• 带薪年假
• 五险一金
• 节日礼物
• 技能培训
• 岗位晋升
• 管理规范
• 年底双薪
• 免费工作餐
• 包吃包住
• 员工生日礼物

To
assist in supervision and coordination of preparing and cooking a la minute
orders.
协助菜肴的准备和烹制工作。
To
prepare the daily requisition for all needed food items.
每日备货。
To
check on dispense of food to guests and help other colleagues when they are
busy serving guests.
业务繁忙时，帮助其他同事为客人服务。
To
observe and test the serving food, check all the food items and plates are
prepared according to the established policies and recipes.
检查所有食物，确保所有食物按照标准食谱来制作。
To
see to food orders are prepared efficiently.
确保备料充足。
To
assist the Sous Chef and Junior Sous Chef in working out recipes and
presentation of new dishes.
协助经理和副经理完成新菜菜谱和摆盘。
To
check that good working conditions are maintained in the kitchen.
确保厨房设备设施运营正常。
To
ensure that the Hotel cost control policies and procedures are followed.
贯彻酒店成本控制政策。
 To
ensure cleanliness, proper handling and maintenance of kitchen equipment,
utensils and work areas.
确保工作环境干净,厨房设备设施清洁和保养。
To
take full responsibility of kitchen if superiors are not on duty.
负责并跟进所有日常厨房工作。
To
learn the Hotel's fire and safety procedures and operation of the kitchen and
fire fighting equipment.
知道酒店消防和安全程序以及厨房灭火设备的操作。
To
follow and enforce safety and hygiene standards set by the Hotel and Food &
Environmental Hygiene Department.
贯彻和执行酒店和卫生部门指定的卫生和安全标准。
To
minimize wastage and optimize yield.
减少浪费优化产量。
To
check quality and quantity of received goods.
































































检查货品质量和数量.

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