Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.

组织厨房运营并制作和送上各种菜肴，监管厨房团队中的下级员工。

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。

In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known

在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。

Prepares, cooks, serves and stores the dishes

进行菜肴的制作、烹饪、上餐和存储工作

Communicates politely and display courtesy to guests and internal customers

与客人和内部客户礼貌、友好的交流 。

Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards

指导厨房帮手，包括厨师、厨房服务员和管事的工作。

Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information

与上级交流疑难问题，客人或内部客户的意见以及其它相关信息 。

Establishes and maintains effective employee working relationships

与员工建立并保持良好的工作关系 。

Attends and participates in daily briefings and other meetings as scheduled

按计划参加并参与每日例会及其它会议。

Required Skills –

技能要求

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。

Food service permit or valid health/food handler card as required by local government agency.

食品服务许可或当地政府规定的有效的卫生或食品上岗证。

Problem solving and training abilities.

解决问题和培训的能力。

Qualifications –

学历

Diploma or Vocational Certificate in Culinary Skills or related field.

餐饮技能或相关专业的大专或职业证书。

Experience –

经验

3 to 4 years experience as a cook or an equivalent combination of education and experience.

3-4年厨师工作经历或与此相当的教育和相关工作经验结合的背景。