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崗位職責/職位描述

Primary Responsibilities主要職責
1、Master Dim Sum techniques, responsible for preparing various types of dim sum, accompanying ingredients, and ensuring authentic flavors for each variety.

掌握面點的制作技術，負責制作各種面點及配料，掌握各種面食的風味。
2、Responsible for requisitioning daily internal supplies of raw materials and assisting in formulating procurement plans.

負責內部日常所用原料的領用，協助制定采購計劃。
3、Strictly enforce food hygiene and safety regulations, ensure quality control, maintain cleanliness in the designated work area, and keep all tools clean and neatly organized.

嚴格執行食品衛生法則，把好質量關，搞好本區域衛生，要求工具清潔，擺放整齊。
4、Understand food cost calculations and assist the Head Chef in determining serving prices and conducting gross profit margin analysis.

掌握食品成本核算，協助廚師長制定供應的售價以及毛利率核算。
5、Utilize raw materials efficiently to control costs and contribute to achieving optimal hotel profitability.

合理使用原材料，降低成本以便酒店獲得良好效益。


Knowledge and Experience知識與經驗
1、Relevant work experience in a similar position.

相關崗位工作經驗。
2、Familiarity with catering-related knowledge and service etiquette.

熟悉餐飲的相關知識及禮儀。
3、Familiar with dim sum knowledge.

熟悉面點知識。