饼房厨师长

MAJOR FUNCTION 主要功能 : To control level of stock of food in house and what need to be ordered, receive perishable items according to standards, apply and follow F. I. F.O. and storage system as per guidelines. 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F. I. F.O.原则及贮藏制度。 MAJOR RESPONSIBILIES 責任概要 : 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 associates. 通过坚持和执行各种万豪标准各项政策；培训和指导其部门其他员工，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 工作任務 : 1. Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 监督饼房生产运营，确保执行所有关于餐饮的政策，标准及程序。 2. Recognizes superior quality products, presentations and flavor. 注重食品的质量，呈现方式及味道。 3. Maintains food preparation handling and correct storage standards. 做好备菜及履行正确的贮藏标准。 4. Maintains purchasing, receiving and food storage standards. 维持采购，收货及食品贮藏标准。 5. Ensures compliance with all local government and Health Department regulations. 确保遵守当地政府和卫生部门的规定。 6. 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。 7. Calculates accurate theoretical and weighted food costs. 准确计算食品的理论成本。 8. 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。 9. Knows and implements Marriott's 70 Points of Hygiene and Safety Standards. 了解并执行万豪70项卫生及安全标准。 10. 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。 11. Ensure all associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering. 确保所有的员工遵循工作安全规则，所有的危险都要报告给防损部及工程部。 12. Conduct a preventative maintenance inspection on a monthly basis. 每月进行预防性维修检查。 13. 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。 14. Effectively investigates, reports and follows-up on associate accidents. 有效的调查，报告及跟进员工事故。 15. Understands and maintains all standard recipes on Chef Tec. 了解并维护Chef Tec上所有标准食谱。 16. Purchases appropriate supplies and manage inventories according to budget. 按预算购买适当的供货及管理存货。 17. Visit hotel competitors each month involving supervisors as well. 每月和主管一起访问竞争者酒店。 18. Train all associates and prepare JSA for each one signed by individuals. 培训所有员工，并在工作安全分析上签字。 19. Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. 培训员工安全程序，监督其遵循预防损失政策的能力，以防止意外的发生，控制成本。 20. To develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with Director of Human Resources. 每季度和人力资源总监一起执行并履行经理，主管及员工的培训计划。 21. To implement and follow a departmental daily “15 Minute” training program. 执行并遵循每日部门15分钟培训计划。 22. 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。 23. Interacts with guests/customers, community, Company representatives, vendors and local education systems as needed. 配合客人/客户，社区，公司代表，销售商及当地教育体制的需要。 24. Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. 执行万豪食物制备及呈现方式的指南，以确保提供给客人品质如一的美食。 25. Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner. 对客人的疑问24小时内做出回应，以确定认为适当的方式。 26. Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”. 确保酒店为客人提供“简单但是厨师精心制作的食物”。 27. Carry a monthly self-inspection and make sure the Culinary department is compliant with the Brand Standard Guidelines. 实行每月自我检查，确保厨房符合品牌标准。