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崗位職責/職位描述

Primary Responsibilities主要職責

• 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.
• Ensures that dishes are well presented, of a high standard and at the right temperature.? ?
• Delivers dishes in good time to suit guests' wishes.
• Depending on the hotel, may be asked to receive deliveries, check and store merchandise.
• Organizes his/her work and timing to suit fluctuations in guest numbers and special events.
• Ensures that the workplace remains clean and the safety of consumable goods by always respecting FSMS regulations.

• Is actively involved in meeting the department's targets:?

?-By following the cooking instructions to the letter.

?-By avoiding waste and loss of food items.

-By respecting the procedures and internal audits applicable in the hotel.

• Helps conduct inventories.

• 根據酒店和品牌的烹飪指導和流程, 制作并展示菜肴。
• 視活動或餐飲提供方式而定，可能需要在客人面前在餐廳內準備食物。? ? ? ? ? ? ? ? ? ? ? ? ?
• 確保在合適的溫度下，高質量、高標準的呈現菜肴。
• 適時提供菜肴, 以滿足客人的期望。
• 根據酒店要求而定, 可能需要參與收貨、檢查及貯存貨品。
• 根據客人數量和特殊活動的變化，合理安排他/她的工作和時間。
• 始終遵守FSMS的要求，確保工作場所保持清潔和食品安全。
• 積極參加部門會議并達到部門目標：

?-嚴格遵照烹飪說明完成工作。

?-避免食物的浪費和損失。

?-尊重酒店內部審計流程。

• 協助進行庫存盤點。

Knowledge and Experience知識和經驗

• Vocational certificate or diploma in professional cuisine.
• 2 to 3 years of experience.? ??
• Acknowledged managerial skills. ? ?
• Perfect knowledge of FSMS guidelines .
• Computer literate in the Windows environment?.
• Languages: fluent in the national language, knowledge of English.

• 持有烹飪專業資格證書。
• 2到3年的相關經驗。
• 具有相關管理技能 。? ? ?
• 了解，熟悉FSMS知識? 。?
• 熟悉電腦操作知識。
• 語言要求：中文熟練，會英語更佳。