西厨热菜厨师

【工作职责】
厨师负责按照菜谱监督和制作食品。厨师协调和保证食品卫生安全并能够保证食品记录并按照菜谱制作。
1. Followestimates received from the supervisor / manager on production charts asclosely as possible.
尽可能的采取经理或主管的工作流程表
2. Fillin production charts correctly on a daily basis.
每天正确填写工作流程
3. Pullall food needed for daily production from the walk‑in box and utilize allleftovers as per SOP and with the help of the supervisor / manager.
能够按照主管和经理正确规范尽量的使用节余，
4. Prepareall hot food for breakfast and lunch; take care of service kitchen needs andlunch in the cafeteria in accordance with Marriott procedures.
准备所有的热食早餐和午餐，按照
5. Makesure all food prepared is on time ,and from high quality
要确保所有的菜品的质量和及时。
6. Beginadvance prep for next shift, as well as the next day.
要提早为下一个班或者第二天做准备
7. Maintainfood quality and service in accordance with standardized company recipes andprocedures.
保持菜品质量和服务与公司的配方标准相一致。
8. Practiceproper break‑down and storage of all leftovers. All refrigerated food must beproperly identified, covered, dated, and chilled as soon as possible. Breakdownall leftover food to clean pans and notify the Food Production Manger about theamounts of specific items which are left
要正确给剩余食物原料分类和储存。所有需要冷藏的食品必须要鉴别，包装，贴好日期然后立即冷藏。收好所有剩余食品清洁器皿，然后通知生产经理剩余的数量和种类。
9. Complywith the "clean as you go " policy and daily sanitation projects andchecklist.
要遵循“完全清洁以后才能离开”的政策和卫生环境准则并且要每天清查。
10. Maintaingood housekeeping practices in all walk‑in boxes, walk‑in‑ freezer, and drygoods storeroom.
收货或着去库房拿货时要保持卫生。
11. Whenevertime is available, teach and learn new trends forwarded to personnel
如果有时间，全体人员要学习和教导新的趋势。
12. Promoteand maintain effective communication between the main prep kitchen and theservice kitchen.
要增进和保持有效率的交流在主厨房和服务厨房之间。