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崗位職責(zé)/職位描述

• 在酒店行業(yè)擁有5年以上工作經(jīng)驗(yàn)，其中至少2年在國(guó)際五星級(jí)酒店或被認(rèn)可的高級(jí)餐廳擔(dān)任初級(jí)領(lǐng)導(dǎo)的角色。
• 運(yùn)用和分配的廚房相關(guān)的豐富傳統(tǒng)食譜和技術(shù)知識(shí)，完全熟練地進(jìn)行國(guó)際化菜品的烹飪。
• 擁有可以在酒店享用各種食物，包括各種蛋白質(zhì)，蔬菜，豆類，水果，堅(jiān)果和乳制品，并能夠通過(guò)質(zhì)地，口味，氣味，外觀和感覺(jué)來(lái)區(qū)分它們的能力。
• 能夠在履行工作職能時(shí)著重細(xì)節(jié)、速度和準(zhǔn)確度。
• 能夠給工作排出優(yōu)先順序，并能夠有組織，有順序的完成分配的工作。

• Total 5 years working experience or more in the
  hospitality industry with a minimum of 2 years in a junior leadership role in
  an international 5-star hotel or recognized fine dining restaurant.
• Full proficiency in International cooking with a
  wealth of knowledge on traditional recopies and technics related to his
  assigned kitchen.
• The ability to eat all kinds of food served in the
  hotel including all kinds of protein, vegetable, legumes, fruits, nuts and
  dairy products and being able to differentiate them by texture, taste, smell,
  look and feel.
• Ability to perform job functions with attention to
  detail, speed and accuracy.
• Ability to prioritize, organize and delegate work
  assignments.