全日制厨房冷厨房主管

Maintain completeknowledge of and comply with all departmental policies, service procedures andstandards.全面了解并遵守所有的部门政策，服务程序及标准。Ensure thatstandards are maintained at a superior level on a daily basis.确保每天都能维持高水准的标准。Maintain complete knowledge of and ensure associates' compliance with alldepartmental/hotel policies and procedures.全面了解并确保员工履行各部门和酒店的政策和程序。Establish the day's priorities and assign production and prep task toassociates to execute.确立每日优先处理事项并指定和分配任务给员工去执行。
Review daily specials and offer feedback to Executive Chef and RestaurantManager.查看每日宴会信息并反馈给西餐行政总厨和餐厅经理。
Review restaurant function sheets and make note of any changes; postfunction sheets for the next 7 days.查看每日活动表，如有任何变化需要做记录；发出接下来7天的活动表。Meet with Executive Chef to review schedules, assignments, anticipatedbusiness levels, changes and other information pertinent to the jobperformance.与行政总厨一起查看计划表，任务，预期的业务情况，更改信息以及其他与工作表现有关的信息。
Communicate additions or changes to the assignments as they arisethroughout the shift.及时沟通在当班过程中提出的新增或改变的任务内容。Identify situations, which compromise the department's standards anddelegate these tasks.在确定的情况下，首先处理会影响到部门标准的任务。Take physical inventory of specified food items for daily inventory.对特定食品的每日库存需要进行实地盘点。Place the Daily Produces, Meat & Seafood orders.放置每日程序，肉类和海鲜的订单。Requisition the day’s supplies and ensure that they are received andstored correctly; communicate needs with Purchasing and Storeroom personnel;ensure quality of products received.申请每天的供应并确保所有物品的收货和储藏；与采购部和仓库人员沟通；确保收货物品的质量。Meet with the Chief Steward to review equipment needs, banquet plate upassistance, cleaning schedule/project status, health/safety and sanitationfollow up.与管事部经理沟通设备需求，宴会装盘，清洗计划的完成情况以及跟进健康/安全和环境卫生安全。Ensure that associates report to work as scheduled; document any late orabsent employees.确保员工都按计划汇报工作；对迟到或缺席的员工出具相关文件。Coordinate breaks for associates.协调员工的调休。Inspect grooming and uniform of associates; rectify any deficiencies.检查员工的仪容仪表和制服着装情况；不符合标准的及时整改。
Check and ensure that all opening duties are completed to standard.检查并确保所有的开放职位都按照标准完成。
Ensure that each kitchen work area is stocked withspecified tools, supplies and equipment to meet the business demand.
确保所有厨房工作区域的工具都有存货，供应品和设备以满足生意需求。