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崗位職責/職位描述

§?? 有效的協(xié)調(diào)組織廚房內(nèi)部工作，使生產(chǎn)力水平優(yōu)化。

Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.

§?? 確保所有菜肴的持續(xù)準備并符合菜譜標準。

Ensures that all dishes from that section are prepared consistently and according to standard recipes.

§?? 協(xié)助廚師長和副廚師長確保充分落實酒店政策和程序及基本標準。

Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.

§?? 監(jiān)督食品準備和烹制的過程防止浪費。

Monitors food and operating costs and controls these by reducing waste.

§?? 對員工進行必要的培訓，以便員工更好的完成工作。

Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.

§?? 在必要時或廚師長/副廚師長要求時，在廚房協(xié)助工作。

Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.

§?? 確保廚房衛(wèi)生符合衛(wèi)生部門和酒店的標準。

Ensures the sanitation standards for kitchen are being met.

§?? 了解廚房各部門的工作，以便靈活的為員工安排工作。

Be familiar with all sections of the kitchen to facilitate the flexible use of associates.

§?? 確保廚房內(nèi)各種設備的良好維護。

Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.