1.专业、及时、合理地跟进客人的需求。
Follow up guest needs in a professional, timely and reasonable way.
2.负责保证有关客人或运营事宜都反馈至上级,并记入客人历史数据库。
centralized Guest Response area and are updated in all necessary Guest History databases.
3.随时注意保持部门的清洁卫生。
Ensure department cleanliness is maintained at all times.
4.负责工作区域的清洁、卫生和有序。
Ensure that work area is always clean, neat and organized.
5.了解酒店防火规范、事故报告、安全规范及其具体职责。负责员工的防火安全规范培训。
Have thorough knowledge of hotel fire regulations and policy, accident reports, safety programs, and what the direct duties are in relation to each. Ensure that all associates are properly trained in these procedures.
【职位描述】
1.Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器
2. Can be asked to work for off site events.
可以被要求进行外卖工作
3.Can be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在厨房以外的地点完成工作
4.Can be utilized during inventories.
可以被要求进行盘存工作
5.All colleagues have to be knowledgeable about occupancy, events, forecast and achievements.
所有员工都应知道关于住宿率,宴会,预测计划和收益
6.Preparation of menus as per request, in timely fashion.
及时的按要求准备菜单
7.Communication of item to the service team.
与服务员沟通断货的产品
8.Control of working stations within the kitchen.
调节厨房内部的岗位
9.Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.
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
10.Every guest request must be responded to complete satisfaction.
对于每位客人的要求要作出回应使客人满意
11.May be tasked to purchase and control of produce.
可能被要求去采购和控制产品
12.Willingness to learn and adapt to changes
积极的学习和适当的改变
13. Having an open-minded approach to constructive feedback
用虚心的态度去接受有建设性的意见
14.Induction of new colleagues through buddy system
通过友好的关系与新同事沟通
15.Training of new colleagues.
培训新员工
【任职要求】
1.3-5 years as Senior Cook or CDP i/c of a team in 5 star category Hotels restaurants or individual restaurants with high standards
3-5年的高级厨师或主管/五星级酒店或很高级别的个体餐厅
2.basic command in English (verbal & written)
基本的英文能力(口语&书写)
3. Working knowledge of mathematics
工作中数学方面的知识
4.Extensive knowledge of kitchen equipment and able to train colleagues
广泛的知识包括厨房设备和能够培训员工
1.Check all parts of the kitchen, including pot and dish wash areas for cleanliness, order and correct storage and stock rotation.
检查厨房所有部分,包括锅和洗碗区域的打扫,申购和纠正存货量和存货周转。
2. Control adequate mise en place preparation for next day, sauce, stock, fish etc.
控制充足的为第二天的食品准备工作,例如酱油,原料和鱼等。
3.Check and control daily mise en place according to Sous Chef.
根据副厨师长的要求,检查和控制日常准备工作。
4.Ensure smooth, prompt and top class service to guests.
确保对客人顺利,敏捷和高水平的服务。
5.Assist in making food requisitions.
协助制作食品申请单。
6.Report any pending problems.
报告任何未决定的问题。
7.Responsible for basic on the job training with Demi’s, Commis and Cooks
负责对厨师领班和厨师一级和厨工的基本工作培训。
8.Be multi skilled with thorough knowledge of all hotel food outlets and menus.
对于所有酒店食品产品和菜单的全面知识和多层技能。
9.Taste and examine food prepared and make necessary adjustments and replenish food when necessary.
品尝和检查制作的食品并做出必要的调整当需要时再填满食品。
10.Be responsible for minimizing food wastage.
对于食品浪费最小化负责。
11.Follow food safety program and ensure all associates have working knowledge of the program.
遵循食品安全程序和确保所有员工拥有此程序的工作常识。
12.Assist the Sous Chef in the performance of his/her duties.
协助副厨师长在执行他/她的职责。
岗位职责:
Prepares, arranges, and serves all food according to the standard set by Executive Chef
1.根据行政总厨所定的标准进行准备,安排,并提供所有食物
Does mise-en-place, prepares and serves all of foods
2.做好所有食品的加工准备工作
Controls cost by minimising spoilage, waste, and exercising portion control
3.控制成本,尽量减少损耗,浪费和份量控制
Handles machines, furniture, equipment, and utensils in the proper way and cleans them after use
4.确保所有的机器设备及器具的清洁,并能在正常工作后及时清理
Attends training classes, staff meetings and makes suggestions for improvement
5.出席培训班,工作人员会议,并提出改进建议
岗位要求
Able to work with little
supervision
1.较强的自我管理能力
Must work quickly and
safety
2.能迅速安全的工作