头锅/二锅

招聘二锅
SCOPE 范围
Control the stock of food in house and whatneed to be ordered. The acceptance of perishable goods should be carried outand implemented in accordance with the standards, apply and follow first in first out and storage system. Provide all guestswith consistent, high quality food and services through adherence to andimplementation of all kinds of brand standard and policies.
控制食品的存货量及何种食品需要被订购，按照标准接收易腐物品，贯彻并执行先进先出原则及贮藏制度。通过坚持和执行各种朗廷标准和政策，为所有顾客提供始终如一的，高质量的食品和服务。
PRINCIPALRESPONSIBILITIES 主要职责
· Assist thesuperior with kitchen operations as necessary. Carry out precise and cleardirection from the superior from recipes, systems, general standards andquality control in order to ensure best guest satisfaction.
协助上级维持厨房的运营。执行上级精确及清晰的指示，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。
· Attenddepartmental daily 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.
能够与同事及其他部门协作，并能灵活满足运营需要。
· 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。
· Use ingredient efficiently to minimize waste and maintaindepartmental food cost within budget.
合理安排食材，避免不必要的浪费，保证部门成本率在预算内。
· Maintain highest fire safety standards with proper firehandling to eliminate fire risks.
严守消防安全，安全用火，避免发生火灾。
· Comply with rules and regulations of the ColleagueHandbook.
遵守《员工手册》的各项规章制度。
· Ensure the timely completion of seasonal sales productsfor the hotel, including but not limited to New Year gift boxes, ricedumplings, and mooncakes.
按时完成酒店季节性销售产品，不局限新年礼盒、粽子、月饼。
· Comply with attendance policies and follow management'sshift arrangements regarding overtime work and leave.
遵循考勤制度，服从管理人员安排的合理加班和休假。
· 100% Complete hotel and job-related training courses.
100%完成酒店和岗位相关的培训课程。
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· Employees are obligated to assist the hotel in sellingseasonal products.
员工有义务协助酒店销售季节性产品。