三锅 Wok No. 3

MAJOR RESPONSIBILIES 职责概要： To Assist kitchen supervisor to manage daily work so that staff can use their knowledge to produce high quality products. Train staff on food manufacturing, Marriott standards, hygiene standards, hotel culture and implement hotel policies and procedures. 协助厨房主管管理日常工作，使员工能运用他们的知识生产出高质量的产品。向员工培训食品制造，万豪酒店集团标准，卫生标准酒店文化，贯彻酒店政策程序。 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.To> work as directed from their supervisors. 完成主管交办的工作。 3.Make sure that food is tasty, attempting presented, fresh, correct portioned and safe. 确保食品新鲜、配料恰当、色香味俱全、安全食用。 4.That mise en place is fresh, correct size, portioned and according to business. 新鲜、配料比例适当，并且符合客人口味。 5.Wash hands before entering the kitchen or returning to work station. 进入厨房及回到操作台前先洗手。 6.A la carte food is cooked perfectly right, hot and in the stipulated time. 确保单点食品完全按食谱规定的时间和配方制作。 7.Proper handling of equipment. 正确使用设备。 8.Take temperature checks as required and keep record. 检查温度情况，并且做好记录。 9.Follow “Clean as you go” policy and keep work area clean at all times. 遵守“走到哪里都干净”的原则，随时保持工作区域干净整洁。 10. All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first. 所有食品必须用保鲜膜（或大小适当的盖子）封好保存，由制作者或最初使用者制作标签、标明日期。 11. Make sure production charts are closely followed and adhered to. 严格按照生产操作流程制作食品。 12. Cold food for straight consumption is handled with gloves at all times. 取用直接食用的冷冻食品时必须戴手套。 13. Usage of right chopping boards is maintained at all times. 一贯正确使用砧板和刀具。 14. Set up station properly and on time for each service period. 每次上菜前后，及时清理工作台。 15. Make sure all food is prepared by recipes designated by supervisor. 严格按照主管开出的食谱制作食品。 16. Inform supervisor of any problems or complaints when they arise. 遇有问题或投诉，立即告知主管。 17. Be able to work in another area when needed and take part in cross-training when directed. 按要求，参加岗位交叉培训，需要时能调至其他部门协助工作。 18. Food in fridges to be checked on the beginning of every shift and container be changed. 在每次交班前检查冰箱内的食品，并且更换盛器。 19. Proper requisitioning to be done as per requirement. 根据需要，填好进料单。 20. Coordinate with concerned departments for any issues which may arise. 与有关部门合作解决问题。 21. Follow hotel policy as laid out in associate hand book. 根据员工手册贯彻酒店政策