Western Kitchen Demi Chef 西厨领班 - Hefei, 中国 - The Langham, Hefei

描述

Job Summary

SCOPE

Assist Chef de Partiein the daily operation and produce high quality products. Train subordinates onfood production, t he b rand standards, policy and procedures.

协助西厨主管管理日常工作,制作高质量的产品。向同事培训食品制造,朗廷标准,规章制度及酒店标准,贯彻酒店政策程序。

PRINCIPALRESPONSIBILITIES 主要职责

· Ensurecompliance with all local (Health Department) regulations.

确保遵守当地政府(卫生部门)的规定。

· Set up workingstation properly and on time before each service period.

每次营业前,妥善地设置好制作台。

· Pay attention to the quality, presentation and flavour.

注重食品的质量,摆盘呈现方式及味道。

· Make sure that food is tasty, tempting present ation , fresh and safe.

确保食品新鲜美味,可口诱人,卫生安全。

· Make sure all food is prepared by recipes.

确保所有食品严格按照配方制作。

· Cold food for straight consumption is handledwith gloves at all times.

取用直接食用的冷冻食品时必须戴手套。

· Wash handsbefore entering the kitchen or returning to work station.

进入厨房及回到操作台前先洗手。

· Implement properfood preparation procedures and storage standards.

履行正确的备菜程序与贮藏标准。

· Follow theprinciple of food use-First in first out.

遵循先进先出的食品使用原则。

· Maintainpurchasing, receiving and food storage standards.

维持采购,收货及食品贮藏标准。

· Apply for propermaterials according to needs and instructions.

根据需要和指示,做好适当的物料申请。

· All food itemsmust be covered with cling film (or proper lid), dated, labeled and initialedby 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。

· Support the Foodand Beverage department's procedures for waste control.

支持餐饮部的各项程序对浪费的控制。

· Conductreasonable control of raw materials.

进行合理的原料控制。

· Follow properhandling and right temperature of all food products.

遵循食品的适当处理及正确的保存温度。

· Take temperaturechecks as required and keep record on the company standards sheets.

按要求检查温度并做好相关记录。

· Ensure that Hygiene documents are filed in correctly and update d as necessary.

确保正确分类保存卫生方面的文件,并作必要的更新。

· Use the cutting board correctly according toHACCP instructions at all times.

根据 HACCP 的指示,正确使用砧板。

· Implement andfollow HACCP system and correct Hygiene and Safety Standards.

实施及遵照 HACCP 系统执行正确的卫生和安全标准。

· Ensure allcolleagues follow all job safety regulations and all hazards are reported to theSecurity and Engineering.

确保所有的同事遵循工作安全规则,所有的危险都要报告给保安部及工程部。

· Effectively report,investigate and follow up on colleague accidents.

有效的报告、调查及跟进员工事故。

· Ensure thatcolleagues' uniforms are clean and tidy, especially in public areas and guestservices.

确保同事的制服干净整洁,特别是在公共区域及对客服务时。

· Holdperiodically class room style training for new colleagues in order to increase professional knowledge skills.

定期对新进同事进行课堂式培训,帮助其增加相关职业知识技能。

· Maintain a dailyemphasis on food cost control and train colleagues to enhance their awareness.

坚持每天强调食品成本控制,并培训同事增强该方面意识。

· Check therefrigerator food before each shift and replace the container in time ifnecessary.

每次交班前需检查冰箱食物,如有需要,及时更换盛器。

· Implement and followthe daily departmental training program.

执行并遵循每日部门培训计划。

· Participate inthe training of colleagues according to the menu, including ingredients,preparation methods and unique tastes.

按照菜谱参与同事的培训,包括配料,备菜及独特的口味。

· Regularlydevelop colleague activity plan to promote teamwork.

定期制定员工活动计划以促进团队合作。

· Proper handling, maintaining and cleaning of equipment.

正确合理使用设备,及时维修保养。

· Participate in the arrangement of the buffet at any time whennecessary.

必要时,参与帮助自助餐的布置工作。

· Cooperate withguests, customers, groups, company representatives, vendors and local educationsystem needs. Participate in the sales menu, VIP menu and any banquetrequirements.

配合客人,客户,团体,公司代表,销售商及当地教育体制的需要。参与销售菜单,贵宾菜单及任何宴会的需求。

· Be able toparticipate in the job cross-training when necessary and be transfer to otherdepartments to assist the work.

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。

· Train, coach,and counsel colleagues in order to reach a satisfactory level of productivity.

培训,指导并给同事提出一定的建议以达到令人满意的生产水平。

· Coordinate withconcerned departments for any issues which may arise in order to find immediatesolution in the best interest to guest satisfaction.

与有关部门合作,旨在快速地找到令顾客满意的解决方案。

· Actively promotecross-sectoral cooperation through frank communication.

通过坦诚的沟通,积极推动跨部门的合作。

· Respond to guestquestions in a correct and appropriate manner within 24 hours.

以正确且适当的方式 24 小时内回应客人的疑问。

· Carry a monthlyself-inspection and make sure kitchens are compliant with the Langham Brand Standard.

实行每月自我检查,确保厨房符合朗廷品牌标准。

· Attend allmeetings as required.

根据需要,参加所有的会议。

· Perform anyduties assigned by the Management.

执行任何管理层委托的工作。

Education 教育学历

· Culinary Education is preferred.

烹饪教育背景优先。

· Priority should be given to a diploma issued by acertification authority or a professional trainer.

优先考虑持有由认证机构颁发的文凭或经过专业培训者。

Experience 经验

· At least two years related experience in thisposition in 5-star hotels.

至少具备两 年 5 星级酒店相关工作经验。

Job Skill/Knowledge 工作技能 / 知识

· Good culinary skills, while deliver top qualityproduct and presentations.

完美的烹饪技巧,同时展现高质量的食物及摆盘。

· Knowledge of food processing and hygiene standards. 具备食品 加工 及卫生标准知识。

· Good interpersonal conflict management skills.

良好的处理同事关系冲突管理技巧。

Computer Knowledge 电脑知识

· Knowledge of MSoffice software .

会使用微软办公软件。

Language Proficiency 语言能力

· Good communication skills (verbal and listening andwriting).