员工餐厅厨师领班

§ 有效的协调组织厨房内部的工作，最大的提高工作效率。
Organises and sets
up the assigned section of the Food and Beverage Kitchen as efficiently as
possible to increase speed and maximise productivity.
营运
Operational (continued)
§ 确保所有的菜肴符合菜谱的标准并保持一致性。
Ensures that all
dishes from that section are prepared consistently and according to standard
recipes.
§ 协助厨师长和副厨师长充分落实酒店的标准。
Assists the Sous
Chef and Chef de Cuisine in ensuring that all culinary standards in that
section comply with company and Hotel Policies and Procedures and Minimum
Standards.
§ 监督食品准备和烹制的过程防止浪费。
Monitors food and
operating costs and controls these by reducing waste.
§ 给员工做适当的培训，提高工作效率。
Trains the culinary associates
in that section of kitchen in the skills necessary for them to perform their
function.
§ 必要时或根据厨师长、副厨师长的要求，需到厨房任何区域提供协助。
Works in any
sections of kitchen when necessary or as requested by the Sous Chef or Chef de
Cuisine.
§ 保证厨房的卫生符合卫生部门和酒店的标准。
Ensures the
sanitation standards for kitchen are being met.
§ 了解厨房各区域，灵活安排员工工作。
Be familiar with all
sections of the kitchen to facilitate the flexible use of associates.
§ 维护厨房内的各种仪器，将破损降到最低。
Ensures that
operating and kitchen equipment is maintained to a good standard with minimum
breakage.
§
熟悉紧急事件处理程序。
Familiar with all Fire and Emergency Procedure.
§ 保证厨房内所有员工的出勤，制服，仪表和个人卫生也需要符合标准。
Assists to oversee
the punctuality and appearance of all Kitchen associates, making sure that they
wear the correct uniform and maintain a high standard of personal appearance
and hygiene, according to the hotel and department’s grooming standards.
§ 给员工安排适当的培训，提高厨房的工作效率。
Assists in the
training of the associates ensuring that they have the necessary skills to
perform their duties with the maximum efficiency.
§ 监督厨房的工作，确保工作符合营运手册的标准。