BBQ Chef 烧腊厨师

Required Skills –技能要求 • Be able to produce and manage various braised and braised foods and ingredients with different flavors, and master the sales price and gross profit margin calculation of dishes.• 能制作经营风味的各种烧、卤食品及配料，并掌握菜肴的销售价格和毛利率核算。• Responsible for providing roasted meat products, ensuring the quality of dyes and food, and understanding the characteristics of various dishes. • 负责烧腊食品的提供，保证染料质量和食品质量，了解各种菜肴的特点。• Develop food and source specifications as acceptance criteria, and prepare quarterly and monthly work plans. • 制定食品和货源的规格，作为验收标准，做好每季，每月的工作计划。• Responsible for cooking, braising, and dipping food, capable of producing high-quality elephant raw and colorful platters for various high-end banquets.• 负责烧、卤、浸食品工作，能够品质各种共高级宴会所用的象生拼盘及花色拼盘。
DUTIES AND RESPONSIBILITIES –工作职责• Produces food of high quality according to standard recipes • 按照标准菜谱制作高质量的食品• Assists with the preparation, presentation, decoration and storage.• 协助进行以下饭菜的制作、装盘、装饰和存储工作。• 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 Cooks and Kitchen Attendants• 指导厨房帮手，包括厨师、厨房服务员的工作。• 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。• Attends and participates in training sessions as scheduled• 按计划参加培训活动。• Prepares in advance food, material and equipment needed for the service• 事先准备服务所需的食品、材料和设备。• Cleans and re-sets his/her working area• 清洁并整理工作区域。• Implements the hotel and department regulations, policies and procedures including but not limited to:• 实施酒店和部门的规定、政策和工作程序，包括但不限于： o House Rules and Regulationo 酒店的规则和规定o Health and Safetyo 健康和安全o Groomingo 仪容o Quality o 质量o Hygiene and Cleanliness o 卫生和清洁• Performs related duties and special projects as assigned• 执行被分派的相关任务和特殊项目。Qualifications –学历• Vocational Certificate in Culinary Skills or related field.• 餐饮技能或相关专业的职业证书。Experience –经验• 1 years related experience or formal training or an equivalent combination of education and experience.• 1年相关工作经历或与正式培训，或与此相当的教育和相关工作经验结合的背景。