1. Assists ChineseExecutive Chef with kitchen operations as necessary. Carry out
precise and clear direction from Chinese Executive Chef from recipes,systems,
general standards and quality control in order to ensure best guestsatisfaction.
协助行政总厨维持厨房的运营。执行行政总厨精确及明确的指示,从配
方、系统到整体标准和质量控制,来确保最高的顾客满意度。
2. Followdirection of Hygiene Officer and local Hygiene Bureau as well as HACCP in orderto ensure best production and high level of hygiene in order to avoiding crossinfection at all times. Follow andensure compliance with recipes, cooking procedures and use records to ensurefood is tasty, well presented, fresh, correct portioned and safe.
根据卫生主任,卫生局及HACCP的指示,确保高标准的清洁卫生,以避免交叉感染。按照食谱配方,以正确的烹饪程序和精美的呈现方式,确保食物的鲜美,新鲜,安全。
3. Set up ofstations and prepare miseen place as instructed by Supervisor, following dailyproduction charts according to business demands.
根据宴会活动需求,制作产品图表。
4. Adhere tosafety guidelines at all times and report any unsafe work conditions andpractices.
遵守安全准则,对于任何潜在危险请立即通知相关部门。
5. Follow andenforce First In First Out principle –first in, first out procedure at all times and date and label food prepared inthe operation, indicating production date, person produced and content.
遵循和执行先进先出原则:随时遵循先进先出的程序,在操作过程中对已准备的食物进行标签,标明生产日期,制作人及内容。
6. Keep work area clean at all times and fill in assigned cleaning chartsdaily and follow cleaning schedule rigorously.
随时保持工作区清洁,每日填写清洁分配图表,并严格遵循时间表。
7. Great first impression of clean uniform, grooming and an overallpositive attitude displayed is a must during duty.
干净整洁的制服,仪容仪表,积极的态度会给人良好的第一印象,是每天的工作职责。
8. Follow and enforce uniform standards, including name tag, basic card,calibrated thermometer and green hygiene essential card.
遵循和执行统一的制服标准,包括员工名牌,员工卡,温度计和必不可少的健康证。
9. Assist in orientation of kitchen trainees, student trainees, stationcolleagues and cooks and assist them in their tasks
协助厨房的实习生,在校实习生,服务台的同事及厨师进行入职培训,并协助他们完成任务。
10. Be able to work and assist in other areas of the culinary department whenneeded and take part in cross-training when required. To be able to coordinateeffectively with colleagues also in other departments and be flexible onoperation needs. Supporting management in driving vision and priorities.
被要求协助其他厨房部门工作,并参加跨部门培训。能够与同事及其他部门协作,并
能灵活满足运营需要。通过建立形象与注意缓轻急重来加强管理。
11. When working on a food station or in direct contact with the guests,hygiene, smiling and service attitude has to be at the top level.
当在食品加工过程中或直接面对客人时,必须保持食品的卫生,亲切的微笑,积极的服务态度。
12. Handle equipment properly and inform your supervisor on maintenanceissue, break down and maintenance requests.
妥当处理设备,在维修问题上告知您的上司,包括申请报废和维修。
13. Report to your immediate supervisor immediately if late for work orsick (report back with doctors certificate when resuming duty).
对于迟到或生病等情况要及时报告你的直属上司, (在恢复健康上班时需递交医生证明)
14. Check all food in fridges at the beginning and end of every shift;assist trainees and station colleagues in their areas and correct and trainthem if necessary.
在交班时,检查所有冰箱的食物,协助实习生和厨房同事完成工作并给于他们必要的培训。
15. Preserve and enforce preserving of energy by switching off allequipment after work or if not needed.
在工作结束后或不需要时关掉所有设备开关,做到节约能源。
16. Breaks and meal periods as hotel policy.
按酒店规定的时间休息和进餐。
17. At end of service periods, have sections cleaned and ready forfollowing service periods.
在服务时间结束时进行部门打扫,并为接下来的服务做准备。
18. Follow the posted schedule and report at workstation on time
遵循岗位时刻表并及时汇报工作情况。
19. Perform other duties assigned by themanagement.
履行管理层安排的其他工作职责。
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