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PRINCIPAL RESPONSIBILITIES 主要職責(zé) 1.Assist and support the with kitchen operations as necessary. 協(xié)助和支持廚房的必要操作。 2.Promote effective and open communication throughout the kitchen team both upstream and down. 促進(jìn)整個(gè)廚房團(tuán)隊(duì)上下級(jí)的有效和開放的溝通。 3.Ensure and promote effective intradepartmental communication and a spirit of co-operation. 確保并促進(jìn)有效的部門內(nèi)部溝通和合作精神。 4.Follow the direction of our Hygiene Officer and the HACCP principals in the Cordis Beijing Capital Airport food safety plan to ensure industry best practice and the highest level of hygiene and food safety in compliance with all local and national (Health Department) regulations. 在康得思酒店食品安全計(jì)劃中遵循衛(wèi)生檢查員和HACCP的原則，確保所有都按照地方和國(guó)家規(guī)則的情況下實(shí)現(xiàn)行業(yè)內(nèi)最佳實(shí)踐及最高水平的食品安全和衛(wèi)生。 5.Ensure all kitchen colleagues are aware of, trained in and follow the food safety standards and procedures outlined in the Cordis Beijing Capital Airport food safety program. 確保廚房所有的員工受到關(guān)注和培訓(xùn)，并遵循北京首都機(jī)場(chǎng)東海康得思酒店食品安全程序中得食品安全標(biāo)準(zhǔn)和概述的步驟。 6.Ensure all food handling procedures follow the HACCP principals set out in the Cordis Beijing Capital Airport food safety program. 確保所有的食品處理流程遵循HACCP原則并在北京首都機(jī)場(chǎng)東海康得思酒店食品安全程序。 7.Ensure all HACCP related documentation, checks and tests are properly recorded, filed and kept up to date at all times. 確保所有的HACCP相關(guān)文件檢查測(cè)試得到正確的記錄和存檔，并保持隨時(shí)更新。 8.Follow standard recipes, costing, procedures, systems and standards to ensure the highest level of food quality, safety and guest satisfaction are consistently achieved. 遵循標(biāo)準(zhǔn)食譜，成本，操作步驟，系統(tǒng)和標(biāo)準(zhǔn)去確保食物質(zhì)量、安全和使賓客的滿意度的最高標(biāo)準(zhǔn)能夠持續(xù)實(shí)現(xiàn)。 9.Ensure all staff are aware of and trained on standard recipes, procedures, systems and standards to ensure the highest level of food quality, safety and guest satisfaction are consistently achieved. 確保所有的員工能有標(biāo)準(zhǔn)食譜、工作步驟、系統(tǒng)和標(biāo)準(zhǔn)的意識(shí)并接受培訓(xùn)，去確保食品的最高質(zhì)量、安全和使賓客的需求得到滿足能夠持續(xù)實(shí)現(xiàn)。 10.Monitor food quality to ensure standard recipes, procedures, systems and standards are being followed and are achieving highest level of food quality, safety and guest satisfaction. 監(jiān)控食品質(zhì)量以確保標(biāo)準(zhǔn)菜譜、步驟、系統(tǒng)和標(biāo)準(zhǔn)遵循并能夠?qū)崿F(xiàn)最高水平的食品質(zhì)量,安全性和客人滿意度。 11.Encourage a culture of support and co-operation through participating in team building exercises and recognition programs. 通過參與團(tuán)隊(duì)建設(shè)練習(xí)和了解工作程序來形成一個(gè)支持與合作的文化。 12.Develop and implement trainings to help the development and growth of individuals and depth of knowledge in our kitchen team. 制定和實(shí)施培訓(xùn)去幫助員工的個(gè)人成長(zhǎng)和知識(shí)的擴(kuò)展。 REQUIREMENTS職位要求 Education 教育學(xué)歷 Culinary Education preferred 烹飪教育畢業(yè)的優(yōu)先 Experience 工作經(jīng)歷 Previous experience in a similar roll in an international brand five star hotel is preferred 有五星級(jí)酒店工作經(jīng)歷的是首選 Job Skills & Knowledge 技能知識(shí) Full understanding of the principals of HACCP 全面了解HACCP的原則 Proficiency in Western cooking techniques 熟練的西餐烹飪技能 Ability to conduct trainings. 有培訓(xùn)員工的能力。 Good understanding of cost control 能夠很好的理解成本控制 Excellent time management and goal setting skills 優(yōu)秀的時(shí)間管理和目標(biāo)設(shè)定的技能 Good people management and leadership skills 有良好的人力管理能力和領(lǐng)導(dǎo)力。 Computer Skills 電腦技能 Knowledge of MS office software 能夠使用日常的辦公室軟件。 Language Proficiency 語言能力 Mandarin Chinese – fluent 普通話–流利 English – Good working level 英語–良好的工作水平