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●?????????管理，協(xié)調(diào)并參與廚房雇員為每個(gè)廚房正確的清潔及所有食品，切割，腌制，調(diào)味 Supervises,coordinates and participates in the activities of kitchen staff engaged in theproper cleaning, cutting, marinating, seasoning and cooking of all food stuffsfor respective kitchen. ●?????????有關(guān)每周早飯，午飯，晚飯的菜單和建議，取得總廚肯定，檢查每天菜單，宴會(huì)菜單或確定的種類預(yù)算和食品的品種和數(shù)量的準(zhǔn)備工作 Suggestsbreakfast, lunch and dinner menus weekly and submits same to Executive Chef forapproval; checks daily menu, function order or forecast to determine kind andquantity of food items to prepare. ●?????????準(zhǔn)備預(yù)定的食品種類并做出計(jì)劃 Preparesrequisitions of food items based on planned food prepared. ●???????觀察和測(cè)試煮熟的食物;對(duì)準(zhǔn)備好的所有食物進(jìn)行取樣 Observesand tests food being cooked; samples all food prepared. ●?????????監(jiān)督好客人的特別點(diǎn)單或員工的特別推薦，參加餐飲和投訴會(huì)議，并告知上級(jí)主管 Supervisesdishing out of food portions to guests or employees attends to meal suggestionscafeteria meeting and complaints; reports to Head Chef / Sous Chef regardingsame. ●?????????充分利用剩余食品，轉(zhuǎn)換成為其他食品 Utilizesleftover food; converts unconsumed cooked food to other dishes. ●???????檢查采購(gòu)物資的新鮮度、質(zhì)量和數(shù)量 Checkson requisitioned supplies to determine freshness, quality and quantity. ●?????????準(zhǔn)備個(gè)人的每周計(jì)劃 Preparesweekly schedules of his personnel. ●?????????培訓(xùn)和評(píng)估個(gè)人的技能 Trainsand evaluates performance of his personnel. ●?????????保證廚房設(shè)備和用具正確操作 Ensuresthat kitchen equipment and utensils are handled and used properly. ●?????????確保落實(shí)酒店的成本控制政策和程序 Ensuresthat hotel cost control policies and procedures are followed. ●?????????根據(jù)其他餐廳廚房的要求提供物品 Suppliesother kitchen outlets with their requirements. ●?????????與管事部或其他廚房協(xié)調(diào)，確保設(shè)備、工作區(qū)域及冷房的清潔及維護(hù) Ensurecleanliness and maintenance of equipment, work areas, and cold rooms, incoordination with other kitchens or stewarding. ●?????????組織面試第一輪員工并使之盡量達(dá)到酒店要求 Conductspreliminary selection interviews of candidates for positions in his sectiontaking into account standards of personnel quality of the hotel. ●?????????組織新員工參加迎新培訓(xùn)，并書面告知下屬員工今后業(yè)績(jī)?cè)u(píng)估的標(biāo)準(zhǔn) Conductsorientation for new hires for his section advising them in writing of thestandards against which performance of their subordinates will be evaluated. ●?????????執(zhí)行獎(jiǎng)勵(lì)，懲罰 InitiatesCommendations and Misconduct Notices. ●?????????給予員工評(píng)估和建議 Appraisesperformance of subordinates and recommends appropriated action basing onresults of rating. ●?????????根據(jù)對(duì)象制定培訓(xùn)需要 Identifiestraining needs of subordinates of personnel within his section. ●?????????根據(jù)酒店運(yùn)營(yíng)情況，工作職能會(huì)做相應(yīng)的調(diào)整 Thisjob description will be reviewed on a regular basis to incorporate any newresponsibilities which reflect the business requirements. 此崗位要求粵菜炒鍋經(jīng)驗(yàn)