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崗位職責/職位描述

【崗位職責】

?Assist in the preparation and service of all food items for a la carte and / or buffet menus according to hotel recipes and standards.
根據酒店的食譜和標準，協助準備和服務所有食品零點和/或自助。
?Ensure the highest standards and consistent quality in the daily preparation.
在每天備餐時確保高標準和始終如一的質量。
?Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
確保所有工作區域、器具和設備的清潔和維護。
?Follow proper handling and right temperature of all food products.
遵守所有食品的正確處理和正確的溫度。
?Demonstrate proper and safe usage of all kitchen equipment.
確保所有廚房設備正確、安全的使用。
?Have full knowledge of all dishes on the menu, signature dishes and seasonal promotions.
充分了解菜單上的所有菜肴、招牌菜和季節性促銷活動。
?Follow kitchen policies, procedures, and service standards
遵循廚房政策、程序和服務標準。
?Follow all safety and sanitation policies when handling food and beverage.
處理食品和飲料時，遵守所有安全衛生政策。
?Perform the tasks requested in a timely manner.
按時完成所分配的工作。
?Contribute to the kitchen revenue through effective food cost control.
通過有效的食品成本控制，為廚房收益做出貢獻。
?Be entirely flexible, able to rotate within the different sub departments/sections of the Kitchen.
完全靈活，能夠在廚房的不同子部門/崗位內輪崗。

【崗位要求】
?Positive action.
積極的行動力。
?Good communication skills.
良好的溝通能力。
?Convey a high level of understanding of the importance of attention to details. Ability to work independentlyand as a team.
重視細節，具有獨立和團隊工作的能力。