Employee Restaurant Chef De Partie 乐味员工餐厅主管

Assist employee restaurant Chef manage therunning of the employee restaurant in food production, kitchen and stewardingsmoothly and efficiently.
协助员工餐厅厨师长管理员工餐厅的食品加工，厨房运行以及管事部门
Make sure the safety and hygiene of the canteenmeet the Kempinski standard
确保餐厅的安全卫生条件符合凯宾斯基酒店标准
Prepare mice en place selection, standardsrecipes, and all related recipes needed to the successful preparation of outletmenus, basic preparation as per hotel policies and requirement
根据酒店政策及要求，提供餐前布置准备、标准食谱以及所有与菜单相关的食谱准备
Prepare process, serve and store food in respectto HACCP guidelines and Legal Hygiene bureau rules and regulations, in respectto hotel policies and kitchen operating procedures.
根据危害分析关键控制点、法定卫生局规章制度以及酒店政策和厨房操作程序来准 备、进展、提供服务和储存食物
Produce food with highest level of care,attention to details and passion. Take great care in seasoning, cooking timingand techniques, food presentation and taste.
以最大程度的专注、细致及热情来生产食品。在调味、烹饪时间及技术、食物出品及口味上格外谨慎
Maintain the highest hygiene and work safetystandards
维持最高卫生和工作安全标准
Adhere to recipes standards, portion size,delivery and pick up time, brand standards where applicable as per hotelpolicies and procedures.
严格遵守酒店规章制度中的食谱标准、部分大小、传递以及食用时间、品牌标准
Be able to provide food in accordance to outletrequirements and maintain flexibility to work within kitchen section ofdifferent cuisines as per department need and training specifications
能提供满足餐厅要求的食物，与厨房不同分部门之间灵活合作
Store properly unused food in order to minimizewaste and maximize food rotation
适当储存备用食物以最小化防止浪费，而最大程度提高食品品质
Monitor the implementation of stock controlprocedures
管理实施库存控制程序
Assist in preparing interpreting and producingfollow up action a stock reports
准备、说明并制定库存报表的跟进计划
Support Head Chef in conducting inventory andtaking, according to purchasing procedures and hotel policies
根据采购程序及酒店政策，支持餐厅厨师长指导库存盘点
Ensure all food items received meet hygienesafety requirement and specifications. Follow proper control processes, ensurenot physical, chemical or pest contamination of received food, check quality,quantity and temperature of food received.
确保所有的收到的食品都满足卫生标准和规范。通过物理的、化学的以及虫害、温度控制、收货数量和质量来控制并确保符合要求的食品卫生
Support Head Chef to ensure proper stock itemrotation and timely reordering of food.
支持餐厅厨师长以确保合适的库存品的利用以及及时订购食物
Support Head Chef to ensure timely foodpreparation with sufficient food quantity provided for each meal requirements
支持餐厅厨师长以确保每餐要求的足够食物量的及时食物准备
Ensure food is served and store at theappropriate temperature at all times in accordance to hotel policy and HACCPguidelines.
确保食物随时都以恰当的温度出品和储存，同时遵守酒店制度及危害分析与关键点 控制指南
Assist Head Chef in checking fresh products anddry storage items ensuring they are timely ordered as per food productionrequirements.
根据食品生产要求，协助餐厅厨师长检查并及时订购新鲜产品和干货
Prepare and present foods as per hotelrequirement
根据酒店要求准备并提供食物
Support Head Chef in order to ensure timely foodservice and pick up
协助餐厅厨师长以确保食物能及时提供
Ensure working stations buffet stations and allrelated food preparation area areproperly cleaned at all times
确保随时都保持工作区、自助餐区以及所有食物准备相关区域的清洁
Always clean and sanitize kitchen equipment,working tools, and working station thoroughly and with care before finishingduty and or starting a new work task.
下班前或上班时，仔细彻底的清洁厨房设备、工具以及工作区
Maintain highest level of personal hygiene andrespect hotel grooming standards
维持最高标准的个人卫生，并遵守酒店仪容仪表标准
Be aware of duty of care, and adhere tooccupational health and safety legislation, policies and procedures
强调保养职责，遵守工作区健康和安全法规、政策和程序
Report any breakage, malfunction, improperworking conditions and working hazard to Head Chef immediately.
及时向员工餐厅厨师长汇报破损、故障及不合适的工作条件以及工作障碍
Initiate action to correct any hazardoussituation and notify supervisors of potential danger
采取行动排除危险，向上级报告危险隐患
Adhere to the hotel’s security and emergencypolicies and procedures
坚持遵守酒店安全制度、紧急情况处理规定和程序
Be familiar with property safety, current firstaid and fire emergency procedures
熟悉对财产安全、紧急救护和火警等处理程序
Log security incidents in accordance with hotelrequirements
依照酒店要求记录安全日志和事故记录
Demonstrate professional attitude and behaviorat all times
随时表现出专业的工作态度和行为举止
Analyze, evaluate and improve your personal performanceon a continual basis
以不断提高的标准分析、衡量、改善你的个人表现
Adhere to duty roster, staff leaves andattendance record as requested by hotel policies and procedures.
遵守酒店政策程序所要求的排班安排、员工假期以及出勤记录
Carry out other tasks as directed by yoursupervisors
执行上级交代的其他任务