• 五险一金
• 技能培训
• 带薪年假
• 人性化管理
• 管理规范
• 岗位晋升
• 包吃包住

·        Prepares and present baked pastries including thepreparation of: 
准备及摆设面点包括：
·        Baked pastries 烘制包点
·        Handling and storage of commodities 领取及储存日用品
·        Chou pastry dishes 装饰包点摆设
·        Gateau pithiviers 奶油蛋糕的雕花
·        Bake and fill a variety of sweet pate dishes 烘制各式甜品
·        Prepares and present yeast raised pastriesincluding the preparation of: 准备及摆设发酵的面点包括：
·        Croissants 牛角包
·        Brioche 奶油蛋卷
·        Kuchen 蛋糕
·        Danish pastries 丹麦包
·        Savarins and babas 松饼及兰姆糕
·        Prepare and present afternoon tea items including: 准备及摆设下午茶项目包括：
·        Those suitable to be served for afternoon tea in ahotel 酒店下午茶适合的产品
·        Flans and pies 饼类及派类
·        Prepare and present desserts including: 准备及摆设甜品包括：
·        Frozen desserts 冰冻甜品
·        Hot desserts 热甜品
·        Cold desserts 冻甜品
·        Specialty desserts 特色甜品
·        Prepare and present gateaux, tortes and cakesincluding: 准备及摆设蛋糕包括：
·        Traditional gateaux, tortes and cakes 传统蛋糕
·        Finish and decorate them 完成并对其进行装点
·        Prepare for service and serve them to guests 供应包点给客人
·        Design, prepare, cover and decorate cakes forfestive occasions 为节庆日子设计准备及装饰蛋糕
·        Prepare a range of cheesecakes 准备一系列的芝士蛋糕
·        Prepare marzipan work 准备杏仁糖浆
·        Prepare a range of molded flowers and figures 准备各式花卉及其他造型的模型
·        Manipulate marzipan to cover cakes 运用杏仁糖浆覆盖蛋糕
·        Prepare Petits Fours 准备法式小点：
·        Prepare a range of petits fours secs  准备一系列干的法式小点
·        Prepare a range of petits fours glaces 准备一系列冻的法式小点
·        Maintain hygienic standards and practices 维持卫生标准
·        Maintain a hygienic kitchen 维持厨房的清洁卫生
·        Clean the kitchen and equipment 清洁厨房及设备
·        Maintain personal hygiene 保持良好的个人卫生
·        Actively pursue HOE breakage controlling,ensure quarterlyinventory breakage under 0.3%
·        积极的实行酒店营运设备破损率控制，并保证每季度盘点破损率控制在0.3%以下。
·        Financial Responsibilities / 财务职责
·        Works with superior in preparing and managingdepartmental budget and financial goal.
·        协助上司准备并管理部门预算及财务目标。
·        Educate employee to recycle where-ever possible andenforce cost saving measures.
·        教育同事进行资源循环利用，增强同事成本控制意识。
·        Occupational Health and Safety Responsibilities / 职业健康及安全职责
·        Understand OH&S policies and procedures.Educate employee to enforce OH&S guidelines. 
熟悉职业健康及安全政策及流程，指导同事以确保安全贯彻实施。
·        Understand property safety, first aid, fire andemergency procedures. Operate equipment safely.
熟悉财物安全、急救、火灾及紧急程序，安全使用相关设备。
·        Correct a hazardous situation. Report potentialdangerous to related department immediately.
更正危险状况。实时向相关报门报告危险状况。
·        Log security incidents and accidents in accordancewith hotel requirements.
根据酒店要求，记录安全事故。
·        Ensure to implement all fire, health, and safetyprocedures per required by hotel.
确保实施酒店火灾、健康及安全流程。
·        Actively participate in thepromotion of hotel products and publicity
积极参与酒店产品和宣传的推广

Required Skills –
技能要求 
·        Demonstrated ability tointeract with customers, employees and third parties that reflects highly onthe 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。
·        Alcohol awareness certificationand/or food service permit or valid health/food handler card as required bylocal government agency.
持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。
·        Problem solving, reasoning,motivating, organizational and training abilities.
具有解决问题，推理，号召，组织和培训能力。
Qualifications–
学历
·        Diploma or VocationalCertificate in Culinary Skills or related field.
餐饮技能或相关专业的大专学历或职业证书。
Experience–
经历
·        5 years experience as a chefincluding at least 2 years in supervisory capacity or an equivalent combinationof education and experience.
5年厨师工作经历，包括2年的管理经验，或与此相当的教育和相关工作经验结合的背景。

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