岗位职责:1.组织管理厨房的操作,制作并供应菜品,同时监督厨房部门下属的工作。 Organize and manage the operation of the kitchen, prepare and serve dishes, and supervise the work of the kitchen department.2.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。Comply with local health and safety regulations, or other applicable regulations, as well as brand specifications and local regulations.3.注重食品的质量,呈现方式及风味 Pay attention to the quality, presentation and flavor of food4. 做好备菜及履行正确的贮藏标准Prepare vegetables well and follow correct storage standards5.维持采购,收货及食品贮藏标准 Maintain purchasing, receiving and food storage standards6.确保遵守当地政府(卫生部门)的规定Ensure compliance with local government (health sector) regulations7.支持餐饮部的各项程序及对浪费的控制 Support f&B procedures and waste control8.遵循食品的适当处理及正确的保存温度Follow proper food handling and proper storage temperature9. 确保酒店为客人提供“简单但是厨师精心制作的食物 Make sure the hotel provides guests with a "simple but well-crafted food management company任职资格:1.餐饮技能或相关专业的大专或职业证书。 College or vocational certificate in catering skills or related field.2.两年厨师工作经验或与此相当的教育和工作经验结合的背景。College or vocational certificate in catering skills or related field.3.持有当地政府部门规定的食品服务许可证或有效的健康或食品上岗证。Food service permit or valid health or food work permit required by local government department.