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· To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.
保持各类菜肴整体外观配套一致,且外观和修饰要符合酒店标准。
· To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage.
监督并全面实施根据配料卡和分肉试验而进行分量控制,使浪费和变质最小化。
· To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers. 检查库房和冰箱,做好正确储备和废物利用。
· Ensure smooth and effective communication among the kitchens and with other departments.
确保厨房和其他部门之间的交流畅通而有效。
· To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications.
与收货部和库房密切合作,确保所收货物符合酒店规定的质量标准。
· To constantly be alert on freshness, presentations and temperature of food served. 特别注意为客人提供的食品的新鲜度,外观和温度。
To ensure food portioning, serving, requisitions / receiving from stores are properly controlled. 确保食物的分量,服务,订货和收货正确进行。
CHARACTERISTICS REQUIRED 职位要求:
-Minimum 1 year experience in Kitchen department in an international class hotel;
1年在国际星级酒店饼房工作相关经验;
-Team builder Displays initiative;
团队合作者;
-Commitment to professional values;
工作积极主动,追求职业价值