To ensure the smooth operation of Chinese Kitchen and Banquet Kitchen, to produce high quality products by his/her best knowledge, and to assist F&B Leader to manage the daily operation. Training subordinates on food production, Marriott International standards, 43 points hygiene rules and regulations, hotel standards and following hotel policies and procedures as described in the hotels associate hand book. Being able to manage Chinese kitchen, banquet ?kitchen and other relevant sections. Well organized, customer focused and train young associates on a daily basis.
確保中廚房、宴會廚房、員工廚房的平穩(wěn)運作，根據自身的專業(yè)知識制作高品質的食品，協助餐飲部負責人管理好廚房的日常運作。培訓下屬員工食品知識、萬豪標準、43條食品衛(wèi)生標準、酒店政策及員工手冊規(guī)定的內容等。有效管理廚房及其他相關部門，每天對員工進行培訓。
崗位要求：
1. 3-4 years of senior sous chef or 2 years or above relevant working experience.
具有3-4年資深副廚師長經驗或2年以上廚師長相關工作經驗。
2. Master Chinese cuisine cooking skills, especially Cantonese cuisine; have good basic knowledge of Asian flavor.
深入了解中式烹飪技巧，特別是粵菜；具備良好的亞洲風味基本知識。
3.?Be able to train and guide the staff of meat room and Chinese dim sum.
能夠對肉房和中式點心房員工進行培訓。
4. Extensive knowledge of foodhandling and sanitation standards.
全面的食品加工及衛(wèi)生標準知識。
5. Strong organization skillsand effective influence skills
能夠有效組織廚房各項運作，并通過以身作則積極的引導員工完成各項工作。
6. Be decisive and able to handleemployee conflicts effectively and maintain good employee relations
決策果斷，并能夠行之有效的處理員工沖突以及保持良好的員工關系。
7. Rich knowledge of food safety standards.
具有豐富的食品安全知識。
