西厨冷菜主管/领班

MAJOR RESPONSIBILIES 主要职责： To control level of stock of food in house and what need to be ordered, receive perishable items according to standards, apply and follow F. I. F.O. and storage system as per guidelines. To provide consistent quality of food; services to internal and external customers, by adhering to and enforcing all Marriott Standards and Policies; training and guidance of trainees and attendants.控制食品的存货量及何种食品需要被订购，按照标准接收易腐物品，贯彻并执行F. I. F.O.原则及贮藏制度。通过坚持和执行各种万豪标准政策；培训和指导其部门其他员工和实习生，为所有顾客提供始终如一的，高质量保证的食品和服务 JOB SPECIFICATION职位要求：1. Responsible for the daily management of the cold room in the Western Kitchen, leading the team to complete various reception tasks and business indicators, coordinating the work of various positions, and ensuring the smooth progress of cold dish processing, cutting, and freezing work. 负责西厨冷房的日常管理工作，带领班组完成各项接待任务和经营指标，协调各岗位工作，确保冷菜加工、切配、冻房等工作的顺利进行‌2. Assist senior hot dish chefs and Western cuisine chefs in developing various Western cuisine menus, ensuring that dish preparation specifications, work procedures, and standards meet requirements. Inspect and supervise subordinates to process, cut, and cook dishes according to standards, ensure the quality of dishes, and ensure the implementation of food hygiene regulations and hotel rules and regulations. 协助高级热菜主厨和西餐厨师长制定各类西餐菜单，确保菜肴制作规格及工作程序和标准符合要求。检查督导下属按标准加工、切配、烹制菜肴，保证菜肴质量，并确保食品卫生法规及酒店各项规章制度得到执行‌3. Responsible for daily raw material booking and quality inspection, strictly controlling the production, quality, and food cost of cold dishes. Check the daily consumption of ingredients after meals, timely purchase and supplement ingredients, ensure the freshness of ingredients and cost control. 负责每日原料预订和质量检验，对冷菜的出品、质量和食品成本进行严格控制。检查每日餐后的原料消耗，及时申购、补充原料，确保食材的新鲜和成本控制‌4. Recognizes superior quality products, presentations and flavor. 注重食品的质量，呈现方式及风味5. Maintains food preparation handling and correct storage standards. 做好备菜及履行正确的贮藏标准6. Ensures compliance with all local, state and federal (Health Department) regulations. 确保遵守当地政府（卫生部门）的规定7. Supports procedures for food & beverage portion and waste controls. 支持餐饮部的各项程序及对浪费的控制8. Follows proper handling and right temperature of all food products. 遵循食品的适当处理及正确的保存温度9. Knows and makes sense Marriott's 43 Points of Hygiene and Safety Standards is implemented and followed. 解并执行万豪43项卫生及安全标准10. Operates and maintains all department equipment and reports malfunctions. 操作及维护部门的设备，并汇报设备故障11. To be responsible for asset management of all outlet property and facilities. 负责部门的财产和设备的管理12. To implement a departmental daily “15 Minute” training program. 执行并遵循每日部门“15分钟”培训计划13. Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. 执行万豪食物制备及呈现方式的指南，以确保提供给客人品质如一的美食14. Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”. 确保酒店为客人提供“简单但是厨师精心制作的食物”15. Promote positive inter-departmental relations through candid communication and cooperation. 通过坦诚的沟通合作，积极推动跨部门的合作