西厨房厨师主管

1. Assist the Sous Chef in being responsible for the Culinary Kitchenarea, ensuring a smooth running, profitable operation within the framework ofthe Hotel.
协助厨师长管理对整个日厨房所有区域, 保证一切正常, 并有利酒店营运
2. Maintain the Hotels cuisine culinary concepts and standards for foodpreparation and presentation.
拥护酒店对厨房的食品准备和摆盘标准
3. Maintain food cost by ensuring that proper preparation, inventory,requisition, food pars and control systems are in place in all food operationsareas.
在保证正确的出品, 盘点 和需求的前提下控制好食品成本
4. Maintains and responsible for the completion of the control report(i.e.) temperature checklist, cleaning schedule, work order, Brand Standardform (A1,A2,A3) etc.
主动负责并完成表格, 温度检查表, 清洁日志, 工作订单, 品牌标准(A1, A2, A3等)
5. Maintains food safety & protection, to include dating, properstorage and rotation, etc.
保证食品卫生并且安全, 包括食品标签, 储藏等
6. Assists associates to complete the job assignment in a safe andprofessional manner.
安全并专业的协助员工完成工作委派任务
7. Maintain the basic food safety & sanitation in accordance with thecompany policies.
每天基本食品安全卫生必须根据集团政策
8. Enforce Marriott’s 30 point Sanitation Checklist by ensuring allKitchen areas are inspected on a monthly basis.
每月对所有厨房区域进行执行万豪30点卫生检查
9. Achieve departmental Budget goals by maintaining efficient costexpenditure.
有效的控制开支以达到部门预算目标
10. Accurately forecast business demands on a weekly basis to ensureefficient staffing & food production.
以每周为一阶段真实的预测营运需求来保证有足够的员工和食品
11. Assist the Sous chef to implement new Menu, and Food promotions.
协助总厨进行新的食品推广, 菜单推广