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崗位職責(zé)/職位描述

職級(jí)： 3級(jí)

Job Level: Level 3

匯報(bào)給: 副廚師長(zhǎng)

Report to: Sous Chef

職位描述 Job Description

1. 利用鮮活的產(chǎn)品, 以確保任何時(shí)候都能向客人提供花樣繁多的菜肴。

Uses fresh products whenever possible to ensure guests are always offered a variety of food items.

2. 確保食品余量及剩余食材均嚴(yán)格按照既定規(guī)范與政策進(jìn)行處理利用。
Ensures food surpluses and leftovers are used according to the set guidelines and policies.

3. 烹制菜肴時(shí), 確保根據(jù)菜單和配方準(zhǔn)備食品, 以確保食品的質(zhì)量達(dá)到凱悅的標(biāo)準(zhǔn)。

Cooks and ensures foods are prepared according to the menus and a recipe, ensuring the quality of food meets the Hyatt International standards.

4. 確保向客人提供精心制作、高品質(zhì)以及展現(xiàn)我們餐廳理念的菜肴。

Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.

5. 建立并執(zhí)行餐廳營(yíng)養(yǎng)標(biāo)準(zhǔn)與衛(wèi)生標(biāo)準(zhǔn)。

Establishes and enforces nutrition and sanitation standards for restaurant

任職條件 Criteria：
1.具備1年以上相關(guān)崗位工作經(jīng)驗(yàn)；
Minimum of 1 year of relevant working experience in a similar position.

2.熟悉閩菜及粵菜的烹飪技法，對(duì)菜品出品品質(zhì)及擺盤呈現(xiàn)有良好把控能力；
Proficient in Fujian and Cantonese cuisine, with solid cooking skills and a strong sense of food presentation and plating.

3.具備人員帶教經(jīng)驗(yàn)，有較強(qiáng)的團(tuán)隊(duì)協(xié)作與管理能力。
Proven team management experience, with the ability to lead, train, and motivate team members.