Conduct the staff canteen operation time to ensure set up all the food on buffet 5 minutes before operation time
严格按照员工餐厅的开餐、收餐时间,保证在开餐前五分钟把当餐的菜品、主食及粥和汤送上加热台。
Comply with hygiene principle; separate the ripe and raw food; never produce food with metamorphic materials to prevent from food poisoning.
要严格按照卫生法的规定,生熟分开。有变质、有异味的食品坚决不制作。杜绝食物中毒事件发生。
Check the kitchen equipment and facilities casually to keep them operate well. In case of finding some abnormal appearance, must report to END Dept immediately to repair, in order to prevent potential safety risk
要经常检厨房的设备运转是否正常,如发现异常立即停止使用及时上报工程部维修,防止跑冒滴漏的现象发生。把隐患消灭在萌芽之中。
Work under the safety working procedure to prevent the injury accident
要按照机器设配工作流程进行安全生产工作,杜绝工伤事故发生。
Assist the staff canteen chef to do the training well
协助厨师长做好员工的培训工作。
Assistant staff canteen chef to make the budget and control the cost.
协助建立员工餐厅预算,控制成本。
According to budget to do the work.
根据部门预算开展工作。
岗位要求:
Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
有独立制作食品的能力。
2 years of relevant experience or an equivalent combination of education and work-related experience.
2年以上的相关工作经验。
Assist the Sous Chef in being responsible for the Culinary Kitchenarea, ensuring a smooth running, profitable operation within the framework ofthe Hotel. 协助厨师长管理厨房,确保运作顺利。
Maintain the Hotels cuisine culinary concepts and standards for foodpreparation and presentation. 保持酒店的烹饪理念和出品标准。
Maintain food cost by ensuring that proper preparation, inventory,requisition, food pars and control systems are in place in all food operationsareas. 在保证质量的前提下控制食品成本和库存量。
Maintains and responsible for the completion of the control report(i.e.) temperature checklist, cleaning schedule, work order, Brand Standardform (A1,A2,A3) etc.负责完成并保存相关报告,如温度检查表、清洁表、品牌检查的相关表格等。
Maintains food safety & protection, to include dating, properstorage and rotation, etc.负责食品安全卫生和保管,包括打日期标签,存放等。
Assists associates to complete the job assignment in a safe andprofessional manner.协助员工安全、专业的完成工作任务。
Maintain the basic food safety & sanitation in accordance with thecompany policies.根据酒店的政策,保持基本的食品安全和卫生。
Enforce Marriott’s 30 point Sanitation Checklist by ensuring allKitchen areas are inspected on a monthly basis.执行万豪的30点卫生检查表,确保厨房内所有区域每月都会彻底检查一次。
Achieve departmental Budget goals by maintaining efficient costexpenditure.有效控制成本,完成部门预算目标。
Accurately forecast business demands on a weekly basis to ensureefficient staffing & food production.准确预计用餐人数,合理安排员工出勤。
Specific Duties工作任务:
Ensure the awareness & enforcement of all Marriott S.O.P.’s &Property L.S.O.P.’s.确保厨房员工都知晓并执行万豪集团和酒店的操作规程。
Enforce operational Standards that are reviewed periodically, updatedand improved.所有的操作规程都要定期回顾、更新并改进。
Responsible to maintain the overall welfare of our Associates byproviding them with the training and resources.为员工提供培训和工作资源。
To assist the Sous Chef in supporting Supervisor & Associatetraining plans on a quarterly basis in conjunction with HRD.协助厨师长完成培训计划,每季度与人力资源总监联络一次。
To implement a departmental daily “15 Minute” training program.落实部门的15分钟培训计划。
To be responsible for maintaining outlet safety at all times.要时刻厨房的安全负责。
To be responsible for asset management of all outlet property andfacilities.负责管理厨房的财产和器具。
Conduct a preventative maintenance inspection on a monthly basis.每月进行一次预防性的维护检查。
Promote positive inter-departmental relations through candidcommunication & cooperation.在部门内营造积极的沟通和合作气氛。
Ensure all Associates follow all job safety regulations and all hazardsare reported to Loss Prevention and Engineering.确保所有员工都遵守安全规定工作且所有危险事故或隐患都报告给保安部和工程部。
Perform any reasonable request made of management which is not lifethreatening or against the law. 在没有生命危险和不违法的情况下,执行管理层下达的指示。