万达高尔夫五星酒店厨师岗位职责.docx

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1、万达高尔夫五星酒店厨师岗位职责Novotel Atlantis Shanghai JOB DESCRIPTION JOB TITLE 职务 DIVISION 部门 JOB CODE 代码 : EXECUTIVE CHEF 行政总厨 : : : CHINESE CHEF 中厨厨师长 F&B KITCHEN 厨房 KCH1 REPORT TO 上级主管 GENERAL MISSION 职责概述 In cooperation with the Executive Chef, within the limits of established policies, procedure and F/B re

2、cipes oversee and direct all aspects of Chinese Kitchen and Chinese Banquets operation and Staff Cafeteria meals. 根据饭店的规章、制度及餐饮部的要求，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。 RESPONSIBILITIES AND MEANS 责任和方法 Supervise the function of all Chinese/ Banquet Kitchen employees, facilities, and cost, hence co

3、ntributing to maximizing the overall F/B department profit and Staff Cafeteria. 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，尽可能增加餐饮部的利润。 Control and analyze on an on-going basis as following: 控制并分析以下各项: Quality levels of production and presentation. 饭菜质量及外观 Guest satisfaction. 客人满意程度 Merchandising and Marketin

4、g. Operating food cost. 销售及促销 饭菜成本 干净、卫生、清洁. Cleanliness, sanitation, hygiene. ADMINISTRATIVE RESPONSIBILITIES 行政职责 1 - 07/24/14 Novotel Atlantis Shanghai Responsible for the preparation of menus under the direct supervision of the Executive Chef, taking into consideration of the following: - 在行政总厨的

5、指导下，负责菜单的准备工作,并考虑以下各项: Local requirements当地需求 Market needs市场需求 Competition竞争情况 Trends趋势 Potential costs潜在成本 Availability of food products货源情况 Merchandising and promotion销售及促销 Inspect perishable food items received for quality control, when requested by Ex. Chef. 根据行政总厨的要求，监查购入货物的品质。 Pass to the Exec

6、utive Chef daily Market List requirement. 交给行政总厨每天的购货单。 Produce up to date Chinese Restaurant and Banqueting standard Recipe File for all food items on the menus including: 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: -Sales history, Actual Cost, Potential Cost, Benefit 销售记录、实际成本、潜在成本、利润 Check punctuality of all sta

7、ff assigned to him. 检查所有员工的考勤. Supervise the staff to maintain good grooming and standard of uniforms. 监督员工的仪容仪表. Interview potential candidates, select and propose for Exec. Chef Approval, perform appraisal, orientation and suspension if necessary. 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。 T

8、ECHNICAL RESPONSIBILITIES 技术职责 Responsible for the preparation, production, presentation of all Chinese dishes and ensure highest quality at all times. 负责所有中餐的准备、烹饪及装饰工作，以达到最高的质量标准。 Check stock and products. 2 - 07/24/14 Novotel Atlantis Shanghai 检查存货及成品。 Check food items prepared by his subordinate

9、s and correct any mistakes immediately. 检查所有食品的准备情况，发现问题，马上纠正。 Have knowledge of all cooking ingredients, techniques, preparation and equipment in his sections. 清楚所有食品的配料、技巧、烹饪方法及设备等方面的知识。 Alert in energy saving. 注意节约。 COMMERCIAL RESPONSIBILITIES商业职责 Attend to specific guests as required. 关注重要客人。 In

10、teract with individuals outside the hotel included but no limited to, clients, suppliers officials, competitors and other members of the local community, when required to do by Exec. Chef or Management. 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。 Attend DPH meeting and Banquet meeting. 参加部门会议 和宴会会议。

11、HUMAN RESPONSIBILITIES人事职责 Establish and maintain effective employee relations in his section. 建立和保持内部良好的人际关系。 Develop formal training plans and conducts on the job training sessions to the staff assigned to him. 制定正式的培训计划并指导厨房员工的培训。 RELATIONS 工作关系 Report directly to Executive Chef. 直接向行政总厨进行汇报。 Pro

12、vide functional assistance and direction to Kitchen operation. 协助并指导厨房的工作。 3 - 07/24/14 Novotel Atlantis Shanghai Coordinate functions and activities with other F/B departments. 协调于各部门的关系，并搞好各种活动。 Maintain interdepartmental working relationships. 保持良好的内部工作关系。 REPLACEMENT AND TEMPORARY MISSION 替代和临时责

13、任 It is a company policy that the Chinese Chef may be sent for a temporary assignment within China or abroad to a sister hotel or F/B related establishment. 公司规定，厨师长可能会被暂时派往国内或国外的子妹饭店工作。 Perform any other duties as assigned by Exec. Chef or Management. 执行行政总厨及上级布置的工作任务。 4 - 07/24/14 Novotel Atlantis

14、 Shanghai JOB DESCRIPTION JOB TITLE 职 务 DIVISION 部 门 JOB CODE 代码 : CHINESE CHEF 厨 厨 师 长 : : : : SOUS CHEF 副 厨 师 长 F&B KITCHEN 厨 房 KCH 2 REPORT TO 上级主管 GENERAL MISSION 职责概述 Under the guidance and supervision of the Chinese Chef, within the limits of established policies, procedures and Food & Beverag

15、e receipes, oversee and direct all aspects of the Chinese Kitchen operation and assist other kitchens to run their section efficiently. 根据饭店的规章制度和餐饮部的要求，在中厨厨师长的指导下，负责中厨房各方面的工作。 RESPONSIBILITY MEANS 责任和方法 Supervise the function of all kitchen employees, facilities and costs, hence contributes to maxi

16、mizing the overall Food & Beverage department profit. 监督厨房所有员工的工作，控制设备及成本，以尽可能增加效益。 Control and analyses, on a on-going basis the following: 控制并分析以下各项: Quality levels of production and presentation.饭菜质量及外观 Guest satisfaction.客人满意程度 Merchandising and Marketing.销售及促销 Operating food cost.饭菜成本 Cleanline

17、ss, sanitation, hygiene.干净、 卫生、清洁 ADMINISTRATIVE RESPONSIBILITIES 行政职责 Assume part or the entire responsibilities of Chinese Chef when requested. 如果需要，要完全或部分负责中厨厨师长的工作。 5 - 07/24/14 Novotel Atlantis Shanghai Perform related duties and special projects as assigned. 完成布置的其它工作。 TECHNICAL RESPONSIBILITI

18、ES 技术职责 Responsible for the production, preparation and presentation of all food items in areas concerned to ensure highest quality at all times. 负责本部所有食品的准备，烹饪及装饰，以确保达到质量要求。 Assist or execute inspections of physical aspect of the food preparation areas. 协助并监督厨房的卫生。 COMMERCIAL RESPONSIBILITIES商业职责 A

19、ttend to specific guests as required. 关注重要客人。 Interact with individuals outside the hotel including but not limited to, clients, suppliers, government officials, competitors and other members of the local community, when requested to do by Executive Chef. 根据厨师长的要求，会见饭店外的客人，如:供货商，*官员，同行及其它人员。 HUMAN R

20、ESPONSIBILITIES人事职责 Establish and maintain effective employee relations in his section. 建立并保持本部良好的人事关系。 Conduct, under the guidance of the Executive Chef, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary, to ensure

21、 appropriate staffing and productivity. 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. Develop formal training plans and conduct on the job training sessions for kitchen employees. 制定正式的培训计划并指导厨房员工的培训。 RELATIONS 工作关系 Report directly to the Executive Chef 直接向行政总厨汇报。 6 - 07/24/14 Novotel Atlantis Shanghai

22、 Provide functional assistance and direction to the kitchen operation. 协助并指导厨房的工作。 Coordinate functions and activities with other Food & Beverage Departments. 协调与各部门的关系，并搞好各种活动。 Maintain interdepartmental working relationships. 保持良好的内部工作关系。 REPLACEMENT AND TEMPORARY MISSION 替代和临时责任 It is a company p

23、olicy that the Kitchen Chef may be sent for a temporary assignment within China or abroad to a sister hotel or food & Beverage related establishment. 公司规定，厨师长可能会被暂时派往国内或国外的子妹饭店工作。 7 - 07/24/14 Novotel Atlantis Shanghai JOB DESCRIPTION JOB TITLE 职 务 DIVISION 部 门 : : : : SOUS CHEF 副 厨 师 长 DIM SUM CHEF

24、 点 心 厨 师 长 F&B KITCHEN 厨 房 JOB CODE 代 码 KCH 3 REPORT TO 上级主管 GENERAL MISSION 职责概述 Produces all types of Dim Sum as instructed by S/Chef in a professional way to ensure quality and consistency and is fully responsible for his assigned section. 按照副厨师长的要求，负责本部门 的 工 作, 并制 作 各 种 点 心。 RESPONSIBILITIES AND

25、 MEANS 责任和方法 Ensures production is sufficient order to operate uninterrupted. 做 好 充 分 准 备， 以 便 使 工 作 顺 利 进 行。 Prepare, produce and present all of kinds of Dim Sum. 准 备、加 工 及 摆 放 各 种 点 心。 Check to avoid breakage and spoilage. 为 避 免 浪 费， 要 进 行 检 查。 Ensure quality and freshness of all Dim Sum preparati

26、on. 确 保 点 心 配 料 的 质 量。 ADMINISTRATIVE RESPONSIBILITIES 行政职责 Direct staff to work. 指 导 员 工 工 作。 Ensure that production is done to the standard of company. 确 保 出 品 的 质 量 达 到 饭 店 的 标 准。 Delegate work to staff assigned to him. 带 领 员 工 工 作。 8 - 07/24/14 Novotel Atlantis Shanghai TECHNICAL RESPONSIBILITIE

27、S 技术职责 Can operate all utensils and equipment in his assigned section. 能 操 作 本 部 门 所 有 的 用 具 及 设 备。 Train subordinates continuously in order to upgrade quality and production in a professional way. 不 断 培 训 员 工, 以 提 高 出 品 的 质 量。 Responsible for the wastage and try to minimumize the spoilage. 负 责 处 理

28、垃 圾 及 减 少 浪 费 的 发 生。 COMMERCIAL RESPONSIBILITIES 商 业 职 责 Delegate work to his subordinates in order to run uninterrupted. 带 领 员 工 工 作, 以 确 保 工 作 的 顺 利 进 行. Check preparation work and ensure quality. 检 查 准 备 情 况 以 确 保 质 量。 Keep on changing types of Dim Sum. 不 断 增 加 新 的 点 心 品 种。 HUMAN RESPONSIBILITIES

29、人事职责 Establish and maintain good relationship in his section. 建 立 并 保 持 部 门 内 良好的人 事 关 系。 Follow hotel policies at all times. 遵 守 饭 店 的 规 章 制 度。 RELATIONS 工作关系 Keep good relationships with all staff at all times. 保 持 良 好 的 工 际 关 系。 REPLACEMENT AND TEMPORARY MISSION 替代和临时任务 Perform any other duties a

30、s assigned by superiors. 完 成 上 级 布 置 的 其 它 工 作。 9 - 07/24/14 Novotel Atlantis Shanghai JOB DESCRIPTION JOB TITLE : 2ND WOK 职 务 贰 灶 DIVISION : F&B KITCHEN 部 门 厨 房 JOB CODE : KCH4 代 码 : KCH4 REPORT TO : SOUS CHEF 上 级 主 管 副 厨 师 长 GENERAL MISSION 职责概述 Assist in all food preparation and operate his secti

31、on efficiently. 协助所有食品的准备工作,及完成本职工作。 RESPONSIBILITIES 责任和方法 Assist Food Checker to run the station efficiently. 协 助 打 荷 人 员 有 效 工 作。 Ensure the cleanliness of the working area. 确 保 工 作 场 地 的 清 洁。 Stock goods in fridges to avoid spoilage. 为 避 免 食 品 变 质 ，把 食 品 放 入 冰 箱 内。 ADMINISTRATIVE RESPONSIBILITIE

32、S行政职责 Check the Attendant of all staff assigned to him. 检 查 所 有 员 工 的 考 勤。 TECHNICAL RESPONSIBILITIES 技术职责 Keep the section that he is assigned in good working order. 保 持 工 作 场 地 的 清 洁、 整 齐。 Prepare all kinds of condiments. 准 备 各 种 所 需 配 料。 10 - 07/24/14 Novotel Atlantis Shanghai Report to Sous Chef

33、 about any problem during working hours. 直 接 向 副 厨 师 长 汇 报 有 关 工 作 的 问 题。 COMMERCIAL RESPONSIBILITIES 商 业 职 责 Work according to standard recipes. 按 照 标 准 的 烹 饪 方 法 进 行 加 工。 Supply mise-en-place to the service area constantly and ensure work is done smoothly. 做 好 充 分 的 准 备， 以 便工 作 顺 利 进 行。 HUMAN RESP

34、ONSIBILITIES 人 事 职 责 Follow hotel rules and regulations at all times. 遵 守 饭 店 的 规 章 制 度。 RELATIONS 工作关系 Keep good relationship with all staffs at all times. 与 所 有 员 工 保 持 良 好 的 人 际 关 系。 REPLACEMENT AND TEMPORARY MISSION 替代和临时责任 Assist the first Wok and is responsible for his duties in the absence of

35、 him. 协 助 一 灶 工 作 并 且 在 一 灶 不 在 时, 接 替 他 的 工 作。 11 - 07/24/14 Novotel Atlantis Shanghai JOB DESCRIPTION JOB TITLE 职务 DIVISION 部门 : : : : CHINESE SOUS CHEF 助理厨师长 KITCHEN ARTIST 雕刻师 F&B KITCHEN 厨房 KCH 16 JOB CODE 代 码 REPORT TO 上 级 主 管 GENERAL MISSION 职责概述 Perform all types of decoration as instructed

36、by S/Chef in a professional way to ensure quality and consistency and is fully responsible for his assigned section. 全面负责本部门的工作，根据助理厨师长的要求准备各种雕刻及装饰品，并确保质量。 RESPONSIBILITIES AND MEANS 责任和方法 Supply enough mise-en-place and ensure smooth operation. 做好充足的准备，以便顺利开展工作。 Assist S/Chef to run his section eff

37、iciently. 协助副厨师长有效开展工作。 Storage of all decorations and show pieces. 存放所有装饰品及摆放品。 ADMINISTRATIVE RESPONSIBILITIES 行政职责 Prepare requisition for materials and tools to produce decorations. 准备装饰用的原料和工具的采购单。 Ensure that production is done to the standard approved by the Hotel. 确保出品达到饭店规定的标准。 TECHNICAL RE

38、SPONSIBILITIES 技术职责 12 - 07/24/14 Novotel Atlantis Shanghai Operate all utensils and machinery in his assigned section. 能够使用本部门所有的机器及用具。 Train subordinates continuously in order to upgrade quality and production in a professional way. 不断地培训员工，以便提高出品的质量。 Responsible for the wastage and try to minimum

39、ize the spoilage. 检查员工工作，尽量减少浪费。 COMMERCIAL RESPONSIBILITIES 商业职责 Delegates work to his subordinates in order to run uninterrupted. 起到领导带头作用，作好充足的准备，以便顺利完成工作。 Checks preparation and work done to ensure quality. 检查准备工作，确保高质量地工作。 HUMAN RESPONSIBILITIES 人事职责 Establishes and maintains good relationships

40、 in his section. 建立并保持本部门良好的工作关系。 Follows hotel policies at all times. 遵守饭店的规章制度。 RELATIONS 工作关系 Keeps good relationship with all staffs at all times. 和所有员工保持良好的工作关系。 REPLACEMENT AND TEMPORARY MISSION 替代和临时责任 Performs any other duties as assigned by superiors. 完成上级交给的其它工作。 Follow hotel policies at a

41、ll times. 遵守饭店的规章制度。 13 - 07/24/14 Novotel Atlantis Shanghai JOB DESCRIPTION JOB TITLE 职 务 DIVISION 部 门 : : : 1st CUTTER 壹 砧 F&B KITCHEN 厨 房 JOB CODE 代 码 KCH 5 REPORT TO 上 级主管 : CHINESE CHEF 中 厨 厨 师 长 GENERAL MISSION 职责概述 Assist in all food preparation including the Chinese Restaurant and Banquet an

42、d operate the section efficiently. 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 Obtain goods purchased from the morning market. 领 取 从 早 市 上 购 买 的 货 物。 Ensure the cleanliness and freshness of all goods. 确 保 所 有 货 物 的 清 洁、 新 鲜。 Control goods in the frid

43、ges to avoid spoilage. 为 避 免 食 品 变 质， 要 控 制 好 冰 箱 的 存 量。 ADMINISTRATIVE RESPONSIBILITIES 行政职责 Prepare Requisition of all goods needed according to order of work. 根 据 定 单 来 准 备 采 购 的物 品。 Sign on the Requisition. 在 采 购 单 上 签 名。 Direct his subordinates to work efficiently. 指 导 员 工 有 效 工 作。 Direct Commi

44、s to clean and stock goods purchased from the morning market. 14 - 07/24/14 Novotel Atlantis Shanghai 指 导 水 台 清 洁 及 存 放 从 早 市 上 购 买 的 货 物。 TECHNICAL RESPONSIBILITIES 技术职责 Keep the section that he is assigned in good working order. 保 持 工 作 场 地 的 清 洁。 COMMERCIAL RESPONSIBILITIES 商 业 职 责 Work according

45、 to standard recipes. 按 照 标 准 的 烹 饪 方 法 加 工。 Supply mise-en-place to the service area constantly and ensure work smoothly. 准 备 充 足 的 配 料， 以 便 工 作 顺 利 进 行。 HUMAN RESPONSIBILITIES 人 事 职 责 Establish and maintain good relationships in his section. 建 立 并 保 持 部 门 内 良 好 的 工 作 关 系。 Follow hotel rules and re

46、gulations at all times. 遵 守 饭 店 的 规 章 制 度。 RELATIONS 工作关系 Keep good relationships with all staff at all times. 和 所 有 的 员 工 保 持 良 好 的 人 际 关 系。 REPLACEMENT AND TEMPORARY MISSION 替代和临时责任 Perform any other duties as assigned by superiors. 完 成 上 级 布 置 的 其 它 工 作。 done 15 - 07/24/14 is Novotel Atlantis Sha

47、nghai JOB DESCRIPTION JOB TITLE 职 务 DIVISION 部 门 : : : : SOUS CHEF BBQ CHEF 烧 味 厨 师 长 F&B KITCHEN 厨 房 JOB CODE 代 码 KCH 6: REPORT TO 上 级 主 管 副 厨 师 长 GENERAL MISSION 职责概述 Prepare all types of food as instructed by S/Chef in a professional way to ensure quality and consistency and is fully responsible for his assigned section. 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。