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崗位職責/職位描述

·????????Prepares food for associatesefficiently, economically, and hygienically as per the standard recipesfollowing the standards and procedures

·????????為員工高效率的提供食物，和要按照標準食譜制作并且要符合食品衛生。

·????????Hands on supervision of workoperations

·????????監督廚房的正常運作。

·????????Support the AssociateRestaurant manager in the overall smooth operation of the kitchen ensuringprompt service at all times

·????????在廚房運作方面支持廚師長工作，保證提供高效率的服務。

·????????Works in all areas of foodpreparation as and when directed

·????????管理并參與本部門的制作工作。

·????????Provides direction to theKitchen helpers, including Commis, Cooks, and Stewards

·????????指導廚房幫手，包括廚師和管事的工作。

·????????Establishes and maintainseffective employee working relationships

·????????與員工建立并保持良好的工作關系 。

·????????Attends and participates indaily briefings and other meetings as scheduled

·????????按計劃參加并參與每日例會及其它會議。

·????????Attends and participates intraining sessions as scheduled

·????????按計劃參加培訓活動 。

·????????Prepares in advance food,beverage, material and equipment needed for the service

·????????事先準備服務所需的食品、飲料、材料和設備。

·????????Cleans and re-sets his/herworking area

·????????清潔并整理工作區域。

·????????Implements the hotel anddepartment regulations, policies and procedures including but not limited to:

·????????實施酒店和部門的規定、政策和工作程序，包括但不限于：?

o???House Rules and Regulation

o???酒店的規則和規定

o???Health and Safety

o???健康和安全

o???Grooming

o???儀表儀容

o???Quality

o???質量

o???Hygiene and Cleanliness

o???衛生和清潔

·????????Workswith Supervisor in manpower planning and management needs

和上級領導一起進行人力規劃和管理需求。

·????????Workswith Supervisor in the preparation and management of the Department’s budget

和上級領導一起編制和管理部門預算。

·????????Cooperate with FSMS foodhygiene audit every year。

·??????????配合每年FSMS食品衛生審計工作

·????????Cooperate with Financedepartment to complete the quarterly OE inventory & OE loss reporting &supervise and inspect the food label and the arrangement of dry goods warehouseand vegetable room freezer.

·?????????配合財務部完成季度OE盤點＆OE報損工作&監督檢查食品標簽和干貨庫房和蔬菜房凍庫整理工作。