PRINCIPAL RESPONSIBILITIES 主要职责 • Complete the workassigned by the superior. 完成上级领导交办的工作。 • Make sureproduction charts are closely followed and adhered to. 严格按照生产操作流程制作食品。 • All food items mustbe covered with cling film (or proper lid), dated, labeled and initialed byperson 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• Cold food forstraight 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。 • Use the cuttingboard correctly according to HACCP instructions at all times. 根据HACCP的指示，正确使用砧板。 • Set up workingstation properly before each service period. 每次营业前，妥善地设置好制作台。 • Wash hands beforeentering the kitchen or returning to work station. 进入厨房及回到操作台前先洗手。 • Make sure all foodis prepared according to recipes. 严格按照食谱制作食品。 • Food cooked inlives stations in front of the guests or for special a la carte events iscooked perfectly, hot and in the stipulated time. 确保现场制作的食物和单点的食物完全按食谱规定的时间和配方制作。 • Make sure that foodis tasty, attempting presented, fresh, correct portioned and safe. 确保食物美味可口，秀色可餐，新鲜，分配合理，安全卫生。 • Equipmentto be handled with care and according to safety instructions at all times. 根据安全指示小心使用所有的设备。 • Take foodtemperature checks as per guidelines and keep record. 根据指示检查温度情况，并且做好记录。 • Keep work areaclean at all times. 随时保持工作区域干净整洁。 • Be aware ofaccident prevention and help enforce safe work conditions to achieve zeroaccident goals. 知道如何预防工作事故，确保安全工作生产，以实现零事故之目标。 • Inform the superiorimmediately if you get sick. 一旦生病，立即告知上级领导。 • Inform the superiorimmediately if there is any problem or complaint. 遇有问题或投诉，立即告知上级。 • Be able to work inanother area when needed and take part in cross-training when directed. 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 colleagues onstandards, HACCP and local hygiene standards, and ensure that they meet thestandards at all times. 向同事培训朗廷的标准，HACCP以及当地的卫生标准，并确保其时刻符合标准。 • Attend and conducttraining as required. 根据需要参加培训并开展培训。 • Attend all meetingssuch as daily briefing as required. 根据需要，参加所有的会议，例如晨会。 • Participate in theplacement of the buffet when necessary. 必要时，参与帮助自助餐的布置工作。 • Implement hotel policyaccording to colleaguehandbook. 根据员工手册贯彻酒店政策。 • Perform any dutiesassigned 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 • A diploma issued bya certification authority or a professional trainer is preferred. 持有由认证机构颁发的文凭或经过专业培训者优先考虑。 Experience 经验 • One years relatedworking experience in this position, preferably in hotel industry. 具有一年相关工作经验，有在酒店工作经验的优先。 Job Skill/Knowledge 工作技能/知识 • Experience on baking industry. 具有烘焙经验。 • Knowledge offood handling and hygiene standards. 具有食品加工及卫生标准知识。 • Effectiveinfluence. 有效的影响力。 Computer Knowledge 电脑知识 • Knowledge of MSoffice software. 能操作微软办公软件。 Language Proficiency 语言能力 • Goodcommunication skills (verbal and listening and writing). 良好的沟通技巧（口语，听力及书写）。