Roomtohaveagreatstart成的開SousChef主廚HotelLevel:店級(jí)JobBand:位級(jí)

IV—66

Department:門ReportsTo:屬級(jí)

Food&Beverage飲ExecutiveChef,Asst.ExecutiveSousChef,Head政廚助行副廚廚長OVERVIEW職位概述

AssistinmanagementofKitchenOperationsinsinglefoodbeverageoutletorshift,orsectionfoodandbeverageoperations,includingmenuplanningcosting,organizingspecialevents,developingnewdishes,maintainingqualitystandardsandcomprehensiveproductknowledge.協(xié)助一餐飲營場所或班廚房運(yùn)營管或餐飲營的一份，包菜單計(jì)和成本算，組織特活動(dòng)，發(fā)新菜了解食質(zhì)量標(biāo)和關(guān)于品的綜性知識(shí)Adheretolocalregulationsconcerninghealth,safety,orothercompliancerequirements,aswellasbrandstandardsandlocalpoliciesandprocedures.遵守當(dāng)?shù)男l(wèi)生安全法，或其適用的定，以品牌規(guī)和當(dāng)?shù)匾?guī)章制。AtInterContinentalHotels&Resortswhichmeansweyouto:

wewantourgueststofeelspecial,cosmopolitanandIntheKnow

Becharmingbybeingapproachable,havingconfidenceandshowingrespect.Stayinthemomentbyunderstandingandanticipatingguests’needs,attentivetakingownershipofgettingdone.Makeitmemorablebybeingknowledgeable,sharingstoriesandshowingyourstyletocreatemomentsthatmakepeoplefeelspecial.在洲酒及假，我們希望賓客感覺風(fēng)格獨(dú)特、時(shí)尚現(xiàn)代和入洞悉這意味們需要：

親切、滿自信體現(xiàn)尊來展現(xiàn)有力你。理解和測賓客需要、到細(xì)心到、具人翁精、把事辦好，持注下見多識(shí)、分享歷、展你的風(fēng)來創(chuàng)造人感覺別的時(shí)，做到令人難。DUTIESANDRESPONSIBILITIES作職責(zé)

Participateintheplanningcostingmenus參與菜的計(jì)劃成本核工作。Developandwritestandardrecipes

制訂并寫標(biāo)準(zhǔn)譜。Developnewdishesandproducts開發(fā)新和新產(chǎn)。Ensurethatoutstandingculinarytechnicalskillsmaintained確保優(yōu)的餐飲巧得以持。Assistorganizingspecialeventsandspecialpromotions協(xié)助組特別活和特別品促銷動(dòng)。Maintaincomprehensiveproductknowledgeincludingingredients,equipment,suppliers,markets,andcurrenttrendsmakerecommendationsforappropriateadjustmentstokitchenoperationsaccordingly保持對(duì)品的綜性知識(shí)了解，括配料設(shè)備、應(yīng)商、場和當(dāng)趨勢，相應(yīng)的議廚房作部進(jìn)行適調(diào)整。Maintainahygienickitchen保持廚的衛(wèi)生Cleanthekitchenandequipment清潔廚和設(shè)備Maintainpersonalhygiene保持個(gè)衛(wèi)生。SuperviseandTrainingofassignedemployees管理和訓(xùn)屬下工。WorksExecutiveChefinplanningandmanagementneeds和行政廚一起行人力劃和管需求。WorkswithExecutiveChefinthepreparationmanagementoftheDepartment’sbudget和行政廚一起制和管部門預(yù)。ACCOUNTABILITY責(zé)任范圍Numberofemployeessupervised管理的員DirectChefdePartie/GardeManager直接

廚師主，菜廚師理IndirectNA間接

無AnnualOperatingProfit/PayrollBudget–年度經(jīng)營潤和薪金算

DepartmentBudgetandHeadcounts部門預(yù)和雇用工Pageof4第2頁，4頁

Metrics–主要績效標(biāo)

DepartmentsBudget部門預(yù)ManagingFoodCost管理食成本EmployeeSatisfactionSurvey員工滿度調(diào)查DecisionMakingResponsibilities(DecisionRights)–決策職責(zé)決策

DepartmentBudget部門預(yù)Food食品成QUALIFICATIONSANDREQUIREMENTS任職要求RequiredSkills–技能要求

Demonstratedabilitytointeractwithcustomers,employeesandthirdpartiesthatreflectshighlyonthehotel,thebrandandtheCompany.完全代酒店，牌和公與顧客員工和三方交的能力Alcoholawarenesscertificationand/orfoodservicepermitorvalidhealth/foodhandlercardasrequiredbylocalgovernmentagency.持有當(dāng)政府規(guī)的含酒飲品知課程證或食品務(wù)許可或有效健康或品上崗。Problemsolving,reasoning,motivating,organizationalandtrainingabilities.具有解問題，理，號(hào)，組織培訓(xùn)能Qualifications–學(xué)歷

DiplomaorVocationalCertificateinCulinarySkillsorrelated餐飲技或相關(guān)業(yè)的大學(xué)歷或業(yè)證書Experience–經(jīng)歷

3yearsexperienceaschefincludingatleastyearinsupervisorycapacityequivalentcombinationeducationandexperience.3年廚師作經(jīng)歷包括1年管理驗(yàn)，或此相當(dāng)教育和關(guān)工作驗(yàn)結(jié)合背景。Pageof4第3頁，4頁

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