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Support Executive Chef and Head Pastry Chef to Providing high quality bakery product, reflecting European flare and international standards. through the implementation of innovative and up-market bakery products.

支持行政總廚、餅房廚師長通過創(chuàng)新和制作高市場占有率的烘焙產(chǎn)品來提供反映歐洲風味和國際標準的高質(zhì)量產(chǎn)品

Support Executive Chef and Pastry Head Chef producing savory tart and related products as menu and department requirements.

根據(jù)菜單及部門要求，協(xié)助行政總廚及餅房廚師長

Monitor efficiency in Bakery operations

管理廚房運轉(zhuǎn)的效率

Supervise and conduct on job training on daily basis in order to increase department productivity and quality standards.

協(xié)助指導每日工作技能培訓以確保提高部門生產(chǎn)力和質(zhì)量標準

Prepare mise place selection, standards recipes, and all related recipes needed to the successful preparation of outlet menus, basic preparation, buffet, cocktails, coffee breaks, special events and all related food preparation as per hotel policies and requirement.

根據(jù)酒店政策及要求，提供餐前布置準備、標準食譜以及所有與菜單相關(guān)的食譜準備，自助餐、雞尾酒會、下午茶、特殊會議等所有相關(guān)的食物準備

Prepare, process, serve and store food in respect to HACCP guidelines and Legal Hygiene bureau rules and regulations, in respect to hotel Policies and kitchen operating procedures

根據(jù)危害分析關(guān)鍵控制點、法定衛(wèi)生局規(guī)章制度以及酒店政策和廚房操作程序來準備、進展、提供服務(wù)和儲存食物

Produce food with care, attention to details and passion. Take great care in seasoning, cooking timing and techniques, food presentation and taste.

細致、關(guān)注細節(jié)以及熱情來生產(chǎn)食品。在調(diào)味、烹飪時間及技術(shù)、食物出品及口感上要格外謹慎

Maintain hygiene and work safety standards

維持衛(wèi)生標準和工作安全標準

Adhere to recipes standards, portion size, delivery and pick up time, brand standards where applicable as per hotel policies and procedures.

嚴格遵守酒店規(guī)章制度中的食譜標準、部分大小、傳遞以及食用時間、品牌標準

Be able to provide food in accordance to outlet requirement and maintain flexibility to work within kitchen section and department of different cuisines as per department need and training specifications

能提供滿足餐廳要求的食物，與廚房不同菜式分部靈活合作

Store properly unused food in order to control waste and food rotation

適當儲存不用的食物以便控制浪費和食物利用

Monitor the implementation of stock control procedures

管理實施庫存控制程序

Prepare, interpret and produce follow up action on stock reports

準備、說明并制定庫存報表的跟進計劃

Support outlet chef and supervisors in conducting inventory, and stock taking, according to purchasing procedures and hotel policies

根據(jù)采購程序及酒店政策，支持餐廳廚師長及主管知道庫存盤點

Ensure all food items received meet hygiene safety requirement and specifications. Follow proper control processes, ensure not physical, chemical or pest contamination of received food, and check quality, quantity and temperature of food received.

確保所有的收到的食品都滿足衛(wèi)生標準和規(guī)范。通過物理的、化學的以及蟲害、溫度控制、收貨數(shù)量和質(zhì)量來控制并確保符合要求的食品衛(wèi)生

Support supervisors and managers to ensure proper stock item rotation and timely reordering of food.

支持主管和經(jīng)理以確保合適的庫存品的利用以及及時訂購食物

Support supervisors and managers to ensure timely food preparation with sufficient food quantity provided for each meal requirements

支持主管和經(jīng)理以確保每餐要求的足夠食物量的及時食物準備

Ensure food is served and stored at the right temperature at all times in accordance to hygiene guideline

確保食物在任何時候都以符合衛(wèi)生標準的適當?shù)臏囟瘸銎泛痛鎯?/p>

Prepare and present foods for buffets as per hotel requirement

根據(jù)酒店要求，準備并為自助餐出品食物

Support supervisors and managers in order to ensure timely food service, pick up and buffet set up timing are respected

支持主管和經(jīng)理以確保及時的食品服務(wù)、準確的食用時間、自助餐布置和食用時間

Ensure working stations, buffet stations, and all related food preparation areas are properly cleaned at all times

確保任何時候工作區(qū)、自助餐區(qū)以及所有食物準備區(qū)域的干凈

Always clean and sanitize kitchen equipment's, working tools, and working stations thoroughly and with care before finishing duty and or starting a new work task.

下班之前和上班之后徹底清潔廚房設(shè)備、工具以及區(qū)域

Maintain personal hygiene and respect hotel grooming standards

維持個人衛(wèi)生，并遵守酒店儀容儀表標準

Conduct training to culinary team members as per kitchen requirement

根據(jù)廚房要求，協(xié)助指導對烹飪團隊成員的培訓

Provide one to one instruction to staff members when required

如必要，對員工提供一對一的指導

Assist with staff training and development

協(xié)助員工培訓與發(fā)展

Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures

強調(diào)保養(yǎng)職責，遵守工作區(qū)健康和安全法規(guī)、政策和程序

Report any breakage, malfunction, improper working conditions and working hazard to supervisor and manager immediately.

及時向主管和經(jīng)理匯報破損、故障及不合適的工作條件以及工作障礙

Initiate action to correct a hazardous situation and notify supervisors/Managers of potential danger

采取行動排除危險，向上級或經(jīng)理報告危險隱患

Adhere to the hotel’s security and emergency policies and procedures

堅持遵守酒店安全制度、緊急情況處理規(guī)定和程序

Be familiar with property safety, current first aid and fire emergency procedures

熟悉對財產(chǎn)安全、緊急救護和火警等處理程序

Log security incidents in accordance with hotel requirements

依照酒店要求記錄安全日志和事故記錄

Adhere to hotel cleaning and maintenance programs

遵守酒店清潔及維護計劃

Ensure a high level of cleaning is maintained in your work area

確保你工作區(qū)域的高水平的清潔標準的維持

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Demonstrate professional attitude and behavior at all times

隨時表現(xiàn)出職業(yè)態(tài)度和行為

Analyze, evaluate and improve your personal performance on a continual basis

以不斷提高的標準分析、衡量、改善你的個人表現(xiàn)

Attend department related meetings when required

若必要，出席部門相關(guān)會議

Adhere to duty roster, staff leaves and attendance record as requested by hotel policies and procedures.

遵守酒店政策程序所要求的排班安排，員工假期以及出勤記錄

Comply with all Hotel and Corporate Guidelines

遵循所有的酒店及公司的制度

Carry out other tasks as directed by your supervisors

執(zhí)行上級交代的其他任務(wù)