打荷 2

QUALIFICATIONS AND REQUIREMENTS任职要求

By serving food and order delivery and cook cut with raw dishes.
按上菜和出菜顺序传送切配以及烹制的原料菜肴。
Responsible for the two floor kitchen cooker line daily management work, every day to open the file, closing, picking, hot cupboard tableware reserves.
负责二楼厨房打荷线的日常管理工作，每天的开档、收档、领货，热碗柜的餐具储备。
Assist the first pot to do the best work.
协助头锅把出品工作做到最好。
If there is a timely notification of food back to the higher.
如有退菜及时通报上级。
Finish other work assigned by supervisor.
完成主管布置的其他工作。
Establishes and maintains effective employee working relationships
与员工建立并保持良好的工作关系 。
Attends and participates in daily briefings and other meetings as scheduled
按计划参加并参与每日例会及其它会议。
Cleans and re-sets his/her working area
清洁并整理工作区域。
Implements the hotel and department regulations, policies and procedures including but not limited to:
实施酒店和部门的规定、政策和工作程序，包括但不限于：  
House Rules and Regulation
酒店的规则和规定
Health and Safety
健康和安全
Grooming
仪表仪容
Quality
质量
Hygiene and Cleanliness
卫生和清洁

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。
Problem solving and training abilities.
解决问题和培训的能力。

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或职业证书。

Experience –
经验
1 years related experience as or formal training or an equivalent combination of education and culinary/kitchen operations experience.  
1年相关工作经历或正式培训或与此相当的教育和相关工作经验结合的背景。