MAJOR
RESPONSIBILITIES主要职责:
1.
Responsible
for: Pastry Sous Chef, Chef de Partie, Bakery Chef, Cooks and Attendants.
管理饼房副厨师长, 领班, 厨师助理
2.
Directly
responsible for Bake Shop, Kitchen area, ensuring a smooth running, profitable
operation within the framework of the Hotel.
直接对饼房负责, 保证一切正常, 并有利酒店营运
3.
Develop
and maintain the Hotels culinary concepts and standards for food preparation
and presentation.
发展并拥护酒店对厨房的食品准备和摆盘标准
4.
Maintain
food cost by ensuring that proper preparation, inventory, requisition, food
pars and control systems are in place in all food operations areas.
在保证正确的出品, 盘点 和需求的前提下控制好食品成本
5.
Enforce
the Marriott food preparation and presentation guidelines to ensure consistent
quality culinary offerings to our guests.
坚持万豪集团的领导方针和营运标准, 保证出品质量
6.
Maintain
food safety & protection.
All food
in working areas should be in compliance with food handling techniques
including dating, proper storage, rotation, etc. in accordance with the company
policies. Maintain Marriott Brand Standart (control form A1,A2,A3 are filled up
on a daily basis).
保证食品卫生并且安全, 在工作区域内所有食品使用和储藏都必须严格按照食品要求, 包括日期, 储藏. 每天基本食品安全卫生必须根据集团政策, 遵守万豪的品牌标准(每天必须填写A1,
A2, A3表格)
7.
Enforce
Marriott’s 30 point Sanitation Checklist by having all kitchens inspected on a
monthly basis.
每月对所有厨房区域进行执行万豪30点卫生检查
8.
Achieve
departmental Budget goals by maintaining efficient cost expenditure.
有效的控制开支以达到部门预算目标
9.
To
accurately forecast business demands on a weekly basis to ensure efficient
staffing & food production.
以每周为一阶段真实的预测营运需求来保证有足够的员工和食品
10.
To
supervise the completion of the wage progress report on a weekly basis and critique
discrepancies.
监督每周工资报告
11.
Responsible
for accounting & billing procedures within the Pastry Shop operation.
负责饼房营运的财务程序
12.
Assist
the Executive Chef in food promotion, menus, pricing & associate
scheduling.
协助总厨进行食品推广, 菜单推广, 定价及员工排班
13.
Coordinate
with purchasing agent to ensure that all pastry related products conformed to
Food & Beverage Department.
与采购部协调保证饼房相关产品符合部门要求
14.
Together
with Executive Chef to create new dish and recipes, including picture taking
which should be displayed in the respective kitchen.
与总厨共同创造新菜和研究新配方, 包括对成品菜拍照并陈列到各个厨房
Specific Duties
工作任务:
1.
Responsible to
maintain the overall welfare of our Associates by providing them with the
training and resources to take care of our guests.
安排适当的培训和并提供照顾客人所需要的原料
2.
Ensure the
awareness & enforcement of all Marriott S.O.P.’s & Property L.S.O.P.’s.
保证执行所有万豪集团的SOP和当地的LSOP
3.
To enforce
operational Standards that are reviewed periodically and then updated and
improved.
坚持定期回顾营运标准并更新和改进
4.
To ensure the
efficient scheduling of management and associates.
保证有效安排并管理人员
5.
To be responsible
for the accurate supervision of the associate time control and payroll systems
by working with Accounting and HRD.
负责准确监督员工工作时间并同财务部和人事部完善工资体系
6.
To develop and
implement Manager, Supervisor & Associate training plans on a quarterly
basis in conjunction with HRD.
与人力资源总监合作每季度制定并执行经理, 主管和员工的培训计划
7.
To implement a
departmental daily “15 Minute” training program and conduct it.
安排并执行部门每日15分钟培训计划
8.
To assist in the
execution of Culinary Management & Associate reviews, ensuring appraisals
in a professional and timely manner.
协助厨房和员工的管理, 回顾并进行专业的评估
9.
To supervise all
aspects of Associate management including hiring and discipline in conjunction
with the Executive Chef.
同总厨联合共同管理员工的所有方面, 包括聘用,
惩罚
10.
To train subordinate managers and supervisors in
effective “coaching and counseling” and the correct process of progressive
discipline method.
有效培训下属经理和主管
11.
To conduct an effective monthly Associate meeting with
minutes and P&A forwarded to the GM, F&B and HRD.
每月召开月度会议,
做好会议记录和行动计划交于总经理, 餐饮部和人事部
12.
To practice “open door” policy to all Associates.
对所有员工采取公开政策
13.
Periodically plan outside Associates activity to
promote teamwork.
阶段性带领员工进行户外活动, 增强团队合作精神
14.
To be responsible for maintaining outlet safety at all
times.
随时保持各部门安全
15.
To be responsible for asset management of all outlet
property and facilities.
管理所有分部门的财产, 设备
16.
Conduct a preventative maintenance inspection on a
weekly basis.
每周进行预防性的设备检查
17.
Promote positive inter-departmental relations through
candid communication and cooperation.
通过公平公正的沟通与合作, 建立与酒店其他部门的良好合作关系
18.
To respond to guest inquiries or concerns within 24
hours in what is deemed the appropriate manner and communicate this issue
immediately to Executive Chef.
正确回应客人的需要应该在24小时内回复并立即报告给行政总厨
19.
Ensure all Managers and Associates follow all job
safety regulations and all hazards are reported to Loss Prevention and
Engineering with appropriate documents.
保证所有经理和员工遵循安全工作条例并通过书面形式报告所有安全隐患
20.
Perform any reasonable request made of management
which is not life threatening or against the law.
根据管理需要,
在保证人身安全和合法的前提下可适当做修改
立即沟通
