Commis - Dim Sum 点心厨师

岗位职责:
1. Plan overall food production, consider forecast, probable number of guests, supply and availability of food items, popularity of various dishes, regency of menu, local and international clientele and competition;
计划整个的食品制作，预计客人数及配备食品，制定菜单及本地和外国客人的要求；
2. Plan and approve the recycling of leftover food;
计划多余的食品再循环利用；
3. Receive functions sheets from the Banquet Manager and schedule preparation of food accordingly;
根据宴会定单制作食品 从宴会厅经理处；
4. Follow direction of hygiene officer/manager and local hygiene bureau or FDA as well as HACCP in order to ensure best production and high level of hygiene in order to avoid any cross contamination or infection.
遵循食品安全经理和当地卫生部门或FDA以及HACCP规定以确保最佳生产和高水平卫生为了避免交叉污染或感染
5. Cooperate with the Purchasing Manager in location sources of raw food items; substitute imported items with locally available items;
与采购经理合作，利用本地原料替换进口原料；
6. Plan overall food production, consider forecast, probable number of guests, supply and availability of food items, popularity of various dishes, regency of menu, local and international clientele and competition;
计划整个的食品制作，预计客人数及配备食品，制定菜单及本地和外国客人的要求；
7. Plan and approve the recycling of leftover food;
计划多余的食品再循环利用；
8. Receive functions sheets from the Banquet Manager and schedule preparation of food accordingly;
根据宴会定单制作食品 从宴会厅经理处；
9. Follow direction of hygiene officer/manager and local hygiene bureau or FDA as well as HACCP in order to ensure best production and high level of hygiene in order to avoid any cross contamination or infection.
遵循食品安全经理和当地卫生部门或FDA以及HACCP规定以确保最佳生产和高水平卫生为了避免交叉污染或感染
10. Cooperate with the Purchasing Manager in location sources of raw food items; substitute imported items with locally available items.
与采购经理合作，利用本地原料替换进口原料。