招聘Restaurant Sous Chef 餐厅副厨师长_杭州JW万豪酒店招聘信息-最佳东方

MAIN RESPONSIBILITIES职任概要:

He is responsible for the efficient and successful operation of the designated Kitchen. He controls, checks and supervises the kitchen operations and works hands on as and when needed. He assumes the responsibility for training related functions of all his staffs.

He assists kitchen Chef in the day-to-day kitchen operations and represents him, in his absence, with all its responsibilities. Fully adhere to Marriott Safe Food & Hygiene standard.

承担起行政总厨赋予的某一个厨房的工作职责。同时也要负责员工岗上培。协助厨师长完成所有与厨房相关的工作。他控制、监测并领导整个厨房的运作。当厨师长休息时要全权负责起厨房的运作。

协助行政总厨负责每天厨房的运作。依照万豪卫生标准。

SPECIFIC DUTIES工作任务:

Supervise efficient, productive and profitable kitchen operations and ensure that high standards of food production and presentation are consistent throughout the hotel at all times.

提供高标准的服务并提出建议。保证高效率且有利润的厨房运作。负责厨房的运作。

1. Food Production食品知识

· He is responsible for the quality of all food prepared in the kitchen he supervises. He constantly inspects taste, temperature and visual appeal.

负责监督所有厨房食品质量的准备、要不断的检查食品的味道、温度外观。

· He is very careful to prevent the use of spoiled or contaminated products in any phase of food preparation and prevents associates who are ill or suffering from an infection from taking part in the preparation or handling of food.

确保所有的食品没有腐烂、变质；避免员工在生病期间接触食品。

· Assist with the planning of menus and food promotions.

协助厨师长制定菜单及食品销售。

· Develop and test new dishes and products.

发展新菜肴和产品。

· Control standards of food production and presentation throughout the hotel.

控制食品出产和出品的标准。

· Examine goods for quality and quantity.

监测收货的食品质量和数量。

· He controls Chefs and Cooks to follow standard recipes and methods of preparation.

监督厨师要按照配料卡标准及程序准备食品。

· He informs Supervisors immediately of bad products.

及时将变质食品拿出并通知上级。

2. Standards & Procedures. 标准和程序

· Total knowledge & understanding of Food Preparation Standard & Procedure.

了解并熟知所有食品准备的标准和程序。

· Ensure that all P&P and S&P are carried out consistently

保证严格遵守所有的政策和程序和标准。

· Take part in the setting and evolving the standards and procedures.

参与制定和发展标准和程序。

3. Hygiene卫生

· Responsible for hygiene standards with the Steward Coordinators, in all kitchens, store room, refrigerators and work areas.

同管事部协调员按照卫生标准共同管理好厨房、库房、冰箱的卫生。

· Responsible for the personal hygiene and grooming standards of the kitchen staff.

监督所有员工的个人卫生和仪表仪容达到标准。

· He ensures personal cleanliness and proper discipline of all associates under his supervision.

确保个人卫生并对于员工过失作以相应处罚

· He assures that soiled or damaged utensils are not put into use, watching for cracked and chipped chinaware and glassware and trains his staff to follow this rule.

确保不使用破损餐具及检查瓷器、玻璃器皿是否有裂纹并指导。

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