收藏 
微信
举报
·
To
be responsible for correct handling and basic maintenance of equipment
machinery and tools in the preparation kitchen.·
正确处理及厨房设备和工具的维修和保养。·
To
be responsible for the proper care and handling of all food items in the
preparation kitchen.·
负责处理厨房内所有食品。·
To
be responsible for the proper care, handling and authorization of all
trimmings, leftovers and waste products such as vegetables, potatoes, bones,
skin, fats, etc as per manual.·
负责处理所有剩余食品，如骨骼，皮，脂肪等·
To
be responsible for the work performance and efficiency of all employees under
his supervision.·
负责员工的督导工作。·
To
be conscientious in portioning as per established guidelines.·
注重工作细节。·
To
make and check the store requisitions well in advance to allow adequate
defrosting time for imported meats, fishes, seafood.·
合理安排食品订单以便有足够的时间解冻各类肉类，鱼类，海鲜等产品。·
To
check daily orders for all satellite kitchens.·
检查厨房每日宴会订单。·
To
prepare banquet orders not later than or one day in advance.·
提前一天准备宴会订料。·
To
give special attention regarding hygiene and sanitation since raw products are
handled long before actual consumption.·
在处理食品原料时，要特别注意原料的卫生情况。·
To
assure orderly handling of different food items like vegetables, potatoes,
fishes, seafood, lamb and other meat products.·
有序处理不同食物，如鱼，海鲜，羊肉和其他肉类产品等。·
To
pay special attention to the proper sorting of food items (trimmed separate
from untrimmed).·
特别注意食品分类。·
To
label and date vacuum packed ready portions, trimmings and
bones.·
食品必须真空包装并贴上标签。·
To
work straight or split shift as the flow of business requires and to arrange
lunch break accordingly.·
根据运营需要调整班次（如，加班，两头班等）并适当安排员工午休。·
To
check the blackboard for new orders after lunch.·
午餐时段后检查是否有新的订单。·
To
write requisitions which are submitted to the Chef's office no later than 4:00
pm.·
每日下午二点前将订单送至总厨办公室。·
To
ensure that all requisitions are signed by the Executive Chef or the Executive
Sous Chef.·
确保所有食品申请单都由总厨或副总厨的签名。·
To
supervise cleaning of preparation kitchen and being an example
at doing so.·
保持工作场所干净整洁。·
To
leave instructions for evening shift.·
安排夜班工作。·
To
co-operate and delegate work properly.
This is essential for the smooth operations of the production kitchen.·
保证厨房运作顺畅。·
To
issue from store only by requisition.·
根据申请单发货。·
To
be responsible for daily inter kitchen and production transfer report.·
负责每日厨房内部转货。·
To
be aware of all house rules; to observe them and also assist in enforcing them.·
了解并执行所有酒店政策法规。·
To
conduct himself in such a manner so as to encourage fellow employees to do
likewise.·
鼓励员工遵守相关政策。·
To
emphasize on teamwork towards betterment of his section and the overall kitchen
operations.·
强调团队合作在厨房整个运营中的重要性。·
To
be in charge to control and maintain a top quality in local food production.·
负责控制食品质量。·
To
make basic stocks, soups and sauces according to specification and provide
outlets within.·
根据标准菜谱制作汤料，酱料等。·
To
support and help with his kitchen staff in other outlets or kitchens.·
给予厨房员工帮助。·
To
know and enforce the hygiene and safety standards set by the Hotel and Food
& 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
know the Hotels fire and safety procedures and operation of 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
be responsible for all walk-in refrigerators and freezers.·
负责主厨房内所有冰箱和冰柜。·
To
be open minded, positive, fair and environmentally conscious.·
心胸开阔，积极主动，公正并有环保意识。
位求职者投递了该职位，你的简历匹配度为
你的综合竞争力排名为第
名
立即沟通
酒店业--国际高端酒店/5星级
100-499人
国有企业
华尔道夫酒店系列是希尔顿全球的奢华品牌。每家华尔道夫皆秉承华尔道夫酒店所独有的品牌传承，极具意义的历史地标建筑、原创艺术的内部装饰、享誉至尊的产品与无与伦比的服务，完美的融为一体。每一家华尔道夫酒店皆被视为“绝佳之精品”。上海外滩华尔道夫酒店是一座拥有传奇色彩、恒久建筑与深厚历史的奢华酒店。它结合了上海外滩闻名遐迩的历史与文化及二十一世纪的繁华。在两幢综合建筑里，设置了260间奢华配置的客房和套房，环境现代时尚的餐厅和酒吧，可俯瞰上海城市美景、璀璨闪耀的宴会厅，精致奢华的水疗中心，设施完备的健身房，无线网络服务等，各功能设置精致巧妙，构成一幅美丽的图画，展示出只属于上海外滩华尔道夫酒店的宏伟和精致。上海外滩华尔道夫酒店自2013年起连续8年荣获TripAdvisor全球旅行者之选，《Condé Nast Traveler康泰纳仕》2020年悦游读者之选中国区酒店排名第二，2019年度读者之选中国酒店前三名，2019年KOL公信力金榜城市经典酒店。 酒店地址上海市黄浦区中山东一路2号地下2层 酒店人力资源部微信公众号 Hotel HR Department QR Code
