西厨厨师岗位职责

Job Level 岗位级别：Supervis主管
Report To 汇报给：Sous Chef 副厨师长
Position Overview 岗位概述：
Chef de Partie of Capella Hotel Group is responsible fproduction of the highest quality products, supervising the staff in efficient manner, strive to keep overtime to a minimum maintain hygiene safety standards as per company guidelines. a departmental culture of motivation, team spirit creativity.厨师主管主要负责生产保证*高质量的产品，保持卫生安全标准按照公司的指导方针，支持本部门文化的动力，团队精神和创造力。
The Role 岗位职责：
1.      Supervise the preparation production of all hot cold food items fthe a la carte menu to ensure that they are in compliance with the prescribed recipes specifications. 
监督所有的备餐情况和生产热或冷的食品生产按照点单，确保它们符合规定的食谱和规范。
2.      Understthe basic philosophy of the company. Implement energize company philosophy in their daily work. 
了解公司的基本理念，执行公司理念灌输到日常的工作当中。
3.      Determine the required mise-en-place according to the menuders. 
确保备餐所需的食材都是根据菜单的订单。
4.       Check the store requisitions prepared by subordinates. Ensure that the received products meet the predetermined quality purchasing specifications. 
检查下属按库房领料单领料，确保收到的货品符合预定的质量和采购规范
5.      Monitthe supply of food items review wastage fappropriate adjustment in future preparation. 
监控所有供应的食物和审查适当调节损耗。
6.      Ensure the proper handling storage of food so as to keep spoilage to a minimum. 
确保适当的处理和储存的食物，把损坏降到*低。
7.      Ensure that the workstations are clean sanitized prepare safety procedures are observed by the cooks at all times.
确保中作台的清洁和消毒，留心观察下级们按安全程序备餐
8.      Ensure that all operating equipment is in good working conditions advise supervisto raise repair maintenance request when necessary. 
确保所有操作设备处于良好的工作状态和建议上级必要时提出维修和维护的要求。
9.      Prepare the framework of training programs fnew staff Cook Trainees review the training progress schedule. 
准备给新员工培训项目的框架和厨师培训和复习培训进度
10.   Assist supervisin creating new dishes arranging sample tasting fmanagement. 
协助上级管理创新菜单和安排样品品尝。
11.   Assist supervisin monthly stock taking activities.
协助每月盘存活动。
12.   Perform any other related duties as when assigned by supervisor. 
执行上级主管分配的其他任何相关职责。
Talent Profile 能力&技能需求
Working experience in the same position is preferred。
有同等职位工作经验者优先。
Strong Culinary Skills Good Product Technical Knowledge Leadership training skills basic English communications skills Good creative work skills。
丰富的厨房技能，良好的产品和专业知识，领导才能和培训技巧、基础英语和沟通技巧 好，工作技巧有创造性。
 According to the requirement of the chef, ensuring the product quality, product decoration, colour collocation are fine.
根据厨师长的要求，保证其出品质量、出品装饰、色彩搭配等都符合标准。

Ensure that related products delivered are labeled correctly at any time.确保全日制厨房相关货物任何时候都有正确的标签说明。
When the food is ready to be transported to the kitchen the dining room, the corroded food has been treated.当在准备将食物运送到厨房或者餐厅前，确保腐蚀的食物已经被处理掉。
Transport food to the kitchen only in hotel colcoded containers not in supplier’s delivery boxes运送食物到厨房时，只能使用酒店指定的周转箱，不能使用供应商的送货箱。
Take temperature checks as required keep record on the company standards sheets as required.按要求检查温度，并记录在公司标准表格上。
Store the dry food according to First In First Out policy rotation.存放干货时要遵循先进先出的政策。
Wash hands before entering the kitchen working area.在进入厨房和工作区域前洗手。
Keep working area clean at all times.保持工作区域清洁。
Operate the equipment correctly, report damage maintenance requirements.正确操作设备，报告损坏或维修要求。
Prepare the storage space ftheder on time.为按时到的订单准备存储空间。
Food fstraight consumption is handled with gloves at all times.直接食用的食品在任何时候都要用手套处理。
Attend the daily briefing.参加每天的例会。
Notify the boss in time if there are any questions complaints.如有任何问题或投诉出现及时通知上司。
Be able to work in other departments take part in interdepartmental training when required.在需要时能在其他部门上班或参加跨部门培训。
Report to the superibefore leaving the working area fany reason.因任何原因离开工作区域时需报告上司。
If sick, report immediately to the superior.如果生病， 及时通知上司。
Switch off all unnecessary equipment at the end of work.结束工作时关闭所有不必要的设备。
Breaks meal periods should be in compliance with the hotel standards.休息和用餐时间需遵从酒店标准。
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。

【岗位职责】
1、各类西式菜肴的烹调制作，根据卫生标准严格操作安全生产，保证食品的质量。
2、严格遵守每个工作流程,妥善保管各种冷荤原材料，合理用料，降低消耗成本。
3、负责对专用工具、砧板、容器等消毒工作，同时也要保持冰柜、烤箱等清洁卫生。
4、检查每日餐后的原料消耗，及时申购、补充。
5、配合食品检验部抽查菜品及留样品种并进行化验，确保宾客食品的绝对安全。
【岗位要求】
1、为人正直，有责任心。
2、有多年厨房冷菜工作经验
3、身体健康，能吃苦耐劳。