宴会厨师主管-烧腊2 Banquet Kit. CDP - BBQ2

1.To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
要积极应对变化，在行业，公司或酒店带来的变化下让部门的正常运作。
2.To be an ambassador of Lateral service for the team.
成为团队协助服务的大使。
3.To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.
全面理解并遵守公司的安全规程和操作规范。
4.To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.
全面理解并遵守公司食品卫生政策和食品安全操作规范。
5.To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.
全面了解并遵守餐厅的烹饪标准，包括食谱，制作方法和操作标准。
6.To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges
与管事部经理保持协作，以确保厨房所有区域保持高标准的清洁度，如机器，小型厨房设备，地板和冰箱。
7.To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
确保操作和厨房设备保持一个良好的标准和最低破损率。
8.To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response.
确保任何操作设备故障立即通知厨师长，以便工程部做出响应。
9.To expedite orders on the line, if required.
如有需要，加快在线订单。
10.To follow all control and key procedures.
要遵循所有控制和关键的程序。
11.To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.
确保所有“优质原料”，在准确订购、接收和存储之后保持遵循先进先出的原则。
12.To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets.
确保所有“优质原料''按照食谱，操作指南和自助餐的设置进行专业准备，最大限度的利用生产时间和减少浪费，以支持烹饪团队实现其财务目标，控制食物成本。
13.To assist in the development of a safe and clean working environment.
要协助建立发展，安全和清洁的工作环境。
14.To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
对来货产品的质量有专业的认识和责任，确保所有食品符合订单，记录和采购的规格。
15.To assist the storeroom Receiving Clerk in reviewing the quality of goods received, if required,
如有需要，协助仓库收货员审核收货质量。
16.To perform daily inspections of all walk-in refrigerators, reach ins, to ensure that proper rotation of food is adhered to prior to and upon completion of your shift.
对所有的步入式冰库，冰箱进行日常检查，确保在交接班之前和交接班之后正确轮换食物。