厨师长(储备)

1. Performs all duties of kitchen colleagues as required.
履行厨房同事的职责。
2. Maintains food preparation handling and correct storage standards.
做好备菜及履行正确的贮藏标准。
3. Maintains purchasing, receiving and food storage standards.
坚持执行采购，收货及食品贮藏的标准。
4. Ensures compliance with all local and national (Health Department) regulations.
确保遵守当地政府及国家（卫生部门）的规定。
5. Supports procedures for food & beverage portion and waste controls.
协助对食品及饮料份量及浪费的控制。
6. Follows proper handling and right temperature of all food products.
遵循食品的适当处理及正确的保存温度的原则。
7. To implement and follow a departmental daily Briefing / Show time.
贯彻执行每天的例会。
8. Operates and maintains all department equipment and reports malfunctions.
操作及维护所有部门的设备，并汇报设备故障。
9. Effectively investigates reports and follows-up on colleagues accidents.
有效的调查，报告及跟进同事事故。
10. To be responsible for asset management of all outlet property and facilities.
负责所有部门的财产和设备的管理。
11. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
复核同事的工作表现，以确保宾客服务,业务需要和财务目标达到标准。
12. Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
以确定认为适当的方式对客人的疑问 24 小时内做出回应。
13. Maintain F&B concepts and Mission standards for preparation & presentation.
保持餐饮部关于备菜和摆盘的概念及使命。
14. Promote positive inter-departmental relations through candid communication and cooperation. Make ultimate use of time and resources through good planning as well as team goal setting.
通过坦诚的沟通合作，积极推动跨部门的合作。通过计划及团队目标的设定，充分利用时间及资源。
15. Follow and implement Prime times during operation hours.
贯彻和落实黄金时段的营业时间。
16. Above all. To lead by example through a “hands on” approach to motivate our colleagues to excel.
总之，通过“传递”的方式激励我们的伙伴，精益求精。