Position Overview 岗位概述： Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes and plating guide specifications. 按照部门质量标准、菜谱及摆盘规范，负责指定营业点常规菜品与特色菜品的规划、备料、摆盘，并在各食品制作环节提供高品质出品。 Maintain organization, cleanliness and sanitation of work areas and equipment. 保持工作区域与设备整洁有序、卫生合规。 Ensure staff are present & correct, Grooming and behaviour. 监督员工到岗情况、仪容仪表及言行举止符合规范。 Be a presence during receiving times, controlling quality of food delivered and monitoring vendors. 货品到货时现场验收，把控食材品质，并对供应商进行监督。 The Role 岗位职责： o Ability to perform job functions with attention to detail, speed and accuracy. o 工作细致高效，操作精准无误。 o Ability to prioritize, organize and follow through. o 合理划分工作优先级，统筹安排并落实各项工作。 o Ability to be a clear thinker, remain calm and resolve problems using good judgment. o 思路清晰，遇事沉着冷静，能凭借合理判断解决问题。 o Ability to work well under pressure of meeting production schedules and timelines for guests' food orders. o 能够承受工作压力，按时完成菜品制作，保障宾客出餐时效。 o Ability to maintain good coordination. o 具备良好的协作能力。 o Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line. o 可搬运整箱货品至工作岗位，将存放区、备餐区的锅具及食材运送至出餐线。 o Ability to work minimum an 8-hour shift in hot, noisy and sometimes close conditions. o 可在高温、嘈杂、空间相对密闭的环境中，完成至少 8 小时在岗工作。 o Ability to work with all products and ingredients involved. o 熟练处理各类食材与物料。 o Ability to use all senses to ensure quality standards are met. o 灵活运用感官判断，把控出品品质达标。 o Ability to differentiate dates. o 能够分辨食材效期。 o Ability to operate, clean and maintain all equipment required in job functions. o 熟练操作、清洁及保养岗位所用全部设备。 o Ability to comprehend and follow recipes. o 理解并严格按照食谱制作菜品。 o Ability to expand and condense recipes. o 可根据用量增减调整食谱配比。 o Ability to perform job functions with minimal supervision. o 无需过多监督，可独立完成本职工作。 o Ability to work cohesively with co-workers as part of a team. o 具备团队精神，与同事默契配合。 o Maintain and strictly abide by state sanitation/health regulations and hotel requirements. o 严格遵守当地卫生法规及酒店各项规定。 o Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. o 全面掌握设备保养与使用规范，合规、安全操作各类设备及工具。 o Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. o 熟知并遵守部门及酒店各项规章制度与操作流程。 o Meet with Executive Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. o 与行政副总厨对接工作安排、预估营业情况、临时变动及其他相关工作事项。 o Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures. o 班前工作：开启烤箱、炸炉等指定设备，加满保温餐台，解锁立式冷藏柜、步入式冷库等上锁区域，并按规定保管钥匙。 o Complete opening duties: o 完成班前各项准备工作： o Set up workstation with required mis en place, tools, equipment and supplies according to standards. o 按照标准完成岗位备料、工具及物资摆放。 o Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards. o 检查工具、设备及物料的清洁度与运行状态，确保全部符合标准。 o Check production schedule and pars. o 核对生产计划与物料标准存量。 o Establish priority items for the day. o 确定当日优先制作的菜品。 o Inform the Purchasing dept of any supplies that need to be requisitioned for the day's tasks. o 如需申领物资，及时告知采购部。 o Transport supplies from the storeroom and stock in designated areas. o 从仓库领取物资，并摆放至指定区域。 o Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift. o 检查出餐线及各岗位的整洁与规整情况，及时整改问题，并在岗期间持续维护。 o Start prep work on items needed for the particular menu of the day. o 着手准备当日菜单所需食材。 o Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. o 统筹各区域备料，确保所有食材就位，随时可供出品。 o Continue prep work after the meal period for the next meal service. o 餐段结束后，为下一餐期提前备料。 o Check Micros printer at the work station; ensure that it is in working order and there is enough paper available for the shift. o 检查岗位收银订单打印机，确保设备正常、打印纸充足。 o Prepare all menu items following recipes and yield guides, according to department standards. o 依照食谱与出餐标准制作各类菜品，符合部门规范。 o Inform the Executive Chef of any shortages and ensure replenishment before the item runs out. o 食材即将短缺时及时告知行政总厨，确保及时补库。 o Inform F&B service staff of exhausted items and amount of available menu specials throughout the meal period. Act to rectify any exhausted items ASAP o 餐期内及时告知前厅服务人员售罄菜品及特色菜品余量，尽快补充断供菜品。 o Communicate any assistance needed during busy periods to the Executive Chef to ensure optimum service to guests. o 营业高峰期及时向行政总厨反馈支援需求，保障服务品质。 o Inform chefs & service staff of any excess items that can be used in daily specials or elsewhere. o 告知后厨及前厅人员富余食材，用于当日特色菜品或其他用途。 o Maintain proper storage procedures as specified by Hygiene Department and hotel requirements. o 按照卫生部及酒店规定执行食材存放规范。 o Minimize waste and maintain controls to attain forecasted food cost. o 减少食材损耗，把控成本，达成预估食品成本指标。 o Ensure outlet chefs Disinfect and sanitize cutting boards and worktables. o 督促各档厨师对砧板、工作台进行消毒杀菌。 o Transport empty, dirty pots and pans to the pot wash station. o 将空置、使用后的锅具运送至洗锅区。 o Direct and assist Stewards in order to make clean up a more efficient process. o 指导并配合管事部人员，提升清洁工作效率。 o Breakdown workstation and complete closing duties according to department standards: o 按照部门标准收岗，完成班后收尾工作： o Return all food items to the proper storage areas. o 将所有食材归置到对应储存区域。 o Rotate all returned product. o 遵循先进先出原则整理归库食材。 o Wrap, cover, label and date all items being put away. o 食材密封加盖，张贴标签并标注日期。 o Straighten up and organize all storage areas. o 整理各类储存区域。 o Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves. o 清洁擦拭备餐区、冷藏柜、冷库及置物架。 o Return all unused and clean utensils/equipment to the specified locations. o 将未使用且清洁完毕的厨具、设备放回指定位置。 o Ice down hot items from the steam table, so they cool quickly. o 将保温餐台内的热食做降温处理，加速冷却。 o Turn off all equipment not needed for the next shift. o 关闭下一餐段无需使用的设备。 o Restock items that were depleted during the shift. o 补充当班消耗的物资。 o Review status of work and follow-up actions required with the section chefs before leaving. o 下班前与各档厨师核对工作完成情况及后续待办事项。 o Successful completion of the Capella Hotel Group training/certification process. o 顺利完成嘉佩乐酒店集团相关培训及考核认证。 Talent Profile 能力&技能需求： ­ Knowledge of and ability to produce many different types of Pastries and Bakery products ­ 精通各类面点及烘焙产品制作技艺，可独立完成出品。 ­ Exquisite presentation of all items for all areas, especially plated desserts ­ 所有出品造型精致，尤其擅长盘饰甜点的摆盘呈现。 ­ Amazingly creative buffet presentations and set ups ­ 富有创意，擅长自助餐甜品区的造型设计与场景布置。 ­ Dedicated to staff training and excellent training skills, hands on. ­ 重视员工培训，实操能力突出，擅长实操教学。 ­ Ability to solve problems and provide alternatives as and when required ­ 具备问题处理能力，可按需提供备选方案。 ­ Able to sustain long working hours and high-pressure environment ­ 能够适应长时间工作及高压工作环境。 ­ Pleasant, calm and composed at all times 始终态度亲和，处事沉稳冷静。