職位概述
This position is concerned with assisting in cooking and food presentations according to the standards set by the hotel and ensuring smooth operation of cooking section in the kitchen.
根據酒店標準進行食品的烹制和準備工作并保證該部位的正常運營。
To be responsible for the preparation, cooking and presentation of food in section.
負責該部位食品的準備和烹制。
To ensure that mise-en-place is completed prior to service.
做好提供服務前的準備工作。
To be responsible for cooking of food items.
負責食物的烹制。
To ensure smooth running of the cooking section during operation.
確保該部位的正常運營。
To ensure that all the food items are prepared according to standard set by the Executive Chinese Chef.
根據中餐行政總廚的標準準備食物。
To ensure proper handling of groceries and perishable food items
處理好易腐爛食物。
To keep working areas,stove and equipment clean and in good condition.
保證工作區、用具以及設備的清潔并使其處于良好狀態。
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
保持對產品全面知識的了解包括配料，設備、供應商、市場和發展趨勢并就廚房合適的調整給出建議。
Participate in the planning and costing of menus
參與菜單及其成本的設計。
Ensure that outstanding culinary technical skills are maintained
確保出色的技能得以維持。
Seamless working with Recipes, Standards and Plating Guides.
嚴格按照菜譜、標準和擺盤標準。
Maintenance of all HACCP aspects within the hotel operation.
在酒店運營之中保持HACCP各方面要求。
Correct usage of all equipment, tools and machines.
正確操作所有的設備、器具和機器。
Can be utilised during inventories.
可以被要求進行盤存工作。
All team members have to be knowledgeable about occupancy, events, forecast and achievements.
所有員工都應知道關于住宿率,宴會,預測計劃和收益。
Preperation of menus as per request, in timely fashion.
及時的按要求準備菜單。
Working on new dishes for food tastings in combination of digital pictures.
新菜品的制作在品嘗上要結合數碼照片。
Having a open-minded approach to constructive feedback.
用虛心的態度去接受有建設性的意見。
Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.
時刻保持對于同事和主管等一個專業和積極的態度，依據酒店的規則和員工手冊的要求行 為舉止，確保部門的良好運營。
Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.
協調、組織和參與和廚房有關的所有產品的制作，檢查并依照零點菜單和每日菜單，季節特供菜單。時刻保持預先設置菜單的標準，份量和成本。
Keeps discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to take appropriate actions.
時刻保持自己和所管轄的員工的紀律性和適當的操作。并且檢查個人衛生、整潔的工服、操作臺的 整潔和衛生、清潔的器具。知道污染食品的危險和適當檢查，徹底清理冰箱的需要。向行政總廚匯報所有的問題并采取適當的行動。