AREAS OF RESPONSIBILITY
职责范围
Co-ordinates all hot and cold food preparation including banquets when necessary
协调热菜冷菜的出品包括宴会厨房的
Prepares sauces, soups and hot entrees for service and special functions ensuring that all stations are set for forecasted covers
根据预算人数做好备餐工作
Demonstrates recipe knowledge for all soups, sauces and entrees making suggestions to improve quality and eliminate waste
展示所有菜品的配方,关于如何提高菜品质量给予意见
Assures that all kitchen personnel and servers are aware of specials, plate presentations and prices
保证厨房的人员和服务员清楚的指导所出菜品的特色、出品的展示以及价格
Assist personnel in checking all coolers and storage areas for cleanliness, quantity and quality of food products and to assure proper plate presentation and requisitioning procedures are followed.
协助检查工作区域的卫生、食品的质量
Prepares work checklist and organises workstations for each shift, maintaining high levels of productivity and sanitation at all times.
为每个班次准备工作清单,保证出菜的效率性
REQUIREMENTS要求
Knowledge of local health and safety regulations
熟知当地的食品卫生安全的相关规定
Culinary degree or equivalent experience
厨师专业或者同等的工作经验
2 years progressive experience in high-volume kitchen
2年以上的大型厨房的工作经验
Excellent oral and written communication skills
良好的沟通以及书写能力
Collaborate effectively with other hotel employees and managers to ensure teamwork
较好的团队协作能力
Able to resolve conflicts guests, supervisor and employee
能够解决客人、主管、员工之间的冲突
Strong floor presence with focus and energy
Ability to multitask and work well under pressure
较强的抗压能力