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?Professional preparation and distribution of daily meals including breakfast, lunch, tea time, dinner, etc. for crew and guests in accordance with Executive Chef manual and menu cycle ?Ordering of stock in cooperation with Executive Chef ?Correct handling of all products and equipment ?Ensuring of perfect cleanliness in working area in accordance with HACCP rules ?Conducting stock takes; inventory according to company procedures ?Preparation to open and close ships at start and end of season ?Assistance in other departments upon instruction from supervisors (if required) ?Performance according to company standards and HACCP rules ?Participation in loading processes ?Correct storage of stock; establishing of par levels ?Active participation in onboard training programs ?Luggage duty on embarkation and disembarkation day

?Assistance with preparation and cooking daily meals (including breakfast, lunch, Tea Time, dinner, etc.) for crew and guests in accordance with Executive Chef Manual and menu cycle ?Handling all groceries, products and galley equipment with care ?Inventory according to instructions ?Separation and disposal of waste / garbage ?Conduction of stock takes; inventory according to company procedures ?Preparation of opening and closing ships at start and end of season ?Assistance in other departments upon instruction from supervisors (if required) ?Performance according to company standards and HACCP rules ?Participation in loadings ?Luggage duty on embarkation and disembarkation day ?Correct storage of stock; establishing of par levels ?Active participation in onboard training programs

Primary Responsibilities主要職責(zé) ·Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand. ·May be asked to carry out some food preparation in the dining room in front of guests, depending on events or how the F&B offer is organized. ·Ensures that dishes are well presented, of a high standard and at the right temperature.    ·Delivers dishes in good time to suit guests' wishes. ·Depending on the hotel, may be asked to receive deliveries, check and store merchandise. ·Organizes his/her work and timing to suit fluctuations in guest numbers and special events. ·Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations. ·Is actively involved in meeting the department's targets:   -By following the cooking instructions to the letter.  -By avoiding waste and loss of food items. -By respecting the procedures and internal audits applicable in the hotel. ·根據(jù)酒店和品牌的烹飪指導(dǎo)和流程, 制作并展示菜肴。 ·視活動(dòng)或餐飲提供方式而定，可能需要在客人面前在餐廳內(nèi)準(zhǔn)備食物。                          ·確保在合適的溫度下，高質(zhì)量、高標(biāo)準(zhǔn)的呈現(xiàn)菜肴。 ·適時(shí)提供菜肴, 以滿足客人的期望。 ·根據(jù)酒店要求而定, 可能需要參與收貨、檢查及貯存貨品。 ·根據(jù)客人數(shù)量和特殊活動(dòng)的變化，合理安排他/她的工作和時(shí)間。 ·始終遵守HACCP的要求，確保工作場(chǎng)所保持清潔和食品安全。 ·積極參加部門會(huì)議并達(dá)到部門目標(biāo)：  -嚴(yán)格遵照烹飪說(shuō)明完成工作。  -避免食物的浪費(fèi)和損失。  -尊重酒店內(nèi)部審計(jì)流程。 Knowledge and Experience知識(shí)和經(jīng)驗(yàn) ·Vocational certificate or diploma in professional cuisine ·1to 2 years of experience     ·Perfect knowledge of HACCP guidelines  ·Computer literate in the Windows environment   ·Languages: fluent in the national language, knowledge of English ·持有烹飪專業(yè)資格證書(shū)。 ·1到2年的相關(guān)經(jīng)驗(yàn)。   ·了解，熟悉HACCP知識(shí)  。  ·熟悉電腦操作知識(shí)。 ·語(yǔ)言要求：中文熟練，會(huì)英語(yǔ)更佳。

崗位職責(zé) 1、負(fù)責(zé)員工飯?zhí)糜貌蛥^(qū)域衛(wèi)生清理，保證用餐環(huán)境衛(wèi)生； 2、負(fù)責(zé)會(huì)員餐廳客用餐具的洗滌工作； 3、配合廚房師傅對(duì)食材進(jìn)行清洗和初加工； 4、認(rèn)真做好自己所負(fù)責(zé)區(qū)域的衛(wèi)生； 5、能夠遵守公司及部門的規(guī)章制度，服從領(lǐng)導(dǎo)安排，積極完成領(lǐng)導(dǎo)安排的其它工作。 崗位要求： 1、能吃苦耐勞、服從工作安排； 2、身體健康、做事踏實(shí)勤快。 福利待遇 1、公司提供免費(fèi)住宿，4人間，有空調(diào)、獨(dú)立衛(wèi)??； 2、公司設(shè)有員工飯?zhí)茫赓M(fèi)提供一日3餐； 3、購(gòu)買五險(xiǎn)一金、發(fā)放節(jié)日補(bǔ)貼、高溫補(bǔ)貼、帶薪年假等； 4、工作時(shí)間：月休4天，8小時(shí)工作制。 聯(lián)系電話：0757-85131603