崗位職責(zé)/職位描述

工作職責(zé)：
? To properly handle food, equipment and utensils.
? 妥善處理食物，設(shè)備和設(shè)施。
? To prepare food according to Chef‘s specification and recipes.
? 根據(jù)菜譜備貨。
? To set up daily mis－en－place.
? 每日備貨。
? To assist Sous Chef in food requisition to ensure sufficient stock but no wastage.
? 協(xié)助部門經(jīng)理確保食品倉庫庫存充足無浪費。
? To ensure attractive display of food items, show pieces, etc, on display counters, buffets or where required.
? 確保食品，展品，展示柜，自助餐等達(dá)到規(guī)定的要求。
? To receive food checks, event orders and prepare them as required.
? 宴會開始前檢查所有食品的準(zhǔn)備工作。
? To clean and maintain his working place, store, equipment and utensils.
? 確保工作環(huán)境干凈,廚房設(shè)備設(shè)施清潔和保養(yǎng)。
? To send for requisitioned items from storeroom and personally double check quantities and qualities.
? 親自檢查從倉庫領(lǐng)出貨品的數(shù)量和質(zhì)量。
? To check the sauces, meats and all pre－cooked and raw items and to prevent spoilage,to give special attention to all meats and seafood items.
? 檢查所有醬料，肉類食品，所有半成品和生食，防止食品腐蝕尤其是肉類和海鮮產(chǎn)品。
? To check mis－en－place in all areas of the kitchen.
? 檢查廚房所有食品。
? To ensure that mis－en－place has to be ready 30 minutes before a meal period.
? 確保餐點開始前30分鐘準(zhǔn)備好所有食品。
? To arrange lunch break: half of the crew from 11:00 am － 11:30 am, the other half from 11:30 am － 12:00 noon. To ensure that at 12:00 noon, everybody has to be on his assigned post.
? 安排員工分批就餐并于十二點到崗。
? To check the kitchen before service begins. To ensure that all sauces are ready for use and if required in bain－marie, everything is neat and tidy and cooks are in proper uniforms.
? 用餐開始前檢查廚房備料，如醬料等。所有食品干凈整潔，員工著制服。
? To supervise and participate in the meal service.

? 參與食物的監(jiān)督和出菜過程。

任職資格：
? To follow and enforce the hygiene and safety standard set by the Hotel and Food & Environmental Hygiene Department.
? 貫徹和執(zhí)行酒店和衛(wèi)生部門指定的衛(wèi)生和安全標(biāo)準(zhǔn)。
? To know the Hotel‘s fire and safety procedures and operation of kitchen and fire fighting equipment.
? 知道酒店消防和安全程序以及廚房滅火設(shè)備的操作。
? To co－operate and delegate work properly and in fair manner.
? 確保工作程序正常運行。
? To supervise the general cleaning and proper handling of food.
? 監(jiān)督食品的清潔和處理。
? To re－organize refrigerators, re－stock items up to par and re－organize section for next meal period.
? 整理冰箱，整理倉庫，計劃下一次的用餐安排。
? To minimize wastage and optimize yield.
? 減少浪費優(yōu)化產(chǎn)量。