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1. All Restaurant Kitchens, including Pastry, Main Kitchen, enthusiast Kitchen, Stewarding, Occasionally off - Site Events.
所有餐厅厨房,包括饼房、主厨房、员工餐厅厨房、管事部、外卖宴会。
2. Planning, Preparation and Implementation of High Quality Food& Drink Products and Set-up’s in all Areas and Restaurants. Seamless working with Recipes, Standards and Plating Guides. And control the food cost,
严格按照菜谱、标准和摆盘标准,并保证食品的成本管控
3.Maintenance of all HACCP aspects within the hotel operation. And check all the enthusiast grooming
在酒店运营之中保持HACCP各方面要求并监督检查仪容仪表。
4.Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
5.Must focus on constant improvement of Training Manuals and SOP’s
必须对具有持续性的人员培训和SOP’s的提高和改善保持关注。
6.Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.
必须积极主动参加每日质量会议(每日厨师晨会、团队会议),以保持厨房运营持续地提高,达到目标和保持顺畅地交流。7.Keeps discipline and proper work practices for himself and the enthusiast assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Chef on any problems to take appropriate actions.
时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的 整洁和卫生、清洁的器具。知道污染食品的危险和适当检查,彻底清理冰箱的需要。向Chef通报所有的问题并采取适当的行动。
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