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崗位職責(zé)/職位描述

招聘西廚冷房廚師

PRINCIPAL RESPONSIBILITIES 主要職責(zé)

? Ensure compliance with all local (Health Department) regulations.
確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門）的規(guī)定。
? Set up working station properly and on time before each service period.
每次營業(yè)前，妥善地設(shè)置好制作臺(tái)。
? Pay attention to the quality, presentation and flavour.
注重食品的質(zhì)量，擺盤呈現(xiàn)方式及味道。
? Make sure that food is tasty, tempting presentation, fresh and safe.
確保食品新鮮美味，可口誘人，衛(wèi)生安全。
? Make sure all food is prepared by recipes.
確保所有食品嚴(yán)格按照配方制作。
? Cold food for straight consumption is handled with gloves at all times.
取用直接食用的冷凍食品時(shí)必須戴手套。
? Wash hands before entering the kitchen or returning to work station.
進(jìn)入廚房及回到操作臺(tái)前先洗手。
? Implement proper food preparation procedures and storage standards.
履行正確的備菜程序與貯藏標(biāo)準(zhǔn)。
? Follow the principle of food use-First in first out.
遵循先進(jìn)先出的食品使用原則。
? Maintain purchasing, receiving and food storage standards.
維持采購，收貨及食品貯藏標(biāo)準(zhǔn)。
? Apply for proper materials according to needs and instructions.
根據(jù)需要和指示，做好適當(dāng)?shù)奈锪仙暾垺?br>? 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(dāng)?shù)纳w子）封好保存，由制作者或最初使用者制作標(biāo)簽、標(biāo)明日期。
? Support the Food and Beverage department's procedures for waste control.
支持餐飲部的各項(xiàng)程序?qū)速M(fèi)的控制。
? Conduct reasonable control of raw materials.
進(jìn)行合理的原料控制。
? Follow proper handling and right temperature of all food products.
遵循食品的適當(dāng)處理及正確的保存溫度。
? Take temperature checks as required and keep record on the company standards sheets.
按要求檢查溫度并做好相關(guān)記錄。
? Ensure that Hygiene documents are filed in correctly and updated as necessary.
確保正確分類保存衛(wèi)生方面的文件，并作必要的更新。
? Use the cutting board correctly according to HACCP instructions at all times.
根據(jù)HACCP的指示，正確使用砧板。
? Implement and follow HACCP system and correct Hygiene and Safety Standards.
實(shí)施及遵照HACCP系統(tǒng)執(zhí)行正確的衛(wèi)生和安全標(biāo)準(zhǔn)。
? Ensure all colleagues follow all job safety regulations and all hazards are reported to the Security and Engineering.
確保所有的同事遵循工作安全規(guī)則，所有的危險(xiǎn)都要報(bào)告給保安部及工程部。
? Effectively report, investigate and follow up on colleague accidents.
有效的報(bào)告、調(diào)查及跟進(jìn)員工事故。
? Ensure that colleagues' uniforms are clean and tidy, especially in public areas and guest services.
確保同事的制服干凈整潔，特別是在公共區(qū)域及對客服務(wù)時(shí)。
? Hold periodically class room style training for new colleagues in order to increase professional knowledge skills.
定期對新進(jìn)同事進(jìn)行課堂式培訓(xùn)，幫助其增加相關(guān)職業(yè)知識技能。
? Maintain a daily emphasis on food cost control and train colleagues to enhance their awareness.
堅(jiān)持每天強(qiáng)調(diào)食品成本控制，并培訓(xùn)同事增強(qiáng)該方面意識。
? Check the refrigerator food before each shift and replace the container in time if necessary.
每次交班前需檢查冰箱食物，如有需要，及時(shí)更換盛器。
? Implement and follow the daily departmental training program.
執(zhí)行并遵循每日部門培訓(xùn)計(jì)劃。
? Participate in the training of colleagues according to the menu, including ingredients, preparation methods and unique tastes.
按照菜譜參與同事的培訓(xùn)，包括配料，備菜及獨(dú)特的口味。
? Regularly develop colleague activity plan to promote teamwork.
定期制定員工活動(dòng)計(jì)劃以促進(jìn)團(tuán)隊(duì)合作。
? Proper handling, maintaining and cleaning of equipment.
正確合理使用設(shè)備，及時(shí)維修保養(yǎng)。
? Participate in the arrangement of the buffet at any time when necessary.
必要時(shí)，參與幫助自助餐的布置工作。
? Cooperate with guests, customers, groups, company representatives, vendors and local education system needs. Participate in the sales menu, VIP menu and any banquet requirements.
配合客人，客戶，團(tuán)體，公司代表，銷售商及當(dāng)?shù)亟逃w制的需要。參與銷售菜單，貴賓菜單及任何宴會(huì)的需求。
? Be able to participate in the job cross-training when necessary and be transfer to other departments to assist the work.
按要求，參加崗位交叉培訓(xùn)，需要時(shí)能調(diào)至其他部門協(xié)助工作。
? Train, coach, and counsel colleagues in order to reach a satisfactory level of productivity.
培訓(xùn)，指導(dǎo)并給同事提出一定的建議以達(dá)到令人滿意的生產(chǎn)水平。
? Coordinate with concerned departments for any issues which may arise in order to find immediate solution in the best interest to guest satisfaction.
與有關(guān)部門合作，旨在快速地找到令顧客滿意的解決方案。
? Actively promote cross-sectoral cooperation through frank communication.
通過坦誠的溝通，積極推動(dòng)跨部門的合作。
? Respond to guest questions in a correct and appropriate manner within 24 hours.
以正確且適當(dāng)?shù)姆绞?4小時(shí)內(nèi)回應(yīng)客人的疑問。
? Carry a monthly self-inspection and make sure kitchens are compliant with the Langham Brand Standard.
實(shí)行每月自我檢查，確保廚房符合朗廷品牌標(biāo)準(zhǔn)。
? Attend all meetings as required.
根據(jù)需要，參加所有的會(huì)議。
? Perform any duties assigned by the Management.
執(zhí)行任何管理層委托的工作。

REQUIREMENTS 職位要求

Education 教育學(xué)歷
? Culinary Education is preferred.
烹飪教育背景優(yōu)先。
? Priority should be given to a diploma issued by a certification authority or a professional trainer.
優(yōu)先考慮持有由認(rèn)證機(jī)構(gòu)頒發(fā)的文憑或經(jīng)過專業(yè)培訓(xùn)者。

Experience 經(jīng)驗(yàn)
? At least two years related experience in this position in 5-star hotels.
至少具備兩年5星級酒店相關(guān)工作經(jīng)驗(yàn)。

Job Skill/Knowledge 工作技能/知識
? Good culinary skills, while deliver top quality product and presentations.
完美的烹飪技巧，同時(shí)展現(xiàn)高質(zhì)量的食物及擺盤。
? Knowledge of food processing and hygiene standards.
具備食品加工及衛(wèi)生標(biāo)準(zhǔn)知識。
? Good interpersonal conflict management skills.
良好的處理同事關(guān)系沖突管理技巧。

Computer Knowledge 電腦知識
? Knowledge of MS office software.
會(huì)使用微軟辦公軟件。

Language Proficiency 語言能力
? Good communication skills (verbal and listening and writing).
良好的溝通技巧（口語，聽力及書寫）。