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Responsibilities? 工作職責(zé) 1.Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.? 2.Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.? 3.Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met. 4.Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.? 5.Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.? 6.Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.? 7.Work harmoniously and professionally with co-workers and supervisors.?? 1.根據(jù)質(zhì)量要求，按照食譜，以及生產(chǎn)、部分和演示標(biāo)準(zhǔn)，準(zhǔn)備食物，完成早餐、午餐和/或晚餐服務(wù)。 2.提前準(zhǔn)備好食物，確保不要超出預(yù)期的需要 3.培訓(xùn)、激勵、推薦紀(jì)律，監(jiān)督廚房員工的工作，確保所有的文化和核心標(biāo)準(zhǔn)得到滿足。 4.操作、維護(hù)和正確清潔廚房設(shè)備，包括：油炸鍋、肉雞、烤箱、蒸鍋、食品加工機(jī)、攪拌機(jī)、切片機(jī)、烤箱、蒸汽桌、傾斜水壺、華夫鐵板、平頂烤架。 5.給所有食品容器標(biāo)日期并及時(shí)更換，確保所有易腐壞的東西保持在適當(dāng)?shù)臏囟葍?nèi)；檢查班次的使用標(biāo)準(zhǔn)，確定必要的準(zhǔn)備，冰箱的設(shè)置；注意任何商品缺貨或可能缺貨的現(xiàn)象；返還不用于指定存儲區(qū)的所有食品，一定要蓋上/標(biāo)出日期的所有東西；協(xié)助建立計(jì)劃和行動糾正任何食品成本問題；控制食物浪費(fèi)、損耗和使用政策。 6.遵守四季酒店一類和二類工作規(guī)則和員工手冊上羅列的行為準(zhǔn)則。 7.與同事、上級協(xié)調(diào)工作。 Preferred Qualification and Skills? 優(yōu)先考慮的資格與技能 1.High school education or equivalent culinary experience. 2.Minimum two years culinary or related work experience.? Advanced culinary knowledge is expected for this position. Previous supervisory experience is preferred. Working knowledge is generally learned on. 3.Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.? Proficient knife skills and ability to multi-task. 1.高中學(xué)歷，或者需要同等相關(guān)廚房經(jīng)驗(yàn) 2.至少兩年烹飪或相關(guān)工作經(jīng)驗(yàn)。這個職位需要高級烹飪知識。有管理經(jīng)驗(yàn)者優(yōu)先。工作知識通常是在職學(xué)習(xí)的。 3.能夠操作、維護(hù)和正確清潔油炸機(jī)、肉雞、爐灶、蒸鍋、食品加工機(jī)、攪拌機(jī)、切片機(jī)、烤箱、蒸汽桌、傾斜水壺、華夫鐵板、平頂烤架。熟練的刀具技能和處理多任務(wù)能力。