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崗位職責/職位描述

1. Assist the Chef de cuisine and Sous Chef to ensure sufficient and high quality food is prepared and displayed as mandated by the Executive Chef in order to acquire maximum customer satisfaction and profitability.

協助副廚師長和廚師長以確保有足夠的食物和高品質的食品已預備好,以及陳列的擺放,執行行政總廚師長命令以獲取客戶最大的滿意度和盈利能力。

2. Complete all work assigned by the management in any section of the kitchen, restaurant, or banqueting.

完成所有的分配的工作任務管理廚房,餐廳,或宴會。

3. Maintain the high standards of the days operations when the sous chef is absent.

保持高水平的運作當副廚師不在的時候。

4. Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in

the product produced for our guests to consume.

能夠顯示出積極的態度,在工作中感到自豪。這樣的表現能帶來客人的消費。

5. Monitor the production of food items to ensure they are in compliance with the prescribed

recipes and specifications.

監控食品的生產項目,以確保他們有按照原定的配方及規格制作產品。

6. 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.

根據菜單要求，確定工作前所需準備的，檢查下屬的領貨單，確保收貨質量符合采購要求

7. Maintain high standards of appearance and good personal hygiene.

維持高標準的個人形象和良好的個人衛生。

8. Ensure that you report to work on time as per culinary department schedules

根據廚房排班表，按時打卡。

9. Report any sickness or absence from work using the correct procedures.

使用正確的程序報告任何病假或曠工。

10. 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.

確保員工保持高標準的清潔和衛生設施在所有的烹飪工作區域。并確保所有同事工作結束后打掃他們的服務區域。

11. Report to culinary management any maintenance defects using the correct and proper procedures .

根據正確合適的程序報告任何廚房區域的工程缺陷給廚房管理層。

12. Adhere to all the standards of food presentation, production, and portioning controls.

遵守所有的食品的擺盤,生產、分量控制標準。