厨师

MAJOR FUNCTIONS责任概要 : Complete the assigned culinary task in a safe and professional manner. Be responsible for the daily production of high quality food for a given station or outlet。 以专业和安全的方法完成工作任务。负责每日为餐厅提供高质量的食品。 To complete the assigned culinary task in a safe and professional manner. Responsible for the daily production of high quality food for a given station or outlet. 安全并专业的完成指派的工作, 保证日常出品的质量。 Maintain all FSQM regulations. Utilize at all times Marriott recipes, use records and production charts. 坚持食品安全质量管理各项条例并遵守万豪集团标准(包括配方等)。 MAJOR RESPONSIBILITIES主要职责: 1. Follow all company and department policies and procedures. 遵守所有公司和部门的政策和程序。 2. Make sure key controls in audit are on standard. 确保酒店审计中关键控制点符合标准。 3. Follow the posted schedule and report at workstation on time. 按照张贴的排班工作并准时到岗工作。 4. Follow set up and break down procedure that was set by the kitchen management, and maintains good quality and presentations by follow the use record and recipes. 根据厨房管理要求进行摆台并根据配方保证食品质量和摆盘。 5. Follow safety and energy conservation procedure. 遵守安全和节能程序。 6. Assists attendant to complete the assigned tasks reasonably and compliantly and report any hazard condition to supervisor or manager. 员工要按时合理合规地完成所指派的工作并向主管或经理报告任何问题状况。 7. To be able to operate kitchen equipment and tools and follow all FSQM regulations, to include keep hot food at 60 C, cold food at 4 C or below, cover, dating and rotation. 合理使用厨房设备和工具并执行食品安全质量管理条例，包括热食温度保持在60摄氏度以上，冷食温度保持在4摄氏度以下，密闭保存等。 8. Comply with scheduling arrangements actively, cooperate to carry out work across various kitchens proactively, and support the hotel's overall operations. 根据酒店的运营管理需要，积极服从调度，主动配合在各厨房之间开展工作，支持酒店的整体运作。 9. Perform any reasonable request made of management which is not life threatening or against the law 在不违法并保证人身安全且合法的前提下，完成管理层的所有工作指示。 SPECIFIC DUTIES 工作任务: 1. Maintain food quality and service in accordance with standardized company recipes and procedures. 依照酒店的标准和程序，保持高质量的食品和优质的服务。 2. Keep the Executive Chef informed of all pertinent information regarding the preparation kitchen, through the Sous Chef or Chef de Partie. 通过厨师长或厨师领班向总厨汇报相关厨房工作。 3. Keep all production charts properly filled out and use all charts as per SOP. 根据运作标准，确保所有相关记录表格都填写无误。 4. Attend all associate Meeting, and come up with suggestion for solving problems 出席所有的员工会议，并为解决问题提出建议。 5. Strictly practices and enforces the “clean as you go” policy. 严格遵守并执行“及时清理”政策。 6. Fulfill all relevant work assignments designated by the Head Chef. 完成厨师长指派的一切相关工作内容。 JOB SPECIFICATION职位要求: Profile of Competency: 工作能力  Minimum 1year kitchen experience.  至少1年厨房工作经验 Language: 语言  Demonstrated excellent communication and hospitality skills in Mandarin and English.  很好的沟通能力, 精通英语 Education: 教育  High School with cook training.  高中学历并相关厨房培训 Job License: 资格/等级证  Culinary License  厨师资格证