冷房和肉房厨房领班 Commissary and Butchery Kitchen DCDP

§ Check all parts of the kitchen,
including pot and dish wash areas for cleanliness, order and correct storage
and stock rotation.
检查厨房所有部分，包括锅和盘子的清洗区域，正确控制库房的周转。
§ Control adequate mis en place
preparation for next day, sauce, stock, fish etc.
控制好给第二天的食品例如：汁，汤，鱼等。
§ Check and control daily mis en place
according to Sous Chef.
按照厨师长的要求控制好当天的成本
§ Ensure smooth, prompt and top class
service to guests.
确保真确及时的服务客人。
§ Assist in making food requisitions
帮助员工完成食品制作。
§ Report any pending problems.
报告不能解决的问题
§ Responsible for basic on the job
training with Demi Chef and Commis.
给予领班和厨师基础的工作培训
§ Be multi-skilled with thorough knowledge
of all hotel food venues and menus.
多元化的了解酒店餐厅的知识和菜单
§ Taste and examine food prepared and make
necessary adjustments and replenish food when necessary.
检查食物的品质并在必要时进行必要的调整和补充食物。
§ Be responsible for minimising food
wastage.
负责减少食品浪费。
§ Anticipate guest’s needs through
observation and offer prompt, efficient service either personally or through
effective communication with other talents.
通过观察预见客人的需要，亲自或通过有效的沟通，提供及时、高效的服务。
§ Follow food safety program and ensure
all associate have working knowledge of the program.
贯彻食品安全条例，确保所有人员知道。
§ Assist the Sous Chef in the performance
of his/her duties.
帮助厨师长完成他的工作职责
§ Uphold the Corporate Cares culture by
demonstrating the Star Service Standards at all times to guests and fellow
talents.
维护集团关心文化通过展示明星服务标准在任何时候服务客人和其他同事。
§ Personally ensure compliance with all
relevant Workplace Health & Safety and Occupational Health & Safety
rules and related W Shanghai and Corporate Policies.
本人保证遵守所有相关工作场所健康与安全、职业健康与安全规则和相关W上海和集团政策。
§ Align management style, working
practices and conduct with W Shanghai’s Vision, Corporate Values and
policies. To comply with Corporate’s
Code of Conduct at all times.
一致的管理风格、工作实践和行为与W上海的设想中,企业价值和政策。遵守集团的行为准则
§ Be well versed and knowledgeable of W Shanghai’s Fire and Evacuation procedures as
well as health and safety requirements in the Workplace. Ensure talents are aware of their duty of
care as determined by legislation and that they maintain complete
familiarity.
W的贯通和知识渊博的上海的消防和疏散程序以及工作场所的健康和安全要求。确保员工意识到自己的义务,法律责任，他们保持完整的熟悉。
§ Undertake any additional duties as
requested by the Sous Chef, Executive Sous Chef or Hotel Management.
承担任何额外的职责无论是副厨师长,行政副厨师长或酒店总经理提出的。