Your day to day 日常職責(zé)
? 1.Assistin the management of Kitchen Operations in a single food & beverage outletor a shift, or section of food and beverage operations, including menu planningand costing, organizing special events, developing new dishes, maintaining foodquality standards and comprehensive product knowledge.
??協(xié)助一家餐飲場所或一班廚房的運(yùn)營管理或餐飲運(yùn)營的一部分,包括菜單計劃和成本核算,組織特別活動,開發(fā)新菜,了解食品質(zhì)量標(biāo)準(zhǔn)和關(guān)于產(chǎn)品的綜合性知識。
? 2.Maintain comprehensive productknowledge including ingredients, equipment, suppliers, markets, and currenttrends and make recommendations for appropriate adjustments to kitchenoperations accordingly.
? ?保持對產(chǎn)品的綜合性知識的了解,包括配料、設(shè)備、供應(yīng)商、市場和當(dāng)前趨勢,并相應(yīng)的建議廚房運(yùn)作部進(jìn)行適當(dāng)調(diào)整
? 3.Ensurethat outstanding culinary technical skills are maintained.
? ?確保優(yōu)秀的餐飲技巧得以保持
? 4.Assistwith organizing special events and special food promotions.
? ?協(xié)助組織特別活動和特別食品促銷活動
? 5.Workwith Master Chef in the preparation and management of the Department’s budget.
? ?和廚師長一起編制和管理部門預(yù)算
What we need from you 我們需要你具備
? 1.Demonstratedability to interact with customers, employees and third parties that reflectshighly 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
? 2.Alcohol awarenesscertification and/or food service permit or valid health/food handler card asrequired bylocal government agency.
? ?持有當(dāng)?shù)卣?guī)定的含酒精飲品知識課程證書或食品服務(wù)許可證或有效的健康或食品上崗證
? 3.3 years’experience as a chef including at least 2 years in supervisory capacity or anequivalent combination of education and experience.
? ?3 年廚師工作經(jīng)歷,包括2年的管理經(jīng)驗,或與此相當(dāng)?shù)慕逃拖嚓P(guān)工作經(jīng)驗結(jié)合的背景