)助理廚師長的規(guī)定準(zhǔn)備各種雕刻及裝飾品，并保證質(zhì)量。RESPONSIBILITIESANDMEANS責(zé)任和方法Supplyenoughmise-en-placeandensuresmoothoperation.做好充足的準(zhǔn)備，以便順利開展工作。AssistS/Cheftorunhissectionefficiently.協(xié)助副廚師長有效開展工作。Storageofalldecorationsandshowpieces.存放所有裝飾品及擺放品。ADMINISTRATIVERESPONSIBILITIES行政職責(zé)Preparerequisitionformaterialsandtoolstoproducedecorations.準(zhǔn)備裝飾用的原料和工具的采購單。EnsurethatproductionisdonetothestandardapprovedbytheHotel.保證出品達成飯店規(guī)定的標(biāo)準(zhǔn)。TECHNICALRESPONSIBILITIES技術(shù)職責(zé)Operateallutensilsandmachineryinhisassignedsection.可以使用本部門所有的機器及用品。Trainsubordinatescontinuouslyinordertoupgradequalityandproductioninaprofessionalway.不斷地培訓(xùn)員工，以便提高出品的質(zhì)量。Responsibleforthewastageandtrytominimumizethespoilage.檢查員工工作，盡量減少浪費。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)Delegatesworktohissubordinatesinordertorununinterrupted.起到領(lǐng)導(dǎo)帶頭作用，作好充足的準(zhǔn)備，以便順利完畢工作。Checkspreparationandworkdonetoensurequality.檢查準(zhǔn)備工作，保證高質(zhì)量地工作。HUMANRESPONSIBILITIES人事職責(zé)Establishesandmaintainsgoodrelationshipsinhissection.建立并保持本部門良好的工作關(guān)系。Followshotelpoliciesatalltimes.遵守飯店的規(guī)章制度。RELATIONS工作關(guān)系Keepsgoodrelationshipwithallstaffsatalltimes.和所有員工保持良好的工作關(guān)系。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任Performsanyotherdutiesasassignedbysuperiors.完畢上級交給的其它工作。Followhotelpoliciesatalltimes.遵守飯店的規(guī)章制度。

JOBDESCRIPTIONJOBTITLE : 1stCUTTER職務(wù) 壹砧DIVISION : F&BKITCHEN部門 廚房JOBCODE : KCH5代碼 REPORTTO : CHINESECHEF上級主管 中廚廚師長GENERALMISSION職責(zé)概述AssistinallfoodpreparationincludingtheChineseRestaurantandBanquetandoperatethesectionefficiently.協(xié)助各部門所有出品的準(zhǔn)備工作，包括中餐廳和宴會廳；并有效開展本部門的工作。RESPONSIBILITIES職責(zé)和方法Obtaingoodspurchasedfromthemorningmarket.領(lǐng)取從早市上購買的貨物。Ensurethecleanlinessandfreshnessofallgoods.確保所有貨物的清潔、新鮮。Controlgoodsinthefridgestoavoidspoilage.為避免食品變質(zhì)，要控制好冰箱的存量。ADMINISTRATIVERESPONSIBILITIES行政職責(zé)PrepareRequisitionofallgoodsneededaccordingtoorderofwork.根據(jù)定單來準(zhǔn)備采購的物品。SignontheRequisition.在采購單上簽名。Directhissubordinatestoworkefficiently.指導(dǎo)員工有效工作。DirectCommistocleanandstockgoodspurchasedfromthemorningmarket.指導(dǎo)水臺清潔及存放從早市上購買的貨物。TECHNICALRESPONSIBILITIES技術(shù)職責(zé)Keepthesectionthatheisassignedingoodworkingorder.保持工作場地的清潔。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)Workaccordingtostandardrecipes.按照標(biāo)準(zhǔn)的烹飪方法加工。Supplymise-en-placetotheserviceareaconstantlyandensureworkisdonesmoothly.準(zhǔn)備充足的配料，以便工作順利進行。HUMANRESPONSIBILITIES人事職責(zé)Establishandmaintaingoodrelationshipsinhissection.建立并保持部門內(nèi)良好的工作關(guān)系。Followhotelrulesandregulationsatalltimes.遵守飯店的規(guī)章制度。RELATIONS工作關(guān)系Keepgoodrelationshipswithallstaffatalltimes.和所有的員工保持良好的人際關(guān)系。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任Performanyotherdutiesasassignedbysuperiors.完成上級布置的其它工作。

JOBDESCRIPTIONJOBTITLE : BBQCHEF職務(wù) 燒味廚師長DIVISION : F&BKITCHEN部門 廚房JOBCODE : KCH6:代碼 REPORTTO : SOUSCHEF上級主管 副廚師長GENERALMISSION職責(zé)概述PreparealltypesoffoodasinstructedbyS/Chefinaprofessionalwaytoensurequalityandconsistencyandisfullyresponsibleforhisassignedsection.按照副廚師長的要求，開展本部門的工作,并確保出品的質(zhì)量。RESPONSIBILITIESANDMEANS責(zé)任和方法Checkthattheproductionissufficienttoensureasmoothoperation.為確保工作的順利進行，要檢查是否已做好充足的準(zhǔn)備工作。Ensurehighlevelofstandardsandqualityinfoodpreparation,productionandpresentationforChineserestaurantandBanquet.確保中餐廳和宴會廳所有食品的配料、烹飪技術(shù)，以及裝飾都達到了標(biāo)準(zhǔn)。Minimizebreakageandspoilage.盡量減少損耗。ADMINISTRATIVERESPONSIBILITIES行政職責(zé)Directandsupervisestafftoperformduties指導(dǎo)并監(jiān)督員工的工作。Ensurethatproductionisdonetothestandardofthecompany.確保出品能達到飯店的要求。TECHNICALRESPONSIBILITIES技術(shù)職責(zé)Trainsubordinatescontinuouslyinordertoupgradequalityandproductioninaprofessionalway.不斷培訓(xùn)員工，以提高出品的質(zhì)量。Responsibleforthewastageandtrytominimizespoilage.盡量減少浪費。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)Delegateworktohissubordinatestoensureasmoothoperation.在工作中起到領(lǐng)導(dǎo)帶頭作用，并確保工作的順利進行。Checkpreparationandworkdonetoensurequality.檢查準(zhǔn)備工作并確保出品的質(zhì)量。Listentoguestcommentsandimproveworkaccordingly.聽取客人的意見并提高工作水平。HUMANRESPONSIBILITIES人事職責(zé)Establishandmaintaingoodrelationshipsinhissection.建立并保持部門內(nèi)良好的工作關(guān)系。Followhotelpoliciesatalltimes.遵守飯店的規(guī)章制度。RELATIONS工作關(guān)系Keepgoodrelationshipswithallstaffatalltimes.與所有員工保持良好的人際關(guān)系.。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任Performanyotherdutiesasassignedbysuperiors.完成上級布置的其它工作。

JOBDESCRIPTIONJOBTITLE : 2ndCUTTER 職務(wù) 貳砧DIVISION : F&BKITCHEN部門 廚師JOBCODE : KCH7代碼 REPORTTO : CHINESECHEF上級主管 廚師長GENERALMISSION職責(zé)概述Assistinallfoodpreparationandoperatehissectionefficiently.協(xié)助所有食品的準(zhǔn)備工作,并有效完成本職工作。RESPONSIBILITIES責(zé)任和方法AssistFIRSTCuttertorunthestationefficiently.協(xié)助壹砧有效地工作。Prepareallfoode.g.,seafood,meat,vegetablesetc.協(xié)助準(zhǔn)備所有配料,包括海鮮類、肉類、蔬菜及其它。Responsibleforcarvinganddecoration.負(fù)責(zé)雕刻及裝飾。Ensurethecleanlinessandfreshnessofallgoods.確保所有配料的干凈、新鮮。Controlgoodsinthefridgestoavoidspoilage.為避免食物變質(zhì)，要控制冰箱內(nèi)存量。ADMINISTRATIVERESPONSIBILITIES行政職責(zé)Ensuretheproductmeetsthestandardofcompany.確保所有出品達到飯店的要求。TECHNICALRESPONSIBILITIES技術(shù)職責(zé)Keepthesectionthatheisassignedingoodworkingorder.保持工作場地的干凈、整潔。AssistFoodCheckerinpreparingallcondimentsatthebeginningofwork.工作開始時，協(xié)助打荷準(zhǔn)備所有配料。ReporttotheSousChefforanyproblemwhenheisonduty.直接向副廚師長匯報工作當(dāng)中的問題。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)Workaccordingtostandardrecipes.根據(jù)標(biāo)準(zhǔn)的烹飪方法加工食品。Supplymise-en-placetotheserviceareaconstantlyandensureworksmoothly.不斷提供配料,以確保工作的順利進行。HUMANRESPONSIBILITIES人事職責(zé)Establishandmaintaingoodrelationshipsinhissection.建立并保持部門內(nèi)良好的工作關(guān)系。Followhotelpoliciesatalltimes.遵守飯店的規(guī)章制度。RELATIONS工作關(guān)系Keepgoodrelationshipswithallstaffatalltimes.與所有員工保持良好的人際關(guān)系。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任Performanyotherdutiesasassignedbysuperiors.完成上級布置的其它工作。AssistfirstCutterandisresponsibleforhissectioninhisabsence協(xié)助壹砧工作并且在他不在時，代替他的工作。

JOBDESCRIPTIONJOBTITLE : 3RDWOK 職務(wù) 叁灶DIVISION : F&BKITCHEN部門 廚房JOBCODE : KCH8代碼 REPORTTO : SOUSCHEF上級主管 副廚師長GENERALMISSION職責(zé)概述Assistinallfoodpreparationandoperatethewoksectionefficiently.協(xié)助所有出品的配料工作，有效完成本職工作。RESPONSIBILITIES責(zé)任和方法AssistsecondWoktorunthestationefficiently.協(xié)助貳灶有效地工作。RevieworderandresponsibleforallpreparationofBanquet.查看定單并負(fù)責(zé)所有宴會廚房的準(zhǔn)備工作。Stockgoodsinfridgestoavoidspoilage.把食品放入冰箱，以避免食品發(fā)生變質(zhì)。ADMINISTRATIVERESPONSIBILITIES行政職責(zé)Directhissubordinatestoworkefficiently.有效指導(dǎo)員工工作。TECHNICALRESPONSIBILITIES技術(shù)職責(zé)Keepthesectionthatheisassignedingoodworkingorder.保持工作場地的干凈、整潔。AssistFoodCheckerinpreparingallcondimentsatthebeginningofwork.在工作開始時，協(xié)助打荷人員準(zhǔn)備配料。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)Workaccordingtostandardrecipes.按照標(biāo)準(zhǔn)烹飪方法來加工。Assistotherkitchenoutlets.協(xié)助其它廚房工作。Supplymise-en-placetotheserviceareaconstantlyandensureworkisdonesmoothly.不斷提供配料，使工作正常進行。HUMANRESPONSIBILITIES人事職責(zé)Establishandmaintaingoodrelationshipsinhissection.建立并保持部門內(nèi)良好的工作關(guān)系。Followhotelpoliciesatalltimes.遵守飯店的規(guī)章制度。RELATIONS工作關(guān)系Keepgoodrelationshipswithallstaffatalltimes.與所有員工保持良好的人際關(guān)系。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任Performanyotherdutiesasassignedbysuperiors.完成上級布置的其它工作。AssistsecondWokandisresponsibleforhissectioninhisabsence.協(xié)助貳灶工作，并且在貳灶不在時代替他的工作。

JOBDESCRIPTIONJOBTITLE : ASST.DIMSUM職務(wù) 點心副廚師DIVISION : F&BKITCHEN部門 廚房JOBCODE : KCH9代碼 REPORTTO : SOUSCHEF上級主管 副廚師長GENERALMISSION職責(zé)概述Assistinallfoodpreparationandoperatehissectionefficiently,inwhichheisassigned.協(xié)助所有食品的準(zhǔn)備工作并有效完成本職工作。RESPONSIBILITIES責(zé)任和方法AssistDimSumCheftorunthestationefficientlyandsupplyenoughmise-en-placetoensuresmoothoperation.協(xié)助點心廚師長有效工作,提供足夠的配料以確保工作正常進行。Ensurethecleanlinessoffood.確保食品的衛(wèi)生。Ensurethecleanlinessofthekitchenallthetimes.確保廚房的干凈整潔。ADMINISTRATIVERESPONSIBILITIES行政職責(zé)None.無TECHNICALRESPONSIBILITIES技術(shù)職責(zé)ProduceallkindsofDimSum.加工各種點心。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)Workaccordingtostandardrecipes.按照標(biāo)準(zhǔn)的烹飪方法來加工點心。HUMANRESPONSIBILITIES人事職責(zé)Establishandmaintaingoodrelationshipsinhissection.建立并保持部門內(nèi)良好的工作關(guān)系。Followhotelpoliciesatalltimes.遵守飯店的規(guī)章制度。RELATIONS工作關(guān)系Keepgoodrelationshipswithallstaffatalltimes.保持良好的人際關(guān)系。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任Performanyotherdutiesasassignedbysuperiors.完成上級安排的其它工作。AssistDimSumChefandisresponsibleforhisdutiesinhisabsence.協(xié)助點心廚師長工作，在他不在時，代替他的工作。

JOBDESCRIPTIONJOBTITLE : BBQASST.CHEF職務(wù) 燒味副廚師DIVISION : F&BKITCHEN部門 廚房JOBCODE : KCH10代碼 REPORTTO : SOUSCHEF上級主管 副廚師長GENERALMISSION職責(zé)概述Assistinallfoodpreparationandoperatehissectionefficiently.協(xié)助所有食品的準(zhǔn)備工作及做好自己的本職工作。RESPONSIBILITIES責(zé)任和方法AssistBBQCheftorunthestationefficiently.協(xié)助燒味廚師長有效工作。Ensurethecleanlinessoffood.確保食品的清潔。Supervisethecleanlinessofhissection.監(jiān)督工作場地的衛(wèi)生情。.ADMINISTRATIVERESPONSIBILITIES行政職責(zé)None無TECHNICALRESPONSIBILITIES技術(shù)職責(zé)Keepthesectionthatheisassignedingoodworkingorder.確保工作場地的干凈整潔。Produceallkindsoffoodheisassigned.負(fù)責(zé)本部門所有食品的加工。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)Workaccordingtostandardrecipes.根據(jù)標(biāo)準(zhǔn)的烹飪方法加工食品。HUMANRESPONSIBILITIES人事職責(zé)Establishandmaintaingoodrelationshipsinhissection.建立并保持部門內(nèi)良好的工作關(guān)系。Followhotelpoliciesatalltimes.遵守飯店的規(guī)章制度。RELATIONS工作關(guān)系Keepgoodrelationshipswithallstaffatalltimes.與所有員工保持良好的人際關(guān)系。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任Performanyotherdutiesasassignedbysuperiors.完成上級布置的其它工作。AssistBBQChefandisresponsibleforhisdutiesinhisabsence.協(xié)助燒味廚師長工作,在他不在時替代他的工作。

JOBDESCRIPTIONJOBTITLE : 3RDCUTTER職務(wù) 叁砧DIVISION : F&BKITCHEN部門 廚房JOBCODE : KCH10代碼 REPORTTO : SOUSCHEF上級主管 副廚師長GENERALMISSION職責(zé)概述Assistinallfoodpreparationandoperatehissectionefficiently.協(xié)助所有食品的準(zhǔn)備工作，并做好本職工作。RESPONSIBILITIES責(zé)任和方法Assist.FirstCutterandsecondCuttertorunthestationefficiently.協(xié)助壹砧及貳砧有效工作。Preparecondimentforallmeat.E.g.,seafood,meat,vegetableetc.準(zhǔn)備各種配料，如：海鮮、肉類、蔬菜及其它。PrepareforBanquetorders.負(fù)責(zé)宴會的準(zhǔn)備工作。Ensurethecleanlinessintheworkingarea.保證工作場地的干凈。Stockgoodsinthefridgestoavoidspoilage.為避免物品變質(zhì),把食品放入冰箱。ADMINISTRATIVERESPONSIBILITIES行政職責(zé)None無TECHNICALRESPONSIBILITIES技術(shù)職責(zé)Assistincleaningutensilsandequipment.協(xié)助清洗廚房用品及設(shè)備。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)Workaccordingtostandardrecipes.按照規(guī)定標(biāo)準(zhǔn)來工作。Supplymise-en-placetotheserviceareaconstantlyandensureworkisdonesmoothly.做好充足的準(zhǔn)備，以便工作順利進行。HUMANRESPONSIBILITIES人事職責(zé)Establishandmaintaingoodrelationshipsinhissection.建立并保持部門內(nèi)良好的工作關(guān)系。Followhotelpoliciesatalltimes.遵守飯店的規(guī)章制度。RELATIONS工作關(guān)系Keepgoodrelationshipswithallstaffatalltimes.與所有員工保持良好的關(guān)系。AssistssecondCutterandisresponsibleforhisdutiesinhisabsence.協(xié)助貳灶工作，在他不在時，代替他的工作。

JOBDESCRIPTIONJOBTITLE : FOODCHECKER職務(wù) 打荷DIVISION : F&BKITCHEN部門 廚房JOBCODE : KCH11代碼 REPORTTO : SOUSCHEF上級主管 副廚師長GENERALMISSION職責(zé)概述Assistinallfoodpreparationandoperatehissectionefficiently.協(xié)助所有食品的準(zhǔn)備工作，并作好本職工作。RESPONSIBILITIES責(zé)任和方法Ensurethecleanlinessandfreshnessofallgoods.保證食品的清潔、新鮮。Stockfooditemsneatlyintherefrigerator.食物放入冰箱時要排放整齊。Checkordersforpreparationandmakesuretheyarecorrect.檢查菜單與配料是否相符。DecorateplatesandsendtoWok.裝好盤后送到灶上。Sendthedishestooutletsimmediatelyafterdishesarecooked.菜做好后，立即送到出菜口。Assisttocleanutensilsandotherequipment.協(xié)助清洗廚房用品及其它設(shè)備。ADMINISTRATIVERESPONSIBILITIES行政職責(zé)None無TECHNICALRESPONSIBILITIES技術(shù)職責(zé)Keepthesectionthatheisassignedtoingoodworkingorder.保證工作場地的清潔、衛(wèi)生。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)Workaccordinglytostandardrecipes.根據(jù)標(biāo)準(zhǔn)的烹飪方法來加工。HUMANRESPONSIBILITIES人事職責(zé)Establishandmaintaingoodrelationshipsinhissection.建立并保持部門內(nèi)良好的工作關(guān)系。Followhotelpoliciesatalltimes.遵守飯店的規(guī)章制度。RELATIONS工作關(guān)系Keepgoodrelationshipswithallstaffatalltimes.與所有員工保持良好的人際關(guān)系。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任Performanyotherdutiesasassignedbysuperiors.完畢上級布置的其它工作。

JOBDESCRIPTIONJOBTITLE : STEAMER職務(wù) 蒸蘢DIVISION : F&BKITCHEN部門 廚房JOBCODE : KCH12代碼 REPORTTO : SOUSCHEF上級主管 副廚師長GENERALMISSION職責(zé)概述Assistinallfoodpreparationandoperatehissectionefficiently.協(xié)助所有食品的準(zhǔn)備工作。RESPONSIBILITIES責(zé)任和方法Stocksdryitemsandrecordthemonthlyconsumption.存放干貨,并記錄每月的用量。Soakalldrygoods,boilsoups,steamseafoodetc.泡發(fā)所有的干貨、煲湯、蒸海鮮及其它工作。Assist.ThirdWoktorunhisstationefficiently.協(xié)助叁灶有效地工作。Ensurethecleanlinessoftheworkingarea.清潔工作場地。Workaccordingtostandardrecipes.按照標(biāo)準(zhǔn)工作。Stockgoodsintherefrigeratortoavoidspoilage.把食品放入冰箱，以防變質(zhì)。Obtaingoodsfromthestoreroom.從倉庫中提貨。ADMINISTRATIVERESPONSIBILITIES行政職責(zé)None無TECHNICALRESPONSIBILITIES技術(shù)職責(zé)Keepthesectionthatheisassignedtoingoodworkingorder.保持工作場地的干凈，整潔。Assistincleaningutensilsandequipment.協(xié)助清潔用品和設(shè)備。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)None無HUMANRESPONSIBILITIES人事職責(zé)Establishandmaintaingoodrelationshipinhissection.建立并保持部門內(nèi)良好的工作關(guān)系。Followhotelpoliciesatalltimes.遵守飯店的規(guī)章制度。RELATIONS工作關(guān)系Keepgoodrelationshipswithallstaffatalltimes.保持良好的人際關(guān)系。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任Performanyotherdutiesasassignedbysuperiors.完畢上級布置的其它工作。

JOBDESCRIPTIONJOBTITLE : COOK職務(wù) 廚師DIVISION : F&BKITCHEN部門 廚房JOBCODE : KCS13代碼 REPORTTO : SOUSCHEF上級主管 副廚師長GENERALMISSION職責(zé)概述Assistinfoodpreparationandoperatehissectionefficiently.協(xié)助食品的準(zhǔn)備工作，并做好本職工作。RESPONSIBILITIES責(zé)任和方法AssistAsst.DimSumCheftorunthestationefficiently.協(xié)助點心廚師長有效地工作。Ensurethecleanlinessoffood.保證食品的干凈。Assistincleaningutensilsandequipment.協(xié)助清洗用品及設(shè)備。Workaccordingtostandardrecipes.按照規(guī)定來工作。ADMINISTRATIVERESPONSIBILITIES行政職責(zé)None無TECHNICALRESPONSIBILITIES技術(shù)職責(zé)Keepthesectionthatheisassignedtoingoodworkingorder.保持工作場地的干凈、整潔、ProduceallkindsofDimSum.制作各種點心。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)None無HUMANRESPONSIBILITIES人事職責(zé)Establishandmaintaingoodrelationshipsinhissection.建立并保持部門內(nèi)良好的工作關(guān)系。Followhotelpoliciesatalltimes.遵守飯店的規(guī)章制度。FRELATIONS工作關(guān)系Keepgoodrelationshipswithallstaffatalltimes.保持良好的人際關(guān)系。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任Performanyotherdutiesasassignedbysuperiors.完畢上級布置的其它工作。AssistDimSumChefandisresponsibleforhisdutiesinhisabsence.協(xié)助點心廚師長工作，并在其不在崗位時負(fù)責(zé)他的工作。

JOBDESCRIPTIONJOBTITLE : COMMIS 職務(wù) 水臺DIVISION : F&BKITCHEN部門 廚房JOBCODE : KCH14代碼 REPORTTO : CHINESECHEF上級主管 中廚廚師長GENERALMISSION職責(zé)概述Assistinallfoodpreparationandoperatehissectionefficiently.協(xié)助所有食品的準(zhǔn)備工作，并做好本職工作。RESPONSIBILITIES責(zé)任和方法AssistTHIRDCuttertorunthestationefficiently.協(xié)助叁砧有效工作。ADMINISTRATIVERESPONSIBILITIES行政職責(zé)None.無TECHNICALRESPONSIBILITIES技術(shù)職責(zé)Keepthesectionthatheisassignedtoingoodworkingorder.保持工作場地的干凈、整潔。Cleanallfood,fridgesandothers.清潔所有食品及冰箱。Stockfooditemsneatlyinshelvesandfridges.把食品整齊的排放在架子上和冰箱里。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)Workaccordingtostandardrecipes.根據(jù)工作要求來做。Supplymise-en-placetotheserviceareaconstantlyandensureworkisdonesmoothly.做好充足的準(zhǔn)備以便工作順利進行。HUMANRESPONSIBILITIES人事職責(zé)Establishandmaintaingoodrelationshipsinhissection.建立并保持部門內(nèi)良好的工作關(guān)系。Followhotelpoliciesatalltimes.遵守飯店的規(guī)章制度。RELA