砧板主管

Duties andResponsibilities工作职责
始终完全投入到每日运作要求的所有阶段
a. To Chinese Chef Co-ordinate in detail for the daily Restaurant / Banquet/ food production, and all specific duties to all Sous Chefs and hosts.
在中餐厨师长的管理下，对于餐厅的细节，宴会，食品生产及员工的所有特定职责进行协调
b. To organize and supervisethe host in the food preparation of all the sections of the kitchen.
组织并监督员工进行厨房各部位食物的准备工作
c. To constantly check thequality of food prepared with regard to taste and temperature.
坚持检查对于味道和温度等方面的食品质量
d. To insist on a consistentvisual appearance of all dishes prepared. Presentation and garnish must beprepared and according to standards.
对于准备的所有菜肴要有一个统一的视觉效果，同时演示及装饰菜必须按规定准备
e. To monitor and fullyimplement the portion control established with the recipe cards and the butchertest. To minimize waste and spoilage.
管理并且完全执行依据菜单配料和加工厨房测试建立的分配控制，同时减少浪费和破坏
f. To check stores andrefrigerators and be responsible for the proper storing and recycling ofleftovers.
检查库房和冰库同时负责适当的储存及剩饭菜的回收利用
g. Ensure smooth andeffective communication among the kitchens and with other departments.
确保厨房间及其他部门间顺利的高效的沟通
h. To work closely withreceiving and storeroom. To make sure that received goods are of the standardquality and according to hotel’s specifications.
与收货部和库房紧密联系，按照酒店的规定确保收获符合质量标准
i. To constantly be alert onfreshness, presentations and temperature of food served.
时刻关注提供食品的新鲜度，展示及温度
j. To supervise food tastingsessions and guide All Kitchen Host for new menu implementation.
管理食品品尝会议以及指导所有下级员工执行新菜单
k. To check with KitchenSous Chef on set-up prior to operations.
和厨师长一起检查运作之前的设置及安排
l. To implement log book forhis section with a standard report form to be sent to the Chinese Chef officedaily.
每天贯彻记事本并整理一个标准的报告表给上级主管
m. To attend the dailybriefing, with the All Kitchen Host.
每日与员工参与部门的会议
3. Hygiene andSanitation 卫生和保洁
Toachieve the highest standard through strict adherence to the hygiene andsanitation rules.
严格依照卫生和保洁规则来达到最高标准
a. To fully understand theSFSMS guidelines
对食品管理卫生体系十分了解
b. To actively support andenforce the implementation of policies related to SFSMS
积极地支持和强制执行食品卫生管理政策