AJOR FUNCTIONS责任概要 :Responsible to assist the Sous Chef in the efficient operation of culinary areas to continually support the kitchen services to the hotel guests and associates.协助厨师长有效管理厨房营运并不断向酒店客人和员工提供优质服务MAJOR RESPONSIBILITIES主要职责:1. Assist the Sous Chef in being responsible for the Culinary Kitchen area, ensuring a smooth running, profitable operation within the framework of the Hotel. 协助厨师长管理对整个西厨房所有区域, 保证一切正常, 并有利酒店营运2. Maintain the Hotels cuisine culinary concepts and standards for food preparation and presentation. 拥护酒店对厨房的食品准备和摆盘标准3. Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas. 在保证正确的出品, 盘点 和需求的前提下控制好食品成本4. Maintains and responsible for the completion of the control report (i.e.) temperature checklist, cleaning schedule, work order, Brand Standard form (A1,A2,A3) etc.主动负责并完成表格, 温度检查表, 清洁日志, 工作订单, 品牌标准(A1, A2, A3等)5. Maintains food safety & protection, to include dating, proper storage and rotation, etc.保证食品卫生并且安全, 包括食品标签, 储藏等6. Assists associates to complete the job assignment in a safe and professional manner.安全并专业的协助员工完成工作委派任务7. Maintain the basic food safety & sanitation in accordance with the company policies.每天基本食品安全卫生必须根据集团政策8. Enforce Marriott’s 30 point Sanitation Checklist by ensuring all Kitchen areas are inspected on a monthly basis.每月对所有厨房区域进行执行万豪30点卫生检查9. Achieve departmental Budget goals by maintaining efficient cost expenditure.有效的控制开支以达到部门预算目标10. Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.以每周为一阶段真实的预测营运需求来保证有足够的员工和食品11. Assist the Sous chef to implement new Menu, and Food promotions.协助厨师长进行新的食品推广, 菜单推广SPECIFIC DUTIES 工作任务:1. Ensure the awareness & enforcement of all Marriott S.O.P.’s & Property L.S.O.P.’s.保证执行所有万豪集团的SOP和当地的LSOP2. Enforce operational Standards that are reviewed periodically, updated and improved.坚持定期回顾营运标准并更新和改进3. Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests.安排适当的培训和并提供照顾客人所需要的原料4. To assist the Sous Chef in supporting Supervisor & Associate training plans on a quarterly basis in conjunction with HRD.协助厨师长做主管和员工都有季度的培训计划5. To implement a departmental daily “15 Minute” training program.安排部门每日15分钟培训计划6. To be responsible for maintaining outlet safety at all times.随时保持各部门安全7. To be responsible for asset management of all outlet property and facilities.管理所有分部门的财产, 设备8. Conduct a preventative maintenance inspection on a monthly basis.每周进行预防性的设备检查9. Promote positive inter-departmental relations through candid communication & cooperation.通过公平公正的沟通与合作, 建立与酒店其他部门的良好合作关系10. Ensure all Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.保证所有员工遵循安全工作条例并报告所有安全隐患11. 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12.能独自完成拉面的出品,3-4年兰州拉面经验