Job Purpose:
工作目的
To assist in
creating optimum customer satisfaction by providing the highest standard of
food quality and presentation at the same time maximizing the profit margins
through effective management of the relevant kitchen operation.
创建最佳客户满意度,通过提供最高标准的食品质量,同时最大化利润,通过有效的管理,相关的厨房操作。
KEY RESULT AREAS
主要工作职责
1.
Must have a sound
knowledge of Western and Asian food preparation and presentation
必须具有丰富的中、西式食品知识
2.
Techniques suitable
for Coffee Shop and Western Restaurant and Western banqueting Activities.
具有与咖啡厅、西餐厅、宴会厨房相关的技能
3.
To supervise and
ensure smooth and efficient operation of the Kitchen Department
保持厨房的日常操作正常。
4.
Establishes
standards of food quality and preparation and ensures they are strictly adhered
to.
保食品质与量的高水平供应。
5.
Supervises the
issuance / receiving of requisitions, kitchen transfers, food costs, etc.
监督厨房的进货、出货、转移单据,及食品成本等等
6.
Develops new menus
for promotions and restaurants to ensure continuous progression
创新出品,增加营业收入
7.
Supervises
preparation of daily market and grocery list, issues maintenance and follow-up
监督每天的市场采购单和食品清单,发出及跟进。
8.
Inspects all
storerooms, refrigerators, freezers and receiving areas daily
每天检查所有的冰箱、库房、及存放食品的地方。
PERSONAL SPECIFICATION
个人能力描述
· Reasonable English language skills
良好的英语沟通能力
· Sound organizational skills
健全的工作技能
· Ability to lead, motivate and develop a team of individuals
能过有效的管理团队
· Able to handle demanding workload
能够在苛求的条件下工作
· Sound knowledge of working practices of the kitchen
厨房工具的安全操作。
Position Summary职位概述
It is the mission and intent of this position to assist the Sous Chef to Management and Leadership of a smooth running Culinary Operation and Maximize the highest level of standards at the Kitchen of the Hotel.
此职务的使命和目标是协助厨师长管理领导酒店厨房良好运营和最大限度地提供最高标准的服务。
Specific Job Knowledge, Skill and Ability 工作技能技巧要求
1.Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
2.Seamless working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
3. Maintenance of all FSAA aspects within the hotel operation.
在酒店运营之中保持FSAA各方面要求。
4.Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
5.Must focus on constant improvement of Training Manuals and SOP’s.
必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。
6.Attend Daily Chef Briefings in the absence of the Sous Chef.
在厨师长缺席的情况下出席每日厨房会议。
7.Preperation of menus as per request, in timely fashion.
及时的按要求准备菜单。
8. Can convert recipes and follow them through.
能够设计菜谱并按照菜谱操作。
9. PC and basic software knowledge.
计算机基本的软件知识。
10. Ability to set priorities and to complete tasks in timely manner.
有能力按照事情的优先顺序按时完成任务。
11. Working well in stress situations, remain calm under pressure and able to desolve problems.
在压力下很好地完成工作,保持冷静解决问题。
12. Able to work in an moist, hot and sometimes loud environment.
能够在潮湿,热和不时吵闹的环境中工作。
13. Maintain excellence in leadership abilities.
保持优秀的领导能力。