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崗位職責/職位描述

• 能夠將收到的物品運達工作區域；將食品的炊事用具從倉庫/準備區域運達一線
• 保持并嚴格遵守現在的衛生/健康規定和酒店的要求
• 保持對正確維護和使用設備的全面了解; 使用的設備和工具只能按預期，正確和安全地使用
• 根據標準建立工作區，包括要求的準備工作，用具，設備和用品
• 檢查清潔衛生和所有用具，設備和用品的工作情況。確保一切事項達到標準
• 為每日工作建立優先級
• 從倉庫領用物品并存放到指定區域
• 檢查一線和工作區域的清潔衛生；糾正錯誤
• 為指定的宴會，行政酒廊準備和制作菜單上的食品，并協助全日制餐廳準備與全日制餐廳和客房送餐相關的物品，蘸料和裝飾品
• 最小化浪費并持續控制以達到預期的食品成本
• 清潔和消毒砧板和工作臺
• 按照部門標準完成收餐工作
• 將所有的食品放回相應的存放區域
• 為放置的物品包裝并標注日期
• 清理和整理所有的倉庫區域
• 在離開崗位前回顧工作情況并跟進行政副總廚要求的工作

• Ability to transport cases of received goods to theworkstations; pots and pans of food from storage/prep areas to the servingline.
• Maintain and strictly abide by currentsanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance anduse of equipment; use equipment and tools only as intended, properly and safely.
• Set up workstation withrequired mis en place, tools, equipment and supplies according to standards.
• Inspect the cleanliness andworking condition of all tolls, equipment and supplies. Ensure everything compliesand standards
• Establish priority items forthe day.
• Transport supplies from thestoreroom and stock in designated areas.
• Inspect the cleanliness and organization of the line andworkstations; rectify any deficiencies.
• Prepare and produce all menu items for designatedbanquet functions, Club Lounge and support the All-Day Dining Restaurant in thepreparation of All-Day Dining and In Room Dining related items, condiments andgarnishes.
• Minimize waste and maintain controls to attainforecasted food cost.
• Disinfect and sanitize cutting boards and worktables.
• Breakdown workstation and complete closing dutiesaccording to department standards.
• Return all food items to the proper storage area.
• Wrap, cover, label and date all items being put away.
• Straighten up and organize all storage areas.
• Review status of work and follow-up actions requiredwith the Executive Sous Chef before leaving.