Position Overview： 職位描述： Plan, prepare, set up and strive for prefect servicequality in all areas of food production, for menu items and specials in thedesignated outlets in accordance with standards and plating guidespecifications. Direct, coach, train and monitor performance of Chefs.? Maintain organization, cleanliness andsanitation of work areas and equipment. 根據(jù)標(biāo)準(zhǔn)和裝盤指導(dǎo)說明在所有食品生產(chǎn)的區(qū)域為了實現(xiàn)完美服務(wù)質(zhì)量而計劃、準(zhǔn)備、建立菜單項目及在指定餐廳的特殊菜品。指導(dǎo)、訓(xùn)練、培訓(xùn)和監(jiān)督廚師們的表現(xiàn)。維持工作區(qū)域和設(shè)備的整齊、潔凈和衛(wèi)生。 The Role： 崗位職責(zé) 1.Maintain and strictlyabide by state sanitation / health regulations and resort requirements 維護(hù)并嚴(yán)格遵守國家衛(wèi)生法規(guī)和度假酒店的要求 2. Maintain completeknowledge of correct maintenance and use of equipment; use ??equipment and tools only as intended,properly and safely 保持設(shè)備使用和維護(hù)方面的知識完整性；按照預(yù)期使用設(shè)備和工具 3. Maintain completeknowledge of and comply with all departmental/resort policies ?andprocedures 保持完整地了解并遵守部門/度假酒店所有的政策和程序 4. Meet with Chef De Cuisine/ Sous Chef to review assignments, establish priorities, ??anticipated business levels, eventual changesand other information pertinent to the job ?performance 與廚房主廚/副主廚會面核實下達(dá)的任務(wù)、確定優(yōu)先順序、預(yù)計經(jīng)營水平、最終的變化和其它工作績效相關(guān)的信息 5. Ensure that assignedcolleague have reported to work; document any late or absent ?colleagues 確保指定的同事按時到崗上班；若有遲到或缺席則需做好記錄 6. Coordinate breaks forassigned colleague 協(xié)調(diào)指定同事的休息時間 7. Prepare and assignproduction and prep work for Chefs to complete; review priorities 準(zhǔn)備和分配廚師需要完成的生產(chǎn)和準(zhǔn)備工作；審查優(yōu)先順序 8. Communicate additions orchanges to the assignments as they arise throughout the shift. Identifysituations which compromise the department's standards and delegate these tasks 需要溝通協(xié)調(diào)在當(dāng)班過程中出現(xiàn)的額外任務(wù)或是變化。確定這些情況是否損害部門的標(biāo)準(zhǔn)并且委派這些任務(wù) 9. Ensure that opening shiftcompletes start-up of kitchen line and designated prep work according todepartment procedures 根據(jù)部門的程序，確保早班同事完成廚房的流水線的啟動工作和指定的準(zhǔn)備工作 10.Set up work station with required mise-en-place, tools, equipment andsupplies according ?to standards 根據(jù)標(biāo)準(zhǔn)，按要求做好廚房配料、用具、設(shè)備等準(zhǔn)備工作 11.Inspect the cleanliness and working condition of all tools, equipmentand supplies. Ensure ?everything complieswith standards 檢查所有工具、設(shè)備和供應(yīng)品的潔凈和工作狀態(tài)。確保一切都符合標(biāo)準(zhǔn) Talent Profile： 任職資格： High School and above高中學(xué)歷以上 Work Experience： 工作經(jīng)驗： 3 yeaSr related working experiences is expected.?三年相關(guān)工作經(jīng)驗