烧烤厨师岗位职责

【岗位职责】
1、主要负责烧烤的成品生产
2、根据用餐人次做好餐前食品原料和器皿的准备工作，遵守操作过程，控制原料成品，保证菜品质量。
3、负责各类肉禽原料的腌制和初加工的工作并妥善保管。
4、保持砧板、刀具等用具的消毒和冰柜、烤炉及明档区域的清洁卫生。
【岗位要求】
1、为人正直，有责任心。
2、有1年厨房烧烤工作经验。
3、身体健康，吃苦耐劳。

• Assist the superiin kitchen operations as necessary. Carry out precise clear direction from the superifrom recipes, systems, general standards quality control inder to ensure best guest satisfaction.
协助上级维持厨房的运营。执行上级精确及清晰的指示，从配方、系统到整体标准和质量控制，来确保顾客满意度。
• Follow direction of Hygiene/HACCP Manager local Hygiene Bureau as well as HACCP inder to ensure best production high level of hygiene inder to avoid cross infection at all times.
Pay attention to ensure the quality of food, swinging flavto a good level.
根据卫生及食品安全经理，卫生局及HACCP的指示，确保高标准的清洁卫生，以避免交叉感染。注重并确保食品的质量、摆盘及风味达到优良的水准。
• Implement proper food preparation procedures storage standards.
履行正确的备菜程序与贮藏标准。
• Maintain purchasing, receiving food storage standards.
维持采购，收货及食品贮藏标准。
• Ensure compliance with all local (Health Department) regulations.
确保遵守当地政府（卫生部门）的规定。
• Support the Food Beverage departments procedures fwaste control.
支持餐饮部的各项程序对浪费的控制。
• Follow proper handling right temperature of all food products.
遵循食品的适当处理及正确的保存温度。
• Attend departmental daily briefing.
参加每天的例会。
• Operate maintain all department equipment reports malfunctions.
操作及维护所有部门的设备，并汇报设备故障。
• Be responsible fmanagement of property facilities.
负责部门所有的财产和设备的管理。
• Be able to coordinate effectively with colleagues also in other departments be flexible on operation needs. Support management in driving vision priorities.
能够与同事及其他部门协作，并能灵活满足运营需要。通过建立形象与注意轻重缓急来加强管理。
• Review staffing levels to ensure that guest service, operational needs financial objectives are met.
复核同事的工作表现，以确保宾客服务，业务需要和财务目标达到标准。
• Enforce the food preparation presentation guidelines to ensure consistent quality culinary offerings to our guests.
执行朗廷集团的食物制作准备及呈现方式的指南，以确保提供给客人品质如一的美食。
• Respond to guest questions in a correct 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。
• Maintain F&B concepts Mission standards fpreparation & presentation.
保持餐饮部关于备菜和摆盘的概念及使命。
• Actively promote cross-sectoral cooperation through frank communication. Make ultimate use of time resources through good planning as well as team goal setting.
通过坦诚的沟通合作，积极推动跨部门的合作。通过计划及团队目标的设定，充分利用时间及资源。
• Follow implement Prime times during operation hours.
贯彻和落实黄金时段的营业时间。
• All rules regulations refer to colleague handbook.
所有规章制度请参照员工手册。
• Be aware of accident prevention help enforce safe working conditions to achieve the goal of zero accidents.
了解事故预防并加强工作安全以达到零事故的目标。
• Perform any duties assigned by the Management.
执行任何管理层委托的工作。
• Use ingredient efficiently to minimize waste maintain departmental food cost within budget.
合理安排食材，避免不必要的浪费，保证部门成本率在预算内。
• Maintain highest fire safety standards with proper fire handling to eliminate fire risks.
严守消防安全，安全用火，避免发生火灾。
• Comply with rules regulations of the Colleague Handbook.
遵守《员工手册》的各项规章制度。
• Ensure the timely completion of seasonal sales products fthe hotel, including but not limited to New Year gift boxes, rice dumplings, mooncakes.
按时完成酒店季节性销售产品，不局限新年礼盒、粽子、月饼。
• Comply with attendance policies follow managements shift arrangements regarding overtime work leave.
遵循考勤制度，服从管理人员安排的合理加班和休假。
• 100% Complete hotel job-related training courses.
100%完成酒店和岗位相关的培训课程。
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• Employees are obligated to assist the hotel in selling seasonal products.
员工有义务协助酒店销售季节性产品。

·  执行其主管或经理所指示委派的所有任务。·  协助行政总厨维持厨房的运营。执行行政总厨精确及明确的指示，从配方、系统到整体标准和质量控制，来确保*高的顾客满意度。· 履行厨房同事的职责。· 根据卫生主任，卫生局及HACCP的指示，确保高标准的清洁卫生，以避免交叉感染。注重并确保食品的质量、摆盘及风味达到优良的水准。