Chopper Supervisor 砧板主管

岗位职责/职位描述
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.
·Depending on the hotel, may be asked to receive deliveries, check and store merchandise.
·Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation.
·By avoiding waste and loss of food items.
·Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations.
·根据酒店和品牌的烹饪指导和流程, 制作并展示菜肴。
·根据酒店要求而定, 可能需要参与收货、检查及贮存货品。
·告知团队关于节省成本和减少原材料的浪费,并跟踪实施。
·避免食物的浪费和损失。
·始终遵守HACCP的要求，确保工作场所保持清洁和食品安全。
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。
·具备良好的专业技术和经验。
·语言要求：中文熟练及懂英语更佳。