头锅/二锅

·Assists ChineseChef with kitchen operations as necessary. Carry out precise and cleardirection from Chinese Chef from recipes, systems, general standards andquality control in order to ensure best guest satisfaction.
协助中餐厨师长维持厨房的运营。执行中餐厨师长精确及清晰的指示，从配方、系统到整体标准和质量控制，来确保最高的顾客满意度。
·Follow directionof Hygiene/HACCP Manager and local Hygiene Bureau as well as HACCP in order toensure best production and high level of hygiene in order to avoid crossinfection at all times. Pay attention toand ensure the quality of food, swinging and flavor to a good level.
根据卫生及食品安全经理，卫生局及HACCP的指示，确保高标准的清洁卫生，以避免交叉感染。注重并确保食品的质量、摆盘及风味达到优良的水准。
·Implement properfood preparation procedures and storage standards.
履行正确的备菜程序与贮藏标准。
·Maintainpurchasing, receiving and food storage standards.
维持采购，收货及食品贮藏标准。
·Ensurecompliance with all local (Health Department) regulations.
确保遵守当地政府（卫生部门）的规定。
·Support the Foodand Beverage department's procedures for waste control.
支持餐饮部的各项程序对浪费的控制。
·Follow properhandling and right temperature of all food products.
遵循食品的适当处理及正确的保存温度。
·Attend departmentaldaily briefing.
参加每天的例会。
·Operate and maintain all department equipment and reports malfunctions.
操作及维护所有部门的设备，并汇报设备故障。
·Be responsiblefor management of property and facilities.
负责部门所有的财产和设备的管理。
·Be able tocoordinate effectively with colleagues also in other departments and beflexible on operation needs. Support management in driving vision andpriorities.
能够与同事及其他部门协作，并能灵活满足运营需要。通过建立形象与注意轻重缓急来加强管理。
·Reviews staffinglevels to ensure that guest service, operational needs and financial objectivesare met.
复核同事的工作表现，以确保宾客服务，业务需要和财务目标达到标准。
·Enforce the foodpreparation and presentation guidelines to ensure consistent quality culinaryofferings to our guests.
执行朗廷集团的食物制作准备及呈现方式的指南，以确保提供给客人品质如一的美食。
·Respond to guestquestions in a correct and appropriate manner within 24 hours.
以正确且适当的方式24小时内回应客人的疑问。
·Maintain F&Bconcepts and Mission standards for preparation & presentation.
保持餐饮部关于备菜和摆盘的概念及使命。
·Actively promote cross-sectoral cooperation through frankcommunication. Make ultimate use of time and resources throughgood planning as well as team goal setting.
通过坦诚的沟通合作，积极推动跨部门的合作。通过计划及团队目标的设定，充分利用时间及资源。
·Follow andimplement Prime times during operation hours.
贯彻和落实黄金时段的营业时间。
·All rules andregulations refer to colleague handbook.
所有规章制度请参照员工手册。
·Be aware ofaccident prevention and help enforce safe working conditions to achieve thegoal of zero accidents.
了解事故预防并加强工作安全以达到零事故的目标。
·Perform anyduties assigned by the Management.
执行任何管理层委托的工作。
REQUIREMENTS 职位要求
Education 教育学历
·Culinary Educationis preferred.
烹饪教育背景的优先。
Experience 经验
·At least two yearsrelated working experience in this position, preferably in hotel industry.
两年以上相关工作经验 ，有酒店工作经验的优先。
Job Skill/Knowledge 工作技能/知识
·Excellentculinary skills, while deliver top quality product and presentations.
完美的烹饪技巧，同时展现高质量的食物及摆盘。
·Comprehensiveknowledge of food processing and hygiene standards.
全面的食品加工及卫生标准知识。
·Goodinterpersonal conflict management skills and effective decision-making skills.
良好的处理同事关系冲突管理技巧和有效的决策力。
·Knowledge ofoperating rules and safety standards.
具有操作规章及安全标准知识。
Computer Knowledge 电脑知识
·Knowledge of MSoffice software.
会使用常用的微软办公软件。
Language Proficiency 语言能力
·Goodcommunication skills (verbal and listening and writing).
良好的沟通技巧（口语，听力及书写）。