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崗位職責/職位描述

Primary Responsibilities主要職責

·?To maintain a high standard of food presentation and quality of product.

·?Participates in making food requisitions.

·?Works in all areas of food preparation as and when directed.

·?Be sure that the standards of uniform grooming and hygiene are maintained.

·?Takes part in all scheduled training at his/her level.

·?Buffets decoration items and show pieces.

·?Assist with the receiving?and storage of pastry goods.

·?Assist pastry chef with the preparation presentation and storage of pastry.?

·?保證食品出品和產品質量的高標準.

· 根據要求參與制作服務.

· 在指導下進行所有食品的準備工作.

· 確保制服干凈、整潔.

· 參加所有相應級別的培訓.

· 完成自助餐的裝飾工作.

· 協助接收和儲存餅房物品.

· 協助廚師長做好出品的準備工作和食品的儲存工作.

Job Requirements崗位要求

·?High school.

·?Minimum 2?to 4?years’ experience in 4?or 5 Star hotel.

·?Acknowledged managerial skills.

· Perfect knowledge of HACCP guidelines.

· 高中學歷.

· 至少2到4年四星或五星級酒店的相關工作經驗.

· 具有相關管理技能.

·?了解，熟悉HACCP知識.