职位档案简介

主要职责

• Be conversant with individual menu items, including basic ingredients, methods of preparation, and presentation style.
• Maintain kitchen hygiene and cleanliness including pot and dish wash areas, ensuring tools are in good condition and correct storage and stock rotation.
• Check and control mise en place, ensuring that this is well organized for service the following day.
• Taste and examine food prepared for freshness and required quality.
• Set up the section as required by supervisor, ensuring it is checked before service.
• Be responsible for minimizing food wastage.
• Attend and comprehend all information discussed at pre-function service briefing sessions.
• Assist in making food requisitions in a timely manner.
• Troubleshoot issues that may arise in the kitchen and report any unresolved problems to the supervisor.
• Be responsible for basic on-the-job training, coaching, and development of cooks.
• Be punctual, efficient, and courteous, maintaining a professional, pleasing and helpful attitude towards each guest.
• Comply with all relevant Workplace Health and Safety, Occupational Health and Safety rules and HACCP requirements.
• Follow the food safety program and ensure all associates have a working knowledge of the program, assisting them in the performance of their duties.
• Perform any other related duties as assigned by supervisor.

教育程度

资格证书

经历

• A minimum of 1 year relevant experience in a similar position with prestigious hotels or restaurants.
• Experience in all day dining, large-scale coffee shop and banquet food production