西厨房热菜副厨师长

MAJOR RESPONSIBILIES 责任概要 :
To provide consistent quality of food andservices to internal and external customers, by adhering to and enforcing allMarriott Standards and Policies; training and guidance of trainees andattendants.
通过坚持和执行各种万豪标准各项政策；培训和指导其部门其他员工和实习生，为所有顾客提供始终如一的，高质量保证的食品和服务。
SPECIFIC DUTIES 工作任务 :
1. Supervises western kitchenpreparation shift operations and ensures compliance with all Food &Beverage policies, standards and procedures.
监督西厨房生产运营，确保执行所有关于餐饮的政策，标准及程序。
2. Assists chef -westernkitchen with kitchen operations as necessary.
协助西厨总厨维持厨房的运营。
3. Recognizes superiorquality products, presentations and flavor.
注重食品的质量，呈现方式及风味。
4. Maintains foodpreparation 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 compliancewith 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 proceduresfor food & beverage portion and waste controls.
支持餐饮部的各项程序及对浪费的控制。
8. Calculates accuratetheoretical and weighted food costs.
准确计算食品的成本。
9. Follows properhandling and right temperature of all food products.
遵循食品的适当处理及正确的保存温度。
10. Participates intraining staff on menu items including ingredients, preparation methods andunique tastes.
按照菜谱参与员工的培训，包括配料，备菜及独特的口味。