员工餐厅厨师

MAJOR FUNCTION 职责范围：
To provide consistentquality of food and services to internal and external customers, by adhering toand enforcing all Marriott Standards and Policies.
通过坚持和执行各种万豪标准政策，为所有顾客提供始终如一的，高质量保证的食品和服务。
MAJOR RESPONSIBILIES 責任概要:
1.Execute all assigned tasks as directed and delegated from his or herSupervisors or Manager.
执行其主管或经理所指示委派的所有任务。
2.Enliven the spirit to serve basics and conduct professionally at all times toappropriately represent Marriott.
以热情服务精神为基础，随时发挥自己的专长。
3. Follow and ensure compliance with recipes,cooking procedures and use records to ensure food is tasty, well presented,fresh, correct portioned and safe.
按照食谱配方，以正确的烹饪程序和精美的呈现方式，确保食物的鲜美、新鲜、安全。
4.Set up of stations and prepare mise en place as instructed by Supervisor,following daily production charts according to business demands.
根据宴会活动需求，制作产品图表。
5.Knows and implements Marriott's 70 Points of Hygiene and Safety Standards.
了解并执行万豪70项卫生及安全标准。
6.Adhere to safety guidelines at all times and report any unsafe work conditionsand practices.
遵守安全准则，对于任何潜在危险请立即通知相关部门。
7.Follow and enforce F.I.F.O. principle – first in, first out procedure at alltimes and date and label food prepared in the operation, indicating productiondate, person produced and content.
遵循和执行F.I.F.O.原则：随时遵循先进先出的程序，在操作过程中对已准备的食物进行标签，标明生产日期、制作人及内容。