主要工作职责:
Core Responsibilities:
l 保持并严格遵守卫生/健康管理的规章制度及酒店的要求.
Obey the rules for food hygiene and all the requires and standards of hotel.
l 对设备的正确使用及保养;适当地安全地使用工具.
Know how to use most of the kitchen equipment and do the maintenance; besides, use them properly and safely.
l 认知并遵守部门/酒店的政策和方针.
Have a knowledge for the policies and rule of departments and hotel.
l 记录员工的出勤率;并做好迟到或旷工员工的记录.
Do the record for staffs, especially for their absence and late for work.
l 安排,调整当班员工的休息时间.
Make the duty roster for staffs.
l 对当班的员工进行工作任务的安排;并进行检查.
Make an arrangement for staffs of their work and do the spot check.
l 在当班时段出现的任何增加或有变更的工作任务,应根据情况及部门标准进行妥善的处理.
Any change of the schedules, for example, some additional work, should make a proper arrangement by following the rules of department and standard of hotel.
l 完成工作开始前的任务:
Make a good preparation for cooking.
l 检查工作区域的卫生和工作情况;矫正在工作中发现的不足之处.
Do the hygiene walk through. Find out problems and solve them.
l 开始日常的菜单食品制作并对下一级的员工进行食品制作的指导.
Cook and also do the training and guide staffs cook the dishes.
l 检查点菜打印机;确保打印机可以正常工作,并且打印机里有足够的打印纸.
Check the machine for ordering, make sure it is on good operation condition and equipped with enough paper.
l 依照部门的标准及指定的配方制作菜单上菜肴.
Cook the dishes by following the menu and recipe cards.
l 在提取仓库食品之前请通知总厨.
Before taking material from the warehouse, should ask for Executive chef.
l 关注不稳定员工的表现,确保他们根着部门的要求完成工作,调整部分不足的职员.
Pay more attention to the staffs who don’t performance good, make sure they can finish their work and make arrangement for the staffs..
l 为确保对客的服务,当下属员工遇到困难时应当马上予以帮助.
Ensure the service for guests, when staffs have difficulties, should give them a hand.
l 确保餐厅的服务生知晓用餐时候的餐单.
Make sure service staffs know the menus.
l 为确保对客的服务,在繁忙时间如需任何帮助应通知总厨.
Make sure the service level, when it is busy and need help, should let executive chef know.
l 如想使用任何可以选做为每日特选的额外食品应选通知总厨.
For special use of the food materials for daily special, should inform executive chef.
l 根据卫生部门及酒店的要求保持正确的食品贮藏方式.
Keep the food by following the standards for food hygiene and rules of hotel.
l 控制并保持食品的成本,并将浪费减到最少.
Cost control and control food waste.
工作技能技巧要求:
Core Competencies & Technical Knowledge/skills:
l 具备仔细,快速,正确地执行工作的能力.
Have the skill to do the work properly, carefully and quickly.
l 具备能够主次分明,安排工作并执行的能力.
Have the skill to make a good arrangement for work.
l 具备良好判断力并能很好地解决问题的能力.
Have the skill to make a judgment and handle the problems.
l 具备面对强大工作压力但能出色完成工作的能力.
Have the ability to face the great challenges and the stress from work.
l 撑握各种食品及原料使用的能力.
Know how to use most kinds of the food and food materials.
l 具备判断食品质量并使其达到标准的能力.
Know how to judge the food quality and check whether it meet the standard or not.
l 对时间变化的应变能力.
Make good use of time.
l 在执行工作时,对设备的操作,清洗及维持的能力
Know how to use kitchen equipment, do the cleanness and maintenance.
l 对菜肴的处方具备较好的领会能力.
Have a good understand of food recipes.
l 具备独挡一面的能力
Have the ability to handle issues on his own.
