Main Kitchen CDP 西厨房主管

Prepares food for guests and team
members efficiently, economically, and hygienically as per the standard recipes
following the standards and procedures.
为客人和员工高效率的提供食物，做到物美价廉，要按照标准食谱制作并且要符合食品卫生 。
Hands on
supervision of work operations.
监 督 厨房的正常运作。
Assist the Sous Chef/Junior Sous Chef in the day-to-day operation of the kitchen and to help
maintain a high Standard of food preparation and presentation.
协助厨师长/副厨师长管理厨房的正常运作，保证食品的高质量 。
Support the Sous Chef/Junior Sous Chef in the overall smooth operation of the kitchen ensuring
prompt service at all times.
在厨房运作方面支持厨师长/副厨师长工作，保证提供高效率的服务。
Planning, Preparation and
Implementation of High Quality Food& Beverage Products and Set-up’s in all
Areas and  Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
Seamless working with Recipes,
Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
Continuous Organization of Maintenance,
Cleanliness and Hygiene according to Safe & Sound Procedures as well the
established FSMS Standards.
继续保持清洁和卫生依照安全和可靠的程序制定的卫生标准。
Required Qualifications 必要的资历要求：
 
3-4 years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards.
三至四年厨房经验在四/五星级酒店的咖啡厅或高级别的个体餐厅。
Minimum requirements-High school graduate, Preferred – Completed Technical education in Hospitality or Culinary school .
高中毕业，最好是专业烹饪学校毕业。
Good command in English (verbal & written) .
很好的英文掌握能力(口语和书写)。
Up to date Sanitation Classes.
更新的卫生课程。