主要工作職責:
Core Responsibilities:
l 保持并嚴格遵守衛生/健康管理的規章制度及酒店的要求.
Obey the rules for food hygiene and all the requires and standards of hotel.
l 對設備的正確使用及保養;適當地安全地使用工具.
Know how to use most of the kitchen equipment and do the maintenance; besides, use them properly and safely.
l 認知并遵守部門/酒店的政策和方針.
Have a knowledge for the policies and rule of departments and hotel.
l 記錄員工的出勤率;并做好遲到或曠工員工的記錄.
Do the record for staffs, especially for their absence and late for work.
l 安排,調整當班員工的休息時間.
Make the duty roster for staffs.
l 對當班的員工進行工作任務的安排;并進行檢查.
Make an arrangement for staffs of their work and do the spot check.
l 在當班時段出現的任何增加或有變更的工作任務,應根據情況及部門標準進行妥善的處理.
Any change of the schedules, for example, some additional work, should make a proper arrangement by following the rules of department and standard of hotel.
l 完成工作開始前的任務:
Make a good preparation for cooking.
l 檢查工作區域的衛生和工作情況;矯正在工作中發現的不足之處.
Do the hygiene walk through. Find out problems and solve them.
l 開始日常的菜單食品制作并對下一級的員工進行食品制作的指導.
Cook and also do the training and guide staffs cook the dishes.
l 檢查點菜打印機;確保打印機可以正常工作,并且打印機里有足夠的打印紙.
Check the machine for ordering, make sure it is on good operation condition and equipped with enough paper.
l 依照部門的標準及指定的配方制作菜單上菜肴.
Cook the dishes by following the menu and recipe cards.
l 在提取倉庫食品之前請通知總廚.
Before taking material from the warehouse, should ask for Executive chef.
l 關注不穩定員工的表現,確保他們根著部門的要求完成工作,調整部分不足的職員.
Pay more attention to the staffs who don’t performance good, make sure they can finish their work and make arrangement for the staffs..
l 為確保對客的服務,當下屬員工遇到困難時應當馬上予以幫助.
Ensure the service for guests, when staffs have difficulties, should give them a hand.
l 確保餐廳的服務生知曉用餐時候的餐單.
Make sure service staffs know the menus.
l 為確保對客的服務,在繁忙時間如需任何幫助應通知總廚.
Make sure the service level, when it is busy and need help, should let executive chef know.
l 如想使用任何可以選做為每日特選的額外食品應選通知總廚.
For special use of the food materials for daily special, should inform executive chef.
l 根據衛生部門及酒店的要求保持正確的食品貯藏方式.
Keep the food by following the standards for food hygiene and rules of hotel.
l 控制并保持食品的成本,并將浪費減到最少.
Cost control and control food waste.
工作技能技巧要求:
Core Competencies & Technical Knowledge/skills:
l 具備仔細,快速,正確地執行工作的能力.
Have the skill to do the work properly, carefully and quickly.
l 具備能夠主次分明,安排工作并執行的能力.
Have the skill to make a good arrangement for work.
l 具備良好判斷力并能很好地解決問題的能力.
Have the skill to make a judgment and handle the problems.
l 具備面對強大工作壓力但能出色完成工作的能力.
Have the ability to face the great challenges and the stress from work.
l 撐握各種食品及原料使用的能力.
Know how to use most kinds of the food and food materials.
l 具備判斷食品質量并使其達到標準的能力.
Know how to judge the food quality and check whether it meet the standard or not.
l 對時間變化的應變能力.
Make good use of time.
l 在執行工作時,對設備的操作,清洗及維持的能力
Know how to use kitchen equipment, do the cleanness and maintenance.
l 對菜肴的處方具備較好的領會能力.
Have a good understand of food recipes.
l 具備獨擋一面的能力
Have the ability to handle issues on his own.
