MAJOR RESPONSIBILITIES責任概要 :
Toensure the smooth operation of the restaurant, to produce high quality productsto his/her best knowledge, and assist the Executive Chef in the dailyoperation. Train subordinates on food production, Marriott internationalstandards, 46 point hygiene rules and regulations, hotel standards and followhotel policies and procedures as described in the hotels hand book. Is able tomanage the restaurant and other departments in the kitchen efficient, wellorganized, customer focused and train young associates on a daily base.
确保餐厅的平稳运作，根据自身的专业知识制作高品质的食品，协助行政总厨管理好厨房的日常运作。培训下属员工食品知识、万豪标准，46条食品卫生标准，酒店政策及员工手册规定的内容。有效管理餐厅及其他相关部门，每天对员工进行培训。
SPECIFIC DUTIES工作任務:
1. Make sure that food is tasty, attempting presented,fresh, correct portioned and safe.确保食品新鲜美味，可口诱人并且配料合理。
2. Buffetfood is delivered on time, 15 minutes, before opening the restaurant or banquetfunction.餐厅营业或者宴会开始前15分钟确保自助餐一切就绪。
3. That mise en place is fresh, correct size,portioned and according to business. 确保食品新鲜美味，可口诱人并且配料合理。
4. Will learn and execute the 46 point hygienestandards at all times, train young associates on it and will self inspect hisarea at least once a month 认真学习并积极贯彻执行卫生标准46条、对新进员工进行培训并且每月至少亲自检查自己所负责的工作范围一次。
5. Train subordinates with Marriott standards andassures that it meet all times. 按照万豪标准培训员工，并确保他们遵循这些标准。
6. Ensure that Marriott International documents arefilled in correctly and necessary changes are done. 确保正确地存档万豪文件，并作必要的更新。
7. Properhandling, maintaining and cleaning of equipment. 正确合理使用设备，及时维修保养。
8. Take temperature checks as required and keep recordon the company standards sheets. 按要求检查温度并做好相关记录。
9. Holdperiodically class room style training for younger associate in order toincrease knowledge. 定期对新进员工进行课堂式培训，帮助其增加相关职业知识技能。
10. Focusevery day on food cost and train our associates on doing the same. 坚持每天强调食品成本控制，并培训员工增强该方面意识。
11. Follow “Clean as you go” policy and keep work areaclean at all times. 遵守“走到哪里都干净”的准则，随时保持工作区域干净整洁。
12. All food items must be covered with cling film (orproper lid), dated, labeled and initialed by person who made it or used itfirst.所有食品需用保鲜膜或合适的盖子封好保存，并由制作者或最初使用者制作标签，注明日期。
13. Rotation of foods – FIRST IN – FIRST OUT (FIFO). 翻转食品。
14. If sick, report immediately to your supervisor.一旦生病，立即告知主管。
15. Createsrecipes for associate to follow and key in into Material Control for food costcalculations 制作食谱配方并存档至食品成本控制文档。
16. Createsuser records for standardization of products and set ups. 建立档案记录食品制作及布置标准。
17. Coldfood for straight consumption is handled with gloves and mouth mask is worn atall times in cold kitchen/pantry冷房直接取用冷冻食品时需戴手套和口罩。
18. Usageof right chopping boards is maintained at all times. 一贯正确使用砧板。
19. Time card must be punched in and out. 出入酒店需拉考勤卡。
20. Noassociate to be on the property after working hours without authorization 未经许可，任何员工下班后不在酒店逗留。
21. Conducts or supervise daily 15 minute trainingsession and supervise taste panels. 管理并对员工进15分钟培训。
22. Makesure all food is prepared by recipes. 确保所有食品严格按照配方制作。
23. Inform supervisor of any problems or complaints,either from internal or external customers, when they arise. 遇有问题或投诉，立即告知主管。
24. Beable to work in another area when needed and take part in cross-training whendirected.按要求参加岗位交叉培训，需要时能调至其他部门协助工作。
25. Foodin fridges to be checked on the beginning of every shift and container bechanged if necessary. 每次交班前需检查冰箱食物，如有需要，及时更换盛器。
26. Properrequisitioning to be done with Materials Control soft ware. 进行合理的原料控制。
27. Attendand conduct training sessions as required. 按要求参加并进15分钟培训。
28. Coordinatewith concerned departments for any issues which may arise. 遇有问题，与相关部门协调处理好。
29. Attendsmeetings as required. 按要求参加会议。
30. Getinvolved in buffet set ups and decorations. 参加自助餐的摆台。
31. Followhotel policy as laid out 遵循酒店政策。
32. Makestransfers (C 7) as required 安要求调拨物品。
33. Full compliance with Marriott Business Conductguide 遵守万豪商业行为指导守则。
34. Watch over time closely and returns hours withhours if staffing allows it 合理安排处理员工加班。
35. Ensures new associates get proper training,guidance and close watch of follow ups 确保新进员工接受所需培训、指导并关心其后续跟进。
