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 an d efficient operation of the area assigned to as per the following duties.
General Duties
1. Prepares food for guests an d associates efficiently, economically, an d hygienically as per the standard recipes following the standards an d procedures
2. Hands on supervision of work operations
3. Assist the Sous Chef in the day-to-day operation of the kitchen an d to help maintain a high Standard of food preparation an d 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 an d when directed
6. Assists with Buffets decoration items an d show pieces
7. Develops recipe cards an d products.
8. Participates in development of dishes for menu designs
9. Comply with all hotel an d corporate guidelines
Hygiene & Safety
13. Ensures hygiene, cleanliness an d tidiness in all areas of the kitchen, storage areas, cool rooms, Freezers.
14. Ensures safe an d correct use of the equipment, tools an d machinery.
15. Responsible for the hygiene, sanitation, tidiness of the working an d Storage areas
16. Ensures that the standards of uniform grooming an d personal hygiene are maintained
17. Maintain a safe an d a secure working environment
18. Initiate action to correct a hazardous situation an d notify supervises/managers of potential danger
19. Adhere to the hotel’s security an d emergency policies an d procedures.
20. Be familiar with property safety, current first aid an d fire emergency
procedures
Purchasing & Stock Control
21. Participates in making food requisitions an d daily market lists
22. Orders food from stores
23. Monitor an d control the quality an d quantity of Food Stock.
24. Implement & Monitor purchasing procedures
25. Implement & Monitor stock control procedures.
Training
26. Participates in the training an d 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 an d when required
Communication
30. Coordinate operations between other departments/units
31. Demonstrate an d Maintain at all times a professional behavior an d positive attitude
32. Motivate an d encourage associates to practice use at all times.
33. Interact with department an d hotel associates in a professional an d positive manner to foster good rapport, promote team spirit an d ensure effective two-way communication
34. Maintain an d implement an d supervise effective interpersonal relationships an d skill
35. Deal effectively with guests an d associates from a variety of cultures
36. Work together effectively an d efficiently as part of a team Computing
37. Access an d use Food & Beverage computer programs
38. Access an d use word processing computer packages
