工作目标
Job Objective
专业技能/产品Professional techniques / Production
团队管理和跨部门责任Team management and cross-departmental responsibilities
经营管理Management and administration
主要职责 Main Responsibility
根据酒店和品牌定义的烹饪方法和加工方式生产并呈现菜肴。Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand.
保证食物是完美的，高标准及正确的温度下。Ensures that dishes are well presented, of a high standard and at the right
发展团队精神和动力,创建一个良好的工作氛围Develops team spirit and motivation by creating a good working atmosphere.
组织和管理手下的助理厨师及厨师。Organizes and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility.
通知团队关于节省成本和减少原材料的浪费，并跟踪实施。Informs the team about cost optimisation and the reduction of raw material wastage,tracks implementation.
训练助理厨师，厨师及实习生到一个高的标准。Trains commis chefs, apprentices and interns to a high standard..
参加厨房的例会及做简报。Attends meetings and briefings for kitchen staff.
建立与酒店其他部门的良好关系。Has good working relationships with the other hotel departments.
积极参加部门会议并达到部门目标。Is actively involved in meeting the department's targets.
尊重酒店内部审计程序。by respecting the procedures and internal audits applicable in the hotel.
帮助进行库存盘点。Helps conduct inventories.
岗位要求 Specific Requirements
持有烹饪专业资格证书Vocational certificate or diploma in professional cuisine.
通过经验，建立良好的技术知识Experience that demonstrates well established technical know-how.
流利的母语及英语表达Languages: fluent in the national language and English.
