二砧

§ Prepares market list, indicating type of food items quality and quantity. 填写采购单，注明食物的名称质量和数量。 § Receives function sheet from restaurant manager and schedule preparation of food. 根据餐厅经理的预订单及附表准备食品。 § Checks and approves time schedules prepared by the different chefs. 根据时间和需求安排不同的厨师工作。 § Ensures that all foods prepared are served according to international hotel standards. 按照国际饭店的标准准备所有的食品。 § Controls costs by:try to minimize corruption，maintaining adequate inventory of food,utilizing food surpluses,controlling portion 控制成本： 尽量减少腐败，维持足够的库存食物，利用剩余原料，控制份量 § Educates the Chefs in hygiene regulations, maintain hygiene control and standard. 教育厨师卫生法规，保持卫生管理和标准。 § Hires, trains, guides and evaluates performance of kitchen personnel, shifts personnel according to skill to the various kitchen sub-sections. 培训，指导和评估厨房人员的表现，根据技能合理调动厨师的岗位。 § Ensures l expatriate staff is working within specified objectives. 确保外籍工作人员工作在指定的目标。 § Has the following responsibilities regarding the Food Safety Program: HACCP 有以下几个方面的责任：HACCP § Assume the responsibilities of the Chopper No.1 in his absence. 在头砧不在时承担头砧的职位。 § Supervision of kitchen employees with regard to implementation of the Food Safety Program, health and safety and hygiene standards as laid out in the Food Safety Program. Complete tasks delegated from the Executive Chef. 监督厨房员工有计划的进行食品加工并符合健康和安全和卫生标准的规定，完成行政总厨安排的任务。 § To notify the Executive Chef of any unusual occurrences in the food production area.Brief Executive Chef on kitchen operations during his absence. Making use of daily diary. 如果食品生产区域出现任何异常情况，及时通知行政总厨，在行政总厨不在的时候负责厨房的操作。 § Be very careful to prevent the use of spoiled or contaminated products in any place of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation of food. 要非常小心，防止任何食品变质或污染，并防止生病或感染的员工参与食品制备。 § Assist other departments’ job when hotel needed. 在需要时，协助其他部门工作。 § Every associate has the role to serve guests. 每一位员工都有服务客人的职责。