No.2 Chopper 砧板主管/二砧

SPECIFIC DUTIES
工作任务：
Must be completely responsible for the smooth and efficient operation of the area assigned to as per the following duties.
根据职责必须完全负责管理本部门正常而高效的运作。
1. General duties
总的职责
Prepares food for guests and associates efficiently, economically, and hygienically as per 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,要按照标准食谱制作并且要符合食品卫生 。
Hands on supervision of work operations.
监督厨房的正常运作。
Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high 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。
Support the Sous Chef in the overall smooth operation of the kitchen ensuring prompt service 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。
Works in all areas of food preparation as and when directed.
接到指示时参与食物准备的各方面的工作 。
Assists with buffets decoration items and show pieces.
协助自助餐的装饰和装饰品 。
Develops recipe cards and products.
发展食谱卡和产品 。
Participates in development of dishes for menu designs.
参与菜单的制作及菜肴的新开发 。
2. Hygiene & Safety
卫生和安全
Ensures hygiene,cleanliness and tidiness in all areas of the kitchen, storage areas, cool rooms, and freezers.
保证厨房、仓库、冷藏室、冰冻室的卫生、干净整洁。
Ensures safe 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。
Responsible for the hygiene, sanitation, tidiness of the working and storage areas.
负责工作区域和存储区域的卫生、整洁。
Ensures that the standards of uniform grooming and personal hygiene are maintained.
保持仪容仪表和个人卫生。
Maintain a safe and a secure working environment.
保持安全和可靠的工作环境。
Initiate action to correct a hazardous situation and notify supervises/managers of potential danger.
采取行动排除危险、向上级或经理报告危险隐患。
Adhere to the hotel’s security and emergency policies and procedures.
坚持遵守酒店安全与紧急情况处理的政策和程序。
Be familiar with property safety, current first aid and fire emergency procedures.
熟悉财产安全、紧急救护和火警等处理程序。
3. Purchasing & Stock control
采购和存货
Participates in making food requisitions and daily market lists.
参与制定食品需求和当天市场采购单。
Orders food from stores.
制定提货单。
Monitor and control the quality and quantity of food stock.
监督和控制存货的质量和数量。
Implement and monitor purchasing procedures.
监督采购程序的执行。
Implement and monitor stock control procedures.
监督存货控制程序的执行。