主要职责

Main Duties

1.有效的协调组织厨房内部的工作，最大的提高工作效率。

Organisesand sets up the assigned section of the Food and Beverage Kitchen asefficiently as possible to increase speed and maximise productivity.

2.确保所有的菜肴符合菜谱的标准并保持一致性。

Ensuresthat all dishes from that section are prepared consistently and according tostandard recipes. 

3.必要时或根据厨师长、副厨师长的要求，需到厨房任何区域提供协助。

Worksin any sections of kitchen when necessary or as requested by the Sous Chef orChef de Cuisine.

4.保证厨房的卫生符合卫生部门和酒店的标准。

Ensuresthe sanitation standards for kitchen are being met.

5.协助厨房成功营运各个餐厅，完成酒店的标准和达成酒店的商业目标。

To assist in the kitchen,contributing to the overall success of outlets and banquets, in accordance withthe hotel’s standards and financial goals.

1.1年以上酒店或餐饮行业切配工作经验，熟悉各类食材特性

More than 1 year of experience in hotel or catering industry cutting and preparation, familiar with the characteristics of various ingredients

2.掌握专业的刀工技巧，能熟练进行切丝、切片、切块等操作

Master professional knife skills and be proficient in operations such as shredding, slicing and dicing

3.了解食品安全知识

Understand food safety knowledge

4.身体健康，能承受厨房工作压力

Good health and able to withstand the pressure of kitchen work