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崗位職責(zé)/職位描述

Primary Responsibilities主要職責(zé)
1.Maintains excellent grooming standards at all time.
保持良好的儀容儀表。
2.Prepares, cooks, serves and stores the following dishes.
備食品備料、烹飪及服務(wù)和儲存。
3.Appetizers, savories and salads
開胃食品、小食、沙拉和三明治。
4.Produces hot and cold sauces for menu items ensuring consistency.
項目所需要的冷熱汁醬并保持出品的一致性。
5.Prepares in advance food, material and equipment needed for the service.
提前對食品、原料和設(shè)備的需求做好準(zhǔn)備工作。
6.Cleans and re-sets working area.
清潔及重新布置工作區(qū)域。
7.Maintain a hygienic kitchen according to HACCP.
根據(jù)國際HACCP維護(hù)廚房的衛(wèi)生標(biāo)準(zhǔn)。
8.Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.
及時向上級反映工作中所遇到問題,客人和人才意見以及其他相關(guān)信息。
9.Establishes and maintains effective talent working relationships.
建立和維護(hù)有效的人才工作關(guān)系。
10.Attends and participates in daily briefings and other meetings as scheduled.
出席和參與每日的例會和其他會議。
11.Understand dietary requirements and offer appropriate suggestions.
了解健康食品的要求，并可以給出適當(dāng)?shù)慕ㄗh。
12.Adjust service to suit guests requests, personalize to meet needs.
根據(jù)顧客需求，提供個性化服務(wù)。
13.Be able to make suggestions on the menu that might suit guests of different nationalities.
可以根據(jù)客人不同的國籍推薦菜單上的食品。
14.By knowing menu items of all other outlets to recommend guests to other outlets.
了解其他餐廳的菜肴，以便向客人推薦。
15.To abide by all rules, regulations, policies and procedures of the hotel.
遵守所有的規(guī)則，規(guī)章，政策和酒店的流程。

Knowledge and Experience知識與經(jīng)驗
1.1-2 years as Chinese Kitchen Commis 1 in 4/5 Star category Hotel or individual restaurants with high standards.
1-2年廚房經(jīng)驗在四/五星級酒店的咖啡廳或很高級別的個體餐廳
2.Ability to work well under pressure in a fast paced environment.
能夠在節(jié)奏快、壓力大的環(huán)境下出色地完成工作。
3.Retail or customer interaction experience.

具有銷售/對客服務(wù)經(jīng)驗。
4.Food and /or beverage knowledge (personal interest/ professional).
對餐飲有一定了解（個人愛好/專業(yè)）。