Responsibilities 工作職責(zé)
1.Prepares, cooks and bakes food in designated areas of the kitchen as per the standards for the guests and team members by following instructions.?
?根據(jù)工作標(biāo)準(zhǔn)、在指定廚房區(qū)域?yàn)榭腿思皢T工準(zhǔn)備食品。
2.Correct usage of all equipment, tools and machines.
??正確操作所有的設(shè)備、器具和機(jī)器。
3.Seamless working with Recipes, Standards and Plating Guides.
?嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤(pán)標(biāo)準(zhǔn)。
4.Maintenance of all HACCP aspects within the hotel operation.?
?在酒店運(yùn)營(yíng)之中保持HACCP各方面要求。
Job Specs 職位要求
1. Preferred Completed Technical education in Hospitality or Culinary school
? 最好是中技學(xué)校或烹飪專(zhuān)業(yè)畢業(yè)。
2.Knowledge in HACCP.
? 在食品安全體系方面的知識(shí)。
3.Sound knowledge of working practices of the kitchen.
? 廚房工具的安全操作。