砧板2 Chopper2

Duties andResponsibilities工作职责
· Participate in the planning andcosting of menus
· 协助参与菜单的计划和成本核算工作
· Develop new dishes and products
· 协助开发新菜和新产品
· Ensure that outstandingculinary technical skills are maintained
· 确保优秀的餐饮技巧得以保持
· Assist with organizing specialevents and special food promotions
· 协助组织特别活动和特别食品促销活动
· Maintain comprehensive productknowledge including ingredients, equipment, suppliers, markets, and currenttrends and make recommendations for appropriate adjustments to kitchenoperations accordingly
· 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 a hygienic kitchen
· 保持厨房的卫生
· Clean the kitchen and equipment
· 清洁厨房和设备
· Maintain personal hygiene
· 保持个人卫生
· Supervise and train assignedemployees
· 管理和培训属下员工
QUALIFICATIONSAND REQUIREMENTS任职要求
Required Skills –
技能要求
· Demonstrated ability tointeract with customers, employees and third parties that reflects highly on thehotel, the brand and the Company.
· 完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力
· Alcohol awareness certificationand/or food service permit or valid health/food handler card as required bylocal government agency.
· 持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证
· Problem solving, reasoning,motivating, organizational and training abilities.
· 具有解决问题、推理、号召，组织和培训能力
Qualifications–
学历
· Diploma or VocationalCertificate in Culinary Skills or related field.
· 餐饮技能或相关专业的学历或职业证书
Experience–
经历
· 4years experience as a chef including at least 1year in supervisory capacity or an equivalent combination of education andexperience.
· 4年厨师工作经历，包括1年的厨房主管经验，或与此相当的教育和相关工作经验结合的背景