凉菜主管 Cold Dish Supervisor

MAJOR RESPONSIBILIES 职责概要： 1. Control the amount of food in stock and what needs to be ordered, receive perishables according to standard, implement and enforce group food hygiene requirements. 控制食品的存货量及何种食品需要被订购，按照标准接收易腐物品, 贯彻并执行集团食品卫生要求。 2. To provide consistent quality of food and services to internal and external customers, by adhering to and enforcing all Marriott Standards and Policies; training and guidance of trainees and attendants. 通过坚持和执行各种万豪标准政策；培训和指导其部门其他员工和实习生，为所有顾客提供始终如一的，高质量保证的食品和服务。 SPECIFIC DUTIES 工作任务: 1．Strictly implement safe operation to prevent accidents 严格执行各项任务、确保安全操作，防止事故发生 2．Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager 执行其主管或经理所指示委派的所有任务 3．Supervis es kitchen preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 协助行政总厨及厨师长维持厨房的运营 4．Recognizes superior quality products, presentations and flavor. 注重食品的质量，呈现方式及风味 5．Maintains food preparation handling and correct storage standards. 做好备菜及履行正确的贮藏标准 6．Maintains purchasing, receiving and food storage standards. 维持采购，收货及食品贮藏标准 7．Ensures compliance with all local, state and federal (Health Department) regulations. 确保遵守当地政府（卫生部门）的规定 8．Supports procedures for food & beverage portion and waste controls. 支持餐饮部的各项程序及对浪费的控制 9．Follows proper handling and right temperature of all food products. 遵循食品的适当处理及正确的保存温度 10．Understand and implement group hotel health and safety standards 了解并执行集团酒店卫生及安全标准 11．Operates and maintains all department equipment and reports malfunctions. 操作及维护所有部门的设备，并汇报设备故障 12．To be responsible for asset management of all outlet property and facilities. 负责所有部门的财产和设备的管理 13．Periodically plan outside Associates activity to promote teamwork. 定期制定员工活动计划以促进团队合作 14．To implement a departmental daily training program. 执行并遵循每日部门培训计划