RESPONSIBILITIES
職責(zé)
:
Keep and strictly abide by the HACCP / P&P and SOP of
the hotel.
保持并嚴(yán)格遵守衛(wèi)生/健康管理的規(guī)章制度及酒店的要求。
·? ?To make sure all equipment are
in good condition and well maintained.
確保所有設(shè)備都完好無(wú)損并得到最佳維護(hù)。
To fully understand, implement and
maintain the standard staff policies and procedures.
充分理解、 執(zhí)行和維持員工政策及程序的標(biāo)準(zhǔn)。
To perform all related job tasks as
requested by the Chef
de Cuisine.
執(zhí)行廚師長(zhǎng)安排的所有相關(guān)工作任務(wù)。
Attend department meeting and make meeting minutes.
出席會(huì)議并做相關(guān)會(huì)議紀(jì)要。
Record
the employee attendance;
And make record of late or absent
employees.
記錄員工的出勤率;并做好遲到或曠工員工的記錄。
Arranged, adjust the shift of time to
rest.
安排,調(diào)整當(dāng)班員工的休息時(shí)間。
Staff
on duty for the arrangement of the task; And check.
對(duì)當(dāng)班的員工進(jìn)行工作任務(wù)的安排;并進(jìn)行檢查。
Ensure
that the every shift staff have prepare
work according to the policies.
確保每個(gè)班次的員工按規(guī)定做好一定準(zhǔn)備工作。
a.???
In
accordance with the standards for ingredients, tools, equipment and supplies
the decoration of the work.
依照標(biāo)準(zhǔn)做好配料,工具,設(shè)備和供應(yīng)品的擺設(shè)工作。
b.???
Check
that all tools, equipment and supplies of the health situation and working
environment. Ensure that the work tasks are completed in accordance with the
standard.
檢查所有工具,設(shè)備及供應(yīng)品的衛(wèi)生情況及工作環(huán)境.確保工作任務(wù)按標(biāo)準(zhǔn)完成。
c.???
Determine
the food of the day.
確定當(dāng)日的食品。
d.???
to
transfer supplies from the warehouse to the appointed place.
將供應(yīng)品從倉(cāng)庫(kù)轉(zhuǎn)移到指派地點(diǎn)。
e.???
?production
of food on the menu, such as meat, fish, poultry, etc.
制作菜單上的食品,如肉,魚(yú),家禽等。
To assist in an inventorying general
store and food store.
協(xié)助盤點(diǎn)總庫(kù)存以及食品庫(kù)存 。
In
accordance with the standards of division and specified recipe to make dishes
on the menu.
依照部門的標(biāo)準(zhǔn)及指定的配方制作菜單的上菜肴。
Observation,
research new menu foods.
觀察,研究新的菜單食品。
·????????
Focus
on unstable employee performance, ensure they follow department asked to finish
the work, adjusting part of the shortage of staff.
關(guān)注不穩(wěn)定員工的表現(xiàn),確保他們跟著部門的要求完成工作,調(diào)整部分不足的職員。
·????????
To
ensure that the customer services, when employees have problem the chef should help
them immediately.
為確保對(duì)客的服務(wù),當(dāng)下屬員工遇到困難時(shí)應(yīng)當(dāng)馬上予以幫助。
·????????
To
ensure the waiter knows the menu.
確保餐廳的服務(wù)生知曉用餐時(shí)候的餐單。
Ensure
that the customer services, in the busy time if the department need any
help please told the executive chef.
為確保對(duì)客的服務(wù),在繁忙時(shí)間如需任何幫助應(yīng)通知總廚。
·????????
According
to the department stander and keep the products records.
依照部門的標(biāo)準(zhǔn)保持食品加工表。
·????????
According
to the requirement of the health department and the hotel to keep the right way
to food storage.
根據(jù)衛(wèi)生部門的要求和酒店保持儲(chǔ)存食物的正確方式。
·????????
Disinfection
and cleaning the chopping block and the workbench.
消毒并清洗砧板和工作臺(tái)。
·????????
Put
the dirty and empty pan, pot, etc to wash the place.
將臟的及空的平底鍋, 罐等送至清洗處。
·????????
?To help steward accomplish more effective
cleaning, should give some guidance and assistance.
為幫助管事部更有效的完成清潔工作,應(yīng)給予指導(dǎo)和協(xié)助。
·????????
According
to the requirement of the department assigned jobs and complete the task.
根據(jù)部門的要求分配工作崗位并完成工作任務(wù)。
a.???
To
the rest of the food back on the food store.
將所剩的食品放回食品貯藏處。
b.???
Properly
handle the rest of the food.
妥善處理剩余的食品。
c.???
The
remaining food package, storage and note the date.
將剩余食品進(jìn)行包裹,封存并注上日期。
d.???
Reasonable
arrangement food in the interior.
整理并合理存放貯藏室內(nèi)的食品。
e.???
Clean
the ice store and the refrigerator shelves.
將廚房?jī)?nèi)的冰庫(kù)及冰箱的架子清理干凈。
f.????
Put
in the designated place if unused and cleanly equipment.
將不用的及清理干凈的器具/設(shè)備放置指定地點(diǎn)。
g.???
?Used ice make the hot food have fast cooling.
用冰將熱的食品快速降溫。
h.???
Turn
off all the equipment if the next shift colleagues not used.
在下班前關(guān)掉所有接班同事所用不到的設(shè)備。
·????????
Control
and maintain the cost of food, and to reduce the waste to a minimum.
控制并保持食品的成本,并將浪費(fèi)減到最少。
Ensure
that all employees in the pre-departure to complete the assigned work that
day.
確保所有員工在離崗前完成當(dāng)日所分配的工作。
Communication
with the Chef de Cuisine of the daily work before finish on duty, and make
the arrangements.
下班前與廚師長(zhǎng)溝通當(dāng)天工作，并做好下一步安排。.
Organize
and complete the training success.
成功組織并完成培訓(xùn).
