岗位描述：
Job Description:
1.协助西厨厨师长或副厨进行西热档口的日常管理和出品。
1. Assist the Head Chef or Sous Chef of Western Kitchen in the normal management and production of the Western Hot Stalls.
2.能够合理消耗所有产品和配料，监督食品的质量和数量是确保最大限度的节约原材料。
2.To be able to consume all products and ingredients wisely and monitor the quality and quantity of food to ensure maximum saving of raw materials.
3.正确操作所有的设备、器具和机器，在酒店运营之中保持HACCP各方面要求。
3.Properly operate all equipment, utensils and machines to maintain HACCP requirements in all aspects of hotel operations.
4.配合各项盘点工作并与管事部紧密的工作关系确保高质量的清洁和最低程度的破损率。
4.To co-operate with all stocktaking activities and work closely with the Stewardship Department to ensure high quality of cleanliness and minimum breakage. 5.To be responsive to each guest's request.
5.要掌握海鲜，肉类的切配，加工技术，熟悉各种食物加工后的储存标准知识，熟悉标准的收货程序。
5. To master seafood, meat cutting, processing technology, familiar with a variety of food processing after the storage standard knowledge, familiar with the standard receiving procedures.
6. 对于每位客人的要求要及时作出回应使客人满意。
6. Respond to each guest's request in a timely manner to ensure guest satisfaction.
岗位要求：
Job Requirements:
1.高中毕业以上学历，最好是或专业烹饪学校毕业。
1. High school graduate or above, preferably or professional culinary school graduate.
2.至少三年五星级酒店或较高级别的个体餐厅厨师经验。
2. At least three years experience as a chef in a five-star hotel or a higher level individual restaurant.
3.具备良好的对客及内部沟通能力，有一定的电脑操作技能。
3. Have good customer and internal communication skills, have certain computer operation skills.
