Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
特別食や代用品を準備する。オーブン、ブロイラー、グリル、ロースターの温度を調整する。冷凍庫から食品を取り出し、冷蔵庫で解凍する。適切な分量、盛り付け、盛り付けをする。食品記録を管理する。調理された食品の質と量を監視する。繁忙期に必要な支援を伝える。日替わりメニューに使用する余剰食材をシェフに伝える。スペシャルメニューや品切れのメニューを飲食サービススタッフに伝える。食材の品質を保証する。レシピ、品質基準、プレゼンテーション基準、調理チェックリストに従って調理を行う。コールドフードを準備する。 Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.
Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests' service needs. Speak with others using clear and professional language.Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 従業員の採用、トレーニング、スケジュール管理、評価、カウンセリング、懲戒、動機付け、コーチングにおいて経営陣を補佐し、模範となる。メンテナンスの必要性、事故、怪我、危険な作業状況をマネージャーに報告する。制服と身だしなみが清潔でプロフェッショナルであることを確認する。ゲストのサービスニーズを予測し、対応する。明確でプロフェッショナルな言葉遣いで他人と話す。他の従業員の懸念に耳を傾け、適切に対応する。期待される品質と基準を確実に守る。長時間立ったり、座ったり、歩いたりする。屈む、ひねる、引っ張る、しゃがむなど、頭上や膝下に手を伸ばす。介助なしでポンド以下の重量物を移動、持ち上げ、運び、押し、引き、置く。上司の要請により、その他の妥当な職務を遂行すること。-
Demi Chef de Partie
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Demi Chef de Partie
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Japanese Kitchen
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Japanese Kitchen
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1st commis
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Tokyo Hilton OTHERWith thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget ...
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