中厨厨师长 ADD Chef

岗位职责/职位描述
主要工作职责:
Core Responsibilities:
·           和行政总厨一起编制和管理部门预算。
Works with Outlet Chef & Executive Chef in the preparation and management of the Department’s budget.
·           参与菜单的计划和成本核算工作。
Participate in the planning and costing of menus.
 
 
·           和总厨一起进行人力规划和管理需求。
Works with Outlet Chef and Executive Chef in manpower planning and management needs.
·           管理和培训属下员工
Supervise and Training of assigned employees.
·           开发新菜和新产品
Develop new dishes and products.
·           协助组织特别活动和特别食品促销活动。
Assist with organizing special events and special food promotions.
保持个人卫生。
Maintain personal hygiene.
·           保持对产品的综合性知识的了解，包括配料、设备、供应商、市场和当前趋势，并相应的建议厨房运作部进行适当调整
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
·           确保优秀的餐饮技巧得以保持。
Ensure that outstanding culinary technical skills are maintained.
·           保持厨房的卫生。
Maintain a hygienic kitchen.
·           清洁并整理工作区域。
Cleans and re-sets his/her working area.
·           制订并编写标准菜谱。
Develop and write standard recipes.
工作技能技巧要求:
Core Competencies & Technical Knowledge/skills:
l   具备仔细,快速,正确地执行工作的能力.
Have the skill to do the work properly, carefully and quickly.
l   具备能够主次分明,安排工作并执行的能力.
Have the skill to make a good arrangement for work.
l   具备良好判断力并能很好地解决问题的能力.
Have the skill to make a judgment and handle the problems.
l   具备面对强大工作压力但能出色完成工作的能力.
Have the ability to face the great challenges and the stress from work.
l   撑握各种食品及原料使用的能力.
Know how to use most kinds of the food and food materials.
l   具备判断食品质量并使其达到标准的能力.
Know how to judge the food quality and check whether it meet the standard or not.
l   对时间变化的应变能力.
Make good use of time. 
l   在执行工作时,对设备的操作,清洗及维持的能力
Know how to use kitchen equipment, do the cleanness and maintenance.
·           餐饮技能或相关专业的大专学历或职业证书。
Diploma or Vocational Certificate in Culinary Skills or related field.
·           3年厨师工作经历，包括1年的管理经验，或与此相当的教育和相关工作经验结合的背景。
3 years’ experience as a chef including at least 1 years in supervisory capacity or an equivalent combination of education and experience.