崗位職責/職位描述

工作職責：
Prepares, cooks and bakes food in designated areas of the kitchen as per the standards for the guests and team members by following instructions.根據工作標準、在指定廚房區域為客人及員工準備食品。
1.Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures.為客人和員工高效率的提供食物，做到物美價廉，要按照標準食譜制作并且要符合食品衛生。
2.Support the Sous Chef/Junior Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.在廚房運作方面支持廚師長工作，保證提供高效率的服務。
3.Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set－up’s in all Areas and Restaurants.計劃和準備執行高質量的食品和擺設在指定的餐廳。
4.Cooks, prepares and bakes food for guests and team members as per the standard recipes.根據標準食譜卡、為客人及員工準備和制作食品。
5.Seamless working with Recipes, Standards and Plating Guides.嚴格按照菜譜、標準和擺盤標準。
6.Maintenance of all HACCP aspects within the hotel operation. 在酒店運營之中保持HACCP各方面要求。
7.Correct usage of all equipment, tools and machines.正確操作所有的設備、器具和機器。
8.Can be asked to work for off site events.可以被要求進行外賣工作。
9.Can be asked to complete tasks and jobs outside the kitchen areas.可以被要求在廚房以外的地點完成工作。
10.Can be utilised during inventories.可以被要求進行盤存工作。

任職資格：
1.Able to work with and to consume all products and ingredients.能夠合理消耗所有產品和配料。
2.Ability to set priorities and to complete tasks in timely manner.有能力按照事情的優先順序按時完成任務。
3.Working well in stress situations, remain calm under pressure and able to desolve problems.在壓力下很好地完成工作，保持冷靜解決問題。
4.Able to work in an moist, hot and sometimes loud environment.能夠在潮濕，熱和不時吵鬧的環境中工作。
5.Must have a good knowledge of Western or Chinese cuisine to carry out the duties and responsibilities for theposition in an efficient and productive manner. 具備有與本職位相配的中西餐烹飪知識，高效率、高質量完成本職工作。