西厨房高级厨师Demi Chef

·Uses fresh products whenever possible to ensure guests are always offered a variety of food items.
利用鲜活的产品, 以确保任何时候都能向客人提供花样繁多的菜肴。
·Ensures food surpluses and leftovers are used according to the set guidelines and policies.
确保根据所设定的确政策和方针, 尽量利用剩余的食品原料。
·Cooks and ensures foods are prepared according to the menus and a recipe, ensuring the quality of food meets the Hyatt International standards.
烹制菜肴时, 确保根据菜单和配方准备食品, 以确保食品的质量达到国际凯悦的标准。
·Strictly adheres to food apportionment policy to effectively control costs.
严格执行食品分摊政策以便能有效的控制成本。
·Takes interest in learning and preparing new products as directed by the Outlet Chef de Cuisine.
在厨师长的指导下，乐于学习及制作新的菜肴。
·Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.
确保向客人提供精心制作、高品质以及展现我们餐厅理念的菜肴。
·Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
紧密督导厨师和其他厨房的员工，并协调他们的工作，以确经济、及时的食品制作。
·Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
观察食物的准备和制作方法、份量及食物的装饰，以确保食品是按预先的设计制作的。
其他说明：
·有高星级酒店厨房工作经验；
·吃苦耐劳，服从部门工作安排；
·西厨房冷菜热菜厨师皆可。