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(dǎo)下，依照凱賓斯基飯店的制度與程序，按標(biāo)準(zhǔn)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(mén)領(lǐng)導(dǎo)的工作安排。
MAIN RESPONSIBILITIES
主要職責(zé)
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(diǎn)、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(lái)準(zhǔn)備、進(jìn)展、提供服務(wù)和儲(chǔ)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(xì)致、關(guān)注細(xì)節(jié)以及熱情來(lái)生產(chǎn)食品。在調(diào)味、烹飪時(shí)間及技術(shù)、食物出品及口感上要格外謹(jǐn)慎
Maintain the highest hygiene and work safety standards
維持最高衛(wèi)生標(biāo)準(zhǔn)和最高工作安全標(biāo)準(zhǔn)
Adhere to recipes standards, portion size, delivery and pick up time, brand standards where applicable as per hotel policies and procedures.
嚴(yán)格遵守酒店規(guī)章制度中的食譜標(biāo)準(zhǔn)、部分大小、傳遞以及食用時(shí)間、品牌標(biāo)準(zhǔn)
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(dāng)儲(chǔ)存不用的食物以便最小化浪費(fèi)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(méi)有物理、化學(xué)危害或蟲(chóng)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(mén)領(lǐng)導(dǎo)以確保合適的庫(kù)存品的利用以及及時(shí)訂購(gòu)食物
Support supervisors and managers to ensure timely food preparation with sufficient food quantity provided for each meal requirements
支持部門(mén)領(lǐng)導(dǎo)以確保每餐要求的足夠食物量的及時(shí)食物準(zhǔn)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(chǔ)存隨時(shí)都保持在合適的溫度，同時(shí)滿足酒店政策及危害分析與關(guān)鍵控制點(diǎn)
Maintain Hygienic Standards?
保持衛(wèi)生標(biāo)準(zhǔn)
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(shí)，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(biāo)準(zhǔn)的個(gè)人衛(wèi)生，并遵守酒店儀容儀表標(biāo)準(zhǔn)
Provide one to one instruction to commis 2 and 3 and trainee when required
如必要，對(duì)初級(jí)員工和實(shí)習(xí)生提供一對(duì)一的指導(dǎo)
Maintain a Safe and Secure Working Environment
維持一個(gè)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(qiáng)調(diào)保養(yǎng)職責(zé)，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(shí)向部門(mén)領(lǐng)導(dǎo)匯報(bào)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(dòng)排除危險(xiǎn)，向上級(jí)或經(jīng)理報(bào)告危險(xiǎn)隱患
Adhere to the hotel’s security and emergency policies and procedures
堅(jiān)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(duì)財(cái)產(chǎn)安全、緊急救護(hù)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(shí)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(biāo)準(zhǔn)分析、衡量、改善你的個(gè)人表現(xiàn)
Attend department related meetings when required
出席部門(mén)相關(guān)會(huì)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(jí)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(shí)增加
