主要工作职责:
根 据 职 责 必 须 完 全 负 责 管 理 本 部 门 的 正 常 运 作
总 的 职 责
1. 为客人和员工高效率的提供食物，做到物美价廉, 和 要 按 照 标 准 食 谱 制作并且要符合食品卫生 。
2. 监督厨房的正常运作。
3. 协助厨师长管理厨房的正常运作，保证食品的高质量 。
4. 在厨房运作方面支持厨师长工作，保证提供高效率的服务。
5. 管理并参与本部门的制作工作 。
6. 协 助 自 助 餐 的 装 饰 和 装 饰 品
7. 发展食谱卡和产品 。
8. 参与菜单的制作发展 。
9. 遵守酒店和公司的所有工作指南 。
卫生和安全
10. 保证工作区域和存储区域的卫生、干净整洁。
11. 保证安全和正确的使用设备、工具和机器。
12. 负责 工作区域和存储区域的卫生、防疫、整洁。
13. 保持仪容仪表和个人卫生。
14. 保持安全和可靠的工作环境。
15. 采取行动排出危险、向上级或经理报告危险隐患。
16. 坚持酒店安全制度、紧急情况处理规定和程序。
17. 熟悉对财产安全、紧急救护和火警等处理程序。
采购 / 存货
18. 参与制定食品需求和当天市场采购单。
19. 制定提货单。
20. 监督和控制存货的质量和数量。
21. 监督采购程序的执行。
22. 监督存货控制程序的执行。
23. 参与员工的培训和发展。
24. 参加所有相应级别的培训。
25. 在需要时对员工进行面对面的个别指导。
沟通和客人满意标准
26. 以 和谐的关系与各部门进行沟通。
27. 随时表现出积极的职业态度和行为。
28. 以职业的、肯定的方式与部门和酒店员工交往，以培养和谐的关系，处境团队精神和确保有效的双向沟通。
29. 维持和实施有效的人际交流技巧。
30. 与具有不同文化背景的客人和同事有效沟通。
31. 在团队内有效工作。
电 脑
掌握并使用餐饮电脑系统。
掌握并使用字处理电脑软件。
Core Responsibilities:
Must be completely responsible for the smooth and efficient operation of the area assigned to as per the following duties.
General Duties
1. Prepares food for guests and associates efficiently, economically, and hygienically as per the standard recipes following the standards and procedures
2. Hands on supervision of work operations
3. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation and presentation.
4. Support the Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.
5. Works in all areas of food preparation as and when directed
6. Assists with Buffets decoration items and show pieces
7. Develops recipe cards and products.
8. Participates in development of dishes for menu designs
9. Comply with all hotel and corporate guidelines
Hygiene & Safety
13. Ensures hygiene, cleanliness and tidiness in all areas of the kitchen, storage areas, cool rooms, Freezers.
14. Ensures safe and correct use of the equipment, tools and machinery.
15. Responsible for the hygiene, sanitation, tidiness of the working and Storage areas
16. Ensures that the standards of uniform grooming and personal hygiene are maintained
17. Maintain a safe and a secure working environment
18. Initiate action to correct a hazardous situation and notify supervises/managers of potential danger
19. Adhere to the hotel’s security and emergency policies and procedures.
20. Be familiar with property safety, current first aid and fire emergency
procedures
Purchasing & Stock Control
21. Participates in making food requisitions and daily market lists
22. Orders food from stores
23. Monitor and control the quality and quantity of Food Stock.
24. Implement & Monitor purchasing procedures
25. Implement & Monitor stock control procedures.
Training
26. Participates in the training and development of associates.
28. Takes part in all scheduled training at his/her level
29. Instruct staff, provide one on one instruction to staff members as and when required
Communication
30. Coordinate operations between other departments/units
31. Demonstrate and Maintain at all times a professional behavior and positive attitude
32. Motivate and encourage associates to practice use at all times.
33. Interact with department and hotel associates in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication
34. Maintain and implement and supervise effective interpersonal relationships and skill
35. Deal effectively with guests and associates from a variety of cultures
36. Work together effectively and efficiently as part of a team
Computing
37. Access and use Food & Beverage computer programs
38. Access and use word processing computer packages
