BASIC FUNCTION基本职责
Assist in all food preparation and operate his section efficiently.
协助所有食品的准备工作,及完成本职工作。
JOB SPECIFICATION工作要求
1. Working productively
高效生产
2. Managing time & stress
调整时间调节压力
3. Living with change
勇于变革
4. Thinking creatively
主动创新
5. Secondary school with technical or apprenticeship training..
中学,受过专业训练或学徒训练
6. Minimum 8years of experience.
至少8年工作经验
7. Good cooking skills.
良好的烹调技巧
8. Kitchen Hygiene.
厨房的卫生
9. Food cost control.
食品成本的控制
招聘职位:点心主管 、打荷主管、沾板主管
Master cooking characteristics and technical
requirements of all kinds of dishes, to grasp the
quality of dishes.
掌握各种菜式的烹制特点和技术要求,抓好各种菜式的质量。
Familiar with the use of raw materials, ingredients, seasoning,
master fried, fried, stew pot, cooking skills and knowledge production.
熟悉原料、配料 、调料的使用,掌握煎、炸、煲、焖等烹饪技能及制作。Under the kitchen chef arrangement, reasonable division of labor
to complete all kinds of
banquets.
在中厨总厨的协调下安排,合理分工,完成各大小宴会筵席的起菜。
To assist the chef to control various condiments inventory and
the use quantity.
协助总厨控制各种调味品库存和使用数量Communicates to your superior any difficulties, guest or internal
customer comment and other relevant information
有关客人意见和其它相关困难时,与你的当值主管进行沟通。
Establishes and maintains effective employee working
relationships
建立和维持有生气的同事工作关系
Attends and participates in daily briefings and other meetings as
scheduled
按照预定出席和参与日常简报和其它会议
Attends and participates
in training sessions as scheduled
按照预定出席和参与培训课程
Cleans and re-sets his/her working area
清洁和重新安排你的工作区域
Implements the hotel and department regulations, policies and
procedures including but not limited to:
执行酒店和部门规则,政策和程序:
House Rules and Regulation
公司规则和规章
Health and Safety
健康和安全
Grooming
仪容
Quality
质量
Hygiene and Cleanliness
卫生和清洁
Performs related duties and special projects as assigned
完成相关职责和分派的特别任务