Duties And Responsibilities 职责和任务
1.Supervises, coordinates and participates in the activities of kitchen staff engaged in the proper cleaning, cutting, marinating, seasoning and cooking of all food stuffs for respective kitchen.
2.Suggests breakfast, lunch and dinner menus weekly and submits same to Executive Chef for approval; checks daily menu, function order or forecast to determine kind and quantity of food items to prepare.
3.Prepares requisitions of food items based on planned food prepared.
4.Observes and tests food being cooked; samples all food prepared.
5.Supervises dishing out of food portions to guests or employees attends to meal suggestions cafeteria meeting and complaints; reports to Head Chef / Sous Chef regarding same.
6.Checks on requisitioned supplies to determine freshness, quality and quantity.
7.Prepares weekly schedules of his personnel.
8.Ensures that hotel cost control policies and procedures are followed.
9.Supplies other kitchen outlets with their requirements.
10.Ensure cleanliness and maintenance of equipment, work areas, and cold rooms, in coordination with other kitchens or stewarding.
11.May act as Head Chef/Sous Chef during his absence.
12.Conducts orientation for new hires for his section advising them in writing of the standards against which performance of their subordinates will be evaluated.
13.Appraises performance of subordinates and recommends appropriated action basing on results of rating.
Job Specification 工作要求
1.5 years experience in a hotel of international standards
2 years in supervisory capacity.
2.Ability to handle personnel essential.
4.Personal and neat.