Junior Sous Chef - In-Room Dining Kitchen 客房餐飲副主廚

Purpose Of Role

Responsible for the daily management and food preparation of the venue, ensuring maximum quality and profitability.

Responsibly Description

• Responsible for the hygienic and safe preparation of food during shift.
• Ensure that all food items are prepared per standard recipe cards whilst maintaining portion control and minimising wastage.
• Ensure that food inventory levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Ensure that all food products used in production are of the required standard and quality and that they are stored and rotated correctly.
• Ensure that all food preparation equipment is used safely and correctly and cleaned and maintained.
• Assist Sous Chef with implementation and preparation of new items and menus.
• Maintain standard in the design and implementation of ongoing food concepts.
• Enforce quality control procedures.
• Inspect method of food preparation and cooking at all meal periods.
• Liaise with Sous Chef regarding maintenance of kitchen equipment.
• Inspect plate presentation and continually enforce standards.
• Attend meetings as required.
• Implement opportunities for quality team building.
• Ensure that all Talent comply with W Look and wardrobe standards.
• Assist in conducting development and performance reviews, identifying key Talent for further development and structured career path.
• Conduct training systems to ensure that Talent have the necessary framework and skills to perform their job efficiently and effectively.
• Liaise with Sous Chef over the preparation of work and annual leave schedules, ensure that these are within budget, meet business expectations and follow appropriate industrial legislation guidelines.
• Supervise new Talent training within the kitchen brigade.
• Conduct regular shift meetings / briefings to keep all Talent informed.
• Ensure compliance with legal health and safety requirements within the workplace, paying particular attention to Food Safety legislations.
• Comply with all Corporate and Hotel standards and procedures.
• Promote by example the principles of “The Power of Service”.
• Actively promote a work environment that cares for guests and Talent alike.

職位宗旨

負責對餐廳及酒吧每日出餐的管理和食物配制，保證最好的品質及利潤。

主要負責事項

• 負責對當值時出餐的食物衛生及安全負責。
• 保証所有食品項目根據標準食譜卡準備，維護控制份量使耗損減到最小。
• 依據飯店住房率及宴會訂席準備食材，確保廚房及庫房的庫存足夠。
• 確保廚房所有食品產品符合規定的標準和質量並恰當地保存，並且要求先進先出的原則。
• 保証安全和恰當地使用所有食物配制設備，並且根據日程表清洗維護。
• 會同主廚準備新的項目和菜單。
• 監督新菜單菜式出餐，並考慮其實用性。
• 監督品質管理方法。
• 在烹調期間要檢查食物的配置和烹調的方法。
• 跟主廚持聯繫，維護廚房的設備。
• 監督擺盤標準。
• 如有需求須參加會議。
• 安排舉辦加強團隊精神及關係的活動。
• 保証人才遵守儀容的標準。
• 協助完成工作考核，協助人才發展及升遷。找出團隊中有潛力的人才並重點培訓。
• 實施訓練系統，確保人才更有效及有效率的執行工作技能。
• 與主廚討論安排工作及年假時間表，確保控制在預算內、達到企業的期望和準則，及符合業內的法規。
• 監督新進人才的培訓。
• 為了確保人才對飯店各方面新資訊的了解，定期進行廚房內場人才會議。
• 工作場所內要特別注意食品，確保符合健康及安全法規的要求。
• 遵守所有公司標準及飯店的程序。
• 以身作則。
• 促進不論對人才或客人都互相關心的工作環境。

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.