Commis will report directly to the Chef De partie. Commis is responsible for running the assigned kitchen station efficiently and effectively. He/she is to ensure, that the agreed quality, hygiene and other standards are kept or surpassed at all times.
厨师直接向厨师主管汇报. 厨师的工作职责是高效运营指定厨房档口,他/她必须时刻确保本档口产品质量,卫生状况及其他工作标准达到或超过酒店标准规定。
工作职责/职位描述:
1. 及时汇报并跟进设备用具的维护状况,及时报损及跟进维护和维修。
2. 与其他厨师主管和部门主管及时沟通与联系以保持档口间工作协调一致。
3. 及时参加与本职位相关的培训。
4. 必须直接参与菜品的备料,加工和装盘
5. 协助厨师主管在其各自责档口内完成所有食物准备工作及食物出品质量控制。
6. 协助厨师长落实执行菜单。
7. 根据上级要求及工作需要调整工作职责范围
8. 虚心接受改进建议.
岗位要求:
1. 积极主动,有团队精神。
2. 有较强的有效沟通能力。
3. 思维开放并乐于接受新事物。
4. 基本的烹饪知识及扎实的基本功
5. 国家承认的大专以上烹饪专业学历。
6. 一年以上五星级酒店或高级餐厅相关工作经验。
Major Functions责任概要 :
l To
complete the assigned culinary task in a safe and professional manner. Responsible for the daily production of high
quality food for a given station or outlet.
安全并专业的完成指派的工作, 保证日常出品的质量。
l Maintain
sanitation standards to optimum conditions. Utilize at all times Marriott
recipes, use records and production charts.
坚持卫生标准并遵守万豪集团标准(包括配方等)。
MAJOR
RESPONSIBILITIES主要职责:
1. Follow the posted schedule and report at workstation on time.
按照张贴的排班工作并准时到岗工作
2. Follow set up and break down procedure that was set by the kitchen
management.
根据厨房管理要求进行摆台
3. Maintains good quality and presentations by follow the use record and
recipes.
根据配方保证食品质量和摆盘
4. Follow safety and energy conservation procedure.
遵守安全和节能程序
5. Report any hazard condition to supervisor or manager.
向主管或经理报告任何问题状况
6. Follow food protection techniques, to include keep hot food at 60 C,
cold food at 4 C or below, cover, dating and rotation.
遵循食品安全要求, 包括热食保持在60度以上, 冷食保持在4度以下, 盖好并 贴上标签
7. Assists attendant to complete the assigned tasks.
员工要按时完成所指派的工作
8. To be able to operate kitchen equipment and tools.
合理使用厨房设备和工具
9. Perform any reasonable request made of management which is not life
threatening or against the law
根据管理需要, 在保证人身安全和合法的前提下可适当做修改
Specific Duties
工作任务:
1. Maintain food quality and service in accordance with standardized
company recipes and procedures.
依照酒店的标准和程序,保持高质量的食品和优质的服务。
2. Keep the Executive Chef informed of all pertinent information regarding
the preparation kitchen, through the Sous Chef or Chef de Partie.
通过厨师长或厨师领班向总厨汇报相关厨房工作。
3. Keep all production charts properly filled out and use all charts as
per SOP.
根据运作标准,确保所有相关记录表格都填写无误。
4. Conduct daily taste panel with the first cook
每天第一件事就是组织试菜。
5. Attend all associate Meeting, and come up with suggestion for solving
problems
出席所有的员工会议,并为解决问题提出建议。
6. Strictly practices and enforces the “clean as you go” policy.
严格遵守并执行“及时清理”政策。
• Prepares kitchen equipment for use
准备厨房设备以便使用
• Assembles and prepares ingredients for menu items
为菜单上的项目安排准备原料
• Prepares simple food items
准备简单的食品
• Portions and plates food
将食品切片并置于盘子上
• Assists with checking and receiving goods
协助检查和接收货物
• Stores goods
储存货物
• Maintains storage areas
管理储存区
• Cleans and stores equipment
清洁和储存设备
• Cleans premises
清洁房屋
• Handles waste and linen
处理垃圾和布草
• Maintains a hygienic kitchen
保持厨房卫生
• Cleans kitchen and equipment
清洁厨房和设备
• Maintains high standards of personal hygiene
保持高度的个人卫生
• Attends to all briefings
参加所有说明会
• Participates in training
参加培训活动