§ 有效的协调组织厨房内部工作,使生产力水平最大化。
Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.
§ 确保所有菜肴的持续准备并符合菜谱标准。
Ensures that all dishes from that section are prepared consistently and according to standard recipes.
§ 协助厨师长和副厨师长确保充分落实酒店政策和程序及基本标准。
Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
§ 监督食品准备和烹制的过程防止浪费。
Monitors food and operating costs and controls these by reducing waste.
§ 对员工进行必要的培训,以便员工更好的完成工作。
Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.
§ 在必要时或厨师长/副厨师长要求时,在厨房协助工作。
Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
§ 确保厨房卫生符合卫生部门和酒店的标准。
Ensures the sanitation standards for kitchen are being met.
§ 了解厨房各部门的工作,以便灵活的为员工安排工作。
Be familiar with all sections of the kitchen to facilitate the flexible use of associates.
§ 确保厨房内各种设备的良好维护。
Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
§ 熟悉并严格遵守员工手册中的规章制度,及酒店关于防火、卫生、健康和安全的制度。
Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health and safety.
§ 确保高标准的个人形象和仪容仪表。
Ensures high standards of personal presentation and grooming.
§ 根据酒店、行业和公司的指引,回应需求、改变,执行任何合理的任务及额外职责。
Responds to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the Hotel, industry and company.
§ 按要求出席所有培训和会议。
Attends training sessions and meetings as and when required.
§ 执行合理的额外任务和职责。
Carries out any other reasonable duties and responsibilities as assigned.
1、Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand.
根据酒店和品牌的烹饪指导和流程, 制作并展示菜肴
2、Delivers dishes in good time to suit guests' wishes.
适时提供菜肴, 以满足客人的期望
3、Depending on the hotel, may be asked to receive deliveries, check and store merchandise.
根据酒店要求而定, 可能需要参与收货、检查及贮存货品。
4、Trains commis chefs, apprentices and interns to a high standard.
培训厨师,厨工及实习生,以提高其工作标准。
5、Attends meetings and briefings for kitchen talent.
参加厨房的会议及例会。
6、Helps conduct inventories.
协助进行库存盘点。
7、Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations.
始终遵守HACCP的要求,确保工作场所保持清洁和食品安全。
8、Respects the instructions and safety guidelines for the equipment used.
严格遵照说明及安全指南使用指南,操作厨房设备。
9、Develops team spirit and motivation by creating a good working atmosphere.
通过营造良好的工作氛围来培养团队精神和提高团队积极性
10、Cleanliness of work area
工作区域的清洁