岗位职责/职位描述
EssentialDuties and Responsibilities – (Key Activities of the role)
主要职责﹣(职务的主要工作)
1. Assist in the management of Kitchen Operations in asingle food & beverage outlet or a shift, or section of food and beverageoperations, including menu planning and costing, organizing special events,developing new dishes, maintaining food quality standards and comprehensiveproduct knowledge.
协助一家餐飲營業場所或一班厨房的運營管理或餐飲運營的一部份,包括菜单计划和成本核算,
组织特别活动,开发新菜,了解食品质量标准和关于产品的综合性知识。
2. Adhere to local regulationsconcerning health, safety, or other compliance requirements, as well as brandstandards and local policies and procedures.
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。
3. Participate in theplanning and costing of menus
参与菜单的计划和成本核算工作。
4. Develop and writestandard recipes
制订并编写标准菜谱。
5. Develop new dishes andproducts
开发新菜和新产品。
6. Ensure that outstandingculinary technical skills are maintained
确保优秀的餐饮技巧得以保持。
7. Assist with organizingspecial events and special food promotions
协助组织特别活动和特别食品促销活动。
8. Maintain comprehensive product knowledge includingingredients, equipment, suppliers, markets, and current trends and makerecommendations for appropriate adjustments to kitchen operations accordingly
保持对产品的综合性知识的了解,包括配料、设备、供应商、市场和当前趋势,并相应的建议厨房运作部进行适当调整。
9. Maintain a hygienickitchen
保持厨房的卫生。
10. Clean the kitchen andequipment
清洁厨房和设备。
11. Maintain personalhygiene
保持个人卫生。
12. Supervise and Trainingof assigned employees
管理和培训属下员工。
REQUIREDQUALIFICATIONS
资格
RequiredSkills –
技能要求
1. Demonstrated ability to interact with customers,employees and third parties that reflects highly on the hotel, the brand andthe 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。
2. Alcohol awareness certification and/or food servicepermit or valid health/food handler card as required by local governmentagency.
持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。
3. Problemsolving, reasoning, motivating, organizational and training abilities.
具有解决问题,推理,号召,组织和培训能力
Qualifications –
学历
Diploma or Vocational Certificate in Culinary Skillsor related field.
餐饮技能或相关专业的大专学历或职业证书。
Experience –
经历
3 years experience as a sous chef including at least 1 year in supervisorycapacity or an equivalent combination of education and experience.
3年同岗位厨师工作经历,包括1年的管理经验,或与此相当的教育和相关工作经验结合的背景。