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崗位職責/職位描述

1. Responsible for the hygienic and safe preparation of food within the venue.
負責衛生和安全的場地內的食物做準備。
2. Ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimising wastage.
確保所有食品準備按標準食譜卡片同時維護部分控制和減少浪費。
3. Ensuring that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
確保食品廚房和儲藏室區域內的庫存足夠數量和質量的相關酒店入
住率和功能預測。
4. Ensuring that all food products received into the kitchen are of the required standard and quality and that they are stored and rotated correctly.
確保所有食品收到進廚房所需的標準和質量,他們正確地存儲和周轉。
5. Ensuring that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.
確保所有食品準備設備安全、正確地使用和清洗和維護,它是按照時間表。
6. In conjunction with the Director of Cuisine, Executive Sous Chef, implement and prepare new items and menus.
與美食,主管行政副廚師長,實施和準備新項目和菜單
7. Be creative in the design and implementation of ongoing food concepts.
創新的設計和實現進行食品的概念
8. Implement quality control procedures.
實施質量控制程序
9. Inspect method of food preparation and cooking at all meal periods.
定期正確的方法檢查的準備食物和烹飪方法。
10. Liaise with the Engineering as to maintenance within kitchen.
聯系工程維護廚房設備。
11. Inspect plate presentation and continually review and update when necessary.
檢查板表示和必要時不斷回顧和更新。
12. Attend meetings as required.
根據需要參加會議。
13. Implement opportunities for quality Team Building.
實現質量團隊建設的機會
14. Ensure that all talents comply with the grooming and wardrobe standards.
確保所有員工符合酒店的儀容儀表標準。
15. Assist in conducting development and performance reviews, identifying key personnel for further development and structured career path.
協助進行開發和績效考核,確定關鍵人員進一步開發和結構化的職業道路。
16. Implement and maintain training systems to ensure that talents have the necessary framework and skills to perform their job efficiently and effectively.
實現和維護培訓系統,以確保人才擁有必要的框架和技能有效地執行他們的工作。
17. Liaise with the Director of Cuisine over the reparation of work schedules and annual leave schedules, ensuring they are within budget, business expectations and guidelines of the appropriate industrial legislation.
廚房主任的合理安排工作和年假時間表,確保他們在預算之內,業務預期和適當的工業立法的指導方針。
18. Oversee the selection and appointment of new talents within the kitchen brigade.
監督新員工的選拔任用。
19. Conduct regular staff meetings/briefings to keep all talents informed.
20. Ensure compliance with legislated health and safety requirements within the workplace, paying particular attention to Food Safety Legislation.
定期員工會議/簡報讓所有人才通知信息。確保符合立法在工作場所健康和安全需求,特別重視食品安全立法