日料厨师

PRINCIPAL RESPONSIBILITIES 主要职责
·Ensure compliance with all local (Health Department) regulations.
确保遵守当地政府（卫生部门）的规定。
·Set up working station properly and on time before each service period.
每次营业前，妥善地设置好制作台。
·Pay attention to the quality, presentation and flavour.
注重食品的质量，摆盘呈现方式及味道。
·Make sure that food is tasty, tempting presentation, fresh and safe.
确保食品新鲜美味，可口诱人，卫生安全。
·Make sure all food is prepared by recipes.
确保所有食品严格按照配方制作。
·Cold food for straight consumption is handled with gloves at all times.
取用直接食用的冷冻食品时必须戴手套。
·Implement proper food preparation procedures and storage standards.
履行正确的备菜程序与贮藏标准。
·Follow the principle of food use-First in first out.
遵循先进先出的食品使用原则。
·Maintain purchasing, receiving and food storage standards.
维持采购，收货及食品贮藏标准。
·Apply for proper materials according to needs and instructions.
根据需要和指示，做好适当的物料申请。
·All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first.
所有食品必须用保鲜膜（或大小适当的盖子）封好保存，由制作者或最初使用者制作标签、标明日期。
·Support the Food and Beverage department's procedures for waste control.
支持餐饮部的各项程序对浪费的控制。
·Conduct reasonable control of raw materials.
进行合理的原料控制。
·Follow proper handling and right temperature of all food products.
遵循食品的适当处理及正确的保存温度。
·Take temperature checks as required and keep record on the company standards sheets.
按要求检查温度并做好相关记录。
·Ensure that Hygiene documents are filed in correctly and updated as necessary.
确保正确分类保存卫生方面的文件，并作必要的更新。
·Use the cutting board correctly according to HACCP instructions at all times.
根据HACCP的指示，正确使用砧板。
·Implement and follow HACCP system and correct Hygiene and Safety Standards.
实施及遵照HACCP系统执行正确的卫生和安全标准。
·Ensure all colleagues follow all job safety regulations and all hazards are reported to the Security and Engineering.
确保所有的同事遵循工作安全规则，所有的危险都要报告给保安部及工程部。
·Effectively report, investigate and follow up on colleague accidents.
有效的报告、调查及跟进员工事故。
·Ensure that colleagues' uniforms are clean and tidy, especially in public areas and guest services.
确保同事的制服干净整洁，特别是在公共区域及对客服务时。
·Hold periodically class room style training for new colleagues in order to increase professional knowledge skills.
定期对新进同事进行课堂式培训，帮助其增加相关职业知识技能。
·Maintain a daily emphasis on food cost control and train colleagues to enhance their awareness.
坚持每天强调食品成本控制，并培训同事增强该方面意识。
·Check the refrigerator food before each shift and replace the container in time if necessary.
每次交班前需检查冰箱食物，如有需要，及时更换盛器。
·Develop and implement colleague training plans on a quarterly basis in conjunction with HR Department.
每季度和人力资源部一起执行并履行培训计划。
·Implement and follow the daily departmental training program.
执行并遵循每日部门培训计划。
·Participate in the training of colleagues according to the menu, including ingredients, preparation methods and unique tastes.
按照菜谱参与同事的培训，包括配料，备菜及独特的口味。
·Regularly develop colleague activity plan to promote teamwork.
定期制定员工活动计划以促进团队合作。
·Proper handling, maintaining and cleaning of equipment.
正确合理使用设备，及时维修保养。
·Cooperate with guests, customers, groups, company representatives, vendors and local education system needs. Participate in the sales menu, VIP menu and any banquet requirements.
配合客人，客户，团体，公司代表，销售商及当地教育体制的需要。参与销售菜单，贵宾菜单及任何宴会的需求。
·Be able to participate in the job cross-training when necessary and be transfer to other departments to assist the work.
按要求，参加岗位交叉培训，需要时能调至其他部门协助工作。
·Train, coach, and counsel colleagues in order to reach a satisfactory level of productivity.
培训，指导并给同事提出一定的建议以达到令人满意的生产水平。
·Coordinate with concerned departments for any issues which may arise in order to find immediate solution in the best interest to guest satisfaction.
与有关部门合作，旨在快速地找到令顾客满意的解决方案。
·Actively promote cross-sectoral cooperation through frank communication.
通过坦诚的沟通，积极推动跨部门的合作。
·Respond to guest questions 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。
·Carry a monthly self-inspection and make sure kitchens are compliant with the Langham Brand Standard.
实行每月自我检查，确保厨房符合朗廷品牌标准。
·Attend all meetings as required.
根据需要，参加所有的会议。
·Perform any duties 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 Education is preferred.
烹饪教育背景优先。
Experience 经验
·At least four years related experience in this position in 5-star hotels.
至少具备四年5星级酒店相关工作经验。
Job Skill/Knowledge 工作技能/知识
·Excellent culinary 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。
·Rich in culinary management and leadership experience.
丰富的餐饮管理与领导经验。
·Comprehensive knowledge of food processing and hygiene standards.
全面的食品加工及卫生标准知识。
·Strong organization skills and effective influence.
强大的组织能力和有效的影响力。
·Good interpersonal 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 of operating rules and safety standards.
具有运转规章及安全标准知识。
Computer Knowledge 电脑知识
·Knowledge of MS office software, worked with Micros, Outlook and MC.
会使用微软办公软件，Micros， Outlook和MC。
Language Proficiency 语言能力
·Good communication skills (verbal and listening and writing).
良好的沟通技巧（口语，听力及书写）。
·Basic command of English in listening and speaking.
具备英语听说能力。