• Organize shifting in the section with regard to mise-en-place production and its service.
• Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner
• Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Sous Chef & Chef de Cuisine in order to achieve the high stock rotation desired in his/her section.
• Maintain good colleagues relations and motivate colleagues
• Ensure that training on a one-to-one basis has been carried out and comprehended.
• Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding Mise-en-place and food storage.
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef and /or Chef de Cuisine.
• Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine/ Sous Chef and to follow up and ensure the necessary work has been carried out.
• Check the main information board regarding changes in any Banquets or other information regarding the organization.
• Keep the section clean and tidy.
• Pass all information to the next shift about functions, Mise-en-place (report everything)
• Make sure night is covered
• Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
• Check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
• Assist the Chef de Cuisine/Sous Chef in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.
1.为服务以及特别活动准备调味汁、汤、已经热的热盘,确保所有工作面都为预测的客人数做好准备
Prepares sauces, soups and hot entrees for service and special functions ensuring that all stations are set for forecasted covers
2.展示具备各种汤、酱汁以及热菜的知识,并能给出建议改进质量减少浪费
Demonstrates recipe knowledge for all soups, sauces and entrees making suggestions to improve quality and eliminate waste
3.确保所有厨房人员了解特别菜式、摆盘样式以及价格
Assures that all kitchen personnel and servers are aware of specials, plate presentations and prices
协助相关人员检查所有冷凝机以及库存区域的干净度、数量储存情况,食品质量及数量,并确保合适的摆盘样式并要求所有人员遵照工作程序
4.Assist personnel in checking all coolers and storage areas for cleanliness, quantity and quality of food products and to assure proper plate presentation and requisitioning procedures are followed.
5.准备工作清单并为每一班次组织工作场地,任何时候都保持高水准的出品及卫生标准
Prepares work checklist and organises workstations for each shift, maintaining high levels of productivity and sanitation at all times.
6.如有相关菜单问题,向主管咨询,控制分量以及食品的循环以在保持品牌标准的同时控制成本
Consults with Supervisor regarding menus, controls the portioning and rotation of foods to contain food costs while maintaining the standards of Brand Hotels.