西厨房副厨师长Sous Chef

1 Must becompletely responsible for the smooth and efficient operation of the area assignedto as per the following duties.
根 据 职 责 必 须 完 全 负 责 管 理 本 部 门 的 正 常 运 作 总 的 职 责
2 Preparesfood for guests and associates efficiently, economically, and hygienically asper the standard recipes following the standards and procedures
为客人和员工高效率的提供食物，做到物美价廉, 和 要 按 照 标 准 食 谱 制作并且要符合食品
卫生
3 Hands onsupervision of work operations
监 督 厨房的正常运作
4 Assistthe Sous Chef in the day-to-day operation of the kitchen and to help maintain ahigh Standard of food preparation and presentation.
协助厨师长管理厨房的正常运作，保证食品的高质量
5 Supportthe Sous Chef in the overall smooth operation of the kitchen ensuring promptservice at all times.
在厨房运作方面支持厨师长工作，保证提供高效率的服务
6 Works inall areas of food preparation as and when directed
管理并参与本部门的制作工作
7 Assistswith Buffets decoration items and show pieces.
协 助 自 助 餐 的 装 饰 和 装 饰 品
8 Developsrecipe cards and products
升级配方和产品
9 Participatesin development of dishes for menu designs
参与菜单的制作发展
10 Complywith all hotel and corporate guidelines
遵守酒店和公司的所有工作指南
11 Abide bythe Marriott code of conduct
遵守万豪的管理制 度
12 Abide bythe Marriott employee handbook
遵守万豪的员工手册
13 Abide byboth the hotel and Marriott policies and procedures
遵守酒店和万豪的规 章 制 度
14 Ensureshygiene, cleanliness and tidiness in all areas of the kitchen, storage areas,cool rooms, Freezers.
保证工作区域和存储区域的卫生、干净整洁
15 Ensuressafe and correct use of the equipment, tools and machinery.
保证安全和正确的使用设备、工具和机器
16 Responsiblefor the hygiene, sanitation, tidiness of the working and Storage areas
保持仪容仪表和个人卫生
17 Maintaina safe and a secure working environment
保持安全和可靠的工作环境
18 Initiateaction to correct a hazardous situation and notify supervises/managers ofpotential danger
采取行动排出危险、向上级或经理报告危险隐患
19 Adhereto the hotel’s security and emergency policies and procedures.
坚持酒店安全制度、紧急情况处理规定和程序
20 Befamiliar with property safety, current first aid and fire emergency procedures
熟悉对财产安全、紧急救护和火警等处理程序。
21 Participatesin making food requisitions and daily market lists
参与制定食品需求和当天市场采购单
22 Monitorand control the quality and quantity of Food Stock.
监督和控制存货的质量和数量
23 Implement& Monitor purchasing procedures
监督采购程序的执行
24 Implement& Monitor stock control procedures.
监督存货控制程序的执行
25 Participatesin the training and development of associates.
参与员工的培训和发展
26 Trainsand develops associates using the guidelines of TSW and MFT
使用 TSW / MFT 对员工进行培训和发展
27 Takespart in all scheduled training at his/her level
参加所有相应级别的培训
28 Instructstaff, provide one on one instruction to staff members as and when required
在需要时对员工进行面对面的个别指导
29 Interactwith department and hotel associates in a professional and positive manner tofoster good rapport, promote team spirit and ensure effective twoway communication
以职业的、肯定的方式与部门和酒店员工交往，以培养和谐的关系，处境团队精神和确保有效
的双向沟通。
30 Maintainand implement and supervise effective interpersonal relationships and skill
维持和实施有效的人际交流技巧
31 Deal effectivelywith guests and associates from a variety of cultures
与具有不同文化背景的客人和同事有效沟通
32 Worktogether effectively and efficiently as part of a team
在团队内有效工作