Western Kitchen Chef De Partie/Demi Chef 西厨主管/领班(储备)

1. 所附的关键区域的工作内容及职责有必要阐述其主要职能而不是每天所有固有的详细工作要求
The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be constructed as a detailed description of all the work requirements that may be inherent in the job.
2. 为客人和员工提供高水平的服务反映了酒店经营理念的要求。时刻拥有积极的工作态度和很强的团队合作精神
To reflect the Hotel philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level
To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)
任何时候在酒店的任何地方碰到同事或 客人都需要微笑着表示欢迎（酒店前台和后勤）
3. 对个人的仪容仪表及卫生和制服感到骄傲
To take pride in personal appearance for personal hygiene and uniform
4. 同餐厅/宴会/食物生产协调详细情况，行政副总厨和员工必须在他的管理下履行具体职责
To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to employees under his supervision
5. 检查所有餐厅的建立和宴会功能。对正确的服务时间负责以确保总是能供应高水平的食物
To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards
6. 通过经常尝食和测温来确保食品的质量
To constantly check the quality of food prepared with regard to taste and temperature
7. 坚持所有准备食物外观的统一。外观和装饰一定要根据标准进行准备。
To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards
8. 监测和充分执行部分控制已建立的食谱卡和屠宰测试。以减少浪费和腐败
To monitor and fully implement the portion control established with the recipe cards and the butcher test to minimize waste and spoilage
9. 检查库房和电冰箱以对妥善储存和回收的剩菜负责
To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
10. 确保厨房和其他部门顺利有效地沟通
Ensures smooth and effective communication among the kitchens and with other departments
11. 同收货部和储存室密切合作。确保收到的货是标准的质量并符合酒店的规格
To constantly be alert on freshness, presentations and temperature of food served
12. 保证从酒店获得的部分食物、服务、申请/接收是正当控制的
Ensures food portioning, serving, requisitions / receiving from stores are properly controlled
13. 为规划和执行交付以及清洁设备同管事部经理密切合作
Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment
14. 检查所有机器确保设备是经过正当维修和使用，跟进工程部的维修单。错误使用设备需要报关并采取纪律处分。
To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported and disciplinary action should be taken
15. 当处理食物/设备/器具时要确保员工遵循卫生流程
Ensures that staff follow the hygiene and sanitation procedures when handling food / equipment / utensils
16. 确保工作领域、工作桌、工作用具如雕刻板、切片机、搅拌机、刀具、炒锅、锅、平底锅等的清洗和消毒按照政策执行。
To ensure that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per FSMS policy
17. 确保了冰箱、冰柜、天花板、墙壁、地板和货架等随时保持干净
To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times
18. 检查抽屉、台面下冰箱和大型冷柜以确保它们是干净的，且内容是进行更新并注有日期的。
To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated
19. 配合管事经理，监视排气罩、炉灶、烤箱、冰柜、蒸汽机、过滤器、蒸煮锅、冷热柜等干净和清洁
To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis
20. 确保厨房所有员工和管事员遵循酒店的仪容仪表
To ensure that all kitchen and stewarding employees adhere to the hotel grooming standards
21. 向行政总厨或厨师长汇报所有员工和运作的问题
To report to the Executive / Head Chef on all staff and operation matters
22. 监督员工日程表以确保其按时上班
To monitor staff schedules and ensure punctuality at work
23. 确保所有投诉都报告给了行政总厨/厨师长
To report all complains to the Executive / Head Chef
24. 为员工开设培训课程以提高他们的技能/新菜单
To conduct training classes for staff to develop their skills / new menu items
25. 为新入职员工进行入职培训
To guide the employee orientation for new hires
26. 确保员工知道酒店的规章制度
To ensure that staff are aware of hotel rules and regulations
27. 确保员工进行了消防和生命安全以及应急程序培训
To ensure that staff are trained on fire and safety and emergency procedures
28. 为员工和行政总厨提供支持以完成他们的目标
To provide the necessary assistance / support to staff and Executive / Head Chef to achieve their goals