- 職位性質(zhì)：全職
- 工作地區(qū)：江蘇省蘇州市
- 招聘人數(shù)：1人
- 學(xué) 歷：不限
- 工作經(jīng)驗(yàn)：不限
- 提供食宿：不限
- 年齡要求：不限
- 計(jì)算機(jī)能力：不限
- 語言要求：不限
- 國際聯(lián)號工作經(jīng)歷：不限
- 薪資待遇：6千-7千
- 職位有效期：2026-03-07至2026-06-30
1. To work as directed from their supervisors. 完成主管交辦的工作。 2. Make sure that food is tasty, attemptingpresented, fresh, correct portioned and safe.確保食品新鮮、配料恰當(dāng)、色香味俱全、安全食用。 3. Buffet food is delivered on time, 15 minutes,before opening the restaurant or banquet function. 餐廳營業(yè)或者宴會開始前15分鐘確保自助餐一切就緒。 4. That mise en place is fresh, correct size,portioned and according to business. 新鮮、配料比例適當(dāng)，并且符合客人口味。 5. Will learn and execute the 70 point hygienestandards at all times. 隨時學(xué)習(xí)并且貫徹執(zhí)行衛(wèi)生標(biāo)準(zhǔn)70條。 6. Wash hands before entering the kitchen orreturning to work station. 進(jìn)入廚房及回到操作臺前先洗手。 7. Train subordinates with Marriott standards andassures that it meet all times. 向員工培訓(xùn)萬豪的標(biāo)準(zhǔn)，確保隨時達(dá)到標(biāo)準(zhǔn)。 8. A la carte food is cooked perfectly right, hotand in the stipulated time. 確保單點(diǎn)食品完全按食譜規(guī)定的時間和配方制作。9. Proper handling of equipment. 正確使用設(shè)備。 10. Take temperature checks as required and keep record. 檢查溫度情況，并且做好記錄。 11. Follow “Clean as you go” policy and keep workarea clean at all times. 遵守“走到哪里都干凈”的原則，隨時保持工作區(qū)域干凈整潔。 12. All food items must be covered with cling film(or proper lid), dated, labeled and initialed by person who made it or used itfirst.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。 13. If sick, report immediately to your supervisor. 一旦生病，立即告知主管。 14. Make sure production charts are closely followedand adhered to. 嚴(yán)格按照生產(chǎn)操作流程制作食品。 15. Cold food for straight consumption is handledwith gloves at all times. 取用直接食用的冷凍食品時必須戴手套。 16. Usage of right chopping boards is maintained at all times.一貫正確使用砧板。 17. Time card must be punched in and out. 出入酒店必須考勤。 18. No associate to be on the property after workinghours without authorization. 未經(jīng)許可，任何員工下班后不得在酒店逗留。 19. Attends the daily 15 minute training session. 參加每天的15分鐘培訓(xùn)。 20. Set up station properly and on time for eachservice period. 每次上菜前，及時清理工作臺。 21. Make sure all food is prepared by recipesdesignated by supervisor. 嚴(yán)格按照主管開出的食譜制作食品。 22. Inform supervisor of any problems or complaintswhen they arise. 遇有問題或投訴，立即告知主管。 23. Be able to work in another area when needed andtake part in cross-training when directed. 按要求，參加崗位交叉培訓(xùn)，需要時能調(diào)至其他部門協(xié)助工作。 24. Food in fridges to be checked on the beginningof every shift and container be changed.在每次交班前檢查冰箱內(nèi)的食品，并且更換盛器。 25. Proper requisitioning to be done as per requirement. 根據(jù)需要，填好進(jìn)料單。 26. Attend and conduct training sessions asrequired. 根據(jù)需要參加并且開展培訓(xùn)。 27. Coordinate with concerned departments for anyissues which may arise. 與有關(guān)部門合作解決問題。 28. All meetings to be attended as required. 根據(jù)需要，參加所有的會議。 29. Get involved in buffet set ups and decorations. 參與自助餐的布置工作。 30. Follow hotel policy as laid out in associatehand book. 根據(jù)員工手冊貫徹酒店政策。 31. To assume other dutiesas delegated by Supervisor. 執(zhí)行主管安排的其他任務(wù)和職責(zé)。
