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job overview職位概述 ·???????? Prepare food in accordance with portion and quality standards specified in recipes. 依照菜譜中份量和質(zhì)量的標(biāo)準(zhǔn)烹調(diào)食品。 ·???????? Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.?? ·???????? 遵守當(dāng)?shù)氐男l(wèi)生和安全法規(guī)，或其它適用的規(guī)定，以及品牌規(guī)范和當(dāng)?shù)氐囊?guī)章制度。 ? At InterContinental Hotels & Resorts? we want our guests to feel special, cosmopolitan and In the Know which means we need you to: ·???? Be charming by being approachable, having confidence and showing respect. ·???? Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done. ·???? Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special. 在洲際酒店及度假村?，我們希望賓客感覺(jué)風(fēng)格獨(dú)特、時(shí)尚現(xiàn)代和深入洞悉，這意味我們需要你： ·???? 親切、充滿(mǎn)自信、體現(xiàn)尊重來(lái)展現(xiàn)富有魅力的你。 ·???? 理解和預(yù)測(cè)賓客的需要、做到細(xì)心周到、具主人翁精神、把事情辦好，保持專(zhuān)注當(dāng)下。 ·???? 見(jiàn)多識(shí)廣、分享閱歷、展現(xiàn)你的風(fēng)格來(lái)創(chuàng)造令人感覺(jué)特別的時(shí)刻，做到令人難忘。 Duties and Responsibilities工作職責(zé) ·???????? Communicates politely and display courtesy to guests and internal customers 與客人和內(nèi)部客戶(hù)禮貌、友好的交流。 ·???????? Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards 指導(dǎo)廚房幫手，包括廚師、廚房服務(wù)員和管事的工作。 ·???????? Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information? 與上級(jí)交流疑難問(wèn)題，客人或內(nèi)部客戶(hù)的意見(jiàn)以及其它相關(guān)信息。 ·???????? Establishes and maintains effective employee working relationships 與員工建立并保持良好的工作關(guān)系。 ·???????? Attends and participates in daily briefings and other meetings as scheduled 按計(jì)劃參加并參與每日例會(huì)及其它會(huì)議。 ·???????? Attends and participates in training sessions as scheduled 按計(jì)劃參加培訓(xùn)活動(dòng)。 ·???????? Prepares in advance food, beverage, material and equipment needed for the service 事先準(zhǔn)備服務(wù)所需的食品、飲料、材料和設(shè)備。 ·???????? Cleans and re-sets his/her working area 清潔并整理工作區(qū)域。 ·???????? Implements the hotel and department regulations, policies and procedures including but not limited to: 實(shí)施酒店和部門(mén)的規(guī)定、政策和工作程序，包括但不限于：? o??? House Rules and Regulation 酒店的規(guī)則和規(guī)定 o??? Health and Safety 健康和安全 o??? Grooming 儀容 o??? Quality 質(zhì)量 o??? Hygiene and Cleanliness 衛(wèi)生和清潔 ·???????? Performs related duties and special projects as assigned 執(zhí)行被分派的相關(guān)任務(wù)和特殊項(xiàng)目。 QUALIFICATIONS AND REQUIREMENTS任職要求 Required Skills ??技能要求 ·???????? Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. 完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力。 ·???????? Food service permit or valid health/food handler card as required by local government agency. 食品服務(wù)許可或當(dāng)?shù)卣?guī)定的有效的衛(wèi)生或食品上崗證。 ·???????? Ability to read and write English 具有英語(yǔ)讀寫(xiě)能力。 Qualifications ??學(xué)歷 ·???????? Vocational Certificate in Culinary Skills or related field. 餐飲技能或相關(guān)專(zhuān)業(yè)的職業(yè)證書(shū)。 Experience ??經(jīng)驗(yàn) ·???????? 1 years related experience or formal training or an equivalent combination of education and experience. 1年相關(guān)工作經(jīng)歷或與正式培訓(xùn)，或與此相當(dāng)?shù)慕逃拖嚓P(guān)工作經(jīng)驗(yàn)結(jié)合的背景。

·????In absence of Staff Restaurant Chef, conducts shift briefings to ensurehotel activities and operational requirements are known 在經(jīng)理缺席時(shí)進(jìn)行交接班說(shuō)明，確保了解酒店的活動(dòng)和運(yùn)營(yíng)要求。 ·????Prepares, cooks, serves and stores?dishes: 進(jìn)行菜肴的制作、烹飪、上餐和存儲(chǔ)工作： ·????Communicates politely and display courtesy to guests and internalcustomers 與客人和內(nèi)部客戶(hù)禮貌、友好的交流 。 ·????Provides direction to the Kitchen helpers, including Commis, Cooks,Kitchen Attendants and Stewards 指導(dǎo)廚房幫手，包括廚師、廚房服務(wù)員和管事的工作。 ·????Communicates to his/her superior any difficulties, guest or internal customercomment and other relevant information 與上級(jí)交流疑難問(wèn)題，客人或內(nèi)部客戶(hù)的意見(jiàn)以及其它相關(guān)信息 。 ·????Establishes and maintains effective employee working relationships 與員工建立并保持良好的工作關(guān)系 。 ·????Attends and participates in daily briefings and other meetings asscheduled 按計(jì)劃參加并參與每日例會(huì)及其它會(huì)議。 ·????Attends and participates in training sessions as scheduled 按計(jì)劃參加培訓(xùn)活動(dòng) 。 ·????Prepares in advance food, beverage, material and equipment needed forthe service 事先準(zhǔn)備服務(wù)所需的食品、飲料、材料和設(shè)備。 ·????Cleans and re-sets his/her working area 清潔并整理工作區(qū)域。 ·????Implements the hotel and department regulations, policies and proceduresincluding but not limited to: 實(shí)施酒店和部門(mén)的規(guī)定、政策和工作程序，包括但不限于：? ·???? House Rules and Regulation ?? 酒店的規(guī)則和規(guī)定 ·???? Health and Safety ?? 健康和安全 ·???? Grooming ?? 儀表儀容 ·???? Quality ?? 質(zhì)量 ·???? Hygiene and Cleanliness ?? 衛(wèi)生和清潔 ·????Works with Supervisor in manpower planning and management needs 和上級(jí)領(lǐng)導(dǎo)一起進(jìn)行人力規(guī)劃和管理需求。 ·????Works with Supervisor in the preparation and management of theDepartment’s budget 和上級(jí)領(lǐng)導(dǎo)一起編制和管理部門(mén)預(yù)算。

【崗位職責(zé)】 1、負(fù)責(zé)西廚房各類(lèi)食材的初加工處理，包括蔬菜、肉類(lèi)、海鮮等的清洗、切割、腌制等工作； 2、按照廚師要求準(zhǔn)備食材，確保食材處理符合衛(wèi)生標(biāo)準(zhǔn)及菜品制作需求； 3、協(xié)助廚師完成備料工作，確保廚房操作流程高效順暢； 4、維護(hù)工作區(qū)域的清潔衛(wèi)生，遵守食品安全及廚房管理制度； 5、定期檢查食材質(zhì)量，及時(shí)匯報(bào)異常情況，避免浪費(fèi)； 6、完成上級(jí)安排的其他相關(guān)工作。 【崗位要求】 1、對(duì)西餐食材有一定的了解，具備基礎(chǔ)的刀工技能； 2、能夠適應(yīng)快節(jié)奏的廚房工作環(huán)境，具備較強(qiáng)的執(zhí)行力和團(tuán)隊(duì)協(xié)作能力； 3、工作細(xì)致認(rèn)真，責(zé)任心強(qiáng)，注重衛(wèi)生與食品安全； 4、身體健康，無(wú)傳染性疾病，能適應(yīng)站立工作及早晚班次； 5、有相關(guān)工作經(jīng)驗(yàn)者優(yōu)先，無(wú)經(jīng)驗(yàn)者可提供培訓(xùn)。

?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