岗位职责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.熟悉各种原材料的名称、产地、特点、价格、起成率、淡旺季，协助厨师长检查购进货源的鲜活、质量、数量必须符合要求，发现问题，及时向领班、主管汇报。3.按西厨厨师长厨分工，完成大型宴会、酒会的菜品制作任务。岗位要求1.职专以上文化程度，或相关专业毕业。2.熟悉西/韩日/东南亚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。3.了解食品卫生法。4.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。5.一定的文字语言表达能力。

1、身体健康，无不良嗜好2、喜爱厨师行业3、有一定工作经验4、监督厨房正常工作5、支持厨师长工作，提供高效率的服务6、能够完善必要的工作技巧，提供工作方面的培训，并帮助员工达到工作标准

1、服从厨师长的工作安排，有责任心。2、了解每天的开餐任务及出菜要求，准备好各种原料、调料及配料、确保正常开餐使用；3、负责工作区域的卫生，保持厨具清洁光亮；4、工作认真、身体健康。 

•Job Description 岗位描述You will be responsible to provide an excellent and consistent level of service to your customers. The Chef de Partie-Main Kitchen is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Jumeirah Himalayas Hotel Shanghai's standards.You have to follow the chef de cuisine, sous chef, Executive Chef, and Corporate Chef’s order.工作中你将负责提供始终如一高标准的、卓越的客户服务。西餐厨房主管需要负责提供一致的，高质量的产品并需要保障食品质量化和专业化，以及提供快捷、灵活的服务，坚持支持出口的经营理念和卓美亚集团酒店的五星服务标准。你需要完成厨师长、副厨师长、行政总厨和公司总厨所部署的工作。•Qualification 资质要求- Minimum 1 years work experience as Chef de Partie , or Assistant Chef de Partie in larger operation至少拥有1年的厨房主管或更长期的厨房领班、厨房厨师的工作经验.- Good communication and interaction skills.拥有良好的沟通和交流技巧- Knowledge in food material’s English, can write the menu and recipe.了解食品原材料的英文，会写菜单和配方- Good practical, operational and adequate administrative skills with a flair for creativity are a must.良好的实用，操作和足够的行政管理能力，创新意识是必须的。  

Scope of PositionThe Chef de Partie is responsible to assist the Sous Chef or Chef de Cuisine in supervising culinary operations of a specific kitchen or outlet.Maintain clear communications with the Sous Chef or Chef de Cuisine, including all relative internal communications, and to relay all guest comments both positive and negative.Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.To supervise the kitchen team and produce consistently high quality food production and presentation, always meeting agreed standards.He is to ensure a positive & professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.Train and develop junior kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office.Ensure that agreed food hygiene, licensing and safety standards are communicated, upheld or surpassed, at all times.Abide by all rules, regulations, policies and procedures of the hotel.Ensure the effective Inter kitchen and inter departmental communications are conducted in professional mannerEnsure kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting hotel Standards.Requirements                         Minimum high school, tourism school or culinary school certification                           Minimum of 5-7 years cooking experience in restaurant and/or 4-5 star hotel kitchen (or relevant work experience)Minimum of 2 years in supervision experience                          Able to physical workGood English skills                        Able to work flexible schedulesPositive creativeSelf-motivated and team playerAbility in fast pace environmentAble to lead a team of young chefs职责范围厨师主管负责协助厨师长或副厨师长管理所在厨房的运转。保持与厨师长或副厨师长良好的沟通， 及时传达内部及顾客的意见和建议。了解并遵守酒店或部门各项规定和程序。负责管理厨师， 保证菜品的色、香、味、形， 达到菜品的标准。确保厨师在一个积极和专业的工作环境中工作， 使各成员能够共同交流、探讨相关技术和知识，了解并达到厨房及酒店的各项标准。培训初级厨房工作人员以达到酒店及总厨办公室制定的标准。保证食品的卫生、许可及安全标准是被了解并认同的。遵守酒店各项规章制度及程序。确保所在厨房及部门内的良好沟通。确保厨房按照标准操作程序装备及收档， 包括所有食品的正确保存同时达到酒店标准。职位要求  持有高中、旅游或烹饪学校证书以上    5-7年4、5星级酒店或餐厅厨房工作经验（或相关工作经验）2年以上管理经验                    能胜任本职工作良好的英语水平    能够适应不同班次积极创新具备良好的自制力及团队合作精神能够适应快节奏的工作环境能够领导一个年轻的厨师团队

岗位职责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，完成大型宴会、酒会的菜品制作任务。岗位要求1、专科以上文化程度，或相关专业毕业。2、熟悉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。3、2年以上同星级同岗位工作经验。4、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。5、一定的文字语言表达能力。6、工作有责任心，做事认真负责。

基本工作职责：1. 根据工作标准、备料单、照片及上级指示准备食物，协助厨师长培训员工。2. 参与提高食品质量，保证厨房运作的顺利进行。3. 当接到指示时厨房的所有区域都要进入工作状态。4. 协助管理员工，为员工发展提供帮助，参与食物的质量控制，提高产品的菜色和味道。专业知识技能：1. 必须具备有与本职位相配的西餐烹饪知识，高效率，高质量完成本职工作。2. 能够指导和管理小组工作，能够培训和激励员工。3. 能够完善有必要的工作技巧，提供工作方面知识培训，并帮助员工达到标准。教育：高中或烹饪学校毕业经验：至少有四年五星级酒店厨房管理的工作经验其它技能要求：1. 领导才能和培训技巧2. 基础英语和沟通技巧3. 良好的身体状况和创造性

·         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：o    Appetizers, Savories, Salads and Sandwiches开胃菜、小菜、沙拉和三明治o    Sauces调味汁o    hot and cold热的和冷的o    Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes蛋、蔬菜、水果、米饭和谷粉制品o    Poultry and Game dishes禽类和野味 ·         Meat dishes荤菜o    meat marinades腌肉o    carve meats割肉·         Fish and shell fish水产品o    sauces for fish and shell fish水产品用酱o    garnishing  techniques and methods of service for fish对鱼进行装饰的技巧和方法·         Pastry, cakes and yeast goods面点、蛋糕和发酵食品o    petits fours法式小点心o    desserts甜点·         Hot and cold deserts冷、热甜点o    Decorate, portion and present装饰、切片和装盘·         Plates and Terrines肝酱和肉酱·         Chinese Regional Dishes 中国地方菜o    Guangong dishes粤菜v                  Prepares an extensive range of meat, vegetable, chicken and seafood dishes              制作多种多样的肉、蔬菜、鸡肉和海鲜等菜肴v                  Prepares sauces, condiments, seasonings and flavouring agents              制作调味汁、调味品、调料和调味剂v               Prepares braised dishes   制作炖菜v               Prepares dehydrated products              制作干菜·         Sichuan dishes川菜v                  Prepares a range of specialty chicken and duck dishes              制作多种特色鸡肉和鸭肉菜v                  Prepares a range of specialty seafood dishes制作多种特色海鲜菜·         Prepares a range of vegetable dishes     制作多种蔬菜菜肴v  Prepares braised dishes          制作炖菜v  Prepares hot and cold noodle dishes 制作冷、热面条  ·         Beijing dishes北京菜v                  Prepares specialty chicken and duck dishes制作特色鸡肉和鸭肉菜v                  Prepares specialty seafood dishes制作特色海鲜菜v  Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation              使用地方烹饪法和特色食品外形处理，制作多种蔬菜菜肴v                  Prepares braised dishes according to regional style按照地方风味制作炖菜v                  Prepares noodle dishes   制作面条·         Shanghai dishes   上海菜v                  Prepares specialty menu items using specialized and preserved commodities              使用特别的腌制材料制作特色菜肴v                  Prepares specialty chicken and duck dishes制作特色鸡肉和鸭肉菜v                  Prepares specialty seafood dishes  制作特色海鲜菜v                  Prepares a range of vegetable dishes    制作多种蔬菜菜肴v                  Prepares braised dishes according to regional style按照地方风味制作炖菜v                                            Prepares noodle dishes    制作面条·         Thai Regional Dishes泰国菜o    Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressingso    制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品o    Prepares regional appetizers制作地方口味的开胃菜o    Prepares soups做汤o    Prepares regional curries制作地方口味的咖喱食品o    Prepares regional sauces, dips and dressings制作地方口味的调味汁、调味酱和调味品·         Indian Regional Dishes印度地方菜o    Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,o    制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱、调味汁o    Prepares regional appetizers制作地方风味的开胃菜o    Prepares soups做汤o    Prepares regional curries制作地方口味的咖喱食品o    Prepares regional breads制作地方口味的面包·         Malay and Nonya Regional Dishes马来和娘惹菜o    Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,o    制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品o    Prepares sambas, achar, and kerabu制作咖喱饭调味品、开胃菜和葛拉布饭o    Prepares soups and stocks做汤o    Prepares regional curries制作地方口味的咖喱食品o    Prepares regional rice dishes制作地方口味的米饭o    Prepares regional noodle dishes制作地方口味的面条·         Indonesian Dishes印尼菜o    Prepares extensive range of regional food, including sates制作各种各样的地方食品，包括肉串o    Prepares regional curries制作地方口味的咖喱食品o    Prepares regional rice dishes制作地方口味的米饭o    Prepares regional noodle dishes制作地方口味的面条·         Japanese Dishes日本菜o    Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu itemso    制作和处理各种日本菜，包括醋物、渍物、和物、烧物、蒸物、米饭和怀石菜单的菜目。o    Prepares and procedures a range of aemono (dressed salads), sunomono (vinegared salads), and tsukemono (pickles)o    制作和处理各种和物（装饰用沙拉）、醋物（醋拦沙拉）和渍物（泡菜）o    Prepare and produce Sashimi制作刺身o    Prepare and produce a range of mushimono (steamed) dishes制作各种蒸物（蒸制食品）o    Prepare and produce a range of yakimono  (grilled dishes)制作各种烧物（烤制食品）·         Vietnamese Dishes越南菜o    Prepares extensive range of regional food, including banquet, festive, and specialty menu itemso    制作各种各样的地方风味食品，包括宴会、节日用餐和特色菜单菜目o    Prepares and produces a range of salads制作各种沙拉o    Prepares soups and stocks做汤o    Prepares chicken, meat, seafood and vegetable dishes制作鸡肉、内类、海鲜和蔬菜 o    Prepares regional rice dishes制作地方口味的米饭o    Prepares regional noodle dishes制作地方口味的面条·         Asian Desserts亚洲甜点o    Produces a range of liquid and solid deserts制作各种液体和固定甜点o    Produces and presents a range of steamed sweet rice based desserts制作各种蒸甜米饭和甜点并装盘o    Produces baked desserts制作烤制甜点·         Dim Sum点心o    Produces sweet and savoury dim sum制作甜咸点心o    Produces deep fried dim sum制作油炸点心o    Produces baked dumpling制作烤制的饺子o    Produces a range of baked desserts制作各种烘烤甜点·         Buffet Food自助餐o    Prepares and presents food for buffets制作和摆放自助餐o    Prepares and presents desserts for buffets制作和摆放自助餐甜品o    Stores buffet items储存自助餐食品·         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酒店的规则和规定o    Health and Safety健康和安全o    Grooming仪表仪容o    Quality 质量o    Hygiene and Cleanliness 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aCCOUNTABILITY责任范围Number of employees supervised –管理的员工Direct    N.A.直接      无Indirect         N.A.间接        无 Annual Operating Profit/Payroll Budget – 年度经营利润和薪金预算·         N.A.无 Key Metrics – 主要绩效指标·         Completion of Assigned Tasks完成分配给的工作的情况 Decision Making Responsibilities (Decision Rights) –决策职责(决策权)﹣·         N.A.无QUALIFICATIONS AND REQUIREMENTS任职要求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。 Qualifications –学历·         Diploma or Vocational Certificate in Culinary Skills or related field.·         餐饮技能或相关专业的大专学历或职业证书。 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。

岗位职责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，完成大型宴会、酒会的菜品制作任务。任职资格1.中专以上文化程度，或相关专业毕业。2.熟悉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。3.1年以上同星级同岗位工作经验4.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。5.一定的文字语言表达能力。6.工作有责任心，做事认真负责。

岗位职责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，完成大型宴会、酒会的菜品制作任务。岗位要求1.专科以上文化程度，或相关专业毕业。2.熟悉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。3.1年以上同星级同岗位工作经验4.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5.工作有责任心，做事认真负责。

与客人和内部客户礼貌、友好的交流指导厨房帮手，包括厨师、厨房服务员和管事的工作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事先准备服务所需的食品、饮料、材料和设备清洁并整理工作区域实施酒店和部门的规定、政策和工作程序和上级领导一起进行人力规划和管理需求和上级领导一起编制和管理部门预算

岗位职责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，完成大型宴会、酒会的菜品制作任务。岗位要求1.专科以上文化程度，或相关专业毕业。2.熟悉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。3.1年以上同星级同岗位工作经验4.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。5.一定的文字语言表达能力。6.工作有责任心，做事认真负责。

1：负责按照《出品操作标准》制作西餐厨房热菜部分的菜式及成品、半成品的备货工作2：负责厨房热菜部分设备与用具的维护、清洁与保养工作3：负责热菜部分食品原材料的采购下单与库存管理工作

主要负责西厨房热菜出品，保质保量完成所有工作能适应夜班

Scope of PositionThe Demi Chef de Partie is responsible to assist the Sous Chef or Chef de Cuisine in culinary operations of a specific kitchen or outlet.Maintain clear communications with the Sous Chef or Chef de Cuisine, including all relative internal communications, and to relay all guest comments both positive and negative.Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.To produce consistently high quality food production and presentation, always meeting agreed standards.He is to ensure a positive & professional working environment throughout the kitchens.Ensure that agreed food hygiene, licensing and safety standards are upheld or surpassed, at all times.Abide by all rules, regulations, policies and procedures of the hotel.Ensure the effective Inter kitchen and inter departmental communications are conducted in professional mannerEnsure kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting HACCP Standards.Requirements   Minimum high school, tourism school or culinary school certificationMinimum of 1-5 years cooking experience in restaurant or hotel kitchen (or relevant work experience) Able to physical work Able to work flexible schedulesTeam playerAbility in fast pace environment职责范围厨师领班协助厨师长或副厨师长负责所在的厨房。负责烹饪，保证菜品的色、香、味、形，达到要求的标准。遵守酒店各项规章制度及程序。确保所在厨房按照标准操作程序装备及收档，包括所有食品的正职位要求1-5年酒店或餐厅厨房工作经验（或相关工作经验）具备团队合作精神能够适应快节奏的工作环境持有高中、 旅游或烹饪学校证书以上能胜任本职工作能够适应不同班次保存同时达到HACCP标准。确保所在厨房及部门内的良好沟通。保证食品的卫生、许可及安全标准是被了解并认同的。保持与厨师长或副厨师长良好的沟通， 及时传达内部及顾客的意见和建议。确保厨师在一个积极和专业的工作环境中工作。了解并遵守酒店或部门各项规定和程序。

可描述职位内容根据酒店政策及要求，提供餐前布置准备、标准食谱以及所有与菜单相关的食谱准备，自助餐、鸡尾酒会、咖啡、特殊会议等所有相关的食物准备Prepare mise en place selection, standards recipes, and all related recipes needed to the Successful preparation of outlet menus, basic preparation, buffet, cocktails, coffee breaks, Special events and all related food preparation as per hotel policies and requirement.根据危害分析关键控制点、法定卫生局规章制度以及酒店政策和厨房操作程序来准备、进展、提供服务和储存食物Prepare, process, serve and store food in respect to HACCP guidelines and Legal Hygiene Bureau rules and regulations, in respect to Hotel policies and Kitchen operating procedures.以最大程度的专注、细致及热情来生产食品。在调味、烹饪时间及技术、食物出品及口味上格外谨慎Produce food with highest level of care, attention to details and passion. Take great care in Seasoning, cooking timing and techniques, food presentation and taste.维持最高卫生和工作安全标准Maintain the highest hygiene and work safety standards.严格遵守酒店规章制度中的食谱标准、部分大小、传递以及食用时间、品牌标准Adhere to recipes standards, portion size, delivery and pick up time, brand standards where Applicable as per Hotel policies and procedures.能提供满足餐厅要求的食物，与厨房不同菜式分部灵活合作Be able to provide food in accordance to outlet requirements and maintain flexibility to work Within kitchen section of different cuisines as per department need and training specifications.适当储存不用的食物以便最小化浪费和最大化食物利用Store properly unused food in order to minimize waste and maximize food rotation.管理实施库存控制程序Monitor the implementation of stock control procedures.准备、说明并制定库存报表的跟进计划Assist in preparing interpreting and producing follow up action and stock reports.根据采购程序及酒店政策，支持餐厅厨师长指导库存盘点Support outlet Chefs and Supervisors in conducting inventory and stock taking, according to purchasing procedures and Hotel policies.确保所有收到的食物都满足卫生安全要求及规格。遵守合适的控制程序，确保收到的食物没有物理、化学危害或虫害，检查其质量、数量及温度Ensure all food items received meet hygiene safety requirement and specifications. Follow Proper control processes, ensure no physical, chemical or pest contamination of received food, Check quality, quantity and temperature of food received.支持部门厨师长以确保合适的库存品的利用以及及时订购食物Support department Chef to ensure proper stock item rotation and timely reordering of food.支持部门厨师长和经理以确保每餐要求的足够食物量的及时食物准备Support department Chef and manager to ensure timely food preparation with sufficient food Quantity provided for each meal requirements.确保食物随时都以恰当的温度出品和储存，同时遵守酒店制度及危害分析与关键点控制指南Ensure food is served and stored at the appropriate temperature at all times in accordance to Hotel policy and HACCP guidelines.根据酒店要求准备并出品自助餐食物Prepare and present foods for buffets as per Hotel requirement.协助部门厨师长和经理以确保食物及时出品、食用及精确的自助餐设置时间Support department Chef and Managers in order to ensure timely food service, pick up andbuffet,Timings are respected.

Cooks, serves and stores.Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance. Ensure that all menu items are prepared and presented according to established recipes and standards.烹饪、上餐和存储工作，处理厨房日常事务，计划并分配工作，为每个员工设定绩效及个人发展目标。为员工提供教导、辅导并给予定期反馈，帮助解决各种员工矛盾提升员工业绩并确保所有菜品制作和成品均符合配方要求和相应标准。

 岗位职责1.负责亚房东南亚菜2.为客人提供优质食物，按照标准高效的制作菜肴并且符合食品卫生。3.协助厨师长在工作区域高效地工作，确保操作运行平稳。岗位要求1.专科以上文化程度，或相关专业毕业。2.熟悉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。3.1年以上同星级同岗位工作经验4.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。5.一定的文字、语言表达能力。6.工作有责任心，做事认真负责。

岗位职责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，完成大型宴会、酒会的菜品制作任务。岗位要求1.专科以上文化程度，或相关专业毕业。2.熟悉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。3.1年以上同星级同岗位工作经验4.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。5.一定的文字语言表达能力。6.工作有责任心，做事认真负责。

岗位职责1.各类冷荤的烹调制作，根据卫生标准严格操作安全生产，保证食品的质量。2.严格遵守每个工作流程,妥善保管各种冷荤原材料，合理用料，降低消耗成本。3.负责对专用工具、砧板、容器等消毒工作，同时也要保持冰柜、烤箱等清洁卫生。4.检查每日餐后的原料消耗，及时申购、补充。5.配合食品检验部抽查菜品及留样品种并进行化验，确保宾客食品的绝对安全。岗位要求1.为人正直，有责任心。2.有多年厨房冷菜工作经验3.身体健康，能吃苦耐劳。

1、负责西厨热房的日常经营工作，保证出品质量符合规定标准。２.组织和督导各种热厨食品的准备和制作工作。３.根据订单分配工作，亲自操作或指导制作。４.督导检查热厨制品的制作方法、操作规程、制作质量、摆放形式、方式等。５.根据厨师长的要求，制作订单的菜肴。６.检查原料的使用情况：力争降低成本。７.检查设备情况，保证正常运转，防止事故发生。８.保证热厨操作部的环境卫生及员工的个人卫生符合标准。岗位要求：1、身体健康，五官端正2、2年以上品牌酒店西厨热房Commis Chef工作经验或拥有Demi Chef同岗位工作经验，具备娴熟的西厨热房菜肴烹饪能力3、良好的服务意识、团队意识和创新意识4、良好的沟通协调能力

西餐热房厨师Kitchen Cook

岗位职责：1、负责西餐热房的菜肴出品，保证菜肴质量；2、负责检查厨房内的清洁卫生与安全；3、请领厨房内所需的食品原料及一切使用工具与消耗品，控制食品成本。任职资格：1、品貌端正，熟练掌握西餐热房菜肴制作的技能；2、踏实肯干，勤奋好学；3、有星级酒店相关工作经验优先；

【中厨房上炸方向相关意向的投递】Principle Responsibilities & Position Purpose:职责目标： Under the general guidance & supervision of the Demi Chef within the established policies & procedures of Hilton, assists the Demi Chef in performing the preparation, production and presentation of all food and related items as per the established quality standards and recipes.在领班厨师的指导和管理下, 根据希尔顿酒店的既定政策和程序, 依照本部门对食品的质量标准要求和标准菜谱, 协助领班厨师进行食物的预备, 烹饪, 出品和摆设等工作。 Essential Responsibilities:基本职责： Responsible for the pre-preparation of food items according to specified standard in the Recipe Cards.根据本部门食谱标负责为餐厅，自助餐和宴会制作食品。Responsible for the proper handling and maintenance of equipment.负责厨房设备的正常使用，运转和保养Responsible for the cleanliness and orderliness of work areas in the kitchen.负责本部门所有厨房工作区域的卫生Responsible for the proper utilization and conservation of food supplies, operating supplies, fuel, electricity and other controllable costs.负责控制食品原料的消耗，燃料，运营耗材和电力的消耗Responsible for knowing and following Hotel policies, procedures, rules and regulations遵守执行酒店的规章制度和程序。Responsible for the completion of his/her time sheet/card对保持个人考勤卡的完整性负责。Reports to work on time, well groomed and in complete uniform.准时上班, 仪容仪表整洁, 个人清洁卫生及穿戴完整的工作制服。Reports any accident/incidents in the kitchen to immediate supervisor.厨房如遇任何意外, 及时向上汇报。Has thorough knowledge of all menu's and recipes in his section including the ingredients, method of cooking pre- preparation procedures and the presentation of the dishes.全面了解所有的菜单和食谱，包括原材料，烹饪方法，预备程序和出菜摆盘的要求。Checks the quality standards of perishable & grocery supplies in his/her section before preparation.在备餐前根据食品质量标准和需求, 对易腐败食物和仓库存货进行检查。Capable for storing supplies in appropriate condition.在适宜的条件储存食物。Knowledgeable on the standard method of pre-preparation, methods of cutting, types of food ingredients and proper handling.掌握标准的备餐知识, 刀工技能以及食物原料的种类并能正确操作。Controls food spoilage and wastage through proper handling and storage.通过正确的处理和储存方法控制食物的腐败和浪费。Cleans and arranges items in the fridges, storage areas and work areasaccording to schedule to maintain high sanitation standards.根据食品卫生原理和酒店规定的卫生标准安排和保持冰箱, 储存室和工作区域的卫生, 清洁和整齐。Prepares all mise-en-place in accordance to the production schedule, ensuring continuous supply throughout the shift.根据工作时间表的安排进行所有的备餐准备工作, 并确保能满足需要。Informs his supervisor immediately of any deficiency in quantity and quality of food supplies and equipment in his work area.在工作中发现任何食品上的质量, 数量以及设备上的问题均应及时向上级汇报。Attends to specific guests needs and requirements as directed应付客人的特殊要求和需要。Establishes & maintains effective employee & interdepartmental relationships.建立和保持同事和部门之间的良好系。Coordinates with cooks from other sections and service team in the performance of work.与别的厨房部门厨师及服务人员合作完成工作任务。Assist new employees in the performance of work.协助新员工完成工作任务。Reports to the Demi Chef向领班厨师汇报。Assists with the coordination of functions & activities with other sections in food and beverage departments.在酒店工作中协助餐饮部其它部门的员工合作完成工作任务。Coordinates with the team from other departments in other Hotel activities.与酒店别的部门员工进行工作上的合作。May be rotated in the different sections of the kitchen.高级厨师可能会被轮换安排到其他厨房部门.