Banquet Kitchen Chef/Demi Chef de Partie 宴会厨房冷菜厨师主管/领班 - 上海虹桥祥源希尔顿酒店

Responsible
for supervising the activities of the Demi Chef de Partie and Commis Chef in
the performance of their jobs, during the shift.
在工作期间负责管理厨房领班和厨师的工作。
Responsible
for following consistently the quality standard of food preparation and
presentation established for the outlets and banquet.
负责其部门的食品质量，自助餐摆设和宴会部的食品预备和摆设。
Responsible
for proper utilization of energy, fuel, water, gas and other supplies in
relation to operation.
负责控制能量消耗，特别是燃料，水，燃气和其他与厨房操作相关的供应品。
Responsible
for following cleaning schedule to maintain sanitation and hygiene in his/her
section.
负责厨房的设备和卫生清洁达到高水准。
Responsible
for ensuring sufficient manpower to suit volume of business during the shift.
负责保证上班时有充足的人力。
Responsible
for ensuring availability of fresh food supplies and other operating supplies
to operate his/her section in the kitchen, during a shift.
确保在轮班时，厨房在运作过程中有足够的新鲜食品和供应品。
Responsible
for proper handling, maintenance and working condition of all equipment in
his/her section.
负责本部门所有厨房设备的正确操作，维护且有良好的工作状况。
Performs
other related duties & special assignments as required by immediate
superior.
执行相关的职责和上级下达的工作和任务。
Attends
all scheduled meetings, briefings and training sessions required of the
position.
参加每日简单会议和有关工作培训。
To
be aware of functions, new promotions or any other relevant information and
inform the kitchen team as required.
了解工作职责，新的促销及相关信息，并及时传达员工。
Ensures
that all team are at work on time according to the roster.
根据排班表确保所有员工准时上班。
Maintains
personal grooming and hygiene of his/her team during a shift.
确保员工仪容仪表整洁及个人清洁卫生。
Check
that all team have completed their time sheets/cards.
检查所有员工是否按时完成其工作任务。
Accomplishes
requisition for food and operating supplies for his/her section.
完成食品订单和运营耗材的申请单。
Accomplishes
transfer forms, spoilage report, etc.
完成转单报表和损坏报告。
Prepares
daily inventory for food supplies for his/her section.
准备好本部门每天的食物供货单。
Stores
all perishable food supplies and grocery supplies in appropriate condition.
每日检查易腐坏食物并确保正确的储存。
Checks
quality standard of each plate & buffet platter before dispatching from the
kitchen.
检查所有从厨房上给客人的食物包括自助餐, 并确保达到质量标准。
Prepares
and presentation food items in his section according the standard.
根据本部门所有食品项目的质量标准, 准备和摆放食物。
Controls
spoilage and food waste, keeping it to a minimum level.
控制食物的浪费和保持损坏最低化。
Inspects
all fridges, storage areas and work areas in his section at the start of the
shift, during the shift and at the end of shift, to ensure all items are in
good condition.
工作期间应不断的检查本部门所有冰柜，储藏区和工作区域，确保有序的工作环境和所有食物的正确储存。
Prepares
mice-en-place according to production forecast at the exact time and ensures
availability throughout the shift.
根据实际情况及时完成准备工作及准备足够的数量。
Informs
Sous Chef at the start of the shift for any Out of Stock items.
在开始上班时, 如发现有库存食品短缺应及时通知厨师长。
Knowledgeable
of all menus and recipes in his section including the ingredients, method of cooking
or preparation, and the presentation of the dishes.
具备本部门所用菜单和原材料知识, 能根据标准准备, 烹饪和摆放本部门的菜肴。
Knowledgeable
on the basic principles of cooking for both International and local cuisine.
具备国际的和当地的食品烹饪的基本知识。
Maintains
cleanliness in work areas and storage areas in his/her section, during the
shift assigned.
在工作期间保持厨房工作区域和食物储存区的清洁卫生。
Reads
and understands standard recipe cards.
能够阅读和理解标准食谱。
Interacts with
individuals outside the hotel including, but not limited to, clients,
suppliers, government officials, competitors & other members of the local
community.
同客户，供应商，政府官员，竞争者和其它社团成员(但不仅于此)保持良好沟通。
Attends to specific guests’
needs and requirements of guests in the outlets and banquet functions.
留意客人的特殊要求和需要。
Motivates
the kitchen team assigned in his/her sections during the shift.
调动本部门员工工作积积性。
Recommends
disciplinary action and commendation to the Sous Chef for deserving employees.
向副厨师长推荐遵守纪律和应得奖励的员工。
Maintains
discipline amongst the Kitchen team in his/her section in the shift assigned.
确保工作期间所辖员工遵守纪律，服从指挥。
Conducts
on the job training for employees in his/her section.
指导和培训新员工。
Carries
out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。