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廚師的職責(zé)是根據(jù)指示并按照工作標(biāo)準(zhǔn)去準(zhǔn)備、加工和提供食品。
1. Cooks, prepares and bakes foodfor associates as per the standard recipes.
根據(jù)標(biāo)準(zhǔn)食譜卡、為員工準(zhǔn)備和制作食品。
2. Guides subordinates in thepreparation and presentation of dishes
在準(zhǔn)備和解釋菜品時(shí)要指導(dǎo)下面的員工。.
3. Follows the outlined standardand procedures precisely.
遵守本部門的標(biāo)準(zhǔn)程序
4. Maintain high standards ofpersonal hygiene, grooming and presentation.
保持高標(biāo)準(zhǔn)的個(gè)人衛(wèi)生及形象
5. Ensures correct and safe use ofall equipment, machinery and tools.
確保正確安全的使用所有裝備機(jī)器和工具
6. Always maintains high standardsof food hygiene, cleanliness and tidiness in the kitchen, storage, fridge’sand freezers.
高標(biāo)準(zhǔn)的保持工作區(qū)域儲(chǔ)存區(qū)域保鮮及冷凍冰箱的衛(wèi)生干凈整潔
7. Makes sure that all food itemsare received, checked, and stored correctly.
保證準(zhǔn)確收貨和充足的庫(kù)存。
8. Ensures that all the kitchenequipment is in good working order and reports any faults or damage.
保證所有的廚房設(shè)備正常工作如有問(wèn)題馬上報(bào)告
9. Participates in on goingtraining of subordinates.
參與培訓(xùn)員工
10. Attends all scheduled training at his, her level.
參加相應(yīng)級(jí)別的培訓(xùn)
11. Maintains a safe and secure working environment.
保持安全可靠的工作環(huán)境
12. Initiates action to correct a hazardous situation and notifysupervise/managers of potential danger.
采取行動(dòng)排除危險(xiǎn),向上級(jí)或經(jīng)理報(bào)告危險(xiǎn)隱患
13. Adheres and ensures that all policies and procedures, and Staffhandbook regulations are abided by.
堅(jiān)持和保證遵守所有的政策程序，和喜來(lái)登的員工手冊(cè)
14. Deals effectively with guests and workplace associates usingMarriott International standards.
隨時(shí)使用萬(wàn)豪人滿意標(biāo)準(zhǔn)為客人和員工服務(wù)。
15. Works effectively to promote harmony and teamwork
在團(tuán)隊(duì)內(nèi)有效的工作.
16. Support the Sous Chef in the overall smooth operation of the kitchenensuring prompt service at all times.
在廚房運(yùn)作方面支持廚師長(zhǎng)工作，保證提供高效率的服務(wù)
17. Carry out other tasks as directed by your immediate supervisor.
執(zhí)行由上級(jí)領(lǐng)導(dǎo)布置的工作。
能力要求
1. Must have good knowledge of Chinese Kitchen and skills.
基本的中廚專業(yè)知識(shí)和技能
2. Handle basic working terminology and techniques.
掌握基本工作術(shù)語(yǔ)和方法
3. Be willing and able to train and motivate ambassadors
能夠培訓(xùn)和激勵(lì)員工
4. Must possess the necessary skills to be able to work hands on, and
provide on the job training to ambassadors to meet the set standards
有必要的工作技巧，提供工作方面知識(shí)培訓(xùn)，并幫助員工達(dá)到標(biāo)準(zhǔn)