中西厨房厨师主管

Major Functions责任概要 :
Responsible to assist the Sous Chef in the efficientoperation of culinary areas to continually support the kitchen services to thehotel guests and associates.
协助厨师长有效管理厨房营运并不断向酒店客人和员工提供优质服务
MAJORRESPONSIBILITIES主要职责:
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西厨房所有区域, 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.
协助厨师长进行新的食品推广, 菜单推广
Specific Duties工作任务:
1. Ensure the awareness & enforcement of all Marriott S.O.P.’s &Property L.S.O.P.’s.
保证执行所有万豪集团的SOP和当地的LSOP
2. Enforce operational Standards that are reviewed periodically, updatedand improved.
坚持定期回顾营运标准并更新和改进
3. Responsible to maintain the overall welfare of our Associates byproviding them with the training and resources to take care of our guests.
安排适当的培训和并提供照顾客人所需要的原料
4. To assist the Sous Chef in supporting Supervisor & Associatetraining plans on a quarterly basis in conjunction with HRD.
协助厨师长做主管和员工都有季度的培训计划
5. To implement a departmental daily “15 Minute” training program.
安排部门每日15分钟培训计划
6. To be responsible for maintaining outlet safety at all times.
随时保持各部门安全
7. To be responsible for asset management of all outlet property andfacilities.
管理所有分部门的财产, 设备
8. Conduct a preventative maintenance inspection on a monthly basis.
每周进行预防性的设备检查
9. Promote positive inter-departmental relations through candidcommunication & cooperation.
通过公平公正的沟通与合作, 建立与酒店其他部门的良好合作关系
10. Ensure all Associates follow all job safety regulations and all hazardsare reported to Loss Prevention and Engineering.
保证所有员工遵循安全工作条例并报告所有安全隐患
11. Perform any reasonable request made of management which is not lifethreatening or against the law.
根据管理需要, 在保证人身安全和合法的前提下可适当做修改