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? Control and analyses, on a on-going basis the following:

控制并分析以下各項(xiàng):

Quality DIVISIONs of production and presentation.

飯菜質(zhì)量及外觀

Guest satisfaction.

客人滿意程度

Merchandising and Marketing.

銷售及促銷

Operating food cost.

飯菜成本

Cleanliness, sanitation, hygiene.

干凈、衛(wèi)生、清潔

? Assume part or 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 and special projects as assigned.

完成布置的其它工作。

? Responsible for the production, preparation and 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 or 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 and 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)見飯店外的客人，如:供貨商，政府官員，同行及其它人員。

? Hire, develop and retain quality Sous chef and 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 and use effective coaching and counseling for positive 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 for subordinate 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 and 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 and 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, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary, to ensure appropriate staffing and 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 and conduct on the job training sessions for kitchen 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 and direction to the kitchen operation.

協(xié)助并指導(dǎo)廚房的工作。

? Coordinate functions and activities with other Food & Beverage Departments.

協(xié)調(diào)與各部門的工作關(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