Position Summary 职位概述
1.Maintenance of all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。
2.Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
3.Must focus on constant improvement of Training Manuals and SOP’s.
必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。
4.Can be asked to work for off site events.
可以被要求进行外卖工作。
5.Can be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在厨房以外的地点完成工作。
6.Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.
与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。
7.Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.
协调、组织和参与和厨房有关的所有产品的制作,检查并依照零点菜单和每日菜单,季节特供菜单。时刻保持预先设置菜单的标准,份量和成本。
8.A hands-on trainer who through coaching and leading by example can motivate and impress upon the team the right attitude and spirit of culinary excellence.
是一个能够提供培训,领导团队,激励团队拥有正确地工作态度和追求精益求精的厨艺的培训者。