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崗位職責(zé)/職位描述

Primary Responsibilities主要職責(zé)
·Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand.
·May be asked to carry out some food preparation in the dining room in front of guests, depending on events or how the F&B offer is organized.
·Depending on the hotel, may be asked to receive deliveries, check and store merchandise.
·Assists the head chef in planning and organizing the section assigned to.
·Ensures safe and correct the equipment, tools and machinery.
·Participates in making food requisitions.

·根據(jù)酒店和品牌定義的烹飪方法和加工方式生產(chǎn)并呈現(xiàn)菜肴。
·視活動(dòng)或餐飲提供方式而定，可能需要在客人面前在餐廳內(nèi)準(zhǔn)備食物。
·依照酒店規(guī)條，可能需要收貨、檢查和儲(chǔ)存貨物。
·協(xié)助廚師長(zhǎng)，對(duì)于所分配的工作區(qū)域有組織和計(jì)劃的工作。
·確保安全、正確的使用的設(shè)備、工具和機(jī)器。
·根據(jù)要求參與制作服務(wù)。

Knowledge and Experience知識(shí)和經(jīng)驗(yàn)
·High school
·Minimum 2 years’ experience in 4 or 5 Star hotel
·Acknowledged managerial skills?????
·Perfect knowledge of HACCP guidelines??????
·Computer literate in the Windows environment????

·高中學(xué)歷
·2年的相關(guān)工作經(jīng)驗(yàn)
·具有相關(guān)管理技能
·了解，熟悉HACCP知識(shí)
·熟悉電腦操作知識(shí)