主要工作职责:Core Responsibilities:l 保持并严格遵守卫生/健康管理的规章制度及酒店的要求.Obey the rules for food hygiene and all the requires and standards of hotel.l 对设备的正确使用及保养;适当地安全地使用工具.Know how to use most of the kitchen equipment and do the maintenance; besides, use them properly and safely.l 认知并遵守部门/酒店的政策和方针.Have a knowledge for the policies and rule of departments and hotel.l 记录员工的出勤率;并做好迟到或旷工员工的记录.Do the record for staffs, especially for their absence and late for work.l 安排,调整当班员工的休息时间.Make the duty roster for staffs.l 对当班的员工进行工作任务的安排;并进行检查.Make an arrangement for staffs of their work and do the spot check.l 在当班时段出现的任何增加或有变更的工作任务,应根据情况及部门标准进行妥善的处理.Any change of the schedules, for example, some additional work, should make a proper arrangement by following the rules of department and standard of hotel.l 完成工作开始前的任务:Make a good preparation for cooking.l 检查工作区域的卫生和工作情况;矫正在工作中发现的不足之处.Do the hygiene walk through. Find out problems and solve them.l 开始日常的菜单食品制作并对下一级的员工进行食品制作的指导.Cook and also do the training and guide staffs cook the dishes.l 检查点菜打印机;确保打印机可以正常工作,并且打印机里有足够的打印纸.Check the machine for ordering, make sure it is on good operation condition and equipped with enough paper. l 依照部门的标准及指定的配方制作菜单上菜肴.Cook the dishes by following the menu and recipe cards.l 在提取仓库食品之前请通知总厨.Before taking material from the warehouse, should ask for Executive chef.l 关注不稳定员工的表现,确保他们根着部门的要求完成工作,调整部分不足的职员.Pay more attention to the staffs who don’t performance good, make sure they can finish their work and make arrangement for the staffs..l 为确保对客的服务,当下属员工遇到困难时应当马上予以帮助.Ensure the service for guests, when staffs have difficulties, should give them a hand.l 确保餐厅的服务生知晓用餐时候的餐单.Make sure service staffs know the menus.l 为确保对客的服务,在繁忙时间如需任何帮助应通知总厨.Make sure the service level, when it is busy and need help, should let executive chef know.l 如想使用任何可以选做为每日特选的额外食品应选通知总厨.For special use of the food materials for daily special, should inform executive chef.l 根据卫生部门及酒店的要求保持正确的食品贮藏方式.Keep the food by following the standards for food hygiene and rules of hotel.l 控制并保持食品的成本,并将浪费减到最少.Cost control and control food waste.工作技能技巧要求:Core Competencies & Technical Knowledge/skills:l 具备仔细,快速,正确地执行工作的能力.Have the skill to do the work properly, carefully and quickly.l 具备能够主次分明,安排工作并执行的能力.Have the skill to make a good arrangement for work.l 具备良好判断力并能很好地解决问题的能力.Have the skill to make a judgment and handle the problems.l 具备面对强大工作压力但能出色完成工作的能力.Have the ability to face the great challenges and the stress from work.l 撑握各种食品及原料使用的能力.Know how to use most kinds of the food and food materials.l 具备判断食品质量并使其达到标准的能力.Know how to judge the food quality and check whether it meet the standard or not.l 对时间变化的应变能力.Make good use of time. l 在执行工作时,对设备的操作,清洗及维持的能力Know how to use kitchen equipment, do the cleanness and maintenance.l 对菜肴的处方具备较好的领会能力.Have a good understand of food recipes.l 具备独挡一面的能力Have the ability to handle issues on his own.