Hot Kitchen Chef De Partie 西厨房主管

1. The attached key areas, responsibilities and
activities reflect the items considered
necessary to describe
the principal functions of the job identified and shall not be constructed as a
detailed description of all the work requirements that may be inherent in the
job.
所附的关键区域的工作内容及职责有必要阐述其主要职能而不是每天所有固有的详细工作要求
1.
To reflect the Mercure
philosophy by providing the highest quality of service to our customers and
employees. By always adopting a positive attitude and keeping the team spirit
at the highest level
为客人和员工提供高水平的服务反映了美居酒店经营理念的要求。时刻拥有积极的工作态度和很强的团队合作精神
2.
To greet with a smile
at all times to colleagues or guests anywhere in the hotel (front or back of
the house)
任何时候在酒店的任何地方碰到同事或 客人都需要微笑着表示欢迎（酒店前台和后勤）
3.
To take pride in
personal appearance for personal hygiene and uniform
对个人的仪容仪表及卫生和制服感到骄傲
4.
To co-ordinate, in detail on the Restaurant /
Banquet / food production, and all specific duties to employees under his
supervision
同餐厅/宴会/食物生产协调详细情况，行政总厨和员工必须在他的管理下履行具体职责
5.
To check all set-ups
for restaurant and banquet functions. Responsible for the correct timing during
service and to ensure that food served is always of the highest standards
检查所有餐厅的建立和宴会功能。对正确的服务时间负责以确保总是能供应高水平的食物
6.
To constantly check
the quality of food prepared with regard to taste and temperature
通过经常尝食和测温来确保食品的质量
7.
To insist on a
uniform visual appearance of all dishes prepared. Presentation and garnish must
be prepared according to standards
坚持所有准备食物外观的统一。外观和装饰一定要根据标准进行准备。
8.
To monitor and fully
implement the portion control established with the recipe cards and the butcher
test. To minimise waste and spoilage
监测和充分执行部分控制已建立的食谱卡和屠宰测试。以减少浪费和腐败
9.
To check stores and
refrigerators and be responsible for the proper storing and recycling of
leftovers
检查商店和电冰箱以对妥善储存和回收的剩菜负责
10.
Ensures smooth and
effective communication among the kitchens and with other departments
确保厨房和其他部门顺利有效地沟通
11.
To constantly be
alert on freshness, presentations and temperature of food served
同收货部和储存室密切合作。确保收到的货是标准的质量并符合酒店的规格
12.
Ensures food
portioning, serving, requisitions / receiving from stores are properly
controlled
保证从酒店获得的部分食物、服务、申请/接收是正当控制的
13.
Liase and work
closely with the Chief Steward for pre-planning and execution of delivery and
cleanliness of equipment
为规划和执行交付以及清洁设备同管事部经理密切合作
14.
To check all
machinery, ensure proper maintenance and usage of the equipment, and follow up
with Engineering on work order forms. Misuse of equipment should be reported
and disciplinary action should be taken
检查所有机器确保设备是经过正当维修和使用，跟进工程部的维修单。错误使用设备需要报关并采取纪律处分。
15.
Ensures that staff
follow the hygiene and sanitation procedures when handling food / equipment /
utensils
当处理食物/设备/器具时要确保员工遵循卫生流程
16.
To ensure that
working areas, working tables, working utensils such as carving boards, slicer,
mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as
per FSMS policy
确保工作领域、工作桌、工作用具如雕刻板、切片机、搅拌机、刀具、炒锅、锅、平底锅等的清洗和消毒按照政策执行。
17.
To ensure that the
refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are
clean at all times
确保了冰箱、冰柜、天花板、墙壁、地板和货架等随时保持干净
18.
To check drawers,
under-counter refrigerators and reach-in refrigerators to ensure that they are
clean, and the contents are always fresh and dated
检查抽屉、台面下冰箱和大型冷柜以确保它们是干净的，且内容是进行更新并注有日期的。
19.
To work closely with
the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders,
deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets
etc. are spotless and cleaned on a daily basis
配合管事经理，监视排气罩、炉灶、烤箱、冰柜、蒸汽机、过滤器、蒸煮锅、冷热柜等干净和清洁
20.
To ensure that all
kitchen and stewarding employees adhere to the hotel grooming standards
确保厨房所有员工和管事员遵循酒店的仪容仪表
21.
To report to the
Executive / Head Chef on all staff and operation matters
向行政总厨或厨师长汇报所有员工和运作的问题
22.
To monitor staff
schedules and ensure punctuality at work
监视员工日程表以确保其按时上班
23.
To report all
complains to the Executive / Head Chef
确保所有投诉都报告给了行政总厨/厨师长
24.
To conduct training
classes for staff to develop their skills / new menu items
为员工开设培训课程以提高他们的技能/新菜单
25.
To guide the employee
orientation for new hires
为新入职员工进行入职培训
26.
To ensure that staff
are aware of hotel rules and regulations
确保员工知道酒店的规章制度
27.
To ensure that staff
are trained on fire and safety and emergency procedures
确保员工进行了消防和生命安全以及应急程序培训
28.
To provide the
necessary assistance / support to staff and Executive / Head Chef to achieve
their goals
为员工和行政总厨提供支持以完成他们的目标
29. Carries out other tasks as directed by
supervisor
完成上级交代的其他任务。