一级厨师(J15654)

工作职责：
• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
• 为客人和员工高效率的提供食物，做到物美价廉，要按照标准食谱制作并且要符合食品卫生 。
• Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times.
• 在厨房运作方面支持副厨师长或厨房主管工作，保证提供高效率的服务。
• Plan, prepare and implement high quality food and beverage products, and set－ups in all areas and in the restaurants.
• 计划和准备执行高质量的食品和摆台在指定的区域和餐厅。
• Work seamlessly with recipes, standards and plating guides.
• 严格按照菜谱、标准和摆盘指南。
• Maintain all FSAA aspects within the hotel operation.
• 在酒店运营之中保持FSAA各方面要求。
• Use all equipment, tools and machines appropriately.
• 正确操作所有的设备、器具和机器。
• Work for off－site events when tasked.
• 能够接受外场工作任务。
• Complete tasks and jobs outside of the kitchen area when requested.
• 能够接受在厨房以外的地点完成工作。
• Assist in inventory taking.
• 可以被要求进行盘点工作。
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• 所有团队成员都应知道关于住宿率，宴会，预测计划和收益。
• Effectively respond to every guests’ requests.
• 对于每位客人的要求要及时作出回应使客人满意。
• Learn and adapt to changes.
• 积极的学习和不断的创新菜肴。
• Attend and actively participate in all training sessions.
• 参加并积极地参与所有的培训。
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• 时刻保持以专业和积极的态度对待团队成员和上级，行为举止以酒店的规则和团队成员手册的依据，确保部门的良好运营。
• Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.
• 检查团队成员准备的食品质量按需求标准和做出必要的调整。
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• 时刻理解、实践和促进团队合作，提高工作效率，达到使命和目标以及部门的总体标准。
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• 如有必要 ，管理层有权更改或补充该职位描述。
• Carry out any other reasonable duties and responsibilities as assigned.
• 完成任何其他合理的职责和被指派的职责。
任职资格：
• Junior Middle School graduate or above.
• Technical education in hospitality or culinary school preferred.
• 教育: 初中毕业以上学历，最好是或专业烹饪学校毕业。
• Minimum of 2 years as Cook or 1 year as Commis II in a 5－star category hotel, international brand hotel or individual restaurant with high standard
• 工作年限: 至少两年厨师经验在五星级酒店或较高级别的个体餐厅。
• Possess a valid Health certificate.
• 资质证书: （如有） 有效期内健康证。
• Knowledgeable of Western or Chinese cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner.
• 具备有与本职位相配的中西餐/烘焙基础烹饪技能知识，高效率、高质量完成本职工作。
• Able to work with and consume all products and ingredients.
• 能够合理消耗所有产品和配料。
• Work well in stressful situations, remain calm under pressure and able to solve problems.
• 有能力按照事情的优先顺序按时完成任务。
• Able to work in a moist, hot and sometimes loud environment.
• 在压力下很好地完成工作，保持冷静解决问题。
• Possess good leadership and training skills.
• 能够在潮湿，炎热和不时吵闹的环境中工作。
• Knowledgeable in FSAA.
• 掌握食品安全体系方面的知识。