厨房领班(J15881)

工作职责：
• To assist in supervision and coordination of preparing and cooking a la minute orders.
• 协助菜肴的准备和烹制工作。
• To prepare the daily requisition for all needed food items.
• 每日备货。
• To check on dispense of food to guests and help other colleagues when they are busy serving guests.
• 业务繁忙时，帮助其他同事为客人服务。
• To observe and test the serving food, check all the food items and plates are prepared according to the established policies and recipes.
• 检查所有食物，确保所有食物按照标准食谱来制作。
• To participate in the preparation during meal period.
• 参与食物的准备过程。
• To see to food orders are prepared efficiently.
• 确保备料充足。
• To assist the Sous Chef and Junior Sous Chef in working out recipes and presentation of new dishes.
• 协助经理和副经理完成新菜菜谱和摆盘。
• To check that good working conditions are maintained in the kitchen.
• 确保厨房设备设施运营正常。
• To ensure that the Hotel cost control policies and procedures are followed.
• 贯彻酒店成本控制政策。
• To ensure cleanliness, proper handling and maintenance of kitchen equipment, utensils and work areas.
• 确保工作环境干净,厨房设备设施清洁和保养。
• To take full responsibility of kitchen if superiors are not on duty.
• 如主管不在时, 确保厨房正常运营。
• To take full responsibility of all work orders and follow up on work orders
• 负责并跟进所有日常厨房工作。
• To learn the Hotel‘s fire and safety procedures and operation of the kitchen and fire fighting equipment.
• 知道酒店消防和安全程序以及厨房灭火设备的操作。
• To follow and enforce safety and hygiene standards set by the Hotel and Food & Environmental Hygiene Department.
• 贯彻和执行酒店和卫生部门指定的卫生和安全标准。
• To minimize wastage and optimize yield.
• 减少浪费优化产量。
• To check quality and quantity of received goods.
• 检查货品质量和数量.
任职资格：
• Additional duties may be added at anytime due to any circumstances at the discretion of management.
• 可根据情况增加额外的工作职责。
SPECIFICATIONS资质:
• English.
• 中文．