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西厨房热房领班
1. 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。
2. 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
3. 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。
4. 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。
5. To expedite orders on the line, if required.
如果有需要,须在工作岗位读单,和出菜
6. To follow all control and key procedures.
要遵循所有的控制程序和关键要点。
7. 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。
8. 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。
9. To assist in the development of a safe and clean working environment.
10. 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采购单来货,并有收购记录和采购说明。
11. To assist the storeroom Receiving Clerk in reviewing the quality of goods received, if required,
12. 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.
13.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风格。
拉萨瑞吉度假酒店是西藏首家国际奢华品牌五星级酒店,于2010年11月15日开业。酒店位于古老的八廓街地区,坐落于主干道江苏路上,驱车前往圣洁的布达拉宫仅需几分钟,距离贡嘎国际机场仅75公里。酒店占地约50亩,拥有199间精美绝伦的宽敞客房及豪华套房,最小客房面积51平方米;另外,两间世界一流的餐厅及一间酒吧,独特的五星级水疗体验及奢华的黄金游泳池,共同存在于这西藏第一家国际奢华品牌酒店。标志性的瑞吉管家服务,按照英国传统培训的管家们,可预测宾客的各种需求,并依照客人的偏好和独特品味提供定制服务,并为其提供无可比拟的全天候关怀。