MAJOR RESPONSIBILITIES 責任概要 :
To assist the Chef de Partie in the daily operation to produce high quality products to their best knowledge. Train subordinates on food production, Marriott international standards, 346point hygiene rules and regulations, hotel standards and to follow hotel policies and procedures.
协助厨房主管管理日常工作，使员工能运用他们的知识生产出高质量的产品。向员工培训食品制造，万豪标准，卫生标准46条及酒店标准，贯彻酒店政策程序。
SPECIFIC DUTIES 工作任務:
1. To work as directed from their supervisors. 完成主管交办的工作。
2. Make sure that food is tasty, attempting presented, fresh, correct portioned and safe.确保食品新鲜、配料恰当、色香味俱全、安全食用。
3. Buffet food is delivered on time, 15 minutes, before opening the restaurant or banquet function. 餐厅营业或者宴会开始前15分钟确保自助餐一切就绪。
4. That mise en place is fresh, correct size, portioned and according to business. 新鲜、配料比例适当，并且符合客人口味。
5. Will learn and execute the 46 point hygiene standards at all times. 随时学习并且贯彻执行卫生标准46条。
6. Wash hands before entering the kitchen or returning to work station. 进入厨房及回到操作台前先洗手。
7. Train subordinates with Marriott standards and assures that it meet all times. 向员工培训万豪的标准，确保随时达到标准。
8. Ensure that Marriott International documents are filled in correctly and necessary changes are done. 确保正确补充万豪国际所发的文件并做相应的改变。
9. A la carte food is cooked perfectly right, hot and in the stipulated time. 确保单点食品完全按食谱规定的时间和配方制作。
10. Proper handling of equipment. 正确使用设备。
11. Take temperature checks as required and keep record. 检查温度情况，并且做好记录。
Follow “Clean as you go” policy and keep work area clean at all times. 遵守“走到哪里都干净”的原则，随时保持工作区域干净整洁