“We are Hilton, We are Hospitality. 我們是希爾頓,，我們詮釋待客之道,。”
1.Maintain at all times a professional and positive attitude towards his colleagues, and supervisors alike, and behave in accordance to the established hotel rules and employee handbook for him and any staff under his supervision. To ensure smooth operation of the section.
時刻保持對于同事和主管等一個專業(yè)和積極的態(tài)度,，依據(jù)飯店的規(guī)則和員工手冊的要求行為舉止,，確保部門的良好運營。
2.Coordinate, organize and participate in all production pertaining to assigned kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Prepares mise-en-place for the Breakfast buffet and Ala Carte Lunch and Dinner as assigned and maintaining the standards of preset recipes, portion control and costing at all times.
協(xié)調(diào),、組織和參與和廚房有關(guān)的所有產(chǎn)品的制作,，檢查并依照零點菜單和每日菜單，季節(jié)特 供菜單,。給早餐自助和午餐晚餐零點做準備工作,，時刻保持預先設置菜單的標準,，份量和成本。
3.Keeps discipline and proper work practices for himself and the staffs assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Chef de Cuisine / Restaurant-Chef on any problems to take appropriate actions.
時刻保持自己和所管轄的員工的紀律性和適當?shù)牟僮?。并且檢查個人衛(wèi)生,、整潔的工服、操作臺的整潔和衛(wèi)生,、清潔的器具,。知道污染食品的危險和適當檢查，徹底清理冰箱的需要,。向Sous-Chef匯報所有的問題并采取適當?shù)男袆印?/p>
4.Follow up on any changes in new recipes or work methods pertaining to any new menus, daily specials, and promotional activities as per instructions given by the Chef or direct supervisor.
遵照Chef或直接主管要求的任何新菜單的改動和對于新菜單,、每日特供菜單、促銷活動所采取的任何工作方法,。
5.Works closely with his Supervisor on determining the quantity of food items and mise-en-place to be produced, bought or prepared for that day. With a view to exercise the maximum control on wastage and achieve optimum profitability.
緊密配合他的主管對于當天食品數(shù)量的定購,。最大限度的杜絕浪費已獲得最佳的收益率。
6.Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Sous-Chef/ Restaurant-Chef for any faults and problems to be solved. Prepares the necessary work orders to the engineering department.
檢查所有歸屬于該部門的設備,，確保所有設備正常運轉(zhuǎn),，如果需要向Sous Chef匯報所有問題。準備遞送工程部門的維修單,。
7.Does any special assignment as assigned by the Sous Chef.
任何其廚師長指派的工作,。
8.All colleagues have to be knowledgeable about occupancy, events, forecast and achievements.
所有員工都應知道關(guān)于住宿率,宴會,預測計劃和收益
9.Preparation of menus as per request, in timely fashion.
及時的按要求準備菜單
10.Working on new dishes for food tastings in combination of digital pictures.
新菜品的制作在品嘗上要結(jié)合數(shù)碼照片
11.Attending service briefings.
參加服務部門的會議
12.Communication of item 86 to the service team.
與服務員溝通斷貨的產(chǎn)品
13.Control of stations within the kitchen.
調(diào)節(jié)廚房內(nèi)部的崗位
14.Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.
與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和最低程度的破損
15.Every guest request must be responded to complete satisfaction.
對于每位客人的要求要作出回應使客人滿意
16.May be tasked to purchase and control of produce.
采購和控制產(chǎn)品
17.Willingness to learn and adapt to changes
積極的學習和適當?shù)母淖?/p>
18.Always coming up with new ideas for buffet set-ups and sharp eye for detail
對于布菲的設置總是有新鮮的想法并關(guān)注細節(jié)的管理
19.Induction of new colleagues through buddy system
通過友好的關(guān)系與新同事溝通
20.Training of new colleagues.
培訓新員工
1.3-6 years as Section Head or CDP i/c of a team in 5 Star category Hotels restaurants or individual restaurants with high standards
3-6年廚房管理者或CDP經(jīng)驗5星級酒店的餐廳或很高級別的個體餐廳
2.basic command in English (verbal & written)
英文的基本掌握能力(口語和書寫)
3.PC and basic software knowledge
計算機基本的軟件知識
4.Extensive knowledge of kitchen equipment and able to train colleagues
廣泛的知識包括廚房設備和能夠培訓員工
5.Knowledge of an additional language
對額外語言的知識
6.Knowledge in HACCP
在食品安全體系方面的知識
