岗位职责： 1、对工作认真负责、热爱烘培本职工作，有团队合作精神，为人踏实、积极肯干 2、会做慕斯蛋糕，打胚子，蛋糕抹面，了解一些简单的巧克力装饰制作 3、掌握制作规律； 4、认真钻研业务，不断提高制作的技术水平； 5 、必须有翻糖蛋糕经验 任职资格： 1、熟悉各种西点制作，烘培或者裱花技术优秀； 2、会做慕斯蛋糕，打胚子，蛋糕抹面，了解一些简单的巧克力装饰制作； 3、诚恳踏实、开朗大方、责任心强善于沟通； 4、年龄20-35岁,身体健康,并有健康体检证明。

任职要求： 1. 1-3年或以上制作蛋糕、西点、工作经验，懂裱花制作，了解蛋糕、西点工艺流程的生产 ，具高级餐厅或5星级类似工作经验者优先； 2. 要求年龄20岁至40，身体健康； 3. 持有有效期半年以上饮食行业健康证 4. 吃苦耐劳，抗压性强，有团队合作精神。 5、提供住宿和午餐，做五休二，入职购买五险一金，晋升空间大 岗位职责 1、完成COVA产品的制作 2、与市场和店铺人员密切接触，为公司开发新产品提供专业意见； 3、完成上级安排的相关工作。

任职要求： 1. 3-5年或以上制作蛋糕、西点、工作经验，懂各类裱花蛋糕制作，了解蛋糕、西点工艺流程的生产 ，具高级餐厅或5星级类似工作经验者优先； 2. 要求年龄25岁至40，身体健康； 3. 持有有效期半年以上饮食行业健康证 4. 吃苦耐劳，抗压性强，有团队合作精神。 5、做五休二，入职购买五险一金，晋升空间大 工作地址：成都双流区蛟龙工业港双流园区淮河路1座6号 岗位职责 1、完成COVA产品的制作 2、与市场和店铺人员密切接触，为公司开发新产品提供专业意见； 3、完成上级安排的相关工作。

【岗位职责】 1、负责餐饮部设施设备的日常清洁工作和周期计划卫生； 2、按标准对餐厅地面、墙面、卫生间进行卫生处理和维护； 3、按要求完成餐厅和厨房餐用具的保洁工作； 4、完成领导交办的其他工作。 【岗位要求】 1、年龄不限，女性； 2、能吃苦耐劳，有实干精神；

1、 有在星级酒店或西餐厅从事糕点制作工作经验二年以上。 2、  熟练糕点制作工艺及高超技能。

1. Prepares kitchen equipment for use 厨房设备使用前的准备工作 2. Assists with checking and receiving goods  协助检查和接收物品 3. Store goods 存放物品 4. Maintain storage areas  维护仓库区 5. Clean and store equipment 清洁和存放设备 6. Clean premises 清理厨房 7. Handle waste and linen 处理废品和布巾 8. Maintain a hygienic kitchen 保持厨房的卫生 9. Clean the kitchen and equipment 清洁厨房和设备 10. Maintain personal hygiene 保持个人卫生 11. Attend to all briefings 参加所有的说明会 12. Participate in training 参加培训 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。 Experience – 经验 • N.A. • 无

优先考虑包房主管 岗位职责 1.按照下达的任务单，组织面点师制作各种面点产品。 2.检查本组员工仪容仪表及个人卫生。 3.注重质量，严格把好面点制作质量关。 4.协助厨师长拟定点心成本及控制毛利率。 5.提出面点新品种及推销方案报厨师长审定。 6.负责本组员工的考勤工作。 7.根据员工特点搞好技术指导和业务培训。 8.完成厨师长交派的其他工作。 岗位要求 1.高中学历以上，熟练的专业英语交流能力。 2.具有西饼房相关管理工作经验1年以上。 3.熟悉西式面包制作，有一定的创新意识 。

岗位职责 1、负责饼房制作食品的质量，检查食品所应达到的味道、温度和成色。 2、对本区域内的各种机器和设备进行检查和管理，防止酒店财产遭受损坏和丢失。 3、经常了解可改进食品质量或降低食品成本的新产品。 4、每日准时供应不同的糕点、果仁糖和各种制品，并随时查看，短缺时予以补充。 5、经常教育和训练员工提高制作糕饼的技术及装饰的技巧，短缺时予以补充。 6、负责婚礼、生日、纪念等特式糕点的准备和装饰工作。 7、负责热菜所需的各种面包、热狗包、汉堡包和各种甜点的制作。 岗位要求 1、具有西饼房相关管理工作经验1年以上。 2、熟悉西式面包制作，有一定的创新意识 。

1. 在中餐厅，西餐厅，M大堂吧包，，行政酒廊，云尚厨房，会议茶歇及宴会的厨房准备所有日常工作，准备零点和自助餐等等，参与酒店政策、理念、方向、目标和目标相关的决策，并按指示执行。 Daily shift duties in kitchen Preparation for the Chinese ,Wester restaurant, Coffee – Elite , M lobby Lounge and Executive Lounge, Zenith kitchen including Banquet function and event by participating in daily routing job for Buffet and A la carte order relating to hotel policy, philosophy, direction, goals and objectives and action their implementation as directed. 2.按照上级维持日常进行的厨房烹饪业务，以确保达到质量和安全标准，提升服务的独特性，并利用可用资源来提高最大的盈利能力和质量形象。 Follow immediate superior on maintaining on going on daily kitchen operations to ensure that quality and safety standards are met, service distinctiveness promoted and available resources are utilized to promote maximum profitability and a quality image. 3.优化高效的工作、团队合作、和听从领导工作上的安排。 Optimizes efficient and effective working, team work and carry out instruction by management. 4. 确保所有日常操作事务都能按时处理，满足或超过客人的期望。 Ensure that all day to day operational matters are handled on time and guest expectations are met or exceeded. 5.确保维持和执行厨房政策和程序的持续改进。确保各部门遵守批准的政策。 Ensuring continuous improvement of Kitchen Policies and Procedures. Ensure compliance with approved policies. 6. 维持厨房区域的清洁卫生标准，必要时采取适当措施。 Ensuring on maintaining the standards of cleanliness and hygiene in Kitchen areas and takes appropriate action where necessary.

协助西点厨师长管理饼房的正常运作，保证食物和产品的高质量。 为客人和员工高效率的提供食物，并做到物美价廉。 保证饼房区域包括仓库、冷房、冷冻室、干库干净、整洁并做到卫生标准。 在 饼房运作方面支持 总饼厨工作，保证提供高效率的服务。 根据要求参与制作服务。 参与培训和发展员工。 当接到指示时，所有饼房区域都要进行食物的准备工作。 保证安全、正确的使用 西 点 房 的设备、工具和机器。 协助饼房厨师长组织和计划所分配的工作区域。 保证制服干净、整洁。 参加所有相应级别的培训。

• Prepare, bake and finish desserts, breads and other baked goods in accordance with departmental quality standards.  Assist with advanced presentations. • 按照部门质量标准制作，烘烤和完成甜品、面包和其它烘烤食品。协助高级的外观。 Prepares, cooks, serves and stores the following dishes: • 进行以下饭菜的制作、烹饪、上餐和存储工作： • Pastry, cakes and yeast goods • 面点、蛋糕和发酵食品 o petits fours o 法式小点心 o desserts o 甜点 • Hot and cold deserts • 冷、热甜点 o Decorate, portion and present o 装饰、切片和装盘 • Asian Desserts • 亚洲甜点 o Produces a range of liquid and solid deserts o 制作各种液体和固定甜点 o Produces and presents a range of steamed sweet rice based desserts o 制作各种蒸甜米饭和甜点并装盘 o Produces baked desserts o 制作烤制甜点 • 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 including but not limited to: • 实施酒店和部门的规定、政策和工作程序，包括但不限于：   o House Rules and Regulation o 酒店的规则和规定 o Health and Safety o 健康和安全 o Grooming o 仪表仪容 o Quality  o 质量 o Hygiene and Cleanliness  o 卫生和清洁 • Performs related duties and special projects as assigned • 执行被分派的相关任务和特殊项目 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。 • 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。 • Problem solving and training abilities. • 解决问题和培训的能力。 Experience – 经验 • 1 years related experience or formal training or an equivalent combination of education and experience. • 1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。

岗位职责 Responsibility 1.协助行政副总厨制定甜品菜单及食品节。  To assist the Executive sous Chef with the planning of dessert menus and food promotions. 2.监控食品的质量和数量，确保最大限度的节约原材料。      Monitor food quality and quantity to ensure the most economical usage of ingredients. 3.监控整个食品操作并确保食品按时和正确地完成。 Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner. 4.负责察看清洁、卫生和厨房维护，并采取必须的措施保持区域最高的标准。 Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area. 5.时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。 At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards. 岗位要求 Position Requirements 1.8至10年四/五星级酒店饼房管理经验。 8-10 years as Chinese Restaurant Kitchen in 4/5 Star category Hotel or individual restaurants with high standards. 2.具有解决问题、组织和培训能力。 Problem solving, reasoning, motivating, organizational and training abilities.

PRINCIPAL RESPONSIBILITIES 主要职责 ·Ensure compliance with all local (Health Department) regulations. 确保遵守当地政府（卫生部门）的规定。 ·Set up working station properly and on time before each service period. 每次营业前，妥善地设置好制作台。 ·Pay attention to the quality, presentation and flavour. 注重食品的质量，摆盘呈现方式及味道。 ·Make sure that food is tasty, tempting presentation, fresh and safe. 确保食品新鲜美味，可口诱人，卫生安全。 ·Make sure all food is prepared by recipes. 确保所有食品严格按照配方制作。 ·Cold food for straight consumption is handled with gloves at all times. 取用直接食用的冷冻食品时必须戴手套。 ·Implement proper food preparation procedures and storage standards. 履行正确的备菜程序与贮藏标准。 ·Follow the principle of food use-First in first out. 遵循先进先出的食品使用原则。 ·Maintain purchasing, receiving and food storage standards. 维持采购，收货及食品贮藏标准。 ·Apply for proper materials according to needs and instructions. 根据需要和指示，做好适当的物料申请。 ·All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first. 所有食品必须用保鲜膜（或大小适当的盖子）封好保存，由制作者或最初使用者制作标签、标明日期。 ·Support the Food and Beverage department's procedures for waste control. 支持餐饮部的各项程序对浪费的控制。 ·Conduct reasonable control of raw materials. 进行合理的原料控制。 ·Follow proper handling and right temperature of all food products. 遵循食品的适当处理及正确的保存温度。 ·Take temperature checks as required and keep record on the company standards sheets. 按要求检查温度并做好相关记录。 ·Ensure that Hygiene documents are filed in correctly and updated as necessary. 确保正确分类保存卫生方面的文件，并作必要的更新。 ·Use the cutting board correctly according to HACCP instructions at all times. 根据HACCP的指示，正确使用砧板。 ·Implement and follow HACCP system and correct Hygiene and Safety Standards. 实施及遵照HACCP系统执行正确的卫生和安全标准。 ·Ensure all colleagues follow all job safety regulations and all hazards are reported to the Security and Engineering. 确保所有的同事遵循工作安全规则，所有的危险都要报告给保安部及工程部。 ·Effectively report, investigate and follow up on colleague accidents. 有效的报告、调查及跟进员工事故。 ·Ensure that colleagues' uniforms are clean and tidy, especially in public areas and guest services. 确保同事的制服干净整洁，特别是在公共区域及对客服务时。 ·Hold periodically class room style training for new colleagues in order to increase professional knowledge skills. 定期对新进同事进行课堂式培训，帮助其增加相关职业知识技能。 ·Maintain a daily emphasis on food cost control and train colleagues to enhance their awareness. 坚持每天强调食品成本控制，并培训同事增强该方面意识。 ·Check the refrigerator food before each shift and replace the container in time if necessary. 每次交班前需检查冰箱食物，如有需要，及时更换盛器。 ·Develop and implement colleague training plans on a quarterly basis in conjunction with HR Department. 每季度和人力资源部一起执行并履行培训计划。 ·Implement and follow the daily departmental training program. 执行并遵循每日部门培训计划。 ·Participate in the training of colleagues according to the menu, including ingredients, preparation methods and unique tastes. 按照菜谱参与同事的培训，包括配料，备菜及独特的口味。 ·Regularly develop colleague activity plan to promote teamwork. 定期制定员工活动计划以促进团队合作。 ·Proper handling, maintaining and cleaning of equipment. 正确合理使用设备，及时维修保养。 ·Cooperate with guests, customers, groups, company representatives, vendors and local education system needs. Participate in the sales menu, VIP menu and any banquet requirements. 配合客人，客户，团体，公司代表，销售商及当地教育体制的需要。参与销售菜单，贵宾菜单及任何宴会的需求。 ·Be able to participate in the job cross-training when necessary and be transfer to other departments to assist the work. 按要求，参加岗位交叉培训，需要时能调至其他部门协助工作。 ·Train, coach, and counsel colleagues in order to reach a satisfactory level of productivity. 培训，指导并给同事提出一定的建议以达到令人满意的生产水平。 ·Coordinate with concerned departments for any issues which may arise in order to find immediate solution in the best interest to guest satisfaction. 与有关部门合作，旨在快速地找到令顾客满意的解决方案。 ·Actively promote cross-sectoral cooperation through frank communication. 通过坦诚的沟通，积极推动跨部门的合作。 ·Respond to guest questions in a correct and appropriate manner within 24 hours. 以正确且适当的方式24小时内回应客人的疑问。 ·Carry a monthly self-inspection and make sure kitchens are compliant with the Langham Brand Standard. 实行每月自我检查，确保厨房符合朗廷品牌标准。 ·Attend all meetings as required. 根据需要，参加所有的会议。 ·Perform any duties assigned by the Management. 执行任何管理层委托的工作。   REQUIREMENTS 职位要求   Education 教育学历 ·Culinary Education is preferred. 烹饪教育背景优先。   Experience 经验 ·At least four years related experience in this position in 5-star hotels. 至少具备四年5星级酒店相关工作经验。   Job Skill/Knowledge 工作技能/知识 ·Excellent culinary skills, while deliver top quality product and presentations. 完美的烹饪技巧，同时展现高质量的食物及摆盘。 ·Rich in culinary management and leadership experience. 丰富的餐饮管理与领导经验。 ·Comprehensive knowledge of food processing and hygiene standards. 全面的食品加工及卫生标准知识。 ·Strong organization skills and effective influence. 强大的组织能力和有效的影响力。 ·Good interpersonal conflict management skills and effective decision-making skills. 良好的处理同事关系冲突管理技巧和有效的决策力。 ·Knowledge of operating rules and safety standards. 具有运转规章及安全标准知识。   Computer Knowledge 电脑知识 ·Knowledge of MS office software, worked with Micros, Outlook and MC. 会使用微软办公软件，Micros， Outlook和MC。     Language Proficiency 语言能力 ·Good communication skills (verbal and listening and writing). 良好的沟通技巧（口语，听力及书写）。 ·Basic command of English in listening and speaking. 具备英语听说能力。

岗位职责 1、协助经理做好厨房的组织领导与业务管理工作 2、负责指挥烹调工作，制定菜单，对菜点质量现场把关知道 3、负责厨房卫生工作 4、控制食品成本、合理使用各种原料，减少浪费 岗位要求 熟悉日韩饮食的工作规范和要求，掌握配菜的各种操作技术的质量要求 了解食品卫生法，能按工作规范和质量标准要求独立进行工作，并有相应的技术等级

1、身高172cm以上，中专及以上学历水平，能吃苦耐劳，责任心强。 2、有丰富的西餐冷菜经验，要求 星级酒店2年以上同岗位工作经历。 3、擅长带领团队，有一定业务技能培训能力。 4、能推陈出新，有一定的创新能力。 5、不得有触犯国家法律、法规被依法拘留、追究刑事责任等违法行为 6、薪资面议。

1.      The attached key areas, responsibilities and activities reflect the items considered necessary to describe and shall not be constructed as a detailed description of all the work requirements that may be inherent in the job. 所附的关键区域的工作内容及职责有必要阐述其主要职能而不是每天所有固有的详细工作要求 2.      Thorough knowledge of the establishment’s facilities and personnel involved 建立的设备和人事知识 3.      Good knowledge of food service techniques and menu contents 良好的食品服务技巧和菜谱内容知识 4.      Aware of the hotel fire and safety and emergency procedures 知道酒店消费和生命安全及应急程序 5.      Contributes and works as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required 厨房整体运作团队奉献精神，当同事需要帮助时能提供帮助 6.      Maintains a professional and friendly attitude towards guests during contact 与客人接触时保持一个专业和友好的态度 7.      Ensures a clean, professional appearance according to hotel grooming standards 根据酒店仪容仪表标准确保一个干净专业的形象 8.      Acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them 熟练掌握厨房所有电气设备的使用并观察安全谨慎地处理他们 9.      Practices the hygiene and sanitation procedures set by the hotel when handling food 处理食物时运用酒店的卫生和消毒程序 10.   Ensures proper use and cleaning of equipment in order to prolong the use and prevent damage 为了延长使用时间防止损坏确保适当的使用清洁设备 11.   Practices economy where food, paper supplies, electricity and water are concerned 经济地运用食物、纸、相关的电和水 12.   Maintains strict control on food portioning and wastage, ensuring gross food profitability 保持严格控制少量食物以免浪费以确保食物的毛利 13.   Ensures that all staff receive on the job training and have the necessary skills to carry out their duties with the maximum efficiency 确保所有员工接受了工作培训并有必要的技能去最好地执行他们的职责 14.   Builds an efficient team of staff and ensure a continued improvement by taking an active interest in the welfare, development and motivation of the staff 建立一个有效地员工团队确保实际行为提高的员工有相应的福利以发展和激励员工 15.   Ensures all staff have a clear understanding of the hotel fire and safety / emergency procedures 确保所有员工都清楚地了解酒店的消防和生命安全/应急程序 16.   Checks staff punctuality and grooming 检查员工的准时性和仪容仪表 17.   Ensures that staff are briefed on the hotel rules and regulations, which are to be strictly followed 晨会上讲解酒店规章制度以便于严格遵循 18.   Ensures that food quality and standards are maintained at all times when preparing for restaurant and banquet functions 确保准备给餐厅和宴会的食物质量和标准 19.   Assist in food stock taking as required 帮助设立要求的食物库存 20.   Adheres to all rules and regulations set by the management 管理层的所有规章制度要保持一致 21.   Ensures that mise-en-place is completed prior to service 服务优先 22.   Assist the Executive Chef as required 提供行政总厨需要的帮助 23.   Helps promote the hotel's range of services on offer (eg. the bar) by anticipating customer needs and responding to guests' requests. 通过推测客人的需求和为客人提供帮助来推销酒店的服务 24.   Helps gain guests' loyalty by being present, available and ready to listen. 通过人性化,有效地和聆听的方式获得客人的忠诚度 25.   To have a good working relationship with colleagues. 与同事维持一个良好的工作关系。 26.   To understand, support and encourage all colleagues. 理解、支持、鼓励所有同事。 27.   Ensures the quality and cleanliness of all food displays to the minimum standards of the Company 确保所有食物的展示质量和清洁度是最符合公司标准的 28.   Applies the hotel's safety regulations. 采用酒店的安全制度 29.   Ensures that staff are fully aware and complies with the FSMS guidelines set by Novotel 确保员工都知道并遵循诺富特酒店指南 30.   To be ready and responsible To perform any other duties as designated or required by Management from time To time. 应随时准备好酒店根据运行需要所分配的其他工作。 完成/跟进领导指派的其他工作，参与酒店群内的内部支援。

1. Produces food of high quality according to standard recipes  按照标准菜谱制作高质量的食品 2. 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： 3. 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。 4. Provides direction to the Kitchen helpers, including Cooks and Kitchen Attendants 指导厨房帮手，包括厨师、厨房服务员的工作。 5. 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。 6. Establishes and maintains effective employee working relationships 与员工建立并保持良好的工作关系。 7. 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。 8. Attends and participates in training sessions as scheduled 按计划参加培训活动。 9. 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。 10. Cleans and re-sets his/her working area 清洁并整理工作区域。 11. Implements the hotel and department regulations, policies and procedures including but not limited to: 实施酒店和部门的规定、政策和工作程序，包括但不限于： o House Rules and Regulation o 酒店的规则和规定 o Health and Safety o 健康和安全 o Grooming o 仪容 o Quality  o 质量 o Hygiene and Cleanliness  o 卫生和清洁 12. Performs related duties and special projects as assigned 执行被分派的相关任务和特殊项目。 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。 • 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。 • Ability to read and write English • 具有英语读写能力。 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 • 1 years related experience or formal training or an equivalent combination of education and experience. • 1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。

工作描述 Job Description: 1. 严格执行食品分摊政策以控制成本。 Strictly adheres to the food apportionment policy to control costs. 2. 严格遵照食品准备及烹饪的方法、食物的分量规格及食物的装饰要求，确保食物按照规定标准准备。 Strictly adheres to the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. 3. 保持厨房的干净整洁并严格遵守酒店的卫生标准。 Maintains the cleanliness of the kitchen and strictly adheres to the Hotel Hygiene policy. 4. 及时报告任何食品加工设备的故障。 Report any malfunction or breakdown of food production machine in a timely manner. 任职资格 Qualification: 1. 较好的沟通能力。 Good ability to communicate. 2. 工作经验：有同岗位工作经验（国际联号工作经验优先）。 Work experience: similar position working experience.（work experience in international chain hotel as priority） 3. 有强烈的上进心、责任感与团队合作精神，吃苦耐劳。 Strong aspiration，sense of responsibility and team spirit，hard – working.

1.在西厨厨师长的领导下，按菜式规定，烹制各种菜式，保证出品质量。 2.按西厨厨师长厨分工，完成每日自助早餐、晚餐及各类会议团餐菜品的制作任务。