糕點(diǎn)廚師主管1位
1.Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and
procedures.
監(jiān)督餅房生產(chǎn)運(yùn)營(yíng)，確保執(zhí)行所有關(guān)于餐飲的政策，標(biāo)準(zhǔn)及程序
2. Assists Executive Chef and Executive Sous Chef with kitchen operations as necessary.
協(xié)助行政總廚及行政副總廚維持廚房的運(yùn)營(yíng)
3.Performs all duties of kitchen associates as required.
履行廚房員工的責(zé)任
4.Recognizes superior quality products, presentations and flavor.
注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味
5.Maintains food preparation handling and correct storage standards.
做好備菜及履行正確的貯藏標(biāo)準(zhǔn)
6.Maintains purchasing, receiving and food storage standards.
維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn)
7.Ensures compliance with all local, state and federal (Health Department) regulations.
確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門(mén)）的規(guī)定
8.Supports procedures for food & beverage portion and waste controls.
支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制
9. Calculates accurate theoretical and weighted food costs.
準(zhǔn)確計(jì)算食品的理論成本
10. Follows proper handling and right temperature of all food products.
遵循食品的適當(dāng)處理及正確的保存溫度
11. Knows and implements Marriott's 70 Points of Hygiene and Safety Standards.
了解并執(zhí)行萬(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)
12.Operates and maintains all department equipment and reports malfunctions.
操作及維護(hù)所有部門(mén)的設(shè)備，并匯報(bào)設(shè)備故障
13. Ensure all managers and associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.
確保所有的經(jīng)理，員工遵循工作安全規(guī)則，所有的危險(xiǎn)都要報(bào)告給預(yù)防損失部門(mén)及工程部
14. Conduct a preventative maintenance inspection on a monthly basis.
每月進(jìn)行預(yù)防性維修檢查
15. To be responsible for asset management of all outlet property and facilities.
負(fù)責(zé)所有部門(mén)的財(cái)產(chǎn)和設(shè)備的管理
16. Follows proper handling and right temperature of all food products.
遵循食品的適當(dāng)處理及正確的保存溫度
17. Knows and implements Marriott's 70 Points of Hygiene and Safety Standards.
了解并執(zhí)行萬(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)
18. Operates and maintains all department equipment and reports malfunctions.
操作及維護(hù)所有部門(mén)的設(shè)備，并匯報(bào)設(shè)備故障
19. Effectively investigates,reports and follows-up on associate accidents.
有效的調(diào)查，報(bào)告及跟進(jìn)員工事故
20. Ensure all managers and associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.
確保所有的經(jīng)理，員工遵循工作安全規(guī)則，所有的危險(xiǎn)都要報(bào)告給預(yù)防損失部門(mén)及工程部
21. Conduct a preventative maintenanceinspection on a monthly basis.
每月進(jìn)行預(yù)防性維修檢查
22.To be responsible for asset management of all outlet property and facilities.
負(fù)責(zé)所有部門(mén)的財(cái)產(chǎn)和設(shè)備的管理
23. Understands and maintains all standard recipes on ChefTec.
了解并維護(hù)ChefTec上所有標(biāo)準(zhǔn)食譜
24.Purchases appropriate supplies and manage inventories according to budget.
按預(yù)算購(gòu)買(mǎi)適當(dāng)?shù)墓┴浖肮芾泶尕?br>25.Orders associate uniforms according to budget and ensures uniforms are properly inventoried and maintained.
按預(yù)算訂購(gòu)員工制服，并確保制服妥善保存。
26. Visit hotel competitors each month involving supervisors as well.
每月和主管一起訪(fǎng)問(wèn)競(jìng)爭(zhēng)者酒店
27. Actively involved in training the pastry associates on the fundamentals of pastry
按照餅房的基本原則積極參與培訓(xùn)餅房員工
28. techniques and excellent plate presentations.
技巧及完美的呈現(xiàn)方式
29.Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
按照菜譜參與員工的培訓(xùn)，包括配料，備菜及獨(dú)特的口味
30. Train all associates and prepare JSA for each one signed by individuals.
培訓(xùn)所有員工，并在工作安全分析上簽字
31.Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent
accidents and control costs.
培訓(xùn)員工安全程序，監(jiān)督其遵循預(yù)防損失政策的能力，以防止以外的發(fā)生，控制成本
32.To develop and implement Manager,Supervisor & Associate training plans on a quarterly basis in conjunction
with HRD.
每季度和人事部一起執(zhí)行并履行經(jīng)理，主管及員工的培訓(xùn)計(jì)劃
33.To implement and follow a departmental daily “15 Minute” training program.
執(zhí)行并遵循每日部門(mén)15分鐘培訓(xùn)計(jì)劃
34.Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and
unique tastes.
按照菜譜參與員工的培訓(xùn)，包括配料，備菜及獨(dú)特的口味
35. Periodically plan outside Associates activity to promote teamwork.
定期制定員工活動(dòng)計(jì)劃以促進(jìn)團(tuán)隊(duì)合作
36.Interacts with guests/customers, community, Company representatives, vendors and local education systems as needed.
配合客人/客戶(hù)，團(tuán)體，公司代表，銷(xiāo)售商及當(dāng)?shù)亟逃w制的需要
37.Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
執(zhí)行萬(wàn)豪食物制備及呈現(xiàn)方式的指南,以確保提供給客人品質(zhì)如一的美食
38.Trains, coaches, and counsels associates in order to reach a satisfactory level of productivity.
培訓(xùn)，指導(dǎo)并建議員工以達(dá)到一個(gè)另人滿(mǎn)意的生產(chǎn)水平
39. Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
對(duì)客人的疑問(wèn)24小時(shí)內(nèi)做出回應(yīng)，以確定認(rèn)為適當(dāng)?shù)姆绞?br>40. Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.
確保酒店為客人提供“簡(jiǎn)單但是廚師精心制作的食物”
41. Maintain F&B concepts and Mission standards concerning preparation & presentation.
保持餐飲的概念及使命，關(guān)于備菜和呈送
42.Carry a monthly self-inspection and make sure the Culinary department is compliant with the Brand Standard Guidelines.
實(shí)行每月自我檢查，確保廚房符合品牌標(biāo)準(zhǔn)
43. Practice “open door” policy at all times.
任何時(shí)候都實(shí)行“開(kāi)放”政策
44.Promote positive inter-departmental relations through candid communication and cooperation.
通過(guò)坦誠(chéng)的溝通合作，積極推動(dòng)跨部門(mén)的合作