Under the general guidance & supervision of the Sous Chef in the section he/she is assigned within the established policies & procedures of Hilton.
在部门厨师长的指导和管理下, 根据希尔顿酒店的既定政策和程序, 督促和监督本部门工作, 达成酒店的客人和员工满意, 实现利润.
Supervises and assists in the preparation & production of all food & related items in his section, in the shift he/she is assigned, responsible for the consistent quality of food preparation and presentation within reasonable costs, resulting to a profitable food and beverage operation.
Responsible for supervising the activities of the Demi Chef and Commis Chef in the performance of their jobs, during the shift.
Responsible for following consistently the quality standard of food preparation and presentation established for the outlets and banquet.
Responsible for proper utilization of energy, fuel, water, gas and other supplies in relation to operation.
Responsible for following cleaning schedule to maintain sanitation and hygiene in his/her section.
Responsible for ensuring sufficient manpower to suit volume of business during the shift.
Responsible for ensuring availability of fresh food supplies and other operating supplies to operate his/her section in the kitchen, during a shift.
Responsible for proper handling, maintenance and working condition of all equipment in his/her section.
Performs other related duties & special assignments as required by immediate superior.
Attends all scheduled meetings, briefings and training sessions required of the position.
To be aware of functions, new promotions or any other relevant information and inform the kitchen team as required
Ensures that all team are at work on time according to the roster.
Maintains personal grooming and hygiene of his/her team during a shift.
Check that all team have completed their time sheets/cards
Accomplishes requisition for food and operating supplies for his/her section.
Accomplishes transfer forms, spoilage report, etc.
Prepares daily inventory for food supplies for his/her section.
Stores all perishable food supplies and grocery supplies in appropriate condition.
Checks quality standard of each plate & buffet platter before dispatching from the kitchen.
Prepares and presentation food items in his section according the standard..
Controls spoilage and food waste, keeping it to a minimum level.
Inspects all fridges, storage areas and work areas in his section at the start of the shift, during the shift and at the end of shift, to ensure all items are in good condition.
Prepares mice-en-place according to production forecast at the exact time and ensures availability throughout the shift.
Informs Sous Chef at the start of the shift for any Out of Stock items.
Knowledgeable of all menus and recipes in his section including the ingredients, method of cooking or preparation, and the presentation of the dishes.
具备本部门所用菜单和原材料知识, 能根据标准准备, 烹饪和摆放本部门的菜肴
Knowledgeable on the basic principles of cooking for both International and local cuisine.
Maintains cleanliness in work areas and storage areas in his/her section, during the shift assigned.
Reads and understands standard recipe cards.
Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors & other members of the local community.
Attends to specific guests’ needs and requirements of guests in the outlets and banquet functions.
Motivates the kitchen team assigned in his/her sections during the shift.
Recommends disciplinary action and commendation to the Sous Chef for deserving employees.
Maintains discipline amongst the Kitchen team in his/her section in the shift assigned.
Conducts on the job training for employees in his/her section.
Consults on a daily basis with the Sous Chef for any specials, buffet setups, VIP's & any requirements. Coordinates functions & activities with other food and beverage departments as assigned.
每日就特色菜，自助餐设置，贵宾和任何其他特殊需求，向厨师长, 饼房厨师长或中餐主厨咨询. 和餐饮部其他部门合作.
May be rotated in the different sections of the kitchen.