招聘饼房厨师 Pastry Chef_天津海河英迪格酒店招聘信息-最佳东方

Essential Duties and Responsibilities

KEY RESPONSIBILITIES

主要职责

Job Summary – (Role Summary)

工作概述﹣(职位概述)

Responsible for supervising and preparation of items in all kitchen sub-sections and directly responsible for the Specialty Restaurant. Provide functional assistance and direction of the kitchen operation as assigned.
负责监督和准备厨房各部部分工作，并对特色餐厅直接负责。为所管辖的厨房的运行提供职能上的协助和指导。
Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。

Essential Duties and Responsibilities – (Key Activities of the role)
主要职责﹣(职务的主要工作)
Supervising and co-ordinate all kitchen sub- sections engaged in the preparation and cooking of all food items.
监督和协调厨房各部分工作，包括准备和烹调所有食物。
Planning of menus; considers availability of raw food and ingredients, availability of skills required in preparing new menus, style and standards of hotels.
计划菜单；考虑新菜单中生食品和配料的供应能力及所需技能的可提供能力，酒店新菜单的风格和标准。
Supervise cooking and other kitchen personnel and co-ordinates their assignments and arranges to insure economical and timely food production.
监督烹调和厨房其他人员的工作，协调他们的任务和安排以确保食物制作的经济性和高效性。
Work closely with different chef de partie; participates in their activities in speciality Restaurant.
与其他厨师主管密切合作；参与其他特色餐厅的活动。
Prepare meals for respective section(s)(restaurant, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate the smooth service in relation to the pass and pick-up of food.
为相应的餐厅，餐饮营业场所等制作食品，并协助厨房的各项工作，确保客人及时的得到高品质的食物。协调传菜和取菜的顺利服务。
Control the works schedules, persons on duty, absents and sick and checks the daily attendance list.
管理工作时间安排，值班人员，缺勤和病假，检查每日出席单。
Estimate current and daily requirements of hotel for food consumption based on event orders, daily menus, forecasts, etc.
在活动安排单，每日菜单，预测的基础上估计当前和每日酒店食品消耗要求。
Check physical aspect of all kitchen areas, cold rooms, equipment and tools.
检查厨房各个地方，冷藏间，设备和工具的状况。
Ensures that:
确保：
there is an adequate supply of food at all times

随时备有充足的食品供应

hygiene and sanitation are observed in the kitchen area

厨房遵守卫生规定

tools and equipment are handled, maintained and used properly

工具和设备正确的处理，维戏和使用

Ensure that Hotel’s cost control policies and procedures are followed.
确保遵守酒店成本用管理规章制度。
Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the local Health Board inspection and hotel requirements.
保持厨房卫生整洁，达到或超过地方卫生局的检查标准和酒店的要求。
Report all unsafe or malfunctioning equipment to supervisor.
向上级领导报告所有不安全或故障的设备。
Assist in the training, scheduling and supervision of kitchen staff; ensure that all cook’s duties have been performed during shift.

协助培训，安排和监督厨房的员工；确保所有厨师在当值期间完成自己的本职工作。

2. REQUIRED QUALIFICATIONS

资格

Required Skills –

技能要求

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
Food service permit or valid health/food handler card as required by local government agency.
食品服务许可或当地政府规定的有效的卫生或食品上岗证。
Ability to read and write English
具有英语读写能力。

Qualifications –

学历

Diploma or Vocational Certificate in Culinary Skills or related field.
餐饮技能或相关专业的大专或职业证书。

Experience –
经验
2 years related experience or an equivalent combination of education and experience.
2年相关工作经历或与此相当的教育和相关工作经验结合的背景。