KEY ROLES & RESPONSIBILITIES主要任务&责任
1. Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
2.Determine the required mise-en-place according to menu orders and check the store requisitions prepared by subordinates. Ensure the received products meet the predetermined quality and purchase specifications.
3. Ensure all food products are stored properly in their appropriate fridges and storage containers throughout shift.
1.Place daily food orders through the Chef’s office
2.Ensure that you report to work on time as per culinary department schedules
3.Report any maintenance defects using the correct and proper procedures.
4.Adhere to all the standards of food presentation, production, and portioning controls.
5.Ensure proper storage and rotation of all food items relating to your work area.
6.Ensure all fridges and food storage areas are impeccably maintained during service and that all products are properly rotated, dated, and stored at end of your shift.
7.Ensure high quality mis en place for next shift.
8.Attend all Sous chef meetings and pass on information to culinary colleagues
10.Check that all stations are properly set prior to service to ensure a smooth service period (and make the necessary corrections if needed)
11.Be present and assist with the preparation of food
12.Update menu recipe cards and menu planning for promotion.
Training/ Development培训/ 发展
1.Able to demonstrate a professional attitude when dealing with all colleagues and train them to consistently adhere to the quality standards of the culinary department at all times.
2.Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues
3.Conduct staff training and on-the-job training on kitchen skills and new menu items
4.Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures
1.Minimize wastage and spoilage by monitoring occupancy forecasts
2.Report any questionable product concerns to the Chef de Cuisine immediately to maximize product utilization and minimize wastage
3.Be aware of the budget and forecast of the restaurant and take action if there is anything wrong.
Hygiene and Sanitation卫生和卫生设施
1.To be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP.
2.Ensure food is handled in a respectful manner and is processed and stored in accordance with HACCP.
3.Maintain a high standard of cleanliness and sanitation in and around all culinary work areas .and ensure that all colleagues clean their stations after every service.
Staffing / Human Relations安置员工/人际关系
1.Work calmly and efficiently while promoting good working relations in the culinary department.
2.Co-operate and enhance relationships with all other hotel departments at all times