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崗位職責(zé)/職位描述

1. Ensures that all food prepared and served during the shift is in accord with the standard set
確保所有食物在準(zhǔn)備和制作期間符合所定的標(biāo)準(zhǔn)
2. Checks daily mise-en-place, cooking, preparation of all food
檢查每日零點的所有食物
3. Prepares food requisitions, inter kitchen's transfers and checks the quality and quantity of food received from the food store and other sub-departments
準(zhǔn)備食物的申購單及檢驗貨品的質(zhì)量和數(shù)量。
4. Makes sure that all machines, furniture, equipment, and utensils are clean and in working conditions
確保所有的機器設(shè)備及器具的清潔，并能正常工作
5. Guides and trains the kitchen's personnel as instructed by Sous chef
協(xié)助廚師長指導(dǎo)和培訓(xùn)廚房人員的工作
6. Uses standard recipes and makes sure all staff are using them
采用標(biāo)準(zhǔn)食譜，并確保所有工作人員正在使用
7. Performs duties common to all supervisors and other duties as may assigned by Executive Chef or Sous Chef
履行行政總廚或廚師長指派的其他職務(wù)