??Supervise the function of all kitchen employees, facilities costs, hence contributes to maximizing the overall Food & Beverage department profit.
監(jiān)督廚房所有員工的工作，控制設(shè)備及成本，以盡可能增加效益。
? Control analyses, on a on-going basis the following:
控制并分析以下各項(xiàng):
Quality DIVISIONs of production presentation.?
飯菜質(zhì)量及外觀
Guest satisfaction.?
客人滿意程度
Merchandising Marketing.
銷(xiāo)售及促銷(xiāo)
Operating food cost.
飯菜成本
Cleanliness, sanitation, hygiene.
干凈、衛(wèi)生、清潔
? Assume part the entire responsibilities of Chinese Chef when requested.
如果需要，要完全或部分負(fù)責(zé)中廚廚師長(zhǎng)的工作。
? Perform related duties special projects as assigned.
完成布置的其它工作。
? Responsible fthe production, preparation presentation of all food items in areas concerned to ensure highest quality at all times.
負(fù)責(zé)本部所有食品的準(zhǔn)備，烹飪及裝飾，以確保達(dá)到質(zhì)量要求。
? Assist execute inspections of physical aspect of the food preparation areas.
協(xié)助并監(jiān)督廚房的衛(wèi)生。
? Attend to specific guests as required.
關(guān)注重要客人。
? Interact with individuals outside the hotel including but not limited to, clients,?
suppliers, government officials, competitors other members of the local community, when requested to do by Executive Chef.
根據(jù)廚師長(zhǎng)的要求，會(huì)見(jiàn)飯店外的客人，如:供貨商，政府官員，同行及其它人員。
? Hire, develop retain quality Sous chef chefs.
招聘，發(fā)展維持有能力的廚師長(zhǎng)及廚師
? Appraise the performance subordinate Sous chef use effective coaching counseling fpositive improvement.
表?yè)P(yáng)鼓勵(lì)行為優(yōu)秀的下屬?gòu)N師長(zhǎng)，并有效的指導(dǎo)積極的改進(jìn)
? Conduct annual performance appraisals fsubordinate sous chef
為下屬?gòu)N師長(zhǎng)做年度評(píng)估
? Support subordinate sous chef with an effective training program to make them aware of the expectations responsibilities that their positions entail.
為下屬?gòu)N師長(zhǎng)的培訓(xùn)項(xiàng)目提供有效的支持，使之達(dá)到其職位的期望和相應(yīng)
? Establish maintain effective employee relations in his section.
建立并保持本部良好的人事工作關(guān)系。
? Conduct, under the guidance of the Executive Chef, such functions as interviewing, hiring, employeeientation, performance appraisal, coaching, counseling, suspension if necessary, to ensure appropriate staffing productivity.
在總廚的指導(dǎo)下，對(duì)人員進(jìn)行面視、聘用、熟悉環(huán)境、表?yè)P(yáng)、培訓(xùn)、勸告及停職等方面的工作.
? Develop formal training plans conduct on the job training sessions fkitchen employees.
制定正式的培訓(xùn)計(jì)劃并指導(dǎo)廚房員工的培訓(xùn)。
? Report directly to the Executive Chef
直接向行政總廚匯報(bào)。
? Provide functional assistance direction to the kitchen operation.
協(xié)助并指導(dǎo)廚房的工作。
? Coordinate functions activities with other Food & Beverage Departments.
協(xié)調(diào)與各部門(mén)的工作關(guān)系，并搞好各種活動(dòng)。
? Maintain interdepartmental working relationships.
保持良好的內(nèi)部工作關(guān)系。
Perform other related duties & special projects as assigned by the supervisor
隨時(shí)執(zhí)行上級(jí)分配的其他相關(guān)任務(wù)或特殊項(xiàng)目