Demi Chef 厨师领班
地点 上海明捷万丽酒店, 上海, 上海 在地图中查看
品牌 Renaissance Hotels
To assist the Sous Chef in the daily operation to produce high quality products to their best knowledge. Train subordinates on food production, Marriott international standards, 43 point hygiene rules and regulations, hotel standards and to follow hotel policies and procedures. Is able to supervise a shift in Sous Chefs’ absent.
- To work as directed from their supervisors.
- Make sure that food is tasty, attempting presented, fresh, correct portioned and safe.
- Buffet food is delivered on time, 15 minutes, before opening the restaurant or banquet function.
- 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。
- Will learn and execute the 43 point hygiene standards at all times.
- Wash hands before entering the kitchen or returning to work station.
- Train subordinates with Marriott standards and assures that it meet all times. 向员工培训万豪的标准，确保随时达到标准。
- Ensure that Marriott International documents are filled in correctly and necessary changes are done.
- 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。
- Proper handling of equipment. 正确使用设备。
- Take temperature checks as required and keep record.
- Follow “Clean as you go” policy and keep work area clean at all times.
- 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.
- If sick, report immediately to your supervisor.
- Make sure production charts are closely followed and adhered to.
- 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。
- Usage of right chopping boards is maintained at all times.
- Time card must be punched in and out.
- No associate to be on the property after working hours without authorization. 未经许可，任何员工下班后不得在酒店逗留。
- Attends the daily 15 minute training session.
- Set up station properly and on time for each service period.
- Make sure all food is prepared by recipes designated by supervisor.
- Inform supervisor of any problems or complaints when they arise.
- Be able to work in another area when needed and take part in cross-training when directed.
- Food in fridges to be checked on the beginning of every shift and container be changed.
- Proper requisitioning to be done as per requirement.
- Attend and conduct training sessions as required.
- Coordinate with concerned departments for any issues which may arise.
- All meetings to be attended as required. 根据需要，参加所有的会议。
- Get involved in buffet set ups and decorations. 参与自助餐的布置工作。
- Follow hotel policy as laid out in associate hand book.
Any reasonable and work related tasks that your superior assign to you.任何上级布置的合理与工作相关的任务。