中厨房厨师长 Chinese Kitchen Chef de Cuisine

Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
管理食品生产和管事部的所有职能，以达到最佳的部门利润。
Keep an up-dated hotel policies and procedures file.
保持更新的酒店政策和程序文件。
Work with the People Services Manager to ensure the departmental performance of staff is
productive.
与员工服务经理一起工作，确保员工的部门绩效是高效的
Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable).
确保对厨房员工的培训需求进行分析，设计和实施培训计划以满足需求(与培训经理合作)。
Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
指导、建议和纪律员工，提供建设性的反馈以提高绩效。
Participate in the preparation of the hotel's revenue plan and marketing programmes.
参与酒店收入计划和市场计划的制定。
Determine with the Chinese Executive Chef the minimum and maximum stocks of all food, material and equipment.
与行政中餐行政总厨一起确定所有食品、材料和设备的最低和最高库存量。
Demonstrate awareness of OH&S policies and procedures and ensure all procedures are
conducted safely and within OH&S guidelines and ensure all direct reports do the same.
对职业健康安全政策和程序有一定的了解，并确保所有的程序都在职业健康安全的指导下进行，并确保所有的直接报告都是这样做的。
Be aware of duty of care and adhere to occupational, health and safety legislation,
policies and procedures.
意识到注意义务并遵守职业、健康和安全法规、政策和程序。
Be familiar with property safety, first aid and fire and emergency procedures and operate
equipment safely and sensibly.
熟悉财产安全、急救、消防和紧急程序，安全、合理地操作设备。
Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
采取措施纠正危险情况，并通知主管潜在的危险。
Log security incidents and accidents in accordance with hotel requirements.
根据酒店要求记录安全事件和事故。
Implement and practice HACCP.
执行和实施HACCP。
Additional objectives and responsibilities can be added at any time, depending on the need of the business and hotel.
可以根据业务和酒店的需要随时添加其他目标和职责。