Position Summary職位概述
Prepares
and cooks food according to standard procedures, recipe cards, photographs
and given instructions. Assists
the Sous Chef / Junior Sous Chef in training team members.Participates
in product development and in controlling the smooth operation of the
kitchen. Prepares
and cooks food in all areas of the kitchen as and when directed.
根據(jù)工作標準、備料單、照片及上級的指示準備食物，協(xié)助廚師長/初級廚師長培訓員工。參與提高食品質(zhì)量，保證廚房運作的順利進行。當接到指示時廚房的所有區(qū)域都要進入工作狀態(tài)。
1. Prepares
food for guests and team members efficiently, economically, and hygienically
as per the standard recipes following the standards and procedures.
為客人和員工高效率的提供食物，做到物美價廉，要按照標準食譜制作并且要符合食品衛(wèi)生 。
2. Hands on supervision of work operations.
監(jiān) 督 廚房的正常運作。
3. Assist
the Sous Chef/Junior Sous Chef in the day-to-day operation of the
kitchen and to help maintain a high Standard
of food preparation and presentation.
協(xié)助廚師長/副廚師長管理廚房的正常運作，保證食品的高質(zhì)量 。
4. Support
the Sous Chef/Junior Sous Chef in
the overall smooth operation of the kitchen ensuring prompt service at all
times.
在廚房運作方面支持廚師長/副廚師長工作，保證提供高效率的服務。
5. Planning,
Preparation and Implementation of High Quality Food& Beverage Products
and Set-up’s in all Areas and Restaurants.
計劃和準備執(zhí)行高質(zhì)量的食品和擺設在指定的餐廳。
6. Seamless
working with Recipes, Standards and Plating Guides.
嚴格按照菜譜、標準和擺盤標準。
7. Continuous
Organization of Maintenance, Cleanliness and Hygiene according to Safe &
Sound Procedures as well the established FSMS Standards.
繼續(xù)保持清潔和衛(wèi)生依照安全和可靠的程序制定的衛(wèi)生標準。
8. Maintenance
of all HACCP aspects within the hotel operation.
在酒店運營之中保持HACCP各方面要求。
9. Correct
usage of all equipment, tools and machines.
正確操作所有的設備、器具和機器。
10. Can
be asked to work for off site events.
可以被要求進行外賣工作。
11. Can
be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在廚房以外的地點完成工作。
12. Can
be utilised during inventories.
可以被要求進行盤存工作。
13. All
team members have to be knowledgeable about occupancy, events, forecast and
achievements.所有員工都應知道關(guān)于住宿率,宴會,預測計劃和收益。
14. Preperation
of menus as per request, in timely fashion.
及時的按要求準備菜單。
15. Close
working relationship with the Stewarding Department to ensure high levels of
cleanliness and low levels of lost and breakages.
與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和最低程度的破損。
16. Every
guest request must be responded to complete satisfaction.
對于每位客人的要求要作出回應使客人滿意。
17. Willingness
to learn and adapt to changes.
積極的學習和適當?shù)母淖儭? 18. Maintain
at all times a professional and positive attitude towards his team members,
and supervisors alike, and behave in accordance to the established hotel
rules and team member handbook for him and team member under his supervision.
To ensure smooth operation of the department.
時刻保持對于同事和主管等一個專業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊的要求行 為舉止，確保部門的良好運營。
19. Coordinate,
organize and participate in all production pertaining to the kitchen. Checks
and follow-up on the mise-en-place of the ala carte menu and daily menus,
seasonal specials. Maintains the standards of preset recipes, portion control
and costing at all times.
協(xié)調(diào)、組織和參與和廚房有關(guān)的所有產(chǎn)品的制作，檢查并依照零點菜單和每日菜單，季節(jié)特供菜單。時刻保持預先設置菜單的標準，份量和成本。
20. Monitor
food quality and quantity to ensure the most economical usage of ingredients.
監(jiān)控食品的質(zhì)量和數(shù)量是確保最大限度的節(jié)約原材料。
21. Check
the quality of food prepared by team member to the required standard and make
necessary adjustments.
檢查員工準備的食品質(zhì)量按需求標準和做出必要的調(diào)整。
22. Monitors
the overall food operation and ensures that food items are being prepared in
a timely and correct manner.
監(jiān)控整個食品操作并確保食品按時和正確地操作。
23. At
all times understand, practice and promote the teamwork approach to achieve
missions, goals, and overall departmental standards.
時刻理解、實踐和促進團隊的工作方法，達到使命和目標和部門的總體標準。
24. The
management reserves the right to change / extend this job description if
necessary at any point of time during her / his employment.
如有必要
，該部門有權(quán)更改或補充該職位描述。
25. Carries out any
other reasonable duties and responsibilities as assigned.
完成任何其他合理的職責和被指派的職責。
