员工餐厅厨师领班/面点厨师

1、协助员餐厨师长，为员工提供健康/卫生/多种花样的食品；
Assists in providing food that are healthy, hygienic and has variety.
2、协助员餐厨师长，根据员工提出的见意和意见，积极做好改进工作；
Assists in making progress on task according to Associate suggestion and opinion.
3、协助员餐厨师长，按时完成员餐菜单编制工作；
Assists in working out the menu with Chef de Cuisine on time.
4、确保根据所设定的政策和方针, 尽量利用剩余的食品原料；
Ensures food surpluses and leftovers are used according to the set guidelines and policies.
5、格执行食品分摊政策，以便能有效的做好控制成本工作；
Strictly adheres to food apportionment policy to control costs effectively.
6、在厨师长的指导下，乐于学习及制作新的菜肴；
Takes interest in learning and preparing new products as directed by the Outlet Chef de Cuisine.
7、紧密督导厨师和员餐其他员工，并协调他们的工作，以确经济、及时的食品制作；
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
8、观察食物的准备和制作方法、份量及食物的装饰，以确保食品是按预先的设计制作的；
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
9、在食物装盘及服务前，对食物进行检查；
Tests cooked food before plate-up and service.
10、按时检查员餐厨房设备/设施，确保正常运作；
Ensures the maintenance and function of kitchen equipments.
11、确保所有厨师在操作中使用正确的工具；
Ensures all Commis Chefs and Kitchen Apprentices use the right tool for the right job.
12、确保所有厨师正确、安全地操作食品加工机器；
Ensures all Commis Chefs and Kitchen Apprentices handle the food-preparing machine in a proper and safe manner.
13、确保员餐工作场所始终干净整洁；
Ensures the cleanliness of Associate kitchen environment at all times.