1.
Food Production
·
To assist direct supervisor to ensure the working place
is clean and good order and all preparation work is carried out in advance.
·
To complete the preparation works according to the menu
request, follow “first come first out”
principle strictly.
·
To master various foods process and production skills. To check the taste, temperature
and appearance of food constantly to ensure the consistence of food quality.
·
To follow the food hygiene rules and regulations during
each stage of food process. To examine the food quality before processing and
cooking. To ensure the food is fresh and well cleaned. No bad or decayed food
is processed. To report unqualified food and raise the request to refuse the
poor quality product.
·
Responsible for preserving the raw materials, making of
sweet and sour sauces and other sauces, cleaning and processing of poultries,
fruits, vegetables and meats.
·
Responsible for providing the food supply, quality,
variety, and keep it tasty food taste, temperature and quality, and stays the
same.
·
Often listen to the staff reasonable proposal, to
develop new varieties of cake
2. Hygiene
·
To be responsible in meeting the Safe Food and Hygiene
standards in all kitchens, store room, refrigerators and work areas.
·
To maintain the floor clean and dry, and there are no logging
water on the floor.
·
To arrange the refrigerator well and make sure, dim sum
room, preparation kitchen, kitchen floors, cooking pots, steamers spare
cooking wares are well cleaned.
·
To make sure all working tools are in the right place.
To clean them before and after use each time. To conduct sterilization to utensils
after being used.
·
To meet the personal hygiene and grooming standards of
Starwood and the Hotel.
3.
Control
·
To carry out cost control procedures consistently
·
To make sure that all the Equipment and fixtures are maintained
well and reports any faults and damage.
·
To follow "first come first out" food principle
strictly.
·
Keep good record of all stocks and maintain correct
inventory
4. Purchasing and Stock
control
·
Handle and store stock according to stock control procedures.
·
To constantly examine the quality of food supplies to
ensure Sheraton standards are met.
·
Keep good record of all stocks and maintain correct
inventory.
5. Maintain a safe and secure working environment.
·
Be aware of duty with care, and adhere to occupational
health and safety legislation, policies and procedures.
·
Take proactive action to correct a hazardous situation
and notify direct supervisor of potential hazards and dangers.
·
Adhere to the hotel’s security and emergency policies
and procedures
·
Be familiar with property safety, current first aid
fire emergency procedures.
·
Comply with all hotel
and corporate Safety and security guidelines
6. Training
·
Takes an active part in all facets of Training
activities required by the hotel.
·
Participate in the on- the-job training and relevant
training of F&B outlet trainings when necessary.
·
Takes an active part in Starwood Food & Beverage
Safe and Hygienic of Training activities required by the hotel, and other
cross training of kitchen.
7. Staffing Communication.
·
Communicate with direct supervisors and associates,
listen to their feedback and give constructive suggestion.
·
Interact with department and hotel staff in a
professional and positive manner to foster good rapport promote team spirit
and ensure effective two-way communication.
8. Master the Food Safe and
Hygiene Standard of Sheraton, Abide by the Starwood Code of Conduct.
9. Abide by the Sheraton
Employee Handbook.
10. Abide by both the hotel
and Sheraton policies and procedures.
11. Keep good record and
working report before leaving, and hand in to direct supervisor.
12. Carry out other tasks
assigned by supervisors/Asst. Sous Chef.
1.
食品生产
·
协助上级主管做好日常的厨房工作,保持所在岗位清洁干净,做好各项准备工作。
·
根据菜式的要求做好各项准备工作,严格按照“先进先出”的原则。
·
掌握各类食品的加工方法及制作要求,做好食品搭配,经常检查食品的味道、温度及外观,保证所有菜品质量保持一致。
·
在食品加工的各环节,认真执行食品卫生“五四”制度,烹饪和制作前检查食品质量,保证食品质量,保证食品的新鲜、卫生、清洁,保证不加工腐烂食品,对不合格的菜品质量及时反映,并及时作出退货要求。
·
负责原材料的腌制,糖醋等汁酱的调制,三鸟水产品和各类蔬果、肉类的清洗和加工。
·
负责提供当天点心、品种的供应,质量做到美味可口,并保持食品味道、温度和质量,保持一致。
·
经常听取员工合理化的建议,研发新的点心品种。
2.
卫生方面
·
确保厨房、仓库、冰箱及工作区域达到食品安全及卫生标准。
·
工作时注意保持地面整洁、干爽,严禁地面有积水现象。
·
做好雪柜的使用和点心房、初加工厨房、厨房地面、蒸笼、备用具、餐具的清洁工作。
·
经常保持工用具的整洁及存放工作,做到用前用后两清洗,并对用完后的工用具进行消毒清洗。
·
遵守喜达屋及酒店的个人卫生和仪表仪容标准。
3.
控制
·
保证执行成本和食品质量控制程序。
·
保证所有的设备正常工作,如有问题马上报告。
·
做到食物“先进先出”的原则。
·
对所有仓库食品做好记录,保持食品的新鲜卫生。
4.
采购和存货控制
·
按照存货控制程序处理和储存存货。
·
持续检查食品供应的质量确保食品质量达到喜来登标准。
·
对所有仓库食品做好记录,保持盘点记录的准确
5. 维持一个安全可靠的工作环境
·
工作尽心,遵守职业健康和安全法规、政策和程序。
·
主动采取行动排除危险,向厨师长及工程部报告危险隐患。
·
熟悉酒店安全、急救及消防安全等紧急处理程序。
·
遵守酒店各项安全制度,紧急情况处理规定和程序。
·
熟悉酒店和公司的所有安全工作指南。
6.培训
·
积极参加酒店要求的各项培训。
·
积极参加部门工作岗位培训,有机会时,参加餐饮部厨房的相关培训。
·
积极参加喜达屋食品安全标准和卫生准则,培训并与其他厨房交叉培训。
7.
员工沟通
·
经常与上级及员工进行沟通,倾听他们的反馈,并提出合理化的建议和意见。
·
以职业的与积极的方式与各部门和员工建立起和谐关系,倡导团队精神及有效的双向交流。
8. 了解掌握喜来登食品安全和卫生标准,遵守喜达屋 行为准则。
9. 遵守喜来登酒店《员工手册》。
10.遵守喜来登酒店的规章制度.
11. 写好当天交班记录及各岗位当天工作日记记录,并交回给上级.
12.完成上级交给的其它任务。