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崗位職責(zé)/職位描述

西廚房熱菜：

1.確保所有的菜肴符合菜譜的標(biāo)準(zhǔn)。

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

2.協(xié)助廚師長和副廚師長充分落實(shí)酒店的標(biāo)準(zhǔn)。
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.

3.監(jiān)督食品準(zhǔn)備和烹制的過程防止浪費(fèi)。
Monitors food and operating costs and controls these by reducing waste.

4.給員工做適當(dāng)?shù)呐嘤?xùn)，提高工作效率。
Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.

5.客務(wù)繁忙時，要到工作間幫忙。
Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.

6.保證廚房的衛(wèi)生符合衛(wèi)生部門和酒店的標(biāo)準(zhǔn)。
Ensures the sanitation standards for kitchen are being met.

7.了解自己的員工，在客務(wù)繁忙時可以高效的安排工作。
Be familiar with all sections of the kitchen to facilitate the flexible use of associates.

8.維護(hù)廚房內(nèi)的各種儀器。
Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

9.監(jiān)督廚房的工作，確保工作符合員工手冊的標(biāo)準(zhǔn)。

Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual

10.保證所有的員工遵守酒店有關(guān)于火災(zāi)，危險物品的使用和安全方面的規(guī)定。
Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

11.嚴(yán)格執(zhí)行額外的合理的任務(wù)和職責(zé)。
Carries out any other reasonable duties and responsibilities as assigned.