员工餐厅厨师长

SPECIFIC DUTIES 工作任务 :
1.  Execute all assigned tasks as directed and delegated from Chinese Executive  Chef.
执行中餐行政总厨指示委派的所有任务。
 
2. Supervises preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
监督运营以确保所有餐饮的政策，标准和程序的执行。
 
3. Recognizes superior quality products, presentations and flavor.
注重食品的质量，呈现方式及风味。
 
4. Maintains food preparation handling and correct storage standards.
做好备菜及履行正确的贮藏标准。
 
5. Maintains purchasing, receiving and food storage standards.
维持采购，收货及食品贮藏标准。
 
6. Ensures compliance with all local, state and federal (Health Department) regulations.
确保遵守当地政府（卫生部门）的规定。
 
7. Supports procedures of food & beverage and control waste.
支持餐饮部的各项程序及对浪费的控制。
 
8. Follows proper handling and right temperature of all food products.
遵循食品的适当处理及正确的保存温度。
 
9. Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed.
了解并执行万豪70项卫生及安全标准。
 
10. Operates and maintains all department equipments and reports malfunctions.
操作及维护所有部门的设备，并汇报设备故障。
 
11.  Effectively investigates, reports and follows-up on associate accidents.
有效的调查，报告及跟进员工事故。
 
12. To be responsible for asset management of all outlet property and facilities.
负责所有部门的财产和设备的管理。
 
13. Periodically plan outside associates activity to promote teamwork.
定期制定员工活动计划以促进团队合作。
 
14. To implement a departmental daily “15 Minute” training program.
执行并遵循每日部门15分钟培训计划。
 
15. Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.
确保酒店为客人提供“简单精心制作的食物。
 
16.  Maintain F&B concepts and Mission standards for preparation & presentation.
在备菜和呈送产品给客人时，保持餐饮的概念及使命。
 
17. Promote positive inter-departmental relations through candid communication and cooperation.
通过坦诚的沟通与合作，促进部门之间的积极合作的关系。
 
18.To assume other duties as delegated by Supervisor.
执行主管安排的其他任务和职责。