日料厨师长 Japanese Chef

支持行政总厨准备高质量卫生安全的食物以在任何时候都达到最高客户满意度
Support Executive Chef in preparing high quality and hygienically safe food in order to achieve the highest level of gust satisfaction at all times.
协助行政总厨和行政副总厨规划、组织和指导厨房的食物生产操作
Assist Executive Sous Chef and Executive Chef in planning, organizing and directing the food production operations of Kitchen
根据酒店政策及要求，提供餐前布置准备、标准食谱以及所有与菜单相关的食谱准备
Prepare mise en place selection, standards recipes, and all related recipes needed to the successful preparation of outlet menus as per hotel policies and requirement.
根据危害分析关键控制点、法定卫生局规章制度以及酒店政策和厨房操作程序来准备、进展、提供服务和储存食物
Prepare, process, serve and store food in respect to HACCP guidelines and Legal Hygiene bureau rules and regulations, in respect to hotel Policies and kitchen operating procedures.
维持最高卫生标准和最高工作安全标准
Maintain the highest hygiene and work safety standards
严格遵守酒店规章制度中的食谱标准、部分大小、传递以及食用时间、品牌标准
Adhere to recipes standards, portion size, delivery and pick up time, brand standards where applicable as per hotel policies and procedures.
每日检查库房、冰箱及雪柜以确保适当的食物周转、减少食物浪费以及适当的质量控制
Inspects storerooms, refrigerators and freezers daily to ensure proper food rotation, reduction of food wastage and proper quality control are in place.
能提供满足餐厅要求的食物，与厨房不同菜式分部灵活合作
Be able to provide food in accordance to outlet requirement and maintain flexibility to work within kitchen section and department of different cuisines as per department need and training specifications
适当储存不用的食物以便最小化浪费和最大化食物利用
Store properly unused food in order to minimize waste and maximize food rotation
协助行政总厨以确保遵循收获控制程序
Assist Executive Chef to ensure proper receiving control process are in places and adhere to.
确保所有收到的食物都满足卫生安全要求及规格。遵守合适的控制程序，确保收到的食物没有物理、化学危害或虫害，检查其质量、数量及温度
Ensure all food items received meet hygiene safety requirement and specifications. Follow proper control processes, ensure not physical, chemical or pest contamination of received food, check quality, quantity and temperature of food received