招聘中厨房二级厨师（冷菜）/ Chinese Kitchen Commis 2 （Cold Dish）

ESSENTIAL FUNCTIONS核心职责

· To follow proper payroll & uniform procedures.

遵守薪资&制服准则。

· To be able to perform requested FS standards at the action stations when facing guest and providing with FS hospitality, Service Culture and Smile

在前场工作台面对客人时，遵守四季标准：服务理念和面带微笑。

· To set up and complete the mise en place for lunch/dinner according to schedule & roster

根据计划&排班为午餐/晚餐做准备工作。

· To prepare and plate menu items accordingly to established FS guidelines and food standards.

根据四季准则和标准准备出品的相关东西。

· To operate all equipment safely and properly in the kitchen and also ensuring they are kept clean after use

安全地、合理地使用厨房设备并在使用后清洁。

· To read all orders.

查看所有点单。

· To prepare and present on a timely basis all foods for lunch/dinner service to established standard.

及时为中餐/晚餐准备和摆放所有食物，以达到标准。

· To respect and accommodate server’s requests regarding guest’s personally, preference and request.

针对客人个人喜好事宜时，请尊重并满足服务员的要求。

· To handle food and rotate it accordingly to established procedures.

根据准则处理和贮藏食物。

· To make requisition, obtaining proper signature, submit, pick up of all items needed for the day and the next day with assistance of the Sous Chef on duty

协助当班副厨师长申请、签字、上交和领取当日和次日所需原料。

· To work closely with standard recipes and plate presentations in order to maintain standard of quality in production and presentation.

遵从食谱和摆盘，以确保出品质量。

To clean all work areas & throughout at the end of the shift including own fridge, freezer, gasket, knifes and cutting board.

下班时清洁工作区域，包括冰箱、冷库、刀具和砧板。

· To ensure a neat, clean, sanitized and organized work area

保证工作区域整洁卫生。

· To maintain a positive attitude toward changes and high level of professionalism

灵活应变、态度积极，保持专业水准。

· To handle and report any accident immediately, no matter how minor.

处理和汇报突发事件，无论事情大小。

· To maintain a good working relationship with other employees, providing instruction and encouragement as needed.

和同事相处融洽，必要时提供建议支持。

· To maintain a full line of communication with supervisors.

和主管保持良好沟通。

· To respond properly in any hotel emergency or safety situation.

合理回应酒店的紧急事件。

· To perform other tasks or projects assigned by hotel management and staff.

执行酒店分配的其他任务

NON-ESSENTIAL FUNCTIONS 非核心职责

· Check all necessary , relevant equipments, ensure safe and in operation order.

检查、确保所有应用设备准备就绪、运作良好。

· Check cutting broads, knifes and all other relevant equipment to ensure safe and in operating order.

检查、确保砧板、刀具以及其他相关器具准备到位。

· Cutting should be clean, knifes is to be sharp.

砧板必须干净、刀具必须锋利。

· Check fridge temperature and condition to ensure that is within a proper degree and in order.

检查冰箱温度，确保其正常运作。

· Report to department head immediately of any unsafe and broken equipment.

设备出现故障时请立刻上报部门领导。

· Check and ensure all food items are available

检查并确保备料齐全

· Check all food items such as poultry, raw meat, seafood; dried food stuffs; vegetable items etc are adequate for the day.

检查并确保当天所需肉类、海鲜、干货、蔬菜等备料充足。

· Communicate with department head for any discrepancies.

若有出入，及时和部门领导沟通。

· Communicate with all members of the staff for any unavailable items.

缺少某物品时，请及时告知本部门所有员工。

· At all points throughout the day operation, communication is essential as to ensure smooth and efficient working environment.

在每日运营中，及时沟通以使工作更顺畅和高效。

· Prepare mis-en-place and all necessary items

准备小料和所需物品。

· According to the station, prepare mis-en-place for all necessary items for the day.

根据不同岗位，准备好当日工作所需物品。

· Washing and cutting fruits and vegetable, marinating raw meats, get prepare.

清洗、切配水果、蔬菜，浸泡、准备肉类。

· While preparing any food items, it is important to follow food handling guidelines for safety of our guests. Work with raw and cooked foods on separate cutting broads as stated in the PWT guidelines.

处理食物时，遵守食物操作准则以确保顾客消费安全。根据PWT规范，处理生熟食物时要用不同的砧板。

· Check reservation list, banquet events order

核对预订、宴会单

· Check out all the reservation, BEO for the next following, review and noted down the necessary items need to be ordered to avoid any discrepancies.

核对所有预订单、宴会单，检查并记录所需物品以免出错。

· Prepare food ingredients as needed

根据实际需要准备食物配料。

· Check and prepare food ingredients, garnish and other necessary items according to the recipe.

根据食谱检查、准备食物配料、装饰和其他所需物品。

· Communicate and notify the party concern clearly on any food items need to be prepared.

沟通并告知相关部门需要准备的物品。

· At all time, throughout the shift, clear communication and cooperation with co-worker / supervisor / department head / managers is relative important to maximize efficiency, minimize the mistake.

任何时候，任何班次，和员工/主管/部门领导/经理良好沟通合作，以使工作效率最高化，失误最小化。

· Storage of foods, cleanliness of work area at the end of shift

下班时，食物储存区和工作区保持整洁。

· Clean work area thoroughly with the appropriate chemicals and linens.

用化学品和抹布将工作区域清洁干净。

· All food items should be stored into container and keep in the fridge.

所有食物需放至容器内并贮藏于冰箱内。

· Wash and clean cutting broads, knifes thoroughly and place it properly to ensure safe. Knives should be kept dry and not left to stand in sanitizing solution.

彻底清洗砧板、刀具。刀具不能浸在消毒溶液中，需风干后存放。

· Review food pars, place order for necessary items for next shift / next day.

检查备存食物，为下个班次/次日准备所需物品。

· Check and review all food pars that been used throughout the shift.

检查并确定当班期间所用掉的食物。

· Place requisition for any items that need to be ordered for next shift or replenish it immediately if necessary.

为下个班次申请、领取或装满所需食物。

· Check with dept head before leaving at the end of shift

下班前，和部门领导的交接工作。

· Notify department head / supervisor on duty personally at the end of shift.

下班时亲自告知当班部门领导/主管

OTHER其他

· To perform other tasks or responsibilities assigned by managers.

完成经理分配的其他任务和职责。

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