SCOPE范围
Assist the operationof the Chinese Kitchen and the preparation of the food.
协助中餐厨房营运工作和准备食品流程的运作。
PRINCIPAL RESPONSIBILITIES 主要职责
· Ensure that allF&B related products delivered are labeled correctly at any time.
确保餐饮部相关的货物任何时候都有正确的标签说明。
· When the food isready to be transported to the kitchen or the dining room, the corroded foodhas been treated.
当在准备将食物运送到厨房或者餐厅前,确保腐蚀的食物已经被处理掉。
· Transport foodto the kitchen only in hotel color coded containers and not in supplier’sdelivery boxes
运送食物到厨房时,只能使用酒店指定的周转箱,不能使用供应商的送货箱。
· Take temperaturechecks as required and keep record on the company standards sheets as required.
按要求检查温度,并记录在公司标准表格上。
· Store the dryfood according to First In First Out policy and rotation.
存放干货时要遵循先进先出的政策。
· Wash handsbefore entering the kitchen and working area.
在进入厨房和工作区域前洗手。
· Keep workingarea clean at all times.
保持工作区域清洁。
· Operate theequipment correctly, report damage or maintenance requirements.
正确操作设备,报告损坏或维修要求。
· Ensure all foodis dated and labeled at all times.
确认所有的食品总是有日期和标签。
· Prepare thestorage space for the order on time.
为按时到的订单准备存储空间。
· Food forstraight consumption is handled with gloves at all times.
直接食用的食品在任何时候都要用手套处理。
· Attend the dailybriefing.
参加每天的例会。
· Notify the bossin time if there are any questions or complaints.
如有任何问题或投诉出现及时通知上司。
· Beable to work in other departments or take part in interdepartmental trainingwhen required.
在需要时能在其他部门上班或参加跨部门培训。
· Report to thesuperior before leaving the working area for any reason.
因任何原因离开工作区域时需报告上司。
· If sick, reportimmediately to the superior.
如果生病, 及时通知上司。
· Switch off allunnecessary equipment at the end of work.
结束工作时关闭所有不必要的设备。
· Breaks and mealperiods should be in compliance with the hotel standards.
休息和用餐时间需遵从酒店标准。
· Complywith all hotel rules and regulations.
遵从所有酒店规章制度。
· All rules andregulations refer to colleague handbook.
所有规章制度请参照员工手册。
· Be aware ofaccident prevention and help enforce safe working conditions to achieve thegoal of zero accidents.
了解事故预防并加强工作安全以达到零事故的目标。
· Perform anyduties assigned by the Management.
执行任何管理层委托的工作。
· Use ingredientefficiently to minimize waste and maintain departmental food cost within budget.
合理安排食材,避免不必要的浪费,保证部门成本率在预算内。
· Maintain highestfire safety standards with proper fire handling to eliminate fire risks.
严守消防安全,安全用火,避免发生火灾。
· Comply withrules and regulations of the Colleague Handbook.
遵守《员工手册》的各项规章制度。
· Ensure thetimely completion of seasonal sales products for the hotel, including but notlimited to New Year gift boxes, rice dumplings, and mooncakes.
按时完成酒店季节性销售产品,不局限新年礼盒、粽子、月饼。
· Comply withattendance policies and follow management's shift arrangements regardingovertime work and leave.
遵循考勤制度,服从管理人员安排的合理加班和休假。
· 100% Completehotel and job-related training courses.
100%完成酒店和岗位相关的培训课程。
Marketing市场推广
· Employees are obligated to assist the hotel in selling seasonalproducts.
员工有义务协助酒店销售季节性产品。
1. Produces andpresents the dishes for the section in line with the cooking instructions andprocesses defined by the hotel and brand.
根据酒店和品牌的烹饪指导和流程, 制作并展示菜肴。
2.May be askedto carry out some food preparation in the dining room in front of guests,depending on events or how the F&B offer is organized
视活动或餐饮提供方式而定,可能需要在客人面前在餐厅内准备食物。
3. Ensures thatdishes are well presented, of a high standard and at the right temperature.
确保在合适的温度下,高质量、高标准的呈现菜肴。
4.Evolvesworking methods in line with brand philosophy.
工作方式符合品牌理念。
5. Develops teamspirit and motivation by creating a good working atmosphere.
通过营造良好的工作氛围来培养团队精神和提高团队。
6.Organizes andsupervises the work carried out by commis chefs and apprentices in the areaunder his/her responsibility.
管理和监督所属范围内的厨师及厨工的工作。
7.Informs theteam about cost optimisation and the reduction of raw material wastage; tracksimplementation.
告知团队关于节省成本和减少原材料的浪费,并跟踪实施。
8.Trains commischefs, apprentices and interns to a high standard.
培训厨师,厨工及实习生,以提高其工作标准。
9.Attendsmeetings and briefings for kitchen Heartists.
参加厨房的会议及例会。
10.Have good working relationships with the other hoteldepartments.
与酒店其他部门保持良好的合作关系。