烧腊/上什厨师

RESPONSIBILITIES职责:
Keep and strictly abide by the HACCP / P&P and SOP of
the hotel.
保持并严格遵守卫生/健康管理的规章制度及酒店的要求。
· To make sure all equipment are
in good condition and well maintained.
确保所有设备都完好无损并得到最佳维护。
To fully understand, implement and
maintain the standard staff policies and procedures.
充分理解、 执行和维持员工政策及程序的标准。
To perform all related job tasks as
requested by the Chef
de Cuisine.
执行厨师长安排的所有相关工作任务。
Attend department meeting and make meeting minutes.
出席会议并做相关会议纪要。
Record
the employee attendance;
And make record of late or absent
employees.
记录员工的出勤率;并做好迟到或旷工员工的记录。
Arranged, adjust the shift of time to
rest.
安排,调整当班员工的休息时间。
Staff
on duty for the arrangement of the task; And check.
对当班的员工进行工作任务的安排;并进行检查。
Ensure
that the every shift staff have prepare
work according to the policies.
确保每个班次的员工按规定做好一定准备工作。
a.
In
accordance with the standards for ingredients, tools, equipment and supplies
the decoration of the work.
依照标准做好配料,工具,设备和供应品的摆设工作。
b.
Check
that all tools, equipment and supplies of the health situation and working
environment. Ensure that the work tasks are completed in accordance with the
standard.
检查所有工具,设备及供应品的卫生情况及工作环境.确保工作任务按标准完成。
c.
Determine
the food of the day.
确定当日的食品。
d.
to
transfer supplies from the warehouse to the appointed place.
将供应品从仓库转移到指派地点。
e.
production
of food on the menu, such as meat, fish, poultry, etc.
制作菜单上的食品,如肉,鱼,家禽等。
To assist in an inventorying general
store and food store.
协助盘点总库存以及食品库存 。
In
accordance with the standards of division and specified recipe to make dishes
on the menu.
依照部门的标准及指定的配方制作菜单的上菜肴。
Observation,
research new menu foods.
观察,研究新的菜单食品。
·
Focus
on unstable employee performance, ensure they follow department asked to finish
the work, adjusting part of the shortage of staff.
关注不稳定员工的表现,确保他们跟着部门的要求完成工作,调整部分不足的职员。
·
To
ensure that the customer services, when employees have problem the chef should help
them immediately.
为确保对客的服务,当下属员工遇到困难时应当马上予以帮助。
·
To
ensure the waiter knows the menu.
确保餐厅的服务生知晓用餐时候的餐单。
Ensure
that the customer services, in the busy time if the department need any
help please told the executive chef.
为确保对客的服务,在繁忙时间如需任何帮助应通知总厨。
·
According
to the department stander and keep the products records.
依照部门的标准保持食品加工表。
·
According
to the requirement of the health department and the hotel to keep the right way
to food storage.
根据卫生部门的要求和酒店保持储存食物的正确方式。
·
Disinfection
and cleaning the chopping block and the workbench.
消毒并清洗砧板和工作台。
·
Put
the dirty and empty pan, pot, etc to wash the place.
将脏的及空的平底锅, 罐等送至清洗处。
·
To help steward accomplish more effective
cleaning, should give some guidance and assistance.
为帮助管事部更有效的完成清洁工作,应给予指导和协助。
·
According
to the requirement of the department assigned jobs and complete the task.
根据部门的要求分配工作岗位并完成工作任务。
a.
To
the rest of the food back on the food store.
将所剩的食品放回食品贮藏处。
b.
Properly
handle the rest of the food.
妥善处理剩余的食品。
c.
The
remaining food package, storage and note the date.
将剩余食品进行包裹,封存并注上日期。
d.
Reasonable
arrangement food in the interior.
整理并合理存放贮藏室内的食品。
e.
Clean
the ice store and the refrigerator shelves.
将厨房内的冰库及冰箱的架子清理干净。
f.
Put
in the designated place if unused and cleanly equipment.
将不用的及清理干净的器具/设备放置指定地点。
g.
Used ice make the hot food have fast cooling.
用冰将热的食品快速降温。
h.
Turn
off all the equipment if the next shift colleagues not used.
在下班前关掉所有接班同事所用不到的设备。
·
Control
and maintain the cost of food, and to reduce the waste to a minimum.
控制并保持食品的成本,并将浪费减到最少。
Ensure
that all employees in the pre-departure to complete the assigned work that
day.
确保所有员工在离岗前完成当日所分配的工作。
Communication
with the Chef de Cuisine of the daily work before finish on duty, and make
the arrangements.
下班前与厨师长沟通当天工作，并做好下一步安排。.
Organize
and complete the training success.
成功组织并完成培训.