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崗位職責/職位描述

Primary Responsibilities主要職責

1.In absence of manager,conducts shift briefings to ensure hotel activities and operationalrequirements are known.

在廚師長缺席時帶領召開會議確保酒店能正常運作并確保了解自己的工作職責。

2.Prepares, cooks, serves and stores the followingdishes:

備食品備料、烹飪及服務和儲存。主要職責如下：

1)Appetizers, savories, salads and sandwiches.

開胃食品、小食、沙拉和三明治

2)Produces hot and cold sauces for menu itemsensuring consistency

項目所需要的冷熱汁醬并保持出品的一致性

3)Eggs, vegetables, fruit, rice and farinaceous dishes.

蛋類、蔬菜類、水果類、飯類和谷物類

4)Fish and shell fish

海鮮及帶殼海鮮類

5)Garnishing techniquesand methods of service for fish

海鮮類的裝飾技巧及服務方法

6)Buffet food.

自助餐食品

7)Prepares and presents food for buffet.

為自助餐準備出品

3.Prepares in advance food, material and equipmentneeded for the service

提前對食品、原料和設備的需求做好準備工作

4.Maintain a hygienic kitchen according to HACCP

根據國際HACCP維護廚房的衛生標準

5.Provides direction to the kitchen helpers,including commis, cooks, kitchen attendants and stewards

對于任何廚房的幫手都能給予指導，包括主管、廚師、廚工和管事部人才

6.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信息

7.Establishes and maintains effective talent workingrelationships.

建立和維護有效的人才工作關系

Knowledge and Experience知識與經驗
1.1-2 years as Commis 2 in 4/5 Star category Hotel or individual restaurants with high standards.
1-2年廚房經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.
能夠在節奏快、壓力大的環境下出色地完成工作。
3.Retail or customer interaction experience.
具有銷售/對客服務經驗。
4.Food and /or beverage knowledge (personal interest/ professional).
對餐飲有一定了解（個人愛好/專業）。
5.Technical service skills.
專業服務技能。
6.Interpersonal skills – communicates easily/openly.
人際交往能力-與人溝通輕松/大方。
7.Communication skills in English spoken/written.
具備英語聽說讀寫的能力。
8.Reliable and consistent.
可靠且能持續性地保持優質服務。
9.Personal presentation, clean/tidy.
注意自身形象，保持干凈/整潔。
10.Comes across as enthusiastic, energetic.
充滿熱情，精力充沛。
11.Able to perform task assigned.
能夠很好地執行被分配的任務。