MAJOR FUNCTION 主要功能 :
1.Responsibility will bethe smooth operation of the assigned kitchen
department.
保证厨房运作正常。
2.Responsibility to createmenus, including costing with the Executive Sous Chef and Executive Chef, andtrain the associates.
负责开发菜单,配合行政总厨制作菜单成本。
3.The food that is served is fresh, authentic, andfull of flavour and innovative in style and presentation.
保证食品的新鲜, 标准并有创意,包括摆盘。
4.Rating an dynamic working atmosphere for hisassociates and exceeding customer satisfaction.
带领团队努力让顾客满意。
5.Implement hotel procedures according to companystandard and execute them at all times
及时执行集团标准。
OVERALL RESPONSIBILITIES ARE工作职责：
1.Performs all duties of kitchenassociates as required.
保证厨房员工执行自己的工作职责。
2.Recognizessuperior quality products, presentations and flavor
了解食品的质量.摆盘方式及口味。
3.Maintainsfood preparation handling and correct storage standards.
保证食品的操作及储存标准。
4.Estimatesdaily specialty restaurant production needs; communications
production needs to key personnel.
预测印度餐厅的每日运程并及时与助手沟通。
5.Assiststhe Executive Chef/ Executive Sous Chef and Purchasing Manager with
specialty restaurant menu planning and foodpurchasing.
配合总厨了解特别食品的资料。
6.Maintainspurchasing, receiving and food storage standards.
遵照集团的食品采购,收获及食品储藏的标准。
7.Ensurescompliance with all local, state and federal regulations.
保证有良好的员工关系。
8.Coordinates specialty restaurantfood production and plating with the Executive
Chef, Executive Sous Chef and Restaurant Manager.
及时与总厨及餐厅经理沟通出品。
9.Assistsin monitoring promptness of service and food pick-up procedures.
灵活配合出菜程序。
10.Supportsprocedures for food & beverage portion and waste controls.
保证食品质量的控制,并控制浪费。
11.Followsproper handling and right temperature of all food products.
保证食品的出菜及烹调温度。
12.Knowsand implements Marriott's 30 and 70 Point Safety Standards.
保证万豪集团30与70分的食品安全标准。
13.Helpsthe Executive Sous Chef/ Executive Chef Research and test new food
products in conjunction with Company initiatives.
协助行政总厨研究新的产品。
14.Participatesin training specialty restaurant staff on menu items including
ingredients, preparation methods and unique tastes.
培训服务人员关于菜单的指示,包括准备过程和独有的口味。
15.Operatesand maintains all department equipment and reports malfunctions.
保证所有的设备运作正常并及时保修。
16.Ordersassociate uniforms according to budget and ensures uniforms are
properly inventoried and maintained.
根据预算定制功服,并保证着装整齐。
17.Purchasesappropriate supplies and manages inventories according to budget.
合理的采购和库存。
18.Understandsand maintains all standard recipes on the Chef Tec software.
懂得用厨师软件制作标准配方。
19.Reviewsstaffing levels to ensure that guest service, operational needs and
financial objectives are met.
评估员工,让员工达到对客服务的标准及运作的需要,财务知识。
20.Interactswith guests/customers, community, Company representatives, vendors
and local education systems needed.
了解客人和社会的需求。
21.Trainsassociates in safety procedures and supervises their ability to follow loss
prevention policies to prevent accidents andcontrol costs.
培训员工的工作技能,并合理控制成本。
22.Effectivelyinvestigates reports and follows-up on associate accidents.
正确填写意外报告。
23.Supervisesspecialty restaurant kitchen shift operations and ensures compliance
with all Food & Beverage policies, standards and procedures.
管理好印度餐厅的排班,遵从餐饮部的规定.标准和运作方式。
24.Plansand manages food quantities and plating requirements for the specialty
restaurant.
计划好食品的数量并酌情订货。
25.AssistsExecutive Chef and Executive Sous Chef with kitchen operations as
necessary.
协助行政总厨运作厨房。
