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  • JW万豪-我心所属之地

西安丽思卡尔顿酒店

职位:Commis - Xian Kitchen 西厨房厨师
  • 职位性质:全职
  • 工作地区:陕西省西安市
  • 招聘人数:1人
  • 学  历:不限
  • 工作经验:不限
  • 所 在 地:不限
  • 户 籍 地:不限
  • 提供食宿:不限
  • 年龄要求:不限
  • 计算机能力:不限
  • 语言要求:不限
  • 国际联号工作经历:不限
  • 薪资待遇:2.5千-3千
  • 职位有效期::2020-07-17至2020-09-15
职位描述

  • 1. To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.

  • 须完全理解并遵守公司有关食品卫生和食品安全操作规范的政策。

  • 2. To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.

  • 须完全清楚所在厨房菜品的配方,制作方法和出菜标准。

  • 3. To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges

  • 协助管事部经理,以确保厨房各个领域高标准的清洁度,如机械,小型厨房设备,地板和冰箱

  • 4. To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

  • 要确保厨房运营及厨房设备的保养有一个良好的标准与最低破损。

  • 5. To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response.

  • 要确保厨房任何操作设备的故障,须立即报告厨师长,并且让工程部维修。

  • 6. To expedite orders on the line, if required.

  • 如果有需要,须在工作岗位读单,和出菜

  • 7. To follow all control and key procedures.

  • 要遵循所有的控制程序和关键要点。

  • 8. To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.

  • 要确保采购所有“优质的原料”,收货和“先进先出”的存储标准。

  • 9. To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets.

  • 确保所有“优质的原料''根据专业配方,制作方法,去准备,同时以提高生产时间和减少浪费为重点,支持的厨师团队实现其营业目标,控制食物成本。

  • 10. To assist in the development of a safe and clean working environment.

  • 协助创造一种安全、清洁的工作环境
  • 11. To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.

  • 对接收的食品质量要承担责任,确保所有食品类商品是按照顺序表和采购规格来收货。

  • 12. To assist the storeroom Receiving Clerk in reviewing the quality of goods received, if required,

  • 如果需要,协助收货员对货物质量审核检收。

13. To perform daily inspections of all walk-in refrigerators, reach INS, to ensure that proper rotation of food is adhered to prior to and upon completion of your shift.

  • 进行冰箱日常检查,是否运转正常,并确保当天的食品能够有合理的轮转。
  • 14. To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurants-hotel, and will assist with the development of Personal Culinary Style.

需根据酒店-餐厅的经营风格,同时满足目标市场的需求的条件下,提高厨师的创作精神,并协助提高个人的烹饪水平。