烧烤厨师

Duties andResponsibilities工作职责

 Strictly abide by the rules andregulations of the enterprise, abide by the law, obey the leadership at alllevels of work arrangements.

 严格遵守企业的各项规章制度，遵纪守法，服从各级领导的工作安排。                              

 Familiar with the healthsystem, and consciously abide by the "food hygiene law", to ensureclean and tidy personal hygiene.

 熟悉本岗卫生制度，自觉遵守“食品卫生法”，保证个人卫生干净、整齐。                          

Well before the opening of thepreparatory work, stoves, stove preheating reaches a certain temperature, theraw material preparation, barbecue embryo thawing, ensure timely barbecue.

做好开业前各项准备工作，炉具、灶具提前预热达到一定温度，烧烤的原料备胚、解冻，确保能及时烧烤。 

 Be responsible for all kinds ofraw materials of birth, encouragement, sugar, dry hanging embryo 

负责对各种原料的开生、打气、挂糖、晾胚和存放，做到推陈储新，保证原料不变质。   

Baked product material, color,flavor and taste must meet the requirements, making the raw material to betidy, beautiful dish.

烤制原料成品，必须达到色、香、味的要求，片制的原料要整齐划一，装盘美观大方。

 To do a good job in the end ofthe day, and accept the inspection of the chief cook.

每日做好营业后的收尾工作，接受主管厨师长的检查。 

With an open mind to learn thebusiness technology, and actively coordinate with other positions.

 虚心学习业务技术，主动与其它岗位相互协调。

 Attention to waterconservation, energy conservation, solar terms, and constantly enhance thesafety and fire awareness.

 注意节水、节能、节气，不断增强安全防火意识。

 Cleans and re-sets his/herworking area

清洁并整理工作区域。

 Implements the hotel anddepartment 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： 

o   House Rules and Regulation

o   酒店的规则和规定

o   Health and Safety

o   健康和安全

o   Grooming

o   仪表仪容

o   Quality

o   质量

o   Hygiene and Cleanliness

o   卫生和清洁

QUALIFICATIONSAND REQUIREMENTS任职要求

RequiredSkills –

技能要求

  Demonstrated ability tointeract with customers, employees and third parties that reflects highly onthe 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 validhealth/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 trainingabilities.

  解决问题和培训的能力。

Qualifications–

学历

  Diploma or VocationalCertificate 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 relatedexperience as or formal training or an equivalent combination of education andculinary/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。