工作职责:
培训所有员工正确操作所有的设备、器具和机器。
必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。
必须积极主动参加每日质量会议(每日厨师晨会、团队会议),以保持厨房运营持续地提高,达到目标和保持顺畅地交流。
可以被要求进行外卖工作。
可以被要求在厨房以外的地点完成工作。
可以被要求进行盘存工作。
所有员工都应知道关于住宿率, 宴会, 预测计划和收益。
新菜品的制作在品尝上要结合数码照片。
与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。
积极的学习和适当的改变。
用虚心的态度去接受有建设性的意见。
时刻保持对于同事和主管等一个专业和积极的态度,依据酒店的规则和员工手册的要求行 为举止,确保部门的良好运营。
时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的 整洁和卫生、清洁的器具。知道污染食品的危险和适当检查,彻底清理冰箱的需要。向行政副总厨汇报所有的问题并采取适当的行动。
Job Description:
Train all staff on the correct usage of all
equipment, tools and machines
Focus on constant improvement of training manuals
and SOPs.
Participate actively in quality initiatives such as
daily chef briefings and monthly team meetings in order to constantly improve
the culinary operation, meet targets and keep communication flowing.
Work on off-site events when tasked.
Complete tasks and jobs outside the kitchen areas
when requested.
Assist with inventory taking.
Knowledgeable about hotel’s occupancy, events,
forecasts and achievements.
Work on new dishes for food tastings and photo
taking.
Work closely with the stewarding department to
ensure high levels of cleanliness and low levels of lost and breakages.
Learn and adapt to changes.
Be receptive to constructive feedback.
Maintain at all times a professional and positive
attitude towards team members and supervisors.
Adhere to established hotel rules and team member
handbook, ensuring all team members under your supervision do so as well for
the department to operate smoothly.