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Henry Minh


 
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 FIRST COOK

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

Bài gửiTiêu đề: FIRST COOK   21st December 2010, 10:10 pm

POSITION TITLE :­ FIRST COOK
DEPARTMENT : FOOD AND BEVERAGE

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

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

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

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

2.Provides an overall high quality level of food production consistently.

3.Performs
all mise-en-place work required appropriately, completely, efficiently
and ensures that all equipment and areas of responsibilities are clean,
neat, sanitize and presentable.

4.Conducts duties close
supervisor of Chef de Partie in preparing, cooking, presenting food
items according to recipe, in assigned section and maintain timing are
adhered to designated procedures, regulations to ensure the hotels and
guests requirement are met.

5. Complies with and ensures that the hotels :
a.Health, Safety ar:d Hygiene Policy.
b.House Rules and Regulations.
c.Grooming and Appearance Standards are observed.

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

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

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

9.Practices Basic Skills of Guest Courtesy as appropriate.

10.Maintain
an effective working atmosphere in section assigned by means of good
communication and cooperation system between Supervisors, colleagues,
stewarding. banquet, restaurant and other kitchen section.

11.Attends and participates to regular kitchen meeting and/or briefings.

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

13.Conducts all administrative work required, including but not limited to :
a.Attendance Record.
b.Duty Roster.

14.Ensures, maintains and controls a complete arrangement and replenishment of buffet functions.

15.Performs related duties and special projects as assigned.
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http://vietnamhoteliers.tk/ henryminhtruong@yahoo.com henryminh
 
FIRST COOK
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