PRINCIPAL RESPONSIBILITIES 主要職責(zé)
??Complete the workassigned by the superior.
完成上級(jí)領(lǐng)導(dǎo)交辦的工作。
??Make sureproduction charts are closely followed and adhered to.
嚴(yán)格按照生產(chǎn)操作流程制作食品。
??All food items mustbe covered with cling film (or proper lid), dated, labeled and initialed byperson who made it or used it first.
所有食品必須用保鮮膜（或大小適當(dāng)?shù)纳w子）封好保存，由制作者或最初使用者制作標(biāo)簽、標(biāo)明??Cold food forstraight consumption is handled with gloves at all times.
取用直接食用的冷凍食品時(shí)必須戴手套。
??Use the cuttingboard correctly according to HACCP instructions at all times.
根據(jù)HACCP的指示，正確使用砧板。
??Set up workingstation properly before each service period.
每次營(yíng)業(yè)前，妥善地設(shè)置好制作臺(tái)。
??Wash hands beforeentering the kitchen or returning to work station.
進(jìn)入廚房及回到操作臺(tái)前先洗手。
??Make sure all foodis prepared according to recipes.
嚴(yán)格按照食譜制作食品。
??Food cooked inlives stations in front of the guests or for special a la carte events iscooked perfectly, hot and in the stipulated time.
確保現(xiàn)場(chǎng)制作的食物和單點(diǎn)的食物完全按食譜規(guī)定的時(shí)間和配方制作。
??Make sure that foodis tasty, attempting presented, fresh, correct portioned and safe.
確保食物美味可口，秀色可餐，新鮮，分配合理，安全衛(wèi)生。
??Equipmentto be handled with care and according to safety instructions at all times.
根據(jù)安全指示小心使用所有的設(shè)備。
??Take foodtemperature checks as per guidelines and keep record.
根據(jù)指示檢查溫度情況，并且做好記錄。
??Keep work areaclean at all times.
隨時(shí)保持工作區(qū)域干凈整潔。
??Be aware ofaccident prevention and help enforce safe work conditions to achieve zeroaccident goals.
知道如何預(yù)防工作事故，確保安全工作生產(chǎn)，以實(shí)現(xiàn)零事故之目標(biāo)。
??Inform the superiorimmediately if you get sick.
一旦生病，立即告知上級(jí)領(lǐng)導(dǎo)。
??Inform the superiorimmediately if there is any problem or complaint.
遇有問題或投訴，立即告知上級(jí)。
??Be able to work inanother area when needed and take part in cross-training when directed.
按要求，參加崗位交叉培訓(xùn)，需要時(shí)能調(diào)至其他部門協(xié)助工作。
??Train colleagues onstandards, HACCP and local hygiene standards, and ensure that they meet thestandards at all times.
向同事培訓(xùn)朗廷的標(biāo)準(zhǔn)，HACCP以及當(dāng)?shù)氐男l(wèi)生標(biāo)準(zhǔn)，并確保其時(shí)刻符合標(biāo)準(zhǔn)。
??Attend and conducttraining as required.
根據(jù)需要參加培訓(xùn)并開展培訓(xùn)。
??Attend all meetingssuch as daily briefing as required.
根據(jù)需要，參加所有的會(huì)議，例如晨會(huì)。
??Participate in theplacement of the buffet when necessary.
必要時(shí)，參與幫助自助餐的布置工作。
??Implement hotel policyaccording to colleaguehandbook.
根據(jù)員工手冊(cè)貫徹酒店政策。
??Perform any dutiesassigned by the Management.
執(zhí)行任何管理層委托的工作。
REQUIREMENTS 職位要求
Education 教育學(xué)歷
??A diploma issued bya certification authority or a professional trainer is preferred.
持有由認(rèn)證機(jī)構(gòu)頒發(fā)的文憑或經(jīng)過專業(yè)培訓(xùn)者優(yōu)先考慮。
Experience 經(jīng)驗(yàn)
? One years relatedworking experience in this position, preferably in hotel industry.
具有一年相關(guān)工作經(jīng)驗(yàn)，有在酒店工作經(jīng)驗(yàn)的優(yōu)先。
Job Skill/Knowledge 工作技能/知識(shí)
??Experience?on?baking?industry.
具有烘焙經(jīng)驗(yàn)。
??Knowledge offood handling and hygiene standards.
具有食品加工及衛(wèi)生標(biāo)準(zhǔn)知識(shí)。
??Effectiveinfluence.
有效的影響力。
Computer Knowledge 電腦知識(shí)
??Knowledge of MSoffice software.
能操作微軟辦公軟件。
Language Proficiency 語言能力
??Goodcommunication skills (verbal and listening and writing).
良好的溝通技巧（口語，聽力及書寫）。
