工作职责:
时刻保持对于同事和主管等一个专业和积极的态度,依据酒店的规则和员工手册的要求行为举止,确保部门的良好运营。
协调、组织和参与和厨房有关的所有产品的制作,检查并依照零点菜单和每日菜单,季节特供菜单。时刻保持预先设置菜单的标准,份量和成本。
时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的 整洁和卫生、清洁的器具。知道污染食品的危险和适当检查,彻底清理冰箱的需要。向行政总厨汇报所有的问题并采取适当的行动。
遵照行政副总厨要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何 工作方法。
紧密配合行政副总厨对于当天食品数量的定购。最大限度的杜绝浪费已获得最佳的收益率。
检查所有归属于该部门的设备,确保所有设备正常运转,如果需要向行政副总厨汇报所有问题。准备递送工程部门的维修单。
确保菜谱和成本的存在和更新。
监控食品的质量和数量是确保最大限度的节约原材料。
检查员工准备的食品质量按需求标准和做出必要的调整。
选择有良好表现和工作态度的员工作为部门标准。
Job Description :
Maintain at all times a professional and positive
attitude towards team members and supervisors.
Adhere to established hotel rules and team member
handbook, ensuring all team members under your supervision do so as well for
the department to operate smoothly.
Coordinate, organize and participate in all
production pertaining to the kitchen.
Check and follow-up on the assembling of
ingredients and equipment for the ala carte menu, daily menus and seasonal
specials, maintaining the standards of pre-set recipes, portion control and
costing at all times.
Be disciplined and adhere to proper work practices
at all times for yourself and team members assigned to you.
Maintain good personal hygiene, clean uniforms,
proper sanitation and cleanliness of the workstations and work tools.
Be aware of the dangers of contaminated food and
ensure ingredients in the refrigerators are checked and replaced appropriately.
Report to the Executive Chef on any issues and take
appropriate action.
Follow-up on changes in new recipes or work methods
pertaining to new menus, daily specials, and promotional activities as
instructed by the Executive Sous Chef.
Work closely with the Executive Sous Chef in
determining the quantity of food items and ingredients to be produced, bought
or prepared for that day.