MAJOR FUNCTION 主要功能?:
To control level of stock of food in house and what need to be ordered, receive perishable items according to standards, apply and follow F.?I. F.O.?and storage system as per guidelines.
控制食品的存貨量及何種食品需要被訂購，按照標(biāo)準(zhǔn)接收易腐物品,?貫徹并執(zhí)行F.?I. F.O.原則及貯藏制度。
MAJOR RESPONSIBILIES 責(zé)任概要?:
To provide consistent quality of food and services to internal and external customers, by adhering to and enforcing all Marriott Standards and Policies and Courtyard By Marriott Shanghai International Tourism And Resorts Zone Hotel?of excellence; training and guidance of trainees and attendants.
通過堅(jiān)持和執(zhí)行各種萬豪標(biāo)準(zhǔn)政策和上海國際旅游度假區(qū)萬怡酒店的各項(xiàng)政策；培訓(xùn)和指導(dǎo)其部門其他員工和實(shí)習(xí)生，為所有顧客提供始終如一的，高質(zhì)量保證的食品和服務(wù)。
SPECIFIC DUTIES 工作任務(wù)?:
1.?Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
監(jiān)督餅房生產(chǎn)運(yùn)營，確保執(zhí)行所有關(guān)于餐飲的政策，標(biāo)準(zhǔn)及程序
2.?Assists Executive Chef and Executive Sous Chef with kitchen operations as necessary.
協(xié)助行政總廚及行政副總廚維持廚房的運(yùn)營
3.?Performs all duties of kitchen associates as required.
履行廚房員工的責(zé)任
4.?Recognizes superior quality products, presentations and flavor.
注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味
5.?Maintains food preparation handling and correct storage standards.
做好備菜及履行正確的貯藏標(biāo)準(zhǔn)
6.?Maintains purchasing, receiving and food storage standards.
維持采購，收貨及食品貯藏標(biāo)準(zhǔn)
7.?Ensures compliance with all local, state and federal (Health Department) regulations.
確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門）的規(guī)定
8.?Supports procedures for food & beverage portion and waste controls.
支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制
9.?Follows proper handling and right temperature of all food products.
遵循食品的適當(dāng)處理及正確的保存溫度
10.?Knows and implements Marriott's 70 Points of?Hygiene and Safety Standards.
了解并執(zhí)行萬豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)
11.?Operates and maintains all department equipment and reports malfunctions.
操作及維護(hù)所有部門的設(shè)備，并匯報(bào)設(shè)備故障
12.?Ensure all managers and associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.
確保所有的經(jīng)理，員工遵循工作安全規(guī)則，所有的危險(xiǎn)都要報(bào)告給預(yù)防損失部門及工程部
13.?Effectively??investigates,?reports and follows-up on associate accidents.?
有效的調(diào)查，報(bào)告及跟進(jìn)員工事故
14.?Conduct a preventative maintenance inspection on a monthly basis.
每月進(jìn)行預(yù)防性維修檢查
15.?Understands and maintains all standard recipes on ChefTec.
了解并維護(hù)ChefTec上所有標(biāo)準(zhǔn)食譜
16.?Purchases appropriate supplies and manage inventories according to budget.
按預(yù)算購買適當(dāng)?shù)墓┴浖肮芾泶尕?17.?Orders associate uniforms?according to budget and ensures uniforms are properly inventoried and maintained.
按預(yù)算訂購員工制服，并確保制服妥善保存。
18.??Visit hotel competitors each month involving supervisors as well.
每月和主管一起訪問競(jìng)爭(zhēng)者酒店
19.?Actively involved in training the pastry associates on the fundamentals of pastry
按照餅房的基本原則積極參與培訓(xùn)餅房員工
20.?Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
按照菜譜參與員工的培訓(xùn)，包括配料，備菜及獨(dú)特的口味
21.?Train all associates and prepare JSA for each one signed by individuals.
培訓(xùn)所有員工，并在工作安全分析上簽字
22.?Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
培訓(xùn)員工安全程序，監(jiān)督其遵循預(yù)防損失政策的能力，以防止以外的發(fā)生，控制成本
23.?To develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with HRD.
每季度和人事部一起執(zhí)行并履行經(jīng)理，主管及員工的培訓(xùn)計(jì)劃
24.?To implement?and follow?a departmental daily “15 Minute” training program.
執(zhí)行并遵循每日部門15分鐘培訓(xùn)計(jì)劃
25.?Periodically plan outside Associates activity to promote teamwork.
定期制定員工活動(dòng)計(jì)劃以促進(jìn)團(tuán)隊(duì)合作
26.?Interacts with guests/customers, community, Company representatives, vendors and local education systems as needed.
配合客人/客戶，團(tuán)體，公司代表，銷售商及當(dāng)?shù)亟逃w制的需要
27.?Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
???????執(zhí)行萬豪食物制備及呈現(xiàn)方式的指南,以確保提供給客人品質(zhì)如一的美食
28.?Trains, coaches, and counsels associates in order to reach a satisfactory level of productivity.
培訓(xùn)，指導(dǎo)并建議員工以達(dá)到一個(gè)另人滿意的生產(chǎn)水平
29.?Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
對(duì)客人的疑問24小時(shí)內(nèi)做出回應(yīng)，以確定認(rèn)為適當(dāng)?shù)姆绞?30.?Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.
確保酒店為客人提供“簡(jiǎn)單但是廚師精心制作的食物”
31.?Maintain F&B concepts and Mission standards concerning?preparation & presentation.
保持餐飲的概念及使命，關(guān)于備菜和呈送
32.?Carry a monthly self-inspection and make sure the Culinary department is compliant with the Brand Standard Guidelines.
實(shí)行每月自我檢查，確保廚房符合品牌標(biāo)準(zhǔn)
33.?Practice “open door” policy at all times.
任何時(shí)候都實(shí)行“開放”政策
34.?Promote positive inter-departmental relations through candid communication and cooperation.
通過坦誠的溝通合作，積極推動(dòng)跨部門的合作
JOB SPECIFICATION職位要求 :
Profile of Competency
工作能力
·?Strong organization skills?excellent pastry skills;
強(qiáng)大的組織技巧及完美的糕餅技巧
·?possesses the ability to perform all functions in the pastry operation
在餅房的運(yùn)營中履行職責(zé)
·?Food and Beverage culinary management ?experience with demonstrated leadership
餐飲管理經(jīng)驗(yàn)
·?Extensive knowledge of food handling and sanitation standards
全面的食品加工及衛(wèi)生標(biāo)準(zhǔn)知識(shí)
·?Strong organization skills and effective influence?skills
強(qiáng)大的組織技巧及有效的影響力
·?Strong associates relation skills and conflict?management skills ,and also effective decision?making skills
強(qiáng)大的處理員工關(guān)系沖突管理技巧，有效的決策力
·?Knowledge of movement?regulations and safety standards
運(yùn)轉(zhuǎn)規(guī)章及安全標(biāo)準(zhǔn)
·?Certification in basic ?pastry and bakery (additional chocolate ,sugar, etc. preferred)
點(diǎn)心和面包證書（巧克力，甜品優(yōu)先）
Language 語言
·?Good communication skills (verbal and listening and writing)
良好的溝通技巧（口語，聽力及書寫）
·?English required both listening and speaking
英語聽說能力
Education 教育
·?Bachelor’s Degree preferred
學(xué)士學(xué)位優(yōu)先
·?Culinary Education preferred
廚房教育背景優(yōu)先
Job License 登記證
·?Certification?as required to comply with local and state code
資格證書必須遵守國家和地方法規(guī)
