CDP 厨房主管-西热

·Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
·为客人和员工高效率的提供食物，做到物美价廉，要按照标准食谱制作并且要符合食品卫生 。
·Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
·协助副厨师长管理厨房的正常运作，保证食品的高质量 。
·Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.
·计划和准备执行高质量的食品和摆台在指定的区域和餐厅。
·Work seamlessly with recipes, standards and plating guides.
·严格按照菜谱、标准和摆盘指南。
·Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.
·继续保持清洁和卫生依照安全和可靠的程序制定的卫生标准。
·Maintain all HACCP aspects within the hotel operation.
·在酒店运营之中保持HACCP各方面要求。
·Use all equipment, tools and machines appropriately.
·正确操作所有的设备、器具和机器。
·Work for off-site events when tasked.
·能够接受外场工作任务。
·Complete tasks and jobs outside of the kitchen area when requested.
·能够接受在厨房以外的地点完成工作。
·Assist in inventory taking.
·可以被要求进行盘点工作。
·Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
·所有团队成员都应知道关于住宿率，宴会，预测计划和收益。
·Prepare menus as requested.
·及时的按要求准备菜单。
·Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
·与管事部紧密的工作关系确保高质量的清洁和最低程度的破损率。
·Effectively respond to every guests’ requests.
·对于每位客人的要求要及时作出回应使客人满意。
·Learn and adapt to changes.
·积极的学习和不断的创新菜肴。
·Maintain at all times a professional and positive attitude towards team members and supervisors.
·时刻保持以专业和积极的态度对待团队成员和上级，行为举止以酒店的规则和团队成员手册的依据，确保部门的良好运营。