海口招聘

1. Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
2. Seamless working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
3. Maintenance of all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。
4. Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
5. Must focus on constant improvement of Training Manuals and SOP’s.
必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。
6. Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.
必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。
7. Can be asked to work for off site events.
可以被要求进行外卖工作。
8. Can be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在厨房以外的地点完成工作。
9. Can be utilised during inventories.
可以被要求进行盘存工作。
10. All team members have to be knowledgeable about occupancy, events,
forecast and achievements. 所有员工都应知道关于住宿率,宴会,预测计划和收益。
11. Preperation of menus as per request, in timely fashion.
及时的按要求准备菜单。
12. Working on new dishes for food tastings in combination of digital pictures.
新菜品的制作在品尝上要结合数码照片。
13. Control of stations within the kitchen.
调节厨房内部的岗位。
14. Purchase and control of produce.
采购和控制产品。
15. Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.
协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准，份量和成本。
16. Keeps discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to take appropriate actions.
时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的 整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向行政总厨汇报所有的问题并采取适当的行动。
17. Follow up on any changes in new recipes or work methods pertaining to any new menus, daily specials, and promotional activities as per instructions given by the Executive Chef.
遵照行政总厨要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何 工作方法。
18. Works closely with the Executive Chef on determining the quantity of food items and mise-en-place to be produced, bought or prepared for that day. With a view to exercise the maximum control on wastage and achieve optimum profitability.
紧密配合行政总厨对于当天食品数量的定购。最大限度的杜绝浪费已获得最佳的收益率。

海口鲁能希尔顿逸林酒店