上海招聘

Position Title: Demi Chef

职 位 领班厨师

Essential Responsibilities:

基本职责：

Responsible for the preparation and presentation of all food items from his/her section in the menu, buffet set-up and banquet functions.

根据本部门菜单负责为餐厅，自助餐和宴会制作食品。

Responsible for the proper handling and maintenance of all equipment in the section.

负责控制能量消耗，特别是燃料，水，石油气和其他与厨房操作相关的供应品

Responsible for consistent implementation of quality standards in food preparation and presentation.

负责保持厨房的设备和卫生清洁达到高水准

Responsible for conservation and proper utilization of food supplies, fuel, operating supplies, electricity, etc.

负责保持本部门的食品制作及出品的质量。

Responsible for the maintenance of cleanliness and hygiene of work area.

负责本部门所有厨房设备的正确操作, 维护且有良好的工作状况。

Responsible for knowing and practicing all Hotel Rules and Regulations.

遵守执行酒店的规章制度和程序。

Attends daily briefings, meetings and training sessions required for the position.

参加每日例会, 工作会议和有关的工作培训。

Reports to work on time, well-groomed and in complete uniform.

准时上班, 仪容仪表整洁, 个人清洁卫生及穿戴完整的工作制服。

Assists Chef de Partie in the daily Food Supplies inventory and requisition.

协助高级厨师完成每日的食物盘点及领货需求。

Inspects all perishable & other food items received daily and arranges the correct storage of these items.

每日检查当天收到的和本部门易腐败的食物并确保正确的储存。

Prepares and presents all food items in his section in accordance to the specified quality standards and plate specification at all times

在所有时间内都根据质量标准来准备和展示本部门的食品。

Controls food spoilage and waste and keeps it to minimum levels.

控制食物的浪费和保持损坏最低化。

Checks all fridges, storage areas and work areas in his section regularly, to ensure all areas are clean, tidy and in good working condition.

工作期间应不断的检查本部门所有冰柜，储藏区和工作区域，确保有序午净的工作环境和所有食物的正确储存。

Follows mise-en-place schedule to ensure availability of all items at the specified time.

根据准备工作表及时完成工作。

Understands and performs the different methods of cooking, the methods of food preparation, the types of ingredients, the proper handling and cutting of food items.

在开始上班时, 如发现有库存食品短缺应及时通知厨师长。

Reads and understands Standard Recipe Cards.

具备本部门所用菜单和原材料知识, 能根据标准准备, 烹饪和摆放本部门的菜肴

Reports to the Sous Chef immediately should there be any deficiency in food supplies in terms of quantity and quality.

能够阅读和理解标准食谱。

Attends to specific guest needs and requirements as instructed by his supervisors. Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community

同客户，供应商，政府官员，竞争者和其它社团成员(但不仅于此)保持良好沟通。

在主管的指导下，留意客人的特殊要求和需要。

Establishes & maintains effective employee & inter departmental relationships.

建立和保持同事和部门之间的良好系。

Assists new employees and co-employees in the performance of work.

协助其它员工完成工作任务

Contributes to on the job training for Commis Chef and new employees.

协助指导和培训下级员工及新员工。

Reports to the Chef de Partie

向主管厨师汇报。

Coordinates with other cooks in the different kitchen sections and the service team in the performance of work.

与别的厨房部门厨师及服务人员合作完成工作任务。

Coordinates with team from other department in other Hotel activities.

与酒店别的部门员工进行工作上的合作。

May be rotated in the different sections in the kitchen.

中级厨师可能会被轮换安排到其他厨房部门

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