- 職位性質：全職
- 工作地區：海口市龍華區
- 招聘人數：1人
- 學 歷：不限
- 工作經驗：3年以上
- 提供食宿：提供食宿
- 年齡要求：25-40
- 計算機能力：良好
- 語言要求：中國普通話(精通)
- 國際聯號工作經歷：優先
- 薪資待遇：4.5千-5千
- 職位有效期：2026-02-26至2026-06-21
職位：熱廚主管(已停止招聘)
崗位職責/職位描述
【崗位職責】
1、To work as directed from their supervisors.
完成主管交辦的工作。
2、Make sure that food is tasty, presented according to Chef’s guidelines, fresh and cook no more than 8 portions at the time. 8 portions rule, refill policy to increase only when large group comes to eat all together.
確保食物美味可口，根據主廚的指示擺盤，保持食物的新鮮，每個時間段制作最多不超過八份。只有當有大型團隊客戶時，才可以根據實際情況制作多于八份的量。
3、All day dining live station food is delivered 15 minutes before opening ADD. All a la carte food is prepared a la minute.
全日制餐廳營業開始前15分鐘確保材料已送達制作臺。所有點餐的材料現場準備和制作。
4、Check the mise en place and make sure is according to forecasted level of business, fresh, portioned and correctly stored according to HACCP guidelines.
檢查所有食物，確保其達到預計的水準，新鮮，分盤，根據HACCP的指示正確儲存。
5、Wash hands before entering the kitchen or returning to work station.
進入廚房及回到操作臺前先洗手。
6、 Train colleagues according to LHI Brand Standards, HACCP and local Hygiene guidelines and assures that they are met at all times.
向同事培訓朗廷的標準，HACCP以及當地的衛生標準，并確保其時刻達到標準。
7、Food cooked in lives stations in front of the guests or for special a la carte is cooked perfectly, hot and in the stipulated time.
確保現場制作的食物和單點的食物完全按食譜規定的時間和配方制作。
8、Equipment to be handled with care and according to safety instructions at all times.
根據安全指示小心使用所有的設備。
9、Take food temperature checks as per guidelines and keep record.
根據指示檢查溫度情況，并且做好記錄。
10、Follow “Clean as you go” policy and keep work area clean at all times.
遵守“走到哪里都干凈”的原則，隨時保持工作區域干凈整潔。
11、Be aware of accident prevention and help enforce safe work conditions. Zero accidents are our goal.
?知道如何預防工作事故，確保安全工作生產，以實現零事故之目標。
12、All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first.
所有食品必須用保鮮膜（或大小適當的蓋子）封好保存，由制作者或最初使用者制作標簽、標明日期。
13、 If sick, report immediately to your supervisor.
一旦生病，立即告知主管。
14、 Make sure production charts are closely followed and adhered to.
嚴格按照生產操作流程制作食品。
15、Cold food for straight consumption is handled with gloves at all times.
取用直接食用的冷凍食品時必須戴手套。
16、Usage of right chopping boards according to HACCP guidelines is followed at all times.
根據HACCP的指示，一貫正確使用砧板。
17、Attends the daily Briefing/Showtime training session.
參加每天的例會。
18、Set up working station properly and on time before each service period.
每次營業前，妥善地設置好制作臺。
19、 Make sure all food is prepared according to recipes prepared by the department head.
嚴格按照廚房主廚開出的食譜制作食品。
20、 Inform supervisor of any problems or complaints when they arise.
遇有問題或投訴，立即告知主管。
21、 Be able to work in another area when needed and take part in cross-training when directed.
按要求，參加崗位交叉培訓，需要時能調至其他部門協助工作。
22、 Food in fridges to be checked before starting a shift and containers are changed periodically.
在每次交班前檢查冰箱內的食品，并且定期更換盛器。
23、Proper requisitioning to be done as per requirement and usage of Material Control to be followed as per guidelines.
根據需要和指示，做好適當的物料申請。
24、 Attend and conduct training sessions as required.
根據需要參加并且開展培訓。
25、 All meetings to be attended as required.
根據需要，參加所有的會議。
26、Help whenever necessary in all day dining stations set up.
必要時，參與幫助任何時刻自助餐的布置工作。
27、 Follow hotel policy as laid out in colleagues hand book.
根據員工手冊貫徹酒店政策。
28、 Perform any duties assigned by the Management deemed necessary.
執行任何管理層委托的工作。
【崗位要求】
1、Diploma? from a recognized institute or specific trained for a?specific?task
持有由相關機構頒發的文憑或經過專業培訓者優先
2、5 year working experience, preferably in hotel industry
具備5年工作經驗，有酒店行業工作者經驗者優先
3、Food and Beverage culinary management experience with?demonstrated leadership
具備管理經驗和優秀的領導能力
4、Extensive knowledge of food handling and sanitation standards
具備全面的食品加工和衛生標準知識
5、Knowledge of MS office software
能操作微軟辦公系統
6、Good communication skills (verbal and listening and writing)
良好的溝通技巧（口語、聽力及書寫）
