酒店目前招聘
西厨主管（热/凉菜）
西厨厨师
1. Prepares food for guests and associates efficiently, economically, and hygienically as per the standard recipes following the standards and procedures
2. Hands on supervision of work operations
3. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation and presentation.
4. Support the Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.
5. Works in all areas of food preparation as and when directed
6. Assists with Buffets decoration items and show pieces
7. Develops recipe cards and products.
8. Participates in development of dishes for menu designs
9. Comply with all hotel and corporate guidelines
10. Ensures hygiene, cleanliness and tidiness in all areas of the kitchen, storage areas, cool rooms, freezers
11. Ensures safe and correct use of the equipment, tools and machinery.
12. Responsible for the hygiene, sanitation, tidiness of the working and Storage
13. Ensures that the standards of uniform grooming and personal hygiene are maintained
14. Maintain a safe and a secure working environment
15. Initiate action to correct a hazardous situation and notify supervises/managers of potential danger
16. Adhere to the hotel’s security and emergency policies and procedures.
17. Be familiar with property safety, current first aid and fire emergency Participates in making food requisitions and daily market lists
18. Orders food from stores
19. Monitor and control the quality and quantity of Food Stock.
20. Implement & Monitor purchasing procedures
1. 监督厨房的正常运作。
2. 协助主厨管理厨房的正常运作，保证食品的高质量 。
3. 在厨房运作方面支持厨师长工作，保证提供高效率的服务。
4. 管理并参与本部门的制作工作 。
5. 协 助 自 助 餐 的 装 饰 和 装 饰 品
6. 发展食谱卡和产品 。
7. 参与菜单的制作发展 。
8. 遵守酒店和公司的所有工作指南 。
9. 保证工作区域和存储区域的卫生、干净整洁。
10. 保证安全和正确的使用设备、工具和机器。
11. 负责 工作区域和存储区域的卫生、防疫、整洁。
12. 保持仪容仪表和个人卫生。
13. 保持安全和可靠的工作环境。
14. 采取行动排出危险、向上级或经理报告危险隐患。
15. 坚持酒店安全制度、紧急情况处理规定和程序。
16. 熟悉对财产安全、紧急救护和火警等处理程序。
17. 参与制定食品需求和当天市场采购单。
18. 制定提货单。
19. 监督采购程序的执行。
20. 监督和控制存货的质量和数量。
