Support Executive Chef and Head Pastry Chef to Providing high quality bakery product, reflecting European flare and highest international standards. through the implementation of innovative and up-market bakery products.
支持行政总厨、饼房厨师长通过创新和制作高市场占有率的烘焙产品来提供反映欧洲风味和最高国际标准的高质量产品
Support Executive Chef and Pastry Head Chef producing savory tart and related products as menu and department requirements.
根据菜单及部门要求，协助行政总厨及饼房厨师长
Monitor and maximize efficiency in Bakery operations
管理并最大化厨房运转的效率
Supervise and conduct on job training on daily basis in order to increase department productivity and highest quality standards.
协助指导每日工作技能培训以确保提高部门生产力和最高质量标准
Prepare mise en place selection, standards recipes, and all related recipes needed to the successful preparation of outlet menus, basic preparation, buffet, cocktails, coffee breaks, special events and all related food preparation as per hotel policies and requirement.
根据酒店政策及要求，提供餐前布置准备、标准食谱以及所有与菜单相关的食谱准备，自助餐、鸡尾酒会、下午茶、特殊会议等所有相关的食物准备
Prepare, process, serve and store food in respect to HACCP guidelines and Legal Hygiene bureau rules and regulations, in respect to hotel Policies and kitchen operating procedures
根据危害分析关键控制点、法定卫生局规章制度以及酒店政策和厨房操作程序来准备、进展、提供服务和储存食物
Produce food with highest level of care, attention to details and passion. Take great care in seasoning, cooking timing and techniques, food presentation and taste.
最大程度的细致、关注细节以及热情来生产食品。在调味、烹饪时间及技术、食物出品及口感上要格外谨慎
Maintain the highest hygiene and work safety standards
维持最高卫生标准和最高工作安全标准
Adhere to recipes standards, portion size, delivery and pick up time, brand standards where applicable as per hotel policies and procedures.
严格遵守酒店规章制度中的食谱标准、部分大小、传递以及食用时间、品牌标准
Be able to provide food in accordance to outlet requirement and maintain flexibility to work within kitchen section and department of different cuisines as per department need and training specifications
能提供满足餐厅要求的食物，与厨房不同菜式分部灵活合作
Store properly unused food in order to minimize waste and maximize food rotation
适当储存不用的食物以便最小化浪费和最大化食物利用
Monitor the implementation of stock control procedures
管理实施库存控制 程序
Prepare, interpret and produce follow up action on stock reports
准备、说明并制定库存报表的跟进计划
Support outlet chef and supervisors in conducting inventory, and stock taking, according to purchasing procedures and hotel policies
根据采购程序及酒店政策，支持餐厅厨师长及主管知道库存盘点
Ensure all food items received meet hygiene safety requirement and specifications. Follow proper control processes, ensure not physical, chemical or pest contamination of received food, and check quality, quantity and temperature of food received.
确保所有的收到的食品都满足卫生标准和规范。通过物理的、化学的以及虫害、温度控制、收货数量和质量来控制并确保符合要求的食品卫生
Support supervisors and managers to ensure proper stock item rotation and timely reordering of food.
支持主管和经理以确保合适的库存品的利用以及及时订购食物
Support supervisors and managers to ensure timely food preparation with sufficient food quantity provided for each meal requirements
支持主管和经理以确保每餐要求的足够食物量的及时食物准备
Ensure food is served and stored at the right temperature at all times in accordance to hygiene guideline
确保食物在任何时候都以符合卫生标准的适当的温度出品和存储
Prepare and present foods for buffets as per hotel requirement
根据酒店要求，准备并为自助餐出品食物
Support supervisors and managers in order to ensure timely food service, pick up and buffet set up timing are respected
支持主管和经理以确保及时的食品服务、准确的食用时间、自助餐布置和食用时间
Ensure working stations, buffet stations, and all related food preparation areas are properly cleaned at all times
确保任何时候工作区、自助餐区以及所有食物准备区域的干净
Always clean and sanitize kitchen equipments, working tools, and working stations thoroughly and with care before finishing duty and or starting a new work task.
下班之前和上班之后彻底清洁厨房设备、工具以及区域
Maintain highest level of personal hygiene and respect hotel grooming standards
维持最高标准的个人卫生，并遵守酒店仪容仪表标准
Conduct training to culinary team members as per kitchen requirement
根据厨房要求，协助指导对烹饪团队成员的培训
Provide one to one instruction to staff members when required
如必要，对员工提供一对一的指导
Assist with staff training and development
协助员工培训与发展
Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures
强调保养职责，遵守工作区健康和安全法规、政策和程序
Report any breakage, malfunction, improper working conditions and working hazard to supervisor and manager immediately.
及时向主管和经理汇报破损、故障及不合适的工作条件以及工作障碍
Initiate action to correct a hazardous situation and notify supervisors/Managers of potential danger
采取行动排除危险，向上级或经理报告危险隐患
Adhere to the hotel’s security and emergency policies and procedures
坚持遵守酒店安全制度、紧急情况处理规定和程序
Be familiar with property safety, current first aid and fire emergency procedures
熟悉对财产安全、紧急救护和火警等处理程序
Log security incidents in accordance with hotel requirements
依照酒店要求记录安全日志和事故记录
Adhere to hotel cleaning and maintenance programs
遵守酒店清洁及维护计划
Ensure a high level of cleaning is maintained in your work area
确保你工作区域的高水平的清洁标准的维持
Demonstrate professional attitude and behavior at all times
随时表现出职业态度和行为
Analyze, evaluate and improve your personal performance on a continual basis
以不断提高的标准分析、衡量、改善你的个人表现
Attend department related meetings when required
若必要，出席部门相关会议
Adhere to duty roster, staff leaves and attendance record as requested by hotel policies and procedures.
遵守酒店政策程序所要求的排班安排，员工假期以及出勤记录
Comply with all Hotel and Corporate Guidelines
遵循所有的酒店及公司的制度
Carry out other tasks as directed by your supervisors
执行上级交代的其他任务
