意味海鲜餐厅副厨师长-法餐/意餐
1. Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
监控食品的生产项目,以确保按照原定的配方及规格制作产品。
2. Determine the required mise-en-place according to menu orders and check the store requisitions prepared by subordinates. Ensure the received products meet the predetermined quality and purchase specifications.
根据菜单要求，确定工作前所需准备的，检查下属的领货单。确保收货质量符合采购要求
3. Ensure all food products are stored properly in their appropriate fridges and storage containers throughout shift.
确保所有的食品在有效期内用适当的贮存容器正确存放在库房与冰箱。
4. Adhere to all the standards of food presentation, production, and portioning controls.
遵守所有的食品的摆盘,生产、分量控制标准。
5. Ensure proper storage and rotation of all food items relating to your work area.
在工作区域确保适当的存储和循环所有食品。
6. Ensure all fridges and food storage areas are impeccably maintained during service and that all products are properly rotated, dated, and stored at end of your shift.
确保所有的冰箱的食物储存区域和使用期是一样的,所有的产品适当循环运用,注明日期,
并储存在保质期里。
7. Co-ordinate with main kitchen, pastry and butchery to ensure that there is sufficient supply of high quality mis en place for next shift.
在信息管理系统里协调主厨房饼房和肉房，确保高质量食品有充足的供应在下一个班次。
8. Attend all Sous chef meetings and pass on information to culinary colleagues
参加所有副厨师长会议，与同事分享信息。
9. In charge of making and revising all basic recipes in coordination with the Chef de Cuisine
协助厨师长根据实际使用情况制定和修改所有基本配方。
10. Check that all stations are properly set prior to service to ensure a smooth service period (and make the necessary corrections if needed)
检查所有的设置正确为顾客提供服务之前,以确保顺利服务(如果需要进行必要的修正)。
11. Be present and assist with the preparation of food
展示食品和帮忙准备展示的食品。
12. Update menu recipe cards and menu planning for promotion
为食品推广更新菜单和标准食品配方。
13. Able to demonstrate a professional attitude when dealing with all colleagues and train them to consistently adhere to the quality standards of the culinary department at all times.
在处理所有同事日常工作和培训时总是展现出专业的态度并坚持质量标准。
14. Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues
指导所有的厨房的同事时刻安全、合理使用设备。
15. Conduct staff training and on-the-job training on kitchen skills and new menu items
安排员工的培训和在当工作中训练厨房中的技能和新菜单项目。
16. Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures
确保员工遵循酒店的规章制度它们是：解雇，安全和紧急事件程序。
17. To be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP.
根据并遵守公司政策和法规要求，关于健康和安全、卫生、消防程序和HACCP食品安全管理体系。
18.Ensure food is handled in a respectful manner and is processed and stored in accordance with HACCP.
按照HACCP确保尊敬的态度处理食品和储存。
19. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas .and ensure that all colleagues clean their stations after every service.
确保员工保持高标准的清洁和卫生设施和周围所有的烹饪工作环境。并确保所有同事工作结束后打扫他们的服务区域。
