Western Kitchen Demi Chef 咖啡厅厨房领班

1. To work as directed from their
supervisors. 完成主管交办的工作。
2.
Make sure that food is tasty, attempting presented, fresh,
correct portioned and safe.确保食品新鲜、配料恰当、色香味俱全、安全食用。
3.
Buffet food is delivered on time, 15 minutes, before opening the
restaurant or banquet function. 餐厅营业或者宴会开始前15分钟确保自助餐一切就绪。
4.
That mise en place is fresh, correct size, portioned and
according to business. 新鲜、配料比例适当，并且符合客人口味。
5.
Will learn and execute the 46 point hygiene standards at all times.
随时学习并且贯彻执行卫生标准46条。
6.
Wash hands before entering the kitchen or returning to work
station. 进入厨房及回到操作台前先洗手。
7.
Train subordinates with Marriott standards and assures that it
meet all times. 向员工培训万豪的标准，确保随时达到标准。
8. Ensure that Marriott International
documents are filled in correctly and necessary changes are done. 确保正确补充万豪国际所发的文件并做相应的改变。
9.
A la carte food is cooked perfectly right, hot and in the
stipulated time. 确保单点食品完全按食谱规定的时间和配方制作。
10.
Proper handling of equipment. 正确使用设备。
11.
Take temperature checks as required and keep record. 检查温度情况，并且做好记录。
12. Follow “Clean as you go” policy and
keep work area clean at all times. 遵守“走到哪里都干净”的原则，随时保持工作区域干净整洁。
13. All food items must be covered with
cling film (or proper lid), dated, labeled and initialed by person who made it
or used it first. 所有食品必须用保鲜膜（或大小适当的盖子）封好保存，由制作者或最初使用者制作标签、标明日期。
14. If sick, report immediately to your
supervisor. 一旦生病，立即告知主管。
15. Make sure production charts are
closely followed and adhered to. 严格按照生产操作流程制作食品。
16. Cold food for straight consumption is
handled with gloves at all times. 取用直接食用的冷冻食品时必须戴手套。
17.
Usage of right chopping boards is maintained at all times.一贯正确使用砧板。
18. Time card must be punched in and out. 出入酒店必须拉考勤卡。
19. No associate to be on the property
after working hours without authorization. 未经许可，任何员工下班后不得在酒店逗留。
20. Attends the daily 15 minute training
session. 参加每天的15分钟培训。
21. Set up station properly and on time
for each service period. 每次上菜前，及时清理工作台。
22. Make sure all food is prepared by
recipes designated by supervisor. 严格按照主管开出的食谱制作食品。
23. Inform supervisor of any problems or
complaints when they arise. 遇有问题或投诉，立即告知主管。
24. Be able to work in another area when
needed and take part in cross-training when directed. 按要求，参加岗位交叉培训，需要时能调至其他部门协助工作。
25. Food in fridges to be checked on the
beginning of every shift and container be changed. 在每次交班前检查冰箱内的食品，并且更换盛器。
26.
Proper requisitioning to be done as per requirement. 根据需要，填好进料单。
27. Attend and conduct training sessions
as required. 根据需要参加并且开展培训。
28. Coordinate with concerned departments
for any issues which may arise. 与有关部门合作解决问题。
29.
All meetings to be attended as required. 根据需要，参加所有的会议。
30. Get involved in buffet set ups and
decorations. 参与自助餐的布置工作。
31. Follow hotel policy as laid out in
associate hand book. 根据员工手册贯彻酒店政策。
1. To work as directed from their
supervisors. 完成主管交办的工作。
2.
Make sure that food is tasty, attempting presented, fresh,
correct portioned and safe.确保食品新鲜、配料恰当、色香味俱全、安全食用。
3.
Buffet food is delivered on time, 15 minutes, before opening the
restaurant or banquet function. 餐厅营业或者宴会开始前15分钟确保自助餐一切就绪。
4.
That mise en place is fresh, correct size, portioned and
according to business. 新鲜、配料比例适当，并且符合客人口味。
5.
Will learn and execute the 46 point hygiene standards at all times.
随时学习并且贯彻执行卫生标准46条。
6.
Wash hands before entering the kitchen or returning to work
station. 进入厨房及回到操作台前先洗手。
7.
Train subordinates with Marriott standards and assures that it
meet all times. 向员工培训万豪的标准，确保随时达到标准。
8. Ensure that Marriott International
documents are filled in correctly and necessary changes are done. 确保正确补充万豪国际所发的文件并做相应的改变。
9.
A la carte food is cooked perfectly right, hot and in the
stipulated time. 确保单点食品完全按食谱规定的时间和配方制作。
10.
Proper handling of equipment. 正确使用设备。
11.
Take temperature checks as required and keep record. 检查温度情况，并且做好记录。
12. Follow “Clean as you go” policy and
keep work area clean at all times. 遵守“走到哪里都干净”的原则，随时保持工作区域干净整洁。
13. All food items must be covered with
cling film (or proper lid), dated, labeled and initialed by person who made it
or used it first. 所有食品必须用保鲜膜（或大小适当的盖子）封好保存，由制作者或最初使用者制作标签、标明日期。
14. If sick, report immediately to your
supervisor. 一旦生病，立即告知主管。
15. Make sure production charts are
closely followed and adhered to. 严格按照生产操作流程制作食品。
16. Cold food for straight consumption is
handled with gloves at all times. 取用直接食用的冷冻食品时必须戴手套。
17.
Usage of right chopping boards is maintained at all times.一贯正确使用砧板。
18. Time card must be punched in and out. 出入酒店必须拉考勤卡。
19. No associate to be on the property
after working hours without authorization. 未经许可，任何员工下班后不得在酒店逗留。
20. Attends the daily 15 minute training
session. 参加每天的15分钟培训。
21. Set up station properly and on time
for each service period. 每次上菜前，及时清理工作台。
22. Make sure all food is prepared by
recipes designated by supervisor. 严格按照主管开出的食谱制作食品。
23. Inform supervisor of any problems or
complaints when they arise. 遇有问题或投诉，立即告知主管。
24. Be able to work in another area when
needed and take part in cross-training when directed. 按要求，参加岗位交叉培训，需要时能调至其他部门协助工作。
25. Food in fridges to be checked on the
beginning of every shift and container be changed. 在每次交班前检查冰箱内的食品，并且更换盛器。
26.
Proper requisitioning to be done as per requirement. 根据需要，填好进料单。
27. Attend and conduct training sessions
as required. 根据需要参加并且开展培训。
28. Coordinate with concerned departments
for any issues which may arise. 与有关部门合作解决问题。
29.
All meetings to be attended as required. 根据需要，参加所有的会议。
30. Get involved in buffet set ups and
decorations. 参与自助餐的布置工作。
31. Follow hotel policy as laid out in
associate hand book. 根据员工手册贯彻酒店政策。