SCOPE
范圍
Under the direction of the Chinese Master Chef and within the limits of established Kempinski Hotels Policies & Procedures, produces quality food to standard within their designated kitchen.
在中餐行政總廚的領(lǐng)導下，依照凱賓斯基飯店的制度與程序，按標準在指定廚房里制作出高質(zhì)量且口感極佳菜品.
Big support to the department leaders? for jobs arrangement
支持部門領(lǐng)導的工作安排。
MAIN RESPONSIBILITIES
主要職責
Prepare, process, serve and store food in respect to HACCP guidelines and Legal Hygiene bureau rules and regulations, in respect to hotel Policies and kitchen operating procedures.
根據(jù)危害分析關(guān)鍵控制點、法定衛(wèi)生局規(guī)章制度以及酒店政策和廚房操作程序來準備、進展、提供服務(wù)和儲存食物
Produce food with highest level of care, attention to details and passion. Take great care in seasoning, cooking timing and techniques, food presentation and taste.
最大程度的細致、關(guān)注細節(jié)以及熱情來生產(chǎn)食品。在調(diào)味、烹飪時間及技術(shù)、食物出品及口感上要格外謹慎
Maintain the highest hygiene and work safety standards
維持最高衛(wèi)生標準和最高工作安全標準
Adhere to recipes standards, portion size, delivery and pick up time, brand standards where applicable as per hotel policies and procedures.
嚴格遵守酒店規(guī)章制度中的食譜標準、部分大小、傳遞以及食用時間、品牌標準
Be able to provide food in accordance to outlet requirement and maintain flexibility to work within kitchen section and department of different cuisines as per department need and training specifications
能提供滿足餐廳要求的食物，與廚房不同菜式分部靈活合作
Store properly unused food in order to minimize waste and maximize food rotation
適當儲存不用的食物以便最小化浪費和最大化食物利用
Ensure all food items received meet hygiene safety requirement and specifications. Follow proper control processes, ensure not physical, chemical or pest contamination of received food, check quality, quantity and temperature of food received.
確保所有收到的食物都滿足衛(wèi)生安全要求及規(guī)格。遵守合適的控制程序，確保收到的食物沒有物理、化學危害或蟲害，檢查其質(zhì)量、數(shù)量及溫度
Support supervisors and managers to ensure proper stock item rotation and timely reordering of food.
支持部門領(lǐng)導以確保合適的庫存品的利用以及及時訂購食物
Support supervisors and managers to ensure timely food preparation with sufficient food quantity provided for each meal requirements
支持部門領(lǐng)導以確保每餐要求的足夠食物量的及時食物準備
Ensure food is served and store at the appropriate temperature at all times in accordance to hotel policy and HACCP guidelines.
確保食物出品和儲存隨時都保持在合適的溫度，同時滿足酒店政策及危害分析與關(guān)鍵控制點
Maintain Hygienic Standards?
保持衛(wèi)生標準
Ensure working stations, buffet stations, and all related food preparation areas are properly cleaned at all times
確保工作區(qū)、自助餐區(qū)以及所有食物
Always clean and sanitize kitchen equipments, working tools, and working station thoroughly and with care before finishing duty and or starting a new work task.
在下班之前或上班時，徹底清潔消毒廚房設(shè)備、工具以及所有工作區(qū)
Maintain highest level of personal hygiene and respect hotel grooming standards
維持最高標準的個人衛(wèi)生，并遵守酒店儀容儀表標準
Provide one to one instruction to commis 2 and 3 and trainee when required
如必要，對初級員工和實習生提供一對一的指導
Maintain a Safe and Secure Working Environment
維持一個安全的工作環(huán)境
Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures
強調(diào)保養(yǎng)職責，遵守工作區(qū)健康和安全法規(guī)、政策和程序
Report any breakage, malfunction, unproper working conditions and working hazard to supervisors and managers immediately.
及時向部門領(lǐng)導匯報破損、故障及不合適的工作條件以及工作障礙
Initiate action to correct any hazardous situation and notify supervisors/ managers of potential danger
采取行動排除危險，向上級或經(jīng)理報告危險隱患
Adhere to the hotel’s security and emergency policies and procedures
堅持遵守酒店安全制度、緊急情況處理規(guī)定和程序
Be familiar with property safety, current first aid and fire emergency procedures
熟悉對財產(chǎn)安全、緊急救護和火警等處理程序
Log security incidents in accordance with hotel requirements
依照酒店要求記錄安全日志和事故記錄
Ensure a high level of cleaning is maintained in your work area
維持所在工作區(qū)的高水平清潔
Demonstrate professional attitude and behavior at all times
隨時表現(xiàn)出職業(yè)態(tài)度和行為
Analyze, evaluate and improve your personal performance on a continual basis
以不斷提高的標準分析、衡量、改善你的個人表現(xiàn)
Attend department related meetings when required
出席部門相關(guān)會議
Adhere to duty roster, staff leaves and attendance record as requested by hotel policies and procedures.
遵守酒店政策程序所要求的排班安排，員工假期以及出勤記錄
Comply with all Hotel and Corporate Guidelines
遵守酒店及公司的所有政策指南
Carry out other tasks as directed by your supervisors
執(zhí)行上級交代的其他任務(wù)
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
根據(jù)業(yè)務(wù)或酒店需要，其余未盡條款可適時增加
