崗位職責/職位描述

1、協助廚師長合理調節廚房內部的崗位

2、與管事部緊密的工作關系確保高質量的清潔和低程度的破損率

3、對于每位客人的要求要及時作出回應使客人滿意

4、積極的學習和不斷的創新菜肴

5、用虛心的態度去接受有建設性的意見

6、根據需求合理的采購食材和嚴格監督食材的質量標準進行收貨

7、時刻保持以專業和積極的態度對待團隊成員和上級，行為舉止以酒店的規則和團隊成員手冊的

? ? ? 依據，確保部門的良好運營

8、協調、組織和參與和廚房有關的所有產品的制作，檢查并依照零點菜單和每日菜單，季節菜

? ? ?單。時刻保持預先設置菜單的標準，份量和成本

9、時刻保持自己和所管轄的團隊成員的紀律性和適當的操作。并且檢查個人衛生、整潔的工服、

? ? ? 操作臺的?? 整潔和衛生、清潔的器具。知道污染食品的危險和適當檢查，徹底清理冰箱的需

? ? ? 要。向廚師長匯報所有的問題并采取適當的行動

10、遵照廚師長要求的任何新菜單的改動和對于新菜單、每日菜單、促銷活動所采取的任何?

? ? ? ? 工作方法

1. Control stations within the kitchen.

2. Work closely with the stewarding department to ensure high levels of cleanliness and low??

? ? levels of lost and breakages.

3. Effectively respond to guests’ requests.

4. Learn and adapt to changes.

5. Be receptive to constructive feedback.

6. Purchase for and control production.

7. Maintain at all times a professional and positive attitude towards team members and?

? ? supervisors.

8. Adhere to established hotel rules and team member handbook, ensuring all team members?

? ? under your supervision do so as well for the department to operate smoothly.

9. Coordinate, organize and participate in all production pertaining to the kitchen.

10.Check and follow-up on the assembling of ingredients and equipment for the ala carte menu,?

? ? ?daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion?

? ? ?control and costing at all times.