Superviseur de plats froids 冷菜 主管

FINANCIAL RETURNS 财务回报

• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
  在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。
• Participate in the planning and costing of menus
  参与菜单的计划编制及成本计算
• Develop and write standard recipes
  积极发展于手写菜单配方的标准
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
  确保全面了解的产品知识，不仅包括食品成分、设备、供应商、市场、当前动向，提出一些适当的建议，并对厨房的运作作出相应的调整
• Works with Supervisor in the preparation and management of the Department’s budget
  和上级领导一起编制和管理部门预算。
• Control of food purchases levels in line with business volume and liaise with the store person
  与库管人员一起控制食品采购水平。

PEOPLE 员工团队

• Maintain personal hygiene
  保证个人卫生
• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
  指导厨房帮手，包括厨师、厨房服务员和管事的工作。
• Establishes and maintains effective employee working relationships
  与员工建立并保持良好的工作关系 。
• Attends and participates in daily briefings and other meetings as scheduled
  按计划参加并参与每日例会及其它会议。
• Attends and participates in training sessions as scheduled
  按计划参加培训活动 。
• Works with Supervisor in manpower planning and management needs
  和上级领导一起进行人力规划和管理需求。
• Identifies training needs, develops formal training plans and conducts training sessions for accounting and operational staff in coordination with other departments
  确定培训需要， 与其它部门合作制定正式培训计划，对财务和运营人员进行培训。

GUEST EXPERIENCE 宾客体验

• Develop new dishes and products
  积极的创新菜肴及产品
• Ensure that outstanding culinary technical skills are maintained
  确保突出的厨房烹饪专业技能
• Assist with organizing special events and special food promotions
  协助组织一些特殊事件及食品推广
• Encourage and inspire team members to provide guests distinct experience in creative ways.
  运用有创意的方法来激励、鼓舞团队成员为宾客提供独特的体验。
• Cross check guests through evaluations and comments get the feedback, know how to improve guest satisfactions.
  抽时间与宾客进行互动，获取反馈，了解员工提升宾客满意度的渠道。
• Collaborate with Director of Food and Beverage to develop activities to meet the service behaviour and improving guest relationship continuously.
  与部门总监协作共同开发达到服务行为标准和持续改善宾客关系体验的各类

RESPONSIBLE BUSINESS 企业责任

• Promote hotel and brand recognition within the Community. Encourage employees to participate positiv ely in local communities’ activities.
  提升酒店与品牌在本地的知名度，鼓励员工积极参与本地社区活动。
• Ensure to obey the relevant local labour laws and hotel policy & procedure.
  确保遵守相关劳工法规及酒店或公司的政策与流程。
• Assist to investigating and research guest bad comments and complaints, find out the truth and the pot ential risk in time, solved the problems through various employee relations project. Serious problems re port to superior in time.
  对工作中发生的所有问题进行调查和研究，了解事实情况，及时发现对酒店或公司可能造成的潜在风 险，并通过各类员工关系项目来促进问题的解决。在遭遇重大问题时及时向上级汇报。
• Ensure the kitchen is maintained and meeting the hygiene standard at all times and safe food handling practices and hotel food safety system are followed.
  随时保证厨房卫生达到最高的标准,了解、执行并遵守酒店食品安全系统和国家安全食品处理条例。
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
  了解职业卫生及安全政策和程序，建立意识并确保所有程序运作遵循此指导方针来安全进行。