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崗位職責/職位描述

·???????Understand the(local) food concept and directions of the assigned outlet kitchen.

了解所在廚房的（當地的）食品概念和指示。

·???????Assist in the preparation and service ofall food items for a la carte and / or buffet menus according to hotel recipesand standards.

根據酒店的食譜和標準，協助準備和服務所有食品零點和/或自助。

·???????Ensure the higheststandards and consistent quality in the daily preparation.

在每天備餐時確保最高標準和始終如一的質量。

·???????Ensure the cleanliness and maintenance ofall work areas, utensils, and equipment.

確保所有工作區域、器具和設備的清潔和維護。

·???????Follow properhandling and right temperature of all food products.

遵守所有食品的正確處理和正確的溫度。

·???????Demonstrate properand safe usage of all kitchen equipment.

確保所有廚房設備的正確的安全的使用。

·???????Have full knowledgeof all dishes on the menu, signature dishes and seasonal promotions.

充分了解菜單上的所有菜肴、招牌菜和季節性促銷活動。

·???????Follow kitchen policies, procedures andservice standards.

遵循廚房政策、程序和服務標準。

·???????Follow all safety and sanitation policieswhen handling food and beverage.

處理食品和飲料時，遵守所有安全衛生政策。

·???????Perform the tasks requested in a timelymanner.

按時完成所分配的工作。

·???????Contribute to the kitchen revenue througheffective food cost control.

通過有效的食品成本控制，為廚房收益做出貢獻。

·???????Be entirely flexible,able to rotate within the different sub departments/sections of the Kitchen.

完全靈活，能夠在廚房的不同子部門/崗位內輪崗。

·???????Be present at dailypre-shift briefings on occupancy, preparation, service and menu.

參見每天班前例會了解入住率、準備事宜、服務和菜單。

·???????Actively shareideas and suggestions, opinions in the daily briefings.

在每日例會中積極分享意見和建議。

·???????Inform the SousChef/Chef de Partie of any maintenance issues.

向副廚師長/廚房主管匯報需要維修的問題。

• Be flexible and able to work in different roles and rotate with other departments.

能夠在需要時完全靈活地在酒店各個部門的各個崗位上工作。

• Follow and complete the work that is arranged by supervisor. perform other duties as assigned by superior.

按照上級領導的工作安排，完成工作，履行上級分派的其它職責。