Planning, organizing, coordinating, staffing, and known well all culinary operations. The chef de partie must develop long-range plans while resolving daily challenges across the entire spectrum of the department. The chef de partie must thoroughly understand the basic management principles for each component of the culinary operations.
計(jì)劃、組織、配合、安排員工, 熟悉所有廚房營(yíng)運(yùn). 西廚主管在每天處理日常工作時(shí), 同樣要有對(duì)所有分部門(mén)的長(zhǎng)遠(yuǎn)發(fā)展計(jì)劃. 西廚主管必須對(duì)各分部門(mén)的食品和酒水營(yíng)運(yùn)方面的基本原則有全面的了解.
MAJOR RESPONSIBILIES 責(zé)任概要 :
1. Directly responsible for all daily social culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
直接對(duì)整個(gè)食光廚房所有區(qū)域負(fù)責(zé), 保證一切正常, 并有利酒店?duì)I運(yùn)
2. Maintain the hotel’s culinary concepts and standards for food preparation & presentation.
維持酒店對(duì)廚房的食品準(zhǔn)備和擺盤(pán)標(biāo)準(zhǔn)
3. Maintain food cost by ensuring that proper preparation, inventory, requisition, food parts and control systems are in place in all food operations areas.
在保證正確的出品,庫(kù)存和需求的前提下控制好食品成本
4. Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
堅(jiān)持萬(wàn)豪集團(tuán)的領(lǐng)導(dǎo)方針和營(yíng)運(yùn)標(biāo)準(zhǔn), 保證出品質(zhì)量
5. Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain basic food safety & sanitation in accordance with the company policies. Maintain Marriott Brand Standard (control form A1, A2, A3 are filled up on a daily basis.
保證食品衛(wèi)生并且安全, 在工作區(qū)域內(nèi)所有食品使用和儲(chǔ)藏都必須嚴(yán)格按照食品要求, 包括日期, 儲(chǔ)藏. 每天基本食品安全衛(wèi)生必須根據(jù)集團(tuán)政策, 遵守萬(wàn)豪的品牌標(biāo)準(zhǔn)(每天必須填寫(xiě)A1, A2, A3表格)
6. Enforce Marriott’s 49 point Sanitation checklist by having all culinary areas inspected on a monthly basis.
每月對(duì)廚房區(qū)域進(jìn)行執(zhí)行萬(wàn)豪49點(diǎn)衛(wèi)生檢查
7. Achieve departmental budget goals by maintaining efficient cost expenditure.
有效的控制開(kāi)支以達(dá)到部門(mén)預(yù)算目標(biāo)
8. To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
以每周為一階段真實(shí)的預(yù)測(cè)營(yíng)運(yùn)需求來(lái)保證有足夠的員工和食品
9. To supervise the completion of the wage progress report on a weekly basis and critique discrepancies.
監(jiān)督每周考勤報(bào)告，并對(duì)差異進(jìn)行處理。
10. Assist the chef de cuisine in food promotion, menus, pricing.
協(xié)助西廚廚師長(zhǎng)進(jìn)行食品推廣, 菜單推廣及定價(jià)
11. Together with chef de cuisine to create new dish and recipes, including picture taking which should be displayed in the respective kitchen.
與西廚廚師長(zhǎng)共同創(chuàng)造新菜和研究新配方, 包括對(duì)成品菜拍照并陳列到各個(gè)廚房
12. Prepares market list, indicating type of food items quality and quantity.
填寫(xiě)采購(gòu)單，注明食物的名稱(chēng)質(zhì)量和數(shù)量。
13. Controls costs by:
控制成本：
? Minimising spoilage.
盡量減少腐敗。
? Maintaining adequate inventory of food.
維持足夠的庫(kù)存食物。
? Utilising food surpluses.
利用剩余原料。
? Controlling portion.
控制份量。
14. Complete tasks delegated from the chef de cuisine
完成西廚廚師長(zhǎng)安排的任務(wù)
15. To notify the chef de cuisine of any unusual occurrences in the food production area
通知西廚廚師長(zhǎng)在食品加工時(shí)出現(xiàn)的異常
16. Brief chef de cuisine on kitchen operations during his absence. Making use of daily diary
西廚廚師長(zhǎng)不在時(shí)向行政總廚報(bào)告營(yíng)運(yùn)情況，記錄廚房日志。
SPECIFIC DUTIES 工作任務(wù) :
1. Responsible to maintain the overall welfare of our associates by providing them with the training and resources to take care of our guests.
安排適當(dāng)?shù)呐嘤?xùn)和并提供客人所需要的原料
2. Ensure the awareness & enforcement of all Marriott S.O.P.’s & Property L.S.O.P.’s.
保證執(zhí)行所有萬(wàn)豪集團(tuán)的SOP和當(dāng)?shù)氐腖SOP
3. To enforce operational Standards that are reviewed periodically and then updated and improved.
堅(jiān)持定期回顧營(yíng)運(yùn)標(biāo)準(zhǔn)并更新和改進(jìn)
4. To ensure the efficient scheduling of management and associates.
保證有效安排并管理人員
5. To be responsible for the accurate supervision of the associate time control and payroll systems by working with accounting and HRD.
負(fù)責(zé)準(zhǔn)確監(jiān)督員工工作時(shí)間并同財(cái)務(wù)部和人事部完善工資體系
6. To develop and implement manager, supervisor & associate training plans on a quarterly basis in conjunction with HRD.
與人力資源總監(jiān)合作每季度制定并執(zhí)行經(jīng)理, 主管和員工的培訓(xùn)計(jì)劃
7. To implement a departmental daily “15 Minute” training program and conduct it.
安排并執(zhí)行部門(mén)每日15分鐘培訓(xùn)計(jì)劃
8. To assist in the execution of culinary management & associate reviews, ensuring appraisals in a professional and timely manner.
協(xié)助廚房和員工的管理, 回顧并進(jìn)行專(zhuān)業(yè)的評(píng)估
9. To supervise all aspects of associate management including hiring and discipline in conjunction with the chef de cuisine.
同西廚廚師長(zhǎng)聯(lián)合共同管理員工的所有方面, 包括聘用, 懲罰
10. To train subordinate cook and training in effective “coaching and counseling” and the correct process of progressive discipline method.
有效培訓(xùn)下屬?gòu)N師和實(shí)習(xí)生
11. To practice “open door” policy to all Associates.
對(duì)所有員工采取公開(kāi)政策
12. Periodically plan outside Associates activity to promote teamwork.
階段性帶領(lǐng)員工進(jìn)行戶(hù)外活動(dòng), 增強(qiáng)團(tuán)隊(duì)合作精神
13. To be responsible for maintaining outlet safety at all times.
隨時(shí)保持各部門(mén)安全
14. To be responsible for asset management of all outlet property and facilities.
管理所有分部門(mén)的財(cái)產(chǎn), 設(shè)備
15. Conduct a preventative maintenance inspection on a weekly basis.
每周進(jìn)行預(yù)防性的設(shè)備檢查
16. Promote positive inter-departmental relations through candid communication and cooperation.
通過(guò)公平公正的溝通與合作, 建立與酒店其他部門(mén)的良好合作關(guān)系
17. To respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner and communicate this issue immediately to Executive Chef.
正確回應(yīng)客人的需要應(yīng)該在24小時(shí)內(nèi)回復(fù)并立即報(bào)告給行政總廚
18. Ensure all Managers and Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering with appropriate documents.
保證所有經(jīng)理和員工遵循安全工作條例并通過(guò)書(shū)面形式報(bào)告所有安全隱患
Profile of Competency
工作能力:
Minimum 4-5 years kitchen experience and at least 1years international brand hotel ADD chef de partie experience.
至少4-5年工作經(jīng)驗(yàn)及1年國(guó)際品牌全日制廚房主管經(jīng)驗(yàn)
Strong organization skills excellent western hot or cold food skills;
強(qiáng)大的組織技巧及完美的西廚熱菜或者冷菜制作技巧
possesses the ability to perform all functions in the daily social kitchen operation
在西廚房的運(yùn)營(yíng)中履行職責(zé)
Food and Beverage culinary management experience with demonstrated leadership
餐飲管理經(jīng)驗(yàn)
Extensive knowledge of food handling and sanitation standards
全面的食品加工及衛(wèi)生標(biāo)準(zhǔn)知識(shí)
