此崗位為西冷主管/領班? 西熱主管 / 中廚川湘菜炒鍋
Job Purpose 職位描述
· The position is responsible for Contributes to guest satisfaction by
讓客人滿意
· Preparing "hot" and/or "cold" dishes in line with the superior's instructions
按照上級的指示準備“熱”和/或“冷”菜
· Helping deliver dishes
協(xié)助傳菜
· Respecting the food health and safety standards and procedures
遵守食品衛(wèi)生與安全標準程序
· Participating in the effective management of raw materials
有效的管理原材料
Primary Responsibilities 主要職責
· Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand.
根據(jù)酒店和品牌定義的烹飪方法和加工方式生產(chǎn)并呈現(xiàn)菜肴。
·May be asked to carry out some food preparation in the dining room in front of guests, depending on events or how the F&B offer is organized
視活動或餐飲提供方式而定,可能需要在客人面前在餐廳內(nèi)準備食物。
·Ensures that dishes are well presented, of a high standard and at the right temperature
保證食物出品的高標準,并在正確的溫度下完美呈現(xiàn)。
· Delivers dishes in good time to suit guests' wishes
在適當?shù)臅r候提供菜肴以滿足客人的愿望
· Depending on the hotel, may be asked to receive deliveries, check and store merchandise
依照酒店規(guī)條,可能需要收貨、檢查和儲存貨物。
Knowledge and Experience 知識和經(jīng)驗
· Vocational certificate or diploma in professional cuisine
持有烹飪專業(yè)資格證書
· 2 to 3 years of experience
2到3年的相關經(jīng)驗
· Acknowledged managerial skills
具有相關管理技能
· Perfect knowledge of HACCP guidelines
了解,熟悉HACCP知識
· Computer literate in the Windows environment
熟悉電腦操作知識
· Communication skills for all levels of talent/guests
具備一定的溝通技巧
· Interpersonal skills to deal with guests and talent issues
具備處理客人與人才關系問題的技巧
· Confidently able to resolve problems and make decisions
具備一定的決策能力、解決問題的能力
· Adaptable to use computer skill
具備電腦操作技能
1.根據(jù)標準的菜譜制作食品Produces food of according to standard recipes?
2.酒店廚房專業(yè)知識及能力?? Kitchen management professional knowledge and skills
3.具有很強的計劃、組織、溝通、協(xié)調(diào)能力??? Organizing And Planning Skills,communication skills,Coordination Skill
4.認同萬達企業(yè)文化 Appreciate Wanda culture?
5.有良好的職業(yè)操守? Good Character and Ethics
6.嚴格遵守國家法律法規(guī),執(zhí)行企業(yè)各種規(guī)章制度 Strictly obey the relevant laws and regulations,? executive internal policy implement
西廚房熱房主管/領班
1.Directs and controls all subordinatekitchen staff to ensure that all day to day operational matters are handled ontime and guest expectations are met.
? 指揮并管理所有手下的廚師們,以確保每日的運營能及時得到處理并滿足客人需求。
2.Co-ordinates with F&BManager and Outlet Managers in ensuring that specific restaurant operationsfunction efficiently and on time.
?與餐飲部經(jīng)理和餐廳經(jīng)理合作,確保餐廳運營狀況良好。
3.Prepares duty rosters as directed, andschedules vacation and public holidays accordingly.
?準備排班表并安排休假。
4.Monitors the consistency of preparationand presentation in relevant food production area to ensure that they conformto the requisite standards.
? 監(jiān)督食物準備和出品的一致性以確保它們符合標準。
5.Liases with purchasing and suppliers toensure that all food items ordered are delivered, and are of the appropriatequality at the most competitive price.
?與采購部和供應商合作,確保所有食物的預定,運送都在良好的品質(zhì)和最有競爭力的價格下。
6.Ensures that food is stored, preparedand secured hygienically and safely.
?確保所有事物在儲存,準備是都是衛(wèi)生的,安全的。
7.Ensures that food is prepared and cookedaccording to specific recipes and wastage is minimised.
?確保所有事物在準備和烹調(diào)過程中,都遵照菜譜并把浪費減至最小。
8.Assists in menu planning as directed,and utilises sales analysis and menu engineering techniques accordingly.
?按指導使用銷售分析和菜單設計技巧,協(xié)助菜單設計。
9.Assists in maintaining standards of hygieneand cleanliness in all kitchen and related areas.????????
? 協(xié)助保持廚房和相關區(qū)域的衛(wèi)生和清潔。
10.Prepares and submits forms, documentsand requisitions as directed by supervisors.???
?按照主管要求準備并上交表格,文件和請求。
11.Checks mise-en-place, productionprocedures, repair and maintenance, employee grooming and manning levelsensuring they are in order and takes appropriate action where necessary.
?檢查食物準備區(qū),生產(chǎn)程序,修理和維護,員工儀容儀表和人員配備,以確保它們符合程序。必要時需采取適當措施。