招聘Demi Chef 厨房领班_宁波万豪酒店招聘信息-最佳东方

To assist the Chef de Partie in the daily operation to produce high quality products to their best knowledge. Train subordinates on food production, Marriott international standards, 30 point hygiene rules and regulations, hotel standards and to follow hotel policies and procedures.
协助厨房主管管理日常工作，使员工能运用他们的知识生产出高质量的产品。向员工培训食品制造，万豪标准，卫生标准30条及酒店标准，贯彻酒店政策程序。

SPECIFIC DUTIES 工作任務 :

1.To work as directed from their supervisors.
完成主管交办的工作。
2.Make sure that food is tasty, attempting presented, fresh, correct portioned and safe.
确保食品新鲜、配料恰当、色香味俱全、安全食用。
3.Buffet food is delivered on time, 15 minutes, before opening the restaurant or banquet function.
餐厅营业或者宴会开始前15分钟确保自助餐一切就绪。
4.That mise en place is fresh, correct size, portioned and according to business.
新鲜、配料比例适当，并且符合客人口味。
5.Will learn and execute the 30 point hygiene standards at all times.
随时学习并且贯彻执行卫生标准30条。
6.Wash hands before entering the kitchen or returning to work station.
进入厨房及回到操作台前先洗手。
7.Train subordinates with Marriott standards and assures that it meet all times.
向员工培训万豪的标准，确保随时达到标准。
8.Ensure that Marriott International documents are filled in correctly and necessary changes are done.
确保正确补充万豪国际所发的文件并做相应的改变。
9.A la carte food is cooked perfectly right, hot and in the stipulated time.
确保单点食品完全按食谱规定的时间和配方制作。
10.Proper handling of equipment.
正确使用设备。
11.Take temperature checks as required and keep record.
检查温度情况，并且做好记录。
12.Follow “Clean as you go” policy and keep work area clean at all times.
遵守“走到哪里都干净”的原则，随时保持工作区域干净整洁。
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.
所有食品必须用保鲜膜（或大小适当的盖子）封好保存，由制作者或最初使用者制作标签、标明日期。
14.If sick, report immediately to your supervisor.
一旦生病，立即告知主管。
15.Make sure production charts are closely followed and adhered to.
严格按照生产操作流程制作食品。
16.Cold food for straight consumption is handled with gloves at all times.
取用直接食用的冷冻食品时必须戴手套。
17.Usage of right chopping boards is maintained at all times.
一贯正确使用砧板。
18.Time card must be punched in and out.
出入酒店必须拉考勤卡。
19.No associate to be on the property after working hours without authorization.
未经许可，任何员工下班后不得在酒店逗留。
20.Attends the daily 15 minute training session.
参加每天的15分钟培训。
21.Set up station properly and on time for each service period.
每次上菜前，及时清理工作台。
22.Make sure all food is prepared by recipes designated by supervisor.
严格按照主管开出的食谱制作食品。

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