To assist the Sous Chef in the daily operation to produce high quality products to their best knowledge. Train subordinates on food production, Marriott international standards, 43 point hygiene rules and regulations, hotel standards and to follow hotel policies and procedures. Is able to supervise a shift in Sous Chefs’ absent.
在日常操作中协助副厨师长操作产出高水准的产品。培养下属制作食品必须符合万豪国际标准和43条卫生法规,遵守酒店的政策和程序。在副厨师长不在的情况下能够做好监督。
SPECIFIC DUTIES工作任务
:
1.
To work as directed from their supervisors.
听从他上级的指示。
2.
Make sure that food is tasty, attempting presented, fresh, correct portioned and safe.
确保食物是美味的,新鲜的、并做好食物正确的储存。
3.
Buffet food is delivered on time, 15 minutes, before opening the restaurant or banquet function.
自助餐的食物必须在开餐前15分钟准备完毕。
4.
That mise en place is fresh, correct size, portioned and according to business.
确保要用的东西都是新鲜的,食材大小形状符合标准。
5.
Will learn and execute the 43 point hygiene standards at all times.
任何时候都要学习和执行43条卫生标准。
6.
Wash hands before entering the kitchen or returning to work station.
在进入厨房或返回工作岗位前必须洗手。
7.
Train subordinates with Marriott standards and assures that it meet all times.
任何时候都要以万豪标准要求员工。
8.
Ensure that Marriott International documents are filled in correctly and necessary changes are done.
确保按时正确填写万豪表格。
9.
A la carte food is cooked perfectly right, hot and in the stipulated time.
在规定的时间, 正确制作单点食品。
10.
Proper handling of equipment.
妥善维护设备。
11.
Take temperature checks as required and keep record.
检查并记录冰箱表格。
12.
Follow “Clean as you go” policy and keep work area clean at all times.
遵循“干净”的政策,保持工作区域的清洁。
13.
All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first.
所有食品必须覆盖保鲜膜(或适当的盖子),正确填写食品标签,(注明日期,由谁制作和使用期限)。
14.
If sick, report immediately to your supervisor.
如果生病,必须立即报告当班主管。
15.
Make sure production charts are closely followed and adhered to.
确保食品制作严格按照标准。
16.
Cold food for straight consumption is handled with glov