崗位職責/職位描述

廚房主管工作職責：
1.為客人和團隊成員高效率的提供食物，做到物美價廉，要按照標準食譜制作并且要符合食品衛生 。
2.監督廚房的正常運作。
3.在廚房運作方面支持副廚師長或廚房主管工作，保證提供高效率的服務。
4.計劃和準備執行高質量的食品和擺臺在指定的區域和餐廳。
5.嚴格按照菜譜、標準和擺盤標準。
6.繼續保持清潔和衛生依照安全和可靠的程序制定的衛生標準。
7.在酒店運營之中保持HACCP各方面要求。
8.正確操作所有的設備、器具和機器。
JD：

1.Prepare food for guests andteam members efficiently, economically, and hygienically as per standardrecipes and procedures.

2.Assist the Sous Chef in theday-to-day operation of the kitchen and to help maintain a high standard offood preparation and presentation.

3.Plan, prepare and implementhigh quality food and beverage products, and set-ups in all areas and in the restaurants.

4.Work seamlessly with recipes,standards and plating guides.

5.Maintain cleanliness and hygieneaccording to safe and sound procedures as well as established FSMS standards.

6.Maintain all HACCP aspectswithin the hotel operation.

7.Use all equipment, toolsand machines appropriately.

8.Work for off-site eventswhen tasked.