MAJORRESPONSIBILITES 责任概要 :
Prepares and cooks food according to standard andprocedures, recipe cards, photographs and given instructions. Assists the SousChef in training associates
Participates in product development and incontrolling the smooth operation of the kitchen. Prepares and cooks food in allareas of the kitchen as and when directed.
Participates in the control of associates.Participates in associate’s development Participates in the control of foodquality, food taste, food presentation, and food requisition.
根据工作标准与程序、备料单、照片及上级指示来准备食物，协助厨师长培训员工。参与提高食品质量，保证厨房运作的顺利进行。当接到指示时厨房的所有区域都要进入工作状态。协助管理员工，为员工发展提供帮助，参与食物的质量控制，提高产品的菜色和味道。
SPECIFIC DUTIES工作任务：
Must be completely responsible for the smooth andefficient operation of the area assigned to as per the following duties.
根据职责必须完全负责管理本部门正常而高效的运作。
1. General duties
总的职责
Ø Prepares food for guestsand associates efficiently, economically, and hygienically as per the standardrecipes following the standards and procedures.
为客人和员工高效率的提供食物，做到物美价廉,要按照标准食谱制作并且要符合食品卫生 。
Ø Hands on supervision ofwork operations.
监督厨房的正常运作。
Ø Assist the Sous Chef in theday-to-day operation of the kitchen and to help maintain a high standard offood preparation and presentation.
协助厨师长管理厨房的正常运作，保证食品的高质。
Ø Support the Sous Chef inthe overall smooth operation of the kitchen ensuring prompt service at alltimes.
在厨房运作方面支持厨师长工作，保证提供高效率的服务。
Ø Works in all areas of foodpreparation as and when directed.
接到指示时参与食物准备的各方面的工作 。
Ø Assists with buffets decoration items and show pieces.
协助自助餐的装饰和装饰品 。
Ø Develops recipe cards andproducts.
发展食谱卡和产品 。
Ø Participates in developmentof dishes for menu designs.
参与菜单的制作及菜肴的新开发 。
2. Hygiene & Safety
卫生和安全
Ø Ensures hygiene,cleanliness and tidiness in all areas of the kitchen, storage areas, coolrooms, and freezers.
保证厨房、仓库、冷藏室、冰冻室的卫生、干净整洁。
Ø Ensures safe and correctuse of the equipment, tools and machinery.
保证安全和正确的使用设备、工具和机器。
Ø Responsible for thehygiene, sanitation, tidiness of the working and storage areas.
负责工作区域和存储区域的卫生、整洁。
Ø Ensures that the standardsof uniform grooming and personal hygiene are maintained.
保持仪容仪表和个人卫生。
Ø Maintain a safe and asecure working environment.
保持安全和可靠的工作环境。
Ø Initiate action to correcta hazardous situation and notify supervises/managers of potential danger.
采取行动排除危险、向上级或经理报告危险隐患。
Ø Adhere to the hotel’ssecurity and emergency policies and procedures.
坚持遵守酒店安全与紧急情况处理的政策和程序。
Ø Be familiar with propertysafety, current first aid and fire emergency procedures.
熟悉财产安全、紧急救护和火警等处理程序。
3. Purchasing & Stock control
采购和存货
Ø Participates in making foodrequisitions and daily market lists.
参与制定食品需求和当天市场采购单。
Ø Orders food from stores.
制定提货单。
Ø Monitor and control thequality and quantity of food stock.
监督和控制存货的质量和数量。
Ø Implementand monitorpurchasing procedures.
监督采购程序的执行。
Ø Implement and monitor stockcontrol procedures.
监督存货控制程序的执行。
4. Training
培训
Ø Participates in thetraining and development of associates.
参与员工的培训和发展。
Ø Takes part in all scheduledtraining at his/her level.
参加所有相应级别的培训。
Ø Instruct staff, provide oneon one instruction to staff members as and when required.
在需要时对员工进行面对面的个别指导。
5. Communication
沟通
Ø Coordinate operationsbetween other departments/units.
以和谐的关系与各部门进行沟通。
Ø Demonstrate and maintain at all times a professional behavior andpositive attitude.
随时表现出积极的职业态度和行为。
Ø Interact with department and hotel associates in aprofessional and positive manner to foster good rapport, promote team spiritand ensure effective two-way communication.
以职业的、肯定的方式与部门和酒店员工交往，以培养和谐的关系，促进团队精神和确保有效的双向沟通。
Ø Maintain and implement andsupervise effective interpersonal relationships and skill.
维持和实施有效的人际交流技巧。
Ø Deal effectively withguests and associates from a variety of cultures.
与具有不同文化背景的客人和同事有效沟通。
Ø Work together effectivelyand efficiently as part of a team.
在团队内有效工作。
6. Carries out other specialprojects / tasks assigned by supervisors.
执行上级主管临时委派的其他任务。
