As a Service Associate - Demi Chef/Commis I/Commis II, we rely on you to
* Responsible for supervising, coordinating and participating in the preparation of hot and /or cold food within the assigned kitchen;
*
Ensuring that the quality of work conforms with the standards set by the Executive Chef of the Hotel.
We are looking for someone who:
*
Hotel school graduate or apprentice
*
Adaptable
*
Good personal hygiene
*
Enhance potential
作为宾客服务员 - 副主管/一级厨师/二级厨师,我们希望您承担以下职责:
*
负责监督、协调和参与指定厨房内的冷热食品的准备工作;
* 确保工作质量符合酒店行政总厨制定的标准。
候选人应具备以下能力:
*
酒店学校毕业生或学徒
*
适应力强
*
良好的个人卫生
*
提升潜力
Responsibilities 工作职责
1. Work closely with other employees in a supportive and flexible manner, focusing on the over all success of the hotel and the satisfaction of hotel guests;
2. Provides a courteous and professional service at all times;
3. Facilitate the process of producing food from scratch to final produce which comply to strict hygiene standard and according to recipe;
4. Help in keeping par stocks and to ensure sufficient supplies at all times.
1. 与其他同事积极灵活地合作,以酒店的总体业绩和客人的满意为重点;
2. 服务中保持礼貌专业;
3. 按照食谱优化生产流程并严格遵守相关卫生标准;
4. 帮助保持标准库存并确保库存充足。
Preferred Qualificationand Skills 岗位职责
1.High school education, cooking school or culinary institute education or equivalent experience;
2.Mandarin speaking is a must and work authorization in China is required.
1.食品烹饪相关高中学历或相关工作经历;
2.能够讲普通话及具备在中国工作的许可。
Job Description岗位职责:
1. Prepare food of consistent
quality following recipe cards.
按照配方准备食品以确保质量。
2. Date all food containers and rotate as per Standard Operating Procedures
(SOP).
根据政策与程序所有盛装食品的容器都要标明日期并循环出品。
3. Practice safety standards at all times.
始终执行安全标准。
4. Cook orders as per chit from server.
Handle any special request of guests in a positive manner.
以积极的态度完成根据客人的特殊要求。
5. Start food items that are prepared ahead of time, making sure not to
prepare over estimated needs.
提前准备好食品,确保不要准备过多。
6. Practice sanitation standards at all times. Make sure that all perishables are being kept
at the proper temperatures.
始终执行清洁消毒标准,确保容易变质的食品都储藏于合适温度中。
7. Properly portion all items on your assigned station.
根据指定合理切配食品。
8. Control food waste, loss and usage per SOP. Assist in setting
up plans and actions to correct any food cost problems.
根据政策与程序对食品的使用及浪费进行控制。协助制定行动计划与解决食品成本问题。
9. Check pars for shift use, determine necessary preparation, freezer pull
and lin e set up. Note any out-of-stock
items or possible shortages. Assist in
keeping buffet stocked.
检查每个班次所需库存,对准备工作做出决定,保持冰箱与不绣钢保温发餐台的整洁与干净。标明无库存或快用完的项目。协助确保布菲的库存量。
10. Assist in prep work as required for the next shift.
协助准备下一班次所需要的项目。
11. Return all food items not used on next shift to designated storage
areas, being sure to cover/date
all perishables.
把下一班次不需要用的所有食品放到指定地方储存,易变质食品必须封上保鲜膜并标注日期
12. Each associate is expected to carry out all reasonable requests by
management which the associate is capable of performing.
所有员工在能力范围内应完成管理层下达的任务。
Job Requirement 岗位要求:
1. Culinary degree or equivalent experience
厨师专业或者同等的工作经验
2. Excellent oral and written communication skills
良好的沟通以及书写能力
3. Collaborate effectively with other hotel employees and managers to
ensure teamwork
较好的团队协作能力
4. Ability to multitask and work well under pressure
可以承担过错以及很好的抗压能力