岗位描述:
Job Description:
1.负责蒸、炖菜肴的烹制、出品工作,保证向宾客及时提供标准一致、风味纯正的菜肴。
1. Responsible for the preparation and delivery of steamed and braised dishes to ensure that guests are provided with dishes of consistent standards and pure flavor in a timely manner.
2.能够合理消耗所有产品和配料,监督食品的质量和数量是确保最大限度的节约原材料。
2.To be able to consume all products and ingredients wisely and monitor the quality and quantity of food to ensure maximum saving of raw materials.
3.正确操作所有的设备、器具和机器,在酒店运营之中保持HACCP各方面要求。
3.Properly operate all equipment, utensils and machines to maintain HACCP requirements in all aspects of hotel operations.
4.配合各项盘点工作并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率。
4.To co-operate with all stocktaking activities and work closely with the Stewardship Department to ensure high quality of cleanliness and minimum breakage. 5.To be responsive to each guest's request.
5. 对于每位客人的要求要及时作出回应使客人满意。
5. Respond to each guest's request in a timely manner to ensure guest satisfaction.
岗位要求:
Job Requirements:
1.高中毕业以上学历,最好是或专业烹饪学校毕业。
1. High school graduate or above, preferably or professional culinary school graduate.
2.至少三年五星级酒店或较高级别的个体餐厅厨师经验。
2. At least three years experience as a chef in a five-star hotel or a higher level individual restaurant.
3.具备良好的对客及内部沟通能力,有一定的电脑操作技能。
3. Have good customer and internal communication skills, have certain computer operation skills.
• Prepares kitchen equipment for use
准备厨房设备以便使用
• Assembles and prepares ingredients for menu items
为菜单上的项目安排准备原料
• Prepares simple food items
准备简单的食品
• Portions and plates food
将食品切片并置于盘子上
• Assists with checking and receiving goods
协助检查和接收货物
• Stores goods
储存货物
• Maintains storage areas
管理储存区
• Cleans and stores equipment
清洁和储存设备
• Cleans premises
清洁房屋
• Handles waste and linen
处理垃圾和布草
• Maintains a hygienic kitchen
保持厨房卫生
• Cleans kitchen and equipment
清洁厨房和设备
• Maintains high standards of personal hygiene
保持高度的个人卫生
• Attends to all briefings
参加所有说明会
• Participates in training
参加培训活动
Major Functions责任概要 :
l To
complete the assigned culinary task in a safe and professional manner. Responsible for the daily production of high
quality food for a given station or outlet.
安全并专业的完成指派的工作, 保证日常出品的质量。
l Maintain
sanitation standards to optimum conditions. Utilize at all times Marriott
recipes, use records and production charts.
坚持卫生标准并遵守万豪集团标准(包括配方等)。
MAJOR
RESPONSIBILITIES主要职责:
1. Follow the posted schedule and report at workstation on time.
按照张贴的排班工作并准时到岗工作
2. Follow set up and break down procedure that was set by the kitchen
management.
根据厨房管理要求进行摆台
3. Maintains good quality and presentations by follow the use record and
recipes.
根据配方保证食品质量和摆盘
4. Follow safety and energy conservation procedure.
遵守安全和节能程序
5. Report any hazard condition to supervisor or manager.
向主管或经理报告任何问题状况
6. Follow food protection techniques, to include keep hot food at 60 C,
cold food at 4 C or below, cover, dating and rotation.
遵循食品安全要求, 包括热食保持在60度以上, 冷食保持在4度以下, 盖好并 贴上标签
7. Assists attendant to complete the assigned tasks.
员工要按时完成所指派的工作
8. To be able to operate kitchen equipment and tools.
合理使用厨房设备和工具
9. 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
Specific Duties
工作任务:
1. Maintain food quality and service in accordance with standardized
company recipes and procedures.
依照酒店的标准和程序,保持高质量的食品和优质的服务。
2. Keep the Executive Chef informed of all pertinent information regarding
the preparation kitchen, through the Sous Chef or Chef de Partie.
通过厨师长或厨师领班向总厨汇报相关厨房工作。
3. Keep all production charts properly filled out and use all charts as
per SOP.
根据运作标准,确保所有相关记录表格都填写无误。
4. Conduct daily taste panel with the first cook
每天第一件事就是组织试菜。
5. Attend all associate Meeting, and come up with suggestion for solving
problems
出席所有的员工会议,并为解决问题提出建议。
6. Strictly practices and enforces the “clean as you go” policy.
严格遵守并执行“及时清理”政策。