No.2 Steamer 上什主管

Primary Responsibilities主要职责
·Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand.
·Develops team spirit and motivation by creating a good working atmosphere.
·Organizes and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility.
·Informs the team about cost optimisation and the reduction of raw material wastage, tracks implementation.
·Trains commis chefs, apprentices and interns to a high standard.
·Preparing "hot" and/or "cold" dishes in line with the supervisor's instruction.
·By respecting the procedures and internal audits applicable in the hotel.
·Helps conduct inventories.
·根据酒店和品牌的烹饪指导和流程, 制作并展示菜肴
·通过营造良好的工作氛围来培养团队精神和提高团队积极性。
·管理和监督所属范围内的厨师及厨工的工作。
·告知团队关于节省成本和减少原材料的浪费,并跟踪实施。
·按照上级的指示准备“热”和/或“凉”菜。
·培训厨师，厨工及实习生，以提高其工作标准。
·尊重酒店内部审计流程。
·协助进行库存盘点。
Knowledge and Experience知识和经验
·Vocational certificate or diploma in professional cuisine
·Experience that demonstrates well established technical know-how
·Languages: fluent in the national language, knowledge of English recommended.
·持有烹饪专业资格证书
·通过经验，建立良好的技术知识
·语言要求：中文熟练及懂英语更佳