Duties and Responsibilities工作职责
· Master food costs.
· 掌握食品成本。
· According to the source, customers make special noodle dishes.
· 根据货源,客源制定特色面食。
· Strictly control food costs and eliminate waste.
· 严格控制食品成本,杜绝浪费。
· Make the production operation, the production quality, the production component, the production decoration standard.
· 制定出品操作,出品质量,出品分量,出品装饰的标准。
· Make the production operation, the production quality, the production component, the production decoration standard.
· 培训员工食品的制作方法,提高专业水平。
· Maintain hygienic standards for food preparation areas to meet national and local health inspection standards and hotel requirements.
· 保持食品准备区的卫生标准达到国家和地方卫生局的检查标准和酒店的要求。
· Maintain high standard personal hygiene.
· 保持高标的准个人卫生。
QUALIFICATIONS AND REQUIREMENTS任职要求
Required Skills –
技能要求
· Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
· 完全代表酒店,品牌和公司与顾客,员工和第三方交往的能力。
· Awareness of valid health/food handler card as required by local government agency.
· 按地方政府的规定具有有效健康和食品处理许可证。
· Problem solving and training abilities.
· 解决问题和培训的能力。
Qualifications –
学历
· Vocational Certificate in Culinary Skills or food preparations or related field.
· 餐饮技能或食品加工或相关专业的职业证书。
Experience –
经验
· 3 years related experience as or formal training or an equivalent combination of education and culinary/kitchen operations experience.
· 3年相关工作经历或正式培训或与此相当的教育和相关工作经验结合的背景。