员工餐厅厨师主管1人 Duties and Responsibilities工作职责 Produces food of high quality according to standard recipes 按照标准菜谱制作高质量的食品 Assists with the preparation, presentation, decoration and storage of the dishes: 协助进行饭菜的制作、装盘、装饰和存储工作： Communicates politely and display courtesy to guests and internal customers 与客人和内部客户礼貌、友好的交流。 Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards 指导厨房帮手，包括厨师、厨房服务员和管事的工作。 Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information 与上级交流疑难问题，客人或内部客户的意见以及其它相关信息。 Establishes and maintains effective employee working relationships 与员工建立并保持良好的工作关系。 Attends and participates in daily briefings and other meetings as scheduled 按计划参加并参与每日例会及其它会议。 Attends and participates in training sessions as scheduled 按计划参加培训活动。 Prepares in advance food, beverage, material and equipment needed for the service 事先准备服务所需的食品、饮料、材料和设备。 Cleans and re-sets his/her working area 清洁并整理工作区域。 Implements the hotel and department regulations, policies and procedures. 实施酒店和部门的规定、政策和工作程序。 Performs related duties and special projects as assigned 执行被分派的相关任务和特殊项目。 QUALIFICATIONS AND REQUIREMENTS任职要求 Required Skills – 技能要求 Food service permit or valid health/food handler card as required by local government agency. 食品服务许可或当地政府规定的有效的卫生或食品上岗证。 Qualifications –学历 Vocational Certificate in Culinary Skills or related field. 餐饮技能或相关专业的职业证书。 Experience –经验 2 years related experience or formal training or an equivalent combination of education and experience. 2年相关工作经历或与正式培训，或与此相当的教育和相关工作经验结合的背景。