2.kitchen job descriptions

8/12/2019 2.Kitchen Job Descriptions

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2/89

Novotel Atlantis Shanghai

R*8)(8.96* 4(+ -0* )+*),+,-.( (4 7*28 2*+ -0* .+*'- 82)*+3.8.( (4 -0*

E1*'2-.3* C0*45 -,w._ .-( '(8.*+,-.( (4 -0* 4(66(/._: k

! A J p A{ Z 5 | nW :

L(',6 +*


3/89


4/89


5/89


OB DESCRIPTION OB TITLE : SOUS CHEF : DIVIS ION : F&B KITCHEN OB CODE : KCH REPORT TO : CHINESE CHEF

"ENER#L $ISSION %

U*+ -0* _2.,'* , 82)*+3.8.( (4 -0* C0.*8* C0*45 /.-0. -0* 6.7.-8 (4

*8-,96.80* )(6.'.*85 )+('*2+*8 , F(( & B*3*+,_* +*'*.)*85 (3*+8** ,

.+*'- ,66 ,8)*'-8 (4 -0* C0.*8* K.-'0* ()*+,-.( , ,88.8- (-0*+ w.-'0*8 -(

+2 -0*.+ 8*'-.( *44.'.*-6^=

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RESPONSIBILIT $E#NS \QX]

S2)*+3.8* -0* 42'-.( (4 ,66 w.-'0* *7)6(^**85 4,'.6.-.*8 , '(8-85 0*'*

'(-+.92-*8 -( 7,1.7.`._ -0* (3*+,66 F(( & B*3*+,_* *),+-7*- )+(4.-=

a AZJb deJn fghi[

C(-+(6 , ,,6^8*85 ( , (k_(._ 9,8.8 -0* 4(66(/._:

b lmnW :

o2,6.-^ 6*3*68 (4 )+(2'-.( , )+*8*-,-.(= p qr

"2*8- 8,-.84,'-.(=st uv

$*+'0,.8._ , $,+w*-._= x

O)*+,-._ 4(( '(8-= pde

C6*,6.*885 8,.-,-.(5 0^_.**=y z

#D$INISTR#TIVE RESPONSIBILITIES !

#8827* ),+- (+ -0* *-.+* +*8)(8.9.6.-.*8 (4 C0.*8* C0*4 /0* +*


6/89


P*+4(+7 +*6,-* 2-.*8 , 8)*'.,6 )+(*'-8 ,8 ,88._*=

dA Z[

TECHNIC#L RESPONSIBILITIES

R*8)(8.96* 4(+ -0* )+(2'-.(5 )+*),+,-.( , )+*8*-,-.( (4 ,66 4(( .-*78

. ,+*,8 '('*+* -( *82+* 0._0*8- ? AJ @rAstJ : J! J t [

HU$#N RESPONSIBILITIESt

E8-,96.80 , 7,.-,. *44*'-.3* *7)6(^** +*6,-.(8 . 0.8 8*'-.(=

eAt [

C(2'-5 2*+ -0* _2.,'* (4 -0* E1*'2-.3* C0*45 82'0 42'-.(8 ,8

.-*+3.*/._5 0.+._5 *7)6(^** (+.*-,-.(5 )*+4(+7,'* ,))+,.8,65 '(,'0._5

'(28*6._5 , 828)*8.( .4 *'*88,+^5 -( *82+* ,))+()+.,-* 8-,44._ ,

)+(2'-.3.-^=

A J t Y XYA

Z=

D*3*6() 4(+7,6 -+,.._ )6,8 , '(2'- ( -0* (9 -+,.._ 8*88.(8 4(+

w.-'0* *7)6(^**8=

A A [

REL#TIONS Z

R*)(+- .+*'-6^ -( -0* E1*'2-.3* C0*4

6 - 03/19/14


7/89


8/89


OB DESCRIPTION OB TITLE : D I$ SU$ CHEF DIVIS ION : F&B KITCHEN OB CODE : KCH REPORT TO : SOUS CHEF

"ENER#L $ISSION %

P+(2'*8 ,66 -^)*8 (4 D.7 S27 ,8 .8-+2'-* 9^ S;C0*4 . , )+(4*88.(,6 /,^

-( *82+*


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Z[


C, ()*+,-* ,66 2-*8.68 , *


10/89


OB DESCRIPTIONOB TITLE : NDOK DIV IS ION : F&B KITCHEN OB CODE : KCH : KCHREPORT TO : SOUS CHEF

"ENER#L $ISSION %

#88.8- . ,66 4(( )+*),+,-.( , ()*+,-* 0.8 8*'-.( *44.'.*-6^=

A{ Z5de Z[

RESPONSIBILITIES \QX]

#88.8- F(( C0*'w*+ -( +2 -0* 8-,-.( *44.'.*-6^=

t Z[

E82+* -0* '6*,6.*88 (4 -0* /(+w._ ,+*,=

Z } A [

S-('w _((8 . 4+._*8 -( ,3(. 8)(.6,_*=

J [


C0*'w -0* #--*,- (4 ,66 8-,44 ,88._* -( 0.7=

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K**) -0* 8*'-.( -0,- 0* .8 ,88._* . _(( /(+w._ (+*+=

Z } A [

P+*),+* ,66 w.8 (4 '(.7*-8=

{ W ~ [

10 - 03/19/14


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R*)(+- -( S(28 C0*4 ,9(2- ,^ )+(96*7 2+._ /(+w._ 0(2+8=

Z A [

CO$$ERCI#L RESPONSIBILITIES (+w ,''(+._ -( 8-,,+ +*'.)*8=

{ A X ] i [

S2))6^ 7.8*k*k)6,'* -( -0* 8*+3.'* ,+*, '(8-,-6^ , *82+* /(+w .8 (*

87((-06^=

l A { J n Z j [

HU$#N RESPONSIBILITIES t F(66(/ 0(-*6 +26*8 , +*_26,-.(8 ,- ,66 -.7*8=

@ A [

REL#TIONS Z

K**) _(( +*6,-.(80.) /.-0 ,66 8-,448 ,- ,66 -.7*8=

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REPL#CE$ENT #ND TE$POR#R $ISSION Q \

#88.8- -0* 4.+8- (w , .8 +*8)(8.96* 4(+ 0.8 2-.*8 . -0* ,98*'* (4 0.7=

Z 5 A Z[

11 - 03/19/14


12/89


OB DESCRIPTION OB TITLE : KITCHEN #RTIST DIVIS ION : F&B KITCHEN OB CODE : KCH 1 REPORT TO : CHINESE SOUS CHEF

"ENER#L $ISSION %

P*+4(+7 ,66 -^)*8 (4 *'(+,-.( ,8 .8-+2'-* 9^ S;C0*4 . , )+(4*88.(,6 /,^

-( *82+*


13/89



O)*+,-* ,66 2-*8.68 , 7,'0.*+^ . 0.8 ,88._* 8*'-.(=

g e A[

T+,. 829(+.,-*8 '(-.2(286^ . (+*+ -( 2)_+,*


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OB DESCRIPTION OB TITLE : 18- CUTTER DIVIS ION : F&B KITCHEN OB CODE : KCH REPORT TO : CHINESE CHEF

"ENER#L $ISSION %

#88.8- . ,66 4(( )+*),+,-.( .'62._ -0* C0.*8* R*8-,2+,- , B,


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TECHNIC#L RESPONSIBILITIES K**) -0* 8*'-.( -0,- 0* .8 ,88._* . _(( /(+w._ (+*+=

Z } A [

CO$$ERCI#L RESPONSIBILITIES

(+w ,''(+._ -( 8-,,+ +*'.)*8=

{ A X ] i [

S2))6^ 7.8*k*k)6,'* -( -0* 8*+3.'* ,+*, '(8-,-6^ , *82+* /(+w .8 (*87((-06^=

{ A J n Z j [

HU$#N RESPONSIBILITIES t

E8-,96.80 , 7,.-,. _(( +*6,-.(80.)8 . 0.8 8*'-.(=

A Z[

F(66(/ 0(-*6 +26*8 , +*_26,-.(8 ,- ,66 -.7*8= @ A [

REL#TIONS Z

K**) _(( +*6,-.(80.)8 /.-0 ,66 8-,44 ,- ,66 -.7*8=

Q A A t [


P*+4(+7 ,^ (-0*+ 2-.*8 ,8 ,88._* 9^ 82)*+.(+8=

d A Z[

15 - 03/19/14


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OB DESCRIPTION OB TITLE : BBo CHEF DIVIS ION : F&B KITCHEN OB CODE : KCH : REPORT TO : SOUS CHEF

"ENER#L $ISSION %

P+*),+* ,66 -^)*8 (4 4(( ,8 .8-+2'-* 9^ S;C0*4 . , )+(4*88.(,6 /,^ -(

*82+*


17/89


T+,. 829(+.,-*8 '(-.2(286^ . (+*+ -( 2)_+,*


18/89


OB DESCRIPTIONOB TITLE : CUTTER DIVIS ION : F&B KITCHEN OB CODE : KCH7 REPORT TO : CHINESE CHEF

"ENER#L $ISSION %

#88.8- . ,66 4(( )+*),+,-.( , ()*+,-* 0.8 8*'-.( *44.'.*-6^=

A { Z5 d e Z[


#88.8- FIRST C2--*+ -( +2 -0* 8-,-.( *44.'.*-6^=

} Z[

P+*),+* ,66 4(( *=_=5 8*,4((5 7*,-5 3*_*-,96*8 *-'=

{ 5 p [

R*8)(8.96* 4(+ ',+3._ , *'(+,-.(=

[

E82+* -0* '6*,6.*88 , 4+*80*88 (4 ,66 _((8=

A y [

C(-+(6 _((8 . -0* 4+._*8 -( ,3(. 8)(.6,_*=

J b q[


E82+* -0* )+(2'- 7**-8 -0* 8-,,+ (4 '(7),^=

@ A [


18 - 03/19/14


19/89


K**) -0* 8*'-.( -0,- 0* .8 ,88._* . _(( /(+w._ (+*+=

Z } A y [

#88.8- F(( C0*'w*+ . )+*),+._ ,66 '(.7*-8 ,- -0* 9*_.._ (4 /(+w= Z J { [

R*)(+- -( -0* S(28 C0*4 4(+ ,^ )+(96*7 /0* 0* .8 ( 2-^=

Z A [


(+w ,''(+._ -( 8-,,+ +*'.)*8=

> ? { A X ] i [

S2))6^ 7.8*k*k)6,'* -( -0* 8*+3.'* ,+*, '(8-,-6^ , *82+* /(+w

87((-06^=

5 n Z A j [


E8-,96.80 , 7,.-,. _(( +*6,-.(80.)8 . 0.8 8*'-.(=

A Z[F(66(/ 0(-*6 )(6.'.*8 ,- ,66 -.7*8=

@ A [

REL#TIONS Z

K**) _(( +*6,-.(80.)8 /.-0 ,66 8-,44 ,- ,66 -.7*8=

A t [


P*+4(+7 ,^ (-0*+ 2-.*8 ,8 ,88._* 9^ 82)*+.(+8=

d A Z[

#88.8- 4.+8- C2--*+ , .8 +*8)(8.96* 4(+ 0.8 8*'-.( . 0.8 ,98*'*

Z J A Z[

19 - 03/19/14


20/89


OB DESCRIPTIONOB TITLE : RDOK DIV IS ION : F&B KITCHEN OB CODE : KCH8 REPORT TO : SOUS CHEF

"ENER#L $ISSION %

#88.8- . ,66 4(( )+*),+,-.( , ()*+,-* -0* /(w 8*'-.( *44.'.*-6^=

A ZJ d e Z[


#88.8- 8*'( (w -( +2 -0* 8-,-.( *44.'.*-6^=

} Z[

R*3.*/ (+*+ , +*8)(8.96* 4(+ ,66 )+*),+,-.( (4 B,


21/89


CO$$ERCI#L RESPONSIBILITIES (+w ,''(+._ -( 8-,,+ +*'.)*8=

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#88.8- (-0*+ w.-'0* (2-6*-8=

Z[

S2))6^ 7.8*k*k)6,'* -( -0* 8*+3.'* ,+*, '(8-,-6^ , *82+* /(+w .8 (*

87((-06^=

J Z

[


E8-,96.80 , 7,.-,. _(( +*6,-.(80.)8 . 0.8 8*'-.(=

A Z[

F(66(/ 0(-*6 )(6.'.*8 ,- ,66 -.7*8=

@ A [

REL#TIONS Z

K**) _(( +*6,-.(80.)8 /.-0 ,66 8-,44 ,- ,66 -.7*8=

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P*+4(+7 ,^ (-0*+ 2-.*8 ,8 ,88._* 9^ 82)*+.(+8=

d A Z[

#88.8- 8*'( (w , .8 +*8)(8.96* 4(+ 0.8 8*'-.( . 0.8 ,98*'*=

Z J A Z[

21 - 03/19/14


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OB DESCRIPTION OB TITLE : #SST= DI$ SU$ DIVIS ION : F&B KITCHEN OB CODE : KCH 9 REPORT TO : SOUS CHEF

"ENER#L $ISSION %

#88.8- . ,66 4(( )+*),+,-.( , ()*+,-* 0.8 8*'-.( *44.'.*-6^5 . /0.'0 0* .8

,88._*=

A { Z d e Z[


#88.8- D.7 S27 C0*4 -( +2 -0* 8-,-.( *44.'.*-6^ , 82))6^ *(2_0 7.8*k*k)6,'* -( *82+* 87((-0 ()*+,-.(=

Z5 A n Z [

E82+* -0* '6*,6.*88 (4 4((=

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E82+* -0* '6*,6.*88 (4 -0* w.-'0* ,66 -0* -.7*8=

A y [


N(*=


P+(2'* ,66 w.8 (4 D.7 S27=

i W [


22 - 03/19/14


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(+w ,''(+._ -( 8-,,+ +*'.)*8=

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HU$#N RESPONSIBILITIES t E8-,96.80 , 7,.-,. _(( +*6,-.(80.)8 . 0.8 8*'-.(=

A Z[

F(66(/ 0(-*6 )(6.'.*8 ,- ,66 -.7*8=

@ A [

REL#TIONS Z

K**) _(( +*6,-.(80.)8 /.-0 ,66 8-,44 ,- ,66 -.7*8=

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P*+4(+7 ,^ (-0*+ 2-.*8 ,8 ,88._* 9^ 82)*+.(+8=

d A Z[

#88.8- D.7 S27 C0*4 , .8 +*8)(8.96* 4(+ 0.8 2-.*8 . 0.8 ,98*'*=

ZJ J A Z[

23 - 03/19/14


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25/89


*or) accordin' to standard recipes.

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%+MAN RESPONSIBILITIES t

Esta,lish and -aintain 'ood relationships in his section. AZ[

ollo( hotel policies at all ti-es.

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RELATIONS Z

&eep 'ood relationships (ith all staff at all ti-es.

At [

REPLAEMENT AN# TEMPORAR/ MISSION Q \

Perfor- any other d!ties as assi'ned ,y s!periors.

d AZ[

Assist BBQ hef and is responsi,le for his d!ties in his a,sence.

Z0 AZ[

25 - 03/19/14


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JOB DESCRIPTION

JOB TITLE : 3RDCUTTER

DIVISION : F&B ITC!EN

JOB CODE : C! "#

RE$ORT TO : SOUS C!EF

GENERAL MISSION %

Assist in all food preparation and operate his section efficiently.

A{ ZJe Z[


Assist. irst !tter and second !tter to r!n the station efficiently.

Z[

Prepare condi-ent for all -eat. E.'.0 seafood0 -eat0 "e'eta,le etc.

{ WJ p [

Prepare for Ban1!et orders.

A{ Z[

Ens!re the cleanliness in the (or)in' area.

Z }Ay [

Stoc) 'oods in the frid'es to a"oid spoila'e.

0 [

A#MINISTRATI$E RESPONSIBILITIES !

None

TE%NIAL RESPONSIBILITIES

Assist in cleanin' !tensils and e1!ip-ent.

[

26 - 03/19/14


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OMMERIAL RESPONSIBILITIES


{ Z[

S!pply -ise2en2place to the ser"ice area constantly and ens!re (or) is done s-oothly.

A{ JnZ j [


Esta,lish and -aintain 'ood relationships in his section.

AZ[


@A [

RELATIONS Z


A[

Assists second !tter and is responsi,le for his d!ties in his a,sence.

ZJ JAZ[

27 - 03/19/14


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29/89


Z }A z[


*or) accordin'ly to standard recipes.

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AZ[


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RELATIONS Z


At [



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29 - 03/19/14


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JOB DESCRIPTION

JOB TITLE : STEA%ER

&DIVISION : F&B ITC!EN

JOB CODE : C!"


GENERAL MISSION %


A{ Z[


Stoc)s dry ite-s and record the -onthly cons!-ption.

y 0 'Aq[

Soa) all dry 'oods0 ,oil so!ps0 stea- seafood etc.

( Ay & Z[

Assist. Third *o) to r!n his station efficiently.

}Z[

Ens!re the cleanliness of the (or)in' area.

Z }[


{Z[

Stoc) 'oods in the refri'erator to a"oid spoila'e.

Jn) [

O,tain 'oods fro- the storeroo-.

[


None

30 - 03/19/14


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&eep the section that he is assi'ned to in 'ood (or)in' order.

Z }Ay J [


Q [


None


Esta,lish and -aintain 'ood relationship in his section.

AZ[


@A [

RELATIONS Z


At [



d A Z [

31 - 03/19/14


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JOB DESCRIPTION

JOB TITLE : COO


JOB CODE : CS "3


GENERAL MISSION %

Assist in food preparation and operate his section efficiently.

A{ ZJ e Z[


Assist Asst. #i- S!- hef to r!n the station efficiently.

}Z[

Ens!re the cleanliness of food.

Ay [


[


Z[

A#MINISTRATI$E RESPONSIBILITIES !None



Z }Ay

Prod!ce all )inds of #i- S!-.

ZW [

32 - 03/19/14


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None



AZ[


@A [

RELATIONS Z


At [



d A Z[

Assist #i- S!- hef and is responsi,le for his d!ties in his a,sence.

ZJ * AZ[

33 - 03/19/14


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JOB DESCRIPTION

JOB TITLE : CO%%IS


JOB CODE : C!"'

RE$ORT TO : C!INESE C!EF

GENERAL MISSION %


A{ ZJ e Z[


Assist T%IR# !tter to r!n the station efficiently.

Z[


None.



Z }Ay [

lean all food0 frid'es and others.

[

Stoc) food ite-s neatly in shel"es and frid'es.

A+Q,[



>?Z[S!pply -ise2en2place to the ser"ice area constantly and ens!re (or) is done s-oothly.

34 - 03/19/14


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A{ nZ j [



AZ

[ollo( hotel policies at all ti-es.

@A [

RELATIONS Z


At [



d AZ[

Assist third !tter and is responsi,le for his section in his a,sence.

ZJ AZ[

35 - 03/19/14


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JOB DESCRIPTION

JOB TITLE : !EL$ER


JOB CODE : C! "(


GENERAL MISSION %


A{ ZJ Ae Z[

RESPONSIBILITIES AN# MEANS \QX]

Assist his s!per"isor to r!n the station efficiently.

Z[

Ens!re the cleanliness of food.

A [

Responsi,le for pic)in' !p the re1!isitioned 'oods fro- the storeroo- and stoc) in the )itchen.

J [

Responsi,le for the cleanliness of the section assi'ned to hi-.

Z }A [


None


Prod!ce all )inds of do!'h food and cold dishes.

ZW -pY[

lean and stoc) all 'oods into the refri'erator.

[

36 - 03/19/14


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AZ[


@A [

RELATIONS Z


At [



d AZ[

Assist oo) and is responsi,le for his d!ties in his a,sence.

ZJ AZ[

37 - 03/19/14


38/89


JOB DESCRIPTION

JOB TITLE : E)ECUTIVE C!EF

!DIVISION : F&B AD%INISTRATION

G JOB CODE : "

RE$ORT TO : *ENERAL %ANA*ER

RESPONSIBILIT/ MEANS \QX]

S!per"ise the f!nction of all )itchen e-ployees0 facilities and costs0 hence contri,!tes to -a3i-i4in'

the o"erall ood 5 Be"era'e depart-ent profit.

a AZJb cdeJn fghi[

ontrol and analyse on a on2'oin' ,asis the follo(in'6

b lmnW

Q!ality le"els of prod!ction and presentation. p qr

G!est satisfaction.st u

Merchandisin' and Mar)etin'. x

Operatin' food cost. pde

leanliness0 sanitation0 hy'iene.y z .


Is responsi,le for the preparation of -en!s ta)in' into consideration the follo(in'6 2

{ p | nW

Local re1!ire-ents }~

Mar)et needs ~

o-petition

Trends

Potential costs de

A"aila,ility of food prod!cts

Merchandisin' and pro-otion x

38 - 03/19/14


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Inspects perisha,le food ite-s recei"ed for 1!ality control.

. A [

Passes onto the P!rchasin' Mana'er daily -ar)et list re1!ire-ents.

$ ~A [

Prod!ces !p2to2date standard recipe file for all food ite-s listed on the -en!s0 to incl!de6

/p pA

Sales history

Act!al cost de

Prod!ction ti-e

Pict!re of the finished prod!ct d0

Perfor-s related d!ties and special pro7ects as assi'ned.dA Z[


Responsi,le for the prod!ction0 preparation and presentation of all food ite-s0 to ens!re hi'hest

1!ality at all ti-es.

eA{ J q {[

E3ec!te inspections of physical aspect the food preparation areas.

Z z [


Attend to specific '!ests as re1!ired.

stA[

Interact (ith indi"id!als o!tside the hotel incl!din' ,!t not li-ited to0 clients0 s!ppliers0 'o"ern-ent

officials0 co-petitors and other -e-,ers of the local co--!nity.

>? AJ @rAst ! t [


Esta,lish and -aintains effecti"e e-ployee relations in his section.

[

ond!ct s!ch f!nctions as inter"ie(in'0 hirin'0 e-ployee orientation0 perfor-ance appraisal0

coachin'0 co!nselin'0 and s!spension if necessary0 to ens!re appropriate staffin' and prod!cti"ity.

Y Jt J @J AZ[

#e"elop for-al trainin' plans and cond!cts on the 7o, trainin' sessions for )itchen e-ployees.

A Z [

39 - 03/19/14


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RELATIONS Z

Report directly to the Resident Mana'er

@ [

Pro"ide f!nctional assistance and direction to the )itchen operation.

Z[

S!per"ise directly the Main &itchen So!s chef as (ell as his s!,ordinates.

a [

oordinate f!nctions and acti"ities (ith other ood 5 Be"era'e #epart-ents.

J W [

Maintain interdepart-ental (or)in' relationships.

1 AZ [


It is a co-pany policy that the E3ec!ti"e hef -ay ,e sent for a te-porary assi'n-ent (ithin hina

or a,road to a sister hotel or food 5 Be"era'e related esta,lish-ent.

J! fg rA @Z[

40 - 03/19/14


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JOB DESCRIPTION

JOB TITLE : SOUS C!EF


2G JOB CODE : CS "

RE$ORT TO : E)ECUTIVE C!EF

!

GENERAL MISSION %

+nder the '!idance and s!per"ision of the E3ec!ti"e hef0 (ithin the li-its of esta,lished policies0

proced!res and ood 5 Be"era'e receipes0 o"ersees and directs all aspects of the coffee shop )itchen

operation.

>? @A QG AJ! A J 2 WXYAZ[

RESPONSIBILIT/ MEANS QX]

S!per"ise the f!nction of all )itchen e-ployees0 facilities and costs0 hence contri,!tes to -a3i-i4in'

the o"erall ood 5 Be"era'e depart-ent profit.

a AZb cdeJn fghi[


b lmnW 6





leanliness0 sanitation0 hy'iene.y z [


Responsi,le for the preparation of -en!s !nder the direct s!per"ision of the E3ec!ti"e hef0 ta)in'

into consideration of the follo(in'6 2

! A J p A{ ZJ | nW

Local re1!ire-ents }~Mar)et needs ~

41 - 03/19/14


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o-petition

Trends

Potential costs de

A"aila,ility of food prod!cts Merchandisin' and pro-otion x

Inspects0 (hen re1!ested ,y E3ec!ti"e chef0 perisha,le food ite-s recei"ed for 1!ality control.

>?! AJ 3 A [

Passes on to the E3ec!ti"e hef daily -ar)et list re1!ire-ents.

A ! [!

TE%NIAL RESPONSIBILITIES Responsi,le for the prod!ction0 preparation and presentation of all food ite-s0 in area concerned0 to

ens!re the hi'hest 1!ality at all ti-es.

eA{ J q {[

Assist or e3ec!tes inspections of physical aspect the food preparation areas.

a A z [



st[

Interact (ith indi"id!als o!tside the hotel incl!din' ,!t not li-ited to0 clients0 s!ppliers0 'o"ern-ent

officials0 co-petitors and other -e-,ers of the local co--!nity0 (hen re1!ested to do so ,y the ,y

E3ec!ti"e hef.

>? AJ @rAst ! t [



eAt [

ond!ct !nder the '!idance of the E3ec!ti"e hef0 s!ch f!nctions as inter"ie(in'0 hirin'0 e-ployee

orientation0 perfor-ance appraisal0 coachin'0 co!nselin'0 and s!spension if necessary0 to ens!re

appropriate staffin' and prod!cti"ity.

A J t Y J XYA

Z[


A i A [

42 - 03/19/14


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RELATIONS Z

Report directly to the E3ec!ti"e hef.

! [

Pro"ide f!nctional assistance and direction to the )itchen operation.

AZ[


W A J [


A Z [


Perfor- any other d!ties as assi'ned ,y E3ec!ti"e hef or S!periors.

! AZ\ [

It is a co-pany policy0 that the &itchen hef -ay ,e sent for a te-porary assi'n-ent (ithin hina


J fg rA @Z[

43 - 03/19/14


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JOB DESCRIPTION

JOB TITLE : C!EF DE $ARTIE


JOB CODE CS

RE$OR TO : SOUS C!EF

GENERAL MISSION %

Perfor-s all types of food preparation as instr!cted ,y the So!s chef in a professional (ay to ens!re

1!ality and consistency0 is f!lly responsi,le for his assi'ned section.

AJ e AAZJW A{ ZJ A

q[


S!pply eno!'h -ise2en2place and ens!re s-ooth operation.

{ An Z [

%as )no(led'e of all preparation concernin' in'redients0 coo)in' techni1!es and presentation.

AJ [

Ens!res 1!ality and freshness of all food preparation.

A q[


Ens!re that prod!ction is done accordin' to the standard recipes at all ti-es.

{A X]Z[

#ele'ate (or) to the #e-i hef and o--is assi'ned to hi-.

Q Z[ "


hec) frid'e and Prod!cts thoro!'hly to a"oid spoila'e.

)4 J 5 [

44 - 03/19/14


45/89


%as )no(led'e of all food ite-s concernin' in'redients0 coo)in' techni1!es and preparation.

pA X]{ Z[


Is alert in ener'y sa"in'.u 6[

Ens!re prod!ction and 1!ality -eets hotel standards.

@A {[


Esta,lish and -aintains 'ood relationships in his section.

QAZ [


@A [

RELATIONS Z

&eep 'ood relationships (ith all his collea'!es especially (ithin his depart-ent.

Q A J7e [


Replace So!s hef (hen re1!ested and ens!res that (or) is done properly.

8 JAZJ Z [


>? d Z[

45 - 03/19/14


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JOB DESCRIPTION

JOB TITLE : C!EF $ARTIE *ARDE %AN*ER


JOB CODE : CS 3


GENERAL MISSION %

Perfor-s food preparation as instr!cted ,y the So!s hef in a professional (ay to ens!re 1!ality

and consistency0 is f!lly responsi,le for his assi'ned section0 (hen chef de partie is a,sent.

>? A{ J A q[ JY e

AZ[



{ AJn Z j [

Assist So!s hef to r!n his )itchen efficiently.

}dZ[

#ele'ates (or) to his s!,ordinates and ens!re that his orders are carried o!t to hotel standards.

ZJ @A { Z[#

hec)s frid'es and area thoro!'hly to a"oid spoila'e.

)4 J 5 QZ [


Ens!re that prod!ction is done accordin' to standard recipes at all ti-es.

{A X] Z[

Prepare food re1!isition storeroo-.

{ [

hec) p!nct!ality of all staff assi'ned to hi-.

A|[

46 - 03/19/14


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Operate all !tensils and -achinery in his assi'ned section.

Ze [

Teach his s!,ordinates contin!o!sly in order to !p'rade 1!ality and prod!ction in a professional

(ay.

nA q[

Responsi,le for -ini-!- (asta'e0 spoila'e.

ZJ q [


#ele'ates (or) to his s!,ordinates in order to r!n !ninterr!pted.

ZJZA{ ZJn jdZ[

hec)s preparation and (or) done to ens!re 1!ality.

{ ZJ q[


Esta,lishes and -aintains 'ood relationships in his section.

e AZ [ ollo(s hotel policies at all ti-es.

@A [

RELATIONS Z

&eeps 'ood relationships (ith all staff at all ti-es.

Q AZ [


Replace So!s hef (hen re1!ested.

~J AZ[

Perfor-s any other d!ties as assi'ned ,y s!periors.

d A Z[

47 - 03/19/14


48/89


JOB DESCRIPTION

JOB TITLE : ITC!EN ARTIST


JOB CODE : CS '


GENERAL MISSION %

Perfor- all types of decoration as instr!cted ,y S8hef in a professional (ay to ens!re 1!ality and

consistency and is f!lly responsi,le for his assi'ned section.

Y e AZJ>? A { W J q[



A{ Jn j Z[Assist S8hef to r!n his section efficiently.

Z[

Stora'e of all decoration and sho( pieces.

[


Prepare re1!isition for -aterials and tools to prod!ce decorations.{ AQA [

Ens!re that prod!ction is done to the standard appro"ed ,y the %otel.

@ A {[



g e A[

Train s!,ordinates contin!o!sly in order to !p'rade 1!ality and prod!ction in a professional (ay.

48 - 03/19/14


49/89


50/89


50 - 03/19/14


51/89


JOB DESCRIPTION

JOB TITLE : DE%I C!EF


JOB CODE : CS (

RE$ORT TO : C!EF DE $ARTIE

GENERAL MISSION %

Perfor- all types of food preparation as instr!cted ,y the chef de partie in a professional (ay to

ens!re 1!ality and consistency0 is f!lly responsi,le for his assi'ned section0 (hen chef de partie is

a,sent.

>? AW A{ Z[ A q[ 0

Y e AZ[



ZA{ n ZA j [

Assist hef de Partie to r!n his section efficiently.

}dZ[

#ele'ate (or) to his s!,ordinates and ens!re that his orders are carried o!t to hotel standards.

ZJ @A { Z[

hec) frid'es and area thoro!'hly to a"oid spoila'e.

)4 JY Z }[


Prepare food re1!isition storeroo- (hen hef de Partie is a,sent.

J { [


|[

Perfor- any other d!ties as assi'ned ,y s!per"isor.

51 - 03/19/14


52/89


>? AJd Z[


Operate all !tensils and -achinery in his assi'ned section.g Ze A [

Train s!,ordinates contin!o!sly in order to !p'rade 1!ality and prod!ction in a professional (ay.

} JA q[

Responsi,le for the (asta'e and try to -ini-!-i4e the spoila'e.

q [


#ele'ates (or) to his s!,ordinates in order to r!n !ninterr!pted.

e ZJZA{ Jn jdZ[

hec)s preparation and (or) done to ens!re 1!ality.

{ ZJ q[


Esta,lishes and -aintains 'ood relationships in his section.

e AZ [

ollo(s hotel policies at all ti-es.

@A [

RELATIONS Z

&eeps 'ood relationships (ith all staff at all ti-es.

Q AZ [


Perfor-s any other d!ties as assi'ned ,y s!periors.

d A Z[

Perfor- any other d!ties as assi'ned ,y s!per"isor.

~J A *[

52 - 03/19/14


53/89


JOB DESCRIPTION

JOB TITLE : COO


JOB CODE : CS +

RE$ORT TO : C!EF $ARTIE

GENERAL MISSION %

Assist in all food preparation and help to r!n the station that he is assi'ned to efficiently.

e Z{ Jn Z[


Assist s!per"isor to r!n the station efficiently.

Z[

O,tain re1!isitioned 'oods fro- the storeroo-.

[


None


Stoc) food ite-s neat in shel"es and frid'es.

+Q [


e Z }y [

Assist in cleansin' !tensils and e1!ip-ent.

[

OMMERIAL RESPONSIBILITIES *or) accordin'ly to standard recipes.

53 - 03/19/14


54/89


>? {A X]Z[

%+MAN RESPONSIBILITIES t \

&eep 'ood rapport (ith all staff.

Q AZ [

ollo( hotel r!les and re'!lations at all ti-es.

@A [

RELATIONS Z


Q A [


Replace #e-i hef (hen re1!ested.

~J AZ[


d A Z[

54 - 03/19/14


55/89


JOB DESCRIPTION

JOB TITLE : RELIEVER COO

: DIVISION : F&B ITC!EN

JOB CODE : CS ,

RE$ORT TO : C!EF $ARTIE

GENERAL MISSION %

Assist in all food preparation and help to r!n the station that he is assi'ned to efficiently.

Z{ J Z[


Assist s!per"isor to r!n the station efficiently.

Z[


[


None



+Q [


e Z }Ay [


[

OMMERIAL RESPONSIBILITIES *or) accordin' to standard recipes.

55 - 03/19/14


56/89


>? {A X]Z[



Q AZ [


@A [

RELATIONS Z


Q A [


Replace o--is (hen re1!ested.

~J AZ["


d; A Z[

56 - 03/19/14


57/89


58/89


>? {A X] Z[



Q AZ [


@A [

RELATIONS Z


Q A [


Replace oo) (hen re1!ested.

~J AZ[


d; A Z[

58 - 03/19/14


59/89


60/89




>? {A X] Z[



Q AZ [


@A [

RELATIONS Z


Q A [



~J AZ["


d; A Z[

60 - 03/19/14


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JOB DESCRIPTION

JOB TITLE : BAN/UET SOUS C!EF

DIVISION : F&B BAN/UET ITC!EN

JOB CODE : FB/"

FB/"RE$ORT TO : C!INESE C!EF

GENERAL MISSION %

+nder the '!idance and s!per"ision of the hinese hef0 (ithin the li-its of esta,lished policies0

proced!res and ood 5 Be"era'e recipes0 o"ersees and directs all aspects of the ,an1!et )itchen

operation.

>? @A QG AJ A J 2 WXYAZ[


S!per"ise the f!nction of all )itchen e-ployees0 facilities and costs0 hence contri,!tes to -a3i-i4in'the o"erall ood 5 Be"era'e depart-ent profit.

a AZJb cdeJn fghi[


b lmnW





leanliness0 sanitation0 hy'iene.y z [


Responsi,le for the preparation of -en!s !nder the direct s!per"ision of hinese hef0 ta)in' into

consideration of the follo(in'6 2

A J p A{ ZJ | nW

61 - 03/19/14


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Local re1!ire-ents }~

Mar)et needs ~

o-petition

Trends

Potential costs de

A"aila,ility of food prod!cts

Merchandisin' and pro-otion x

Inspects0 (hen re1!ested ,y hinese chef0 perisha,le food ite-s recei"ed for 1!ality control.

>? AJ A [Passes on to the hinese hef daily -ar)et list re1!ire-ents.

A [Prod!ce for the hinese hef an !p2to2date standard recipe file for all food ite-s listed on the -en!s

that incl!des6


63/89




st [

Interact (ith indi"id!als o!tside the hotel incl!din' ,!t not li-ited to0 clients0 s!ppliers0 'o"ern-entofficials0 co-petitors and other -e-,ers of the local co--!nity0 (hen re1!ested to do ,y E3ec!ti"e

hef.

>? AJ @rAst ! t [



eAt [


orientation0 perfor-ance appraisal0 coachin'0 co!nselin'0 and s!spension if necessary0 to ens!re

appropriate staffin' and prod!cti"ity.

A J t Y J J XYA

Z[


A i A [

RELATIONS Z

Report directly to the hinese hef.

[Pro"ide f!nctional assistance and direction to the )itchen operation.

AZ [


W A J W [


A Z [


Perfor- any other d!ties as assi'ned ,y E3ec!ti"e hef or S!periors.

! AZ\ [

63 - 03/19/14


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It is a co-pany policy0 that the &itchen hef -ay ,e sent for a te-porary assi'n-ent (ithin hina


J fg rA @Z[

64 - 03/19/14


65/89


JOB DESCRIPTION

JOB TITLE : $ASTR0 C!EF

2 DIVISION : F&B $ASTR0 ITC!EN

2JOB CODE : $"


!

GENERAL MISSION %

S!per"ise prod!ction of all pastry and ,a)ery ite-s0 ens!re prod!ction and consistent 1!ality0 (ithin

the li-its of esta,lished policies0 proced!re of 8B recipes0 o"ersee and direct all aspects of Pastry

Shop operation0 dele'ate (or) to his s!,ordinates0 or'ani4e his (or) efficiently.

a2 Jn @ A {[ 2WXYAZJ

Z=J } Z[


S!per"ise the f!nction of all pastry e-ployees0 facilities and cost0 %ence contri,!te to -a3i-i4in'

the o"erall 8B depart-ent profit.

a2 AZJbde cJ fghi[

ontrol and analy4e0 on an on2'oin' ,asis the follo(in'6

b lmnW 6

S!fficient prod!ction0 1!ality le"el0 presentation0 Mar)etin' and '!est satisfaction.

p q pr s A uv[ Prepare Re1!isition for all'oods needed.

{ A [

Prepare standard Recipes for E3ec. hef appro"al.

{ {A J {[

Prepare (ith E3ec!ti"es hef Pro-otions to -ar)et needs.

! >{ x ~[

Ens!re that Prod!ction is done (ith 1!ality at all ti-es.

A q[

65 - 03/19/14


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In responsi,le for the preparation of pastries -en! and standard recipes in coordination (ith the

E3ec. hef ta)in' consideration of the follo(in'6

! A J{ p | nW

Local re1!ire-ent0 Mar)et needs0 o-petition0 A"aila,ility of food prod!ct0 Potential cost.

}~ ~ de x [


e A|[

Pass on the E3ec!ti"e hef daily -ar)et list re1!ire-ent.

! A [

Prepare re1!isition of all 'oods needed accordin' to orders (or).

>? { A [

Inter"ie( potential candidates select and propose for E3ec!ti"e hef appro"al0 perfor-ance0

appraisal0 orientation0 and s!spension if necessary.

! A J t Y J XY

AZ[


Responsi,le for the preparation0 prod!ction0 presentation of all pastries and ,a)erie ite-s to ens!re

hi'hest 1!ality at all ti-e.

YA{ q {[

hec) frid'e and prod!cts thoro!'hly to a"oid spoila'e.

J 5 [

hec) food ite-s prepared ,y his s!,ordinates and correct any -ista)es i--ediately.

AJ 0 ?[ %as )no(led'e of all6 pastry8,a)ery e1!ip-ent0 in'redient0 techni1!e and preparation.

2Ad XYA [ $

Is alert in ener'y sa"in'.

u [


Interact (ith indi"id!als o!tside the hotel incl!din'0 ,!t no li-ited to0 clients0 s!ppliers0 officials0co-petitors and other -e-,ers of the local co--!nity0 (hen re1!ested ,y E3. hef.

66 - 03/19/14


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AJ @rAst ! t [

ontin!o!sly create ne( sho( pieces -ade of chocolate0 s!'ar0 ,read0 ca)e or other for pro-otion.

x @AJ AhiW ABCY[

Ens!re prod!ction and 1!ality to hotel standard.

q[


#e"elop for-al trainin' plans and cond!ct on the 7o, trainin' sessions for pastry staff and )itchen

oo).

A J i2 A v[

Esta,lish and -aintains effecti"e e-ployee relation in his section.

e At [

RELATIONS Z

Reports directly to E3ec. hef.

! Z[

Pro"ides f!nctional assistance and direction to Pastry and &itchen operation.

2 AZ[ oordinates f!nctions and acti"ities (ith other 8B depart-ents.

W A J W [

Maintains interdepart-ental (or)in' relationships.

A Z [


It is a co-pany policy0 that the Pastry hef -ay ,e sent for a te-porary assi'n-ent (ithin hina ora,oard to a certain hotel or 8B related esta,lish-ent.

J fg rA @Z[

Perfor-s any other d!ties as assi'ned ,y the E3e. hef or the Mana'e-ent.

! A Z\ [

67 - 03/19/14


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JOB DESCRIPTION

JOB TITLE : BAER

YDIVISION : F&B $ASTR0 ITC!EN

2JOB CODE : $

RE$ORT TO : $ASTR0 C!EF

2

GENERAL MISSION %

S!per"ise prod!ction of all ,a)ery ite-s0 ens!re prod!ction and consistent 1!ality0 dele'ates (or) to

his s!,ordinates0 or'ani4es his (or) efficiently.

ZJ ZJ Z. aZJn q [


Prepare ,a)ery 'oods in s!fficient orders.

{ An Z [Ens!re proper stora'e of all 'oods.

[

Prepare re1!isition for all 'oods needed.

{ ~A [

Ens!re that prod!ction is done accordin' to %otel standards at all ti-es.

A {Z[


Prepare re1!isition of all 'oods needed accordin' to orders.

{ A [


hec) frid'e and (or)in' area thoro!'hly to a"oid spoila'e.

J 5 QZ }[

hec) food ite-s prepared ,y his s!,ordinates and correct any -ista)es i--ediately.

68 - 03/19/14


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AJ 0 [

Alert in ener'y sa"in'.

u [

%as )no(led'e of all ,a)ery ite-s concernin' in'redients0 ,a)ery techni1!es and preparation.2Ad Ji { Z[$


ontin!o!sly create ne( sho(pieces -ade o!t of ,read do!'h and other -aterials.

hiAY Q D[

Ens!res prod!ction and 1!ality to hotel standards.

@A q[

%+MAN RESPONSABILITIES t


AZ [

RELATIONS Z

Esta,lish and -aintain 'ood relationships (ith all staffs especially (ithin his section.

J AZ [


Replace any of his staff (hen re1!ested ,y hef or s!per"isor.

A AZ[

Perfor- any other d!ties as assi'ned ,y s!perior.

>? AJd Z\ [

69 - 03/19/14


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JOB DESCRIPTION

JOB TITLE : $ASTR0 COO

2


2

JOB CODE : $ 3


2

GENERAL MISSION %

Assists in all ,a)ery preparation and help to r!n the station that he is assi'ned to efficiently.

2 A{ J e AZ[



de AZ[


[


Prepare food re1!isition storeroo- (hen Pastry hef is a,sent.

2 J{ [


e A|[



g Ze [

Teach his s!,ordinates contin!o!sly in order to !p'rade 1!ality and prod!ction in a professional

(ay.

nA q[

Responsi,le for -ini-!- spoila'e.

70 - 03/19/14


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q [



>? {A X] Z[



Q AZ [


@A [

RELATIONS Z

&eep 'ood relationship (ith all staff at all ti-es.

Q A [


Replace Pastry hef (hen re1!ested.

~J2 AZ[


d A Z[

71 - 03/19/14


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JOB DESCRIPTION

JOB TITLE : $ASTR0 CO%%IS

2"

DIVISION : F&B $ASTR0 ITC!EN

2

JOB CODE : $'


2

GENERAL MISSION %

Assist in all ,a)ery preparation and help to r!n the station that he is assi'ned to efficiently.

2 A{ ZJ e AZ[



de AZ[


[


None



}+Q [


Z }Ay [


AQ [

OMMERIAL RESPONSIBILITIES *or) accordin' to standard recipes.

72 - 03/19/14


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>? {A X] Z[



Q AZ [


@A [

RELATIONS Z


Q A [


Replace Ba)er (hen re1!ested.

~JY AZ[


d A Z[

73 - 03/19/14


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75/89


>? {A X] Z[



Q AZ [


@A [

RELATIONS Z


Q A [



~J AZ["


d; A Z[

75 - 03/19/14


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76 - 03/19/14


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JOB DESCRIPTION

JOB TITLE : C!IEF STE1ARD

DIVISION : F2B2 ITC!EN

JOB CODE : ST1 "


!

GENERAL MISSION %

+nder the S!per"ision of the E3ec!ti"e hef0 (ithin the li-its of esta,lished policies0 proced!re0 B

criteria0 o"ersee and direct all the ste(ardin' operation.

>? @A vEG AJ! A aJ AA

Z[


S!per"ise all the ste(ards in their different (or) locations.

a AZ}[

S!per"ise cleanliness0 sanitation0 and hy'iene.

a A z [

Responsi,le for -aintenance and care of all operatin' e1!ip-ent s!ch as china0 'lass(are0 flat(are0

hollo((are as (ell for the cleanliness off the B ,ac) of the ho!se related areas.

FQ JG HIG A [ G%

#A zZ[


Prepare (or) sched!les for all ste(ards in all (or) areas.

{ Z [

Inter"ie( potential candidates select and proposed for E3 hef appro"al.

Y t #J MJt {[

ond!ct (ith Acco!ntin' #ept 1!arterly physical in"entory.

K 'JM > [&

77 - 03/19/14


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Initiate and s!,-it to E3 hef all p!rchase re1!ests for cleanin' e1!ip-ent and deter'ent for all

ste(ardin'.

LA M A J ! [

Mini-i4e ,rea)a'e0 responsi,le for correct doc!-entation of losses in operation e1!ip-ent in

con7!nction (ith the controller.

q N J M d [


Responsi,le for the -aintainence all dish (ashin' -achines0 ta)e re'!lar inspection to ens!re all

e1!ip-ent is in 'ood (or)in' condition0 interfaces (ith En'ineerin' #ept on a daily ,asis and

ens!res the -aintenance of all )itchen e1!ip-ent.

MvJ AOA ZJ PQRA A ['

Enforce sanitary proced!res that ha"e ,een esta,lished ,y the -ana'e-ent.

iS z[

Liaise (ith the hef re'ardin' B!ffet set !p 8leanin'.

TA{ z [

Set !p for Ban1!et f!nctions and special ,!ffet layo!ts in the resta!rant.

QUVGA{ Z[

Responsi,le for the coordination of all 'ar,a'e re-o"al fro- all areas of B and )eep 'ood contact

(ith contractor.

G A J Q [

Maintain cleanliness of operatin' and )itchen e1!ip-ent for ,an1!ets.

Z } A z[


Meet che-ical s!ppliers0 (or) closely (ith the che-icals co-pany that pro"ide the %otel (ith

deter'ents and cleanin' che-icals to ens!re hotel specifications are follo(ed and trainin' for-

che-icals s!ppliers to the ste(ards are cond!cted on a re'!lar ,ases.W J X YA Jn AW @A ( ) (

[ PQRA W A [ (


Esta,lish and -aintain effecti"e e-ployee relations in his section.

At [

#e"elop for-al trainin' plans and cond!cts on2the27o, trainin' sessions for )itchen e-ployees.

A J i A [

78 - 03/19/14


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orientation0 perfor-ance appraisal0 co!nselin' and disciplinary action if necessary to ens!re

appropriate standards.

A J t Y ZXYAZ[

RELATIONS Z

Report directly to E3ec!ti"e hef.

! Z[

oordinate f!nctions and acti"ities (ith other 8B #epart-ents.

G J W [


W AZ [



d A Z[

79 - 03/19/14


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JOB DESCRIPTION

JOB TITLE : ASSISTANT C!IEF STE1ARD


JOB CODE : ST1

RE$ORT TO : C!IEF STE1ARD

GENERAL MISSION %

Assist hief ste(ard in -aintenance and care of all B operatin' e1!ip-ent.

FG [

oordinate (ith &itchen and Ser"ice for all necessary e1!ip-ent and ha"e a"aila,le at the

desi'nated ti-es.

[ Jn { ~ [

RESPONSIBILITIES AN# MEANS \QX]Responsi,le for assi'nin' daily e-ployee (or) loads.

A\Z[

Pic) !p and deli"er all ite-s needed for any ,an1!et f!nction0 ,!ffet or other.

G ~AJ $}[

O"ersee o"erni'ht cleanliness of all &itchens.

] A z [

Set !p and ,rea)do(n all ,!ffet co!nters at assi'ned ti-e.

A J Q ^AT[*

Responsi,le for the cleanliness of china0 'lass(are0 flat(are and hollo((are.

GA z[


Maintain and !pdates e-ployee files and -onitors attendance of staff.

a |J _J A _[ !

Lo' operational incidents and concerns in the appropriate lo',oo).

80 - 03/19/14


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e Z [

Report all e1!ip-ent -alf!nctions to the En'ineerin' #epart-ent and hief Ste(ard.

v A [


Ens!re proper -aintenance of all dish(ashin' -achines and &itchen e1!ip-ent.

O [ '

ollo( sanitary proced!res that ha"e ,een esta,lished ,y the -ana'e-ent.

ZvE Z[


Alert in ener'y and che-icals sa"in'.

u [



At [

Train e-ployees for all tas)s that need to ,e acco-plished accordin' to the standard operatin'

-an!al.

{AZX]Jn dZ[

RELATIONS Z

Report directly to hief Ste(ard.

! Z[

oordinate f!nctions and acti"ities (ith other 8B #epart-ents.

G J W [ Maintain interdepart-ental (or)in' relationships.

W AZ [



d A Z[

81 - 03/19/14


82/89


82 - 03/19/14


83/89


JOB DESCRIPTION

JOB TITLE : SU$ERVISOR STE1ARD


JOB CODE : ST1 3


GENERAL MISSION %

Assist hief Ste(ard in -aintenance and care of all B operatin' e1!ip-ent.

G A ['

oordinate (ith &itchen and ser"ice for all necessary e1!ip-ent and ha"e a"aila,le at the desi'nated

ti-e.

Q Jn { ~ [

RESPONSIBILITIES AN# MEANS \QX]Responsi,le for assi'nin' daily e-ployee (or) loads and -onitors the attendance of staff.

A\Z a| [

S!per"ise e-ployees for all tas)s that need to ,e acco-plished accordin' to the standard operatin'

-an!al.

{AZ a AZ[

Responsi,le for the cleanliness of china(are0 'lass(are0 ta,le(are0 hollo((are and &itchen areas.

Z }GA z[

Pic) !p and deli"er all ite-s needed for any ,an1!et f!nctions0 ,!ffet set!p or B operations.

$ G G ~[

O"ersee o"erni'ht cleanliness of all )itchen0 B!ffet set!p and ,rea)do(n.

] TA z [

oordinate (ith &itchen and B o!tlets all necessary e1!ip-ent and ha"e ready.

G ~ [


83 - 03/19/14


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e Z [

Report all e1!ip-ent -alf!nctions to the en'ineerin' depart-ent alon' to reportin' to hief

Ste(ard.

vQ A [


Ens!re proper -aintenance of al dish (ashin' -achines and &itchen e1!ip-ent.

OQ A [ '


Alert in ener'y and che-icals sa"in'.

gJ W [(


Esta,lish and -aintains effecti"e e-ployee relation in his section.

At [

Train e-ployees for all tas)s that need to ,e acco-plish accordin' to the standard operatin' -an!al.

{AZX]Jn dZ[

RELATIONS Z

Report directly to hief Ste(ard.

! Z[

oordinate f!nctions and acti"ities (ith other 8B #epart-ent.

G J W [

Maintain interdepart-ental (or)in' relationships. W AZ [



d A Z[

84 - 03/19/14


85/89


JOB DESCRIPTION

JOB TITLE : STE1ARD STORE%AN


JOB CODE : ST1 '


GENERAL MISSION %

Assist hief Ste(ard in -aintenance and care of all B operatin' e1!ip-ent.

G A ['

oordinate (ith &itchen and B o!tlets all necessary e1!ip-ent and ha"e a"aila,le at the desi'nated

ti-e.

Q G W Jn { ~ [

RESPONSIBILITIES AN# MEANS \QX]Ens!re that all the e1!ip-ent to ,e stored is clean and in proper -aintenance6 e.'. china(are0

'lass(are0 flat(are0 and hollo((are.

A y J [GJ HI [ ' %

Pic) !p and deli"er all ite-s needed for any ,an1!et f!nction0 ,!ffet or B e"ents.

$ G G ~[



! A e Z [

Assist hief ste(ard to prepare operation reports (ith statistical ,ac)'ro!nd infor-ation.

{ Z ?XYAD[+

Report all e1!ip-ent -alf!nctions or ,rea)a'e to hief Ste(ard.

A`a [,


85 - 03/19/14


86/89


Ens!re proper -aintenance of all e1!ip-ent in the ste(ardin' store.

A [ '


None.


Esta,lish and -aintain effecti"e e-ployee relations in his section.

At [

RELATIONS Z

Report directly to the hief Ste(ard.

Z[


Perfor- any other d!ties as assi'ned ,y hief Ste(ard or s!periors.

d AZ[

86 - 03/19/14


87/89


JOB DESCRIPTION

JOB TITLE : STE1ARD


JOB CODE : ST1 (


GENERAL MISSION %

Assist hief ste(ard in -aintenance and care of all B operatin' e1!ip-ent.

G A ['

Maintain 1!ality prod!ced ,y the dish(ashin' -achines on all china(are0 'lass0 and flat(are to

-eet the hotel standard.

OAbGJ HJ c q @[%

RESPONSIBILITIES AN# MEANS \QX]Maintain proper controls on all che-ical !sed thro!'ho!t the hotel.

W AMJAq[(

Maintain cleanliness thro!'ho!t all the )itchens.

A [

lean pots and pans and ,e or'ani4ed at all ti-es.

[

Polish hollo((are and follo(s strictly specifications to ens!re -a3i-!- 1!ality. def [

Pic) !p and disposes of all ref!se0 ,o3es0 ,ottles and 'ar,a'e.

A [


None.

87 - 03/19/14


88/89


89/89


2.kitchen job descriptions

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