组织厨房运营并制作和送上各种菜肴,监管厨房团队中的下级员工。
·Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.
遵守当地的卫生和安全法规,或其它适用的规定,以及品牌规范和当地的规章制度。
·Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
保持卫生标准和规则
·Maintain hygienic standards and practices.
和行政总厨一起进行人力规划和管理需求。
·Works with Executive Chef in manpower planning and management needs.
和行政总厨一起编制和管理部门预算。
·Works with Executive Chef in the preparation and management of the Department’s budget.
制作、烘烤面点、发酵面点;制作和装饰下午茶食品、
甜点、嘎萄蛋糕、葡特蛋糕和普通蛋糕;制作杏仁蛋白软糖、法式点心等。
Prepares baked pastries 、yeast raised pastries;afternoon tea items、 desserts、gateaux, tortes and cakes、 marzipan work、Petits Fours.
与酒店外的顾客和个人交往,包括但不限于:目前和可能的客户,业主公司代表,供应商,竞争对手和所在地社区成员。
·Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community.
完全代表酒店,品牌和公司与顾客,员工和第三方交往的能力。
·Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
食品服务许可或当地政府规定的有效的卫生或食品上岗证。
·Food service permit or valid health/food handler card as required by local government agency.
解决问题和培训的能力。
·Problem solving and training abilities.
餐饮技能或相关专业的大专或职业证书。
·Diploma or Vocational Certificate in Culinary Skills or related field.
5年厨师工作经历,包括2年的管理经验,或与此相当的教育和相关工作经验结合的背景。具有餐饮或厨房运营经验。
5 years experiences as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and culinary/kitchen operations experience.