岗位职责：
1.组织管理厨房的操作，制作并供应 菜品，同时监督厨房部门下属的工作。
Organized and managed the kitchen operation, prepared and served dishes, and supervised the work of the kitchen department.
2.遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
Comply with local health and safety regulations, or other applicable regulations, as well as brand specifications and local regulations.
3.根据当天客人数量、特点、要求和宴请情况，制作点心。
Make dim sum according to the number, characteristics, requirements and conditions of guests on the day.
4.根据点心的品种和客人需要，定量发面并准备好所需馅子、面料和其他相应的有关原料。
According to the variety of dim sum and guests' needs, ration the dough and prepare the required fillings, fabrics and other relevant materials.
5. 严守操作规程，认真负责准备好当天早、中、晚餐的点心及次日的准备工作，并完成制作任务。
Strictly abide by the operation rules, seriously responsible for the preparation of morning, lunch and dinner snacks and the next day, and complete the production task.
6.搞好食品原料的领取、贮藏和使用工作，保质保量提供优质产品。
Do a good job in the collection, storage and use of food raw materials, and provide high-quality products with good quality and quantity.
7. 按五常规范做好工作台、工作场所、个人和食品的卫生，每次操作完毕，清洁工作场地和用具，并定期做好工作间的环境卫生工作。
Do the work table, workplace, personal and food hygiene according to the wuchang standard, clean the work place and utensils after each operation, and do the environmental hygiene work in the workshop regularly.
8.不断研制新品种，提高业务水平，丰富点心花样。
Constantly develop new varieties to improve business level and enrich dessert patterns.
任职资格：
1.餐饮技能或相关专业的大专学历或职业证书。
Diploma or Vocational Certificate in Culinary Skills or related field.
2.2年厨师工作经历或与此相当的教育和相关工作经验结合的背景。
2 years experience as a cook or an equivalent combination of education and experience.
