VietnamHoteliers.Forum
Một con chim én không thể làm nên mùa xuân, mời các bạn chung tay đóng góp bài viết về Qui trình nghiệp vụ hoặc Bài viết chuyên môn, nhằm làm phong phú thêm kho tài liệu chuyên môn quản lý khách sạn. Xin đừng thụ động, đừng đứng ngoài lề, ai biết chuyên môn nào thì tham gia chuyên môn đó, có kinh nghiệm lĩnh vực nào thì tham gia lĩnh vực đó, không chuyên môn, không kinh nghiệm thì cùng online để ủng hộ Vietnam Hoteliers
Henry Minh


 
Trang ChínhTìm kiếmĐăng kýĐăng Nhập

Gửi bài mới   Trả lời chủ đề này
Share | 
 

 COOKS (COOK HELPER, 3RD COOK, 2 ND COOK)

Xem chủ đề cũ hơn Xem chủ đề mới hơn Go down 
Tác giảThông điệp
Admin
Admin
Admin
avatar

Tổng số bài gửi : 1165
Điểm Tổng Hợp : 6214
Điểm bài viết hay : 13
Join date : 13/05/2010

Bài gửiTiêu đề: COOKS (COOK HELPER, 3RD COOK, 2 ND COOK)   21st December 2010, 10:08 pm

POSITION TITLE :­ COOKS (COOK HELPER, 3RD COOK, 2 ND COOK)
DEPARTMENT : FOOD AND BEVERAGE

PURPOSE :
Under
the general guidance and supervision' of Sous Chef, and within the
limits of established Corporate Policies, Procedures and Food and
Beverage Manual, responsible for assisting Chef de Partie in preparing
and cooking food items of assigned section.

RELATIONSHIP :
1.Report directly to the Chef de Partie.

2.Interacts
and cooperates in coordinating function with supervisors, all Kitchen
section and staff. other food and beverage outlets and staff, storeroom,
engineering, and other department as required or requested.

DUTIES AND RESPONSIBILITIES :
1.Assists
and participates the day-to-day activities and functions of kitchen
facilities, food items preparation and production in assigned section
and ensure that the standard performance are implemented and maintained
according to designated task

2.Conducts all mise-en-place work
required appropriately, completely, efficiently and ensures that all
kitchen appliances and areas of responsibilities are clean., neat,'
sanitize and presentable.

3.Performs duties under the close
supervision of First Cook in preparing and cooking food items according
to recipe in assigned section and ensures that the high quality level of
food production are consistent.

4.Complies with and ensures that the Hotels :
a.Health, Safety and Hygiene Policy.
b.House Rules and Regulations.
c.Grooming and Appearance Standards

5.Ensures punctual attendance and adheres to duty schedules as directed by the Sous Chef or Chef Partie.

6.Informs notifies Chef de Partie, First Cook and colleagues of special request and or other related matter.

7.Attends
and participates in formal training held by Manpower or Kitchen in
regard to the expected food quality standard production and future
career development.

8.Practices Basic Skills of Guest Courtesy as appropriate.

9.Routinely
checks and identifies assigned section needs for maintenance work
order, relays same to Chef de Partie and ensures the accomplishments are
proper.

10.Performs related duties and special projects as assigned.
Về Đầu Trang Go down
http://vietnamhoteliers.tk/ henryminhtruong@yahoo.com henryminh
 
COOKS (COOK HELPER, 3RD COOK, 2 ND COOK)
Xem chủ đề cũ hơn Xem chủ đề mới hơn Về Đầu Trang 
Trang 1 trong tổng số 1 trang

Permissions in this forum:Bạn được quyền trả lời bài viết
VietnamHoteliers.Forum :: Job Description :: Job Description FB Production-
Gửi bài mới   Trả lời chủ đề nàyChuyển đến