Steamer 上什

• Supervising and co-ordinating all kitchen sub-sections engaged in the preparation and cooking of all food items.
监督和协调厨房各部分工作，包括准备和烹调所有食物
• Planning of menus; considering availability of raw food and ingredients, availability of skills required in preparing new menus, style and standards of hotels.
计划菜单；考虑新菜单中生食品和配料的供应能力及所需技能的可提供能力，酒店新菜单的风格和标准
• Supervise cooking and other kitchen personnel and co-ordinate their assignments ensuring economical and timely food production.
监督烹调和厨房其他人员的工作，协调他们的任务和安排以确保食物制作的经济性和高效性
• Work closely with different chef de partie; participate in their activities in Speciality Restaurant.
与其他厨师主管密切合作；参与其他特色餐厅的活动
• Prepare meals for respective section(s)(restaurant, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate smooth service in relation to the pass and pick-up of food.
为相应的餐厅，餐饮营业场所等制作食品，并协助厨房的各项工作，确保客人及时的得到高品质的食物。协调传菜和取菜的顺利服务
• Control the work schedules, duty roster, absentees and sick and check the daily attendance list.
管理工作时间安排，值班人员，缺勤和病假，检查每日出席单

• Estimate current and daily requirements of hotel for food consumption based on event orders, daily menus, forecasts, etc.
在活动安排单，每日菜单，预测的基础上估计当前和每日酒店食品消耗要求
• Check physical aspect of all kitchen areas, cold rooms, equipment and tools.
检查厨房各个地方，冷藏间，设备和工具的状况
• Ensures that:
确保：
- there is an adequate supply of food at all times
随时备有充足的食品供应
- hygiene and sanitation are observed in the kitchen area
厨房遵守卫生规定
- tools and equipment are handled, maintained and used properly
工具和设备正确的处理，维戏和使用
• Ensure that Hotel’s cost control policies and procedures are followed.
确保遵守酒店成本用管理规章制度
• Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the local Health Board inspection and hotel requirements.
保持厨房卫生整洁，达到或超过地方卫生局的检查标准和酒店的要求
• Report all unsafe or malfunctioning equipment to supervisor.
向上级领导报告所有不安全或故障的设备
• Assist in the training, scheduling and supervision of kitchen staff; ensure that all cook’s duties have been performed during shift.
协助培训，安排和监督厨房的员工；确保所有厨师在当值期间完成自己的本职工作

Qualifications
学历
• Diploma or Vocational Certificate in Culinary Skills or related field.
餐饮技能或相关专业的大专学历或职业证书

Required Skills
技能要求
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, 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
• Food service permit or valid health/food handler card as required by local government agency.
食品服务许可或当地政府规定的有效的卫生或食品上岗证
• Ability to read and write English
具有英语读写能力

Experience
经验要求
• 3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.
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