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協助在堅持衛生標準和遵守規章的基礎上管理所有食品和廚房事務的運營，協助員工培訓，監督食品的準備和外觀的一致性，從而滿足顧客的期望。 Assists in managing all food production and stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations. 遵守當地的衛生和安全法規，或其它適用的規定，以及品牌規范和當地的規章制度。 Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.? 對以下各項的水平進行持續性的控制和分析： Controls and analyzes, on an on-going basis, the level of the following: o??? Sales o??? 銷售 o??? Costs o??? 成本 o??? Issuing of food o??? 食物發放 o??? Quality and presentation of food and beverage products o??? 食品的質量和外觀 o??? Condition and cleanliness of facilities and equipment o??? 設施和設備的條件和清潔 o??? Guest satisfaction o??? 客人滿意度 o??? Marketing o??? 市場工作 按照洲際酒店集團的指導方針，協助行政總廚制定培訓計劃并編寫培訓材料，并為食品生產部員工和餐飲部其它員工提供培訓。 Assists the Executive Chef in developing training plans, develops training material in accordance with IHC guidelines and implements training plans for the Food Production employees and other Food and Beverage employees? ?3年廚師工作經歷，或與此相當的教育和相關工作經驗結合的背景。 3 years experience as a chef or an equivalent combination of education and experience

【崗位職責】 1、直接向廚師長負責。 2、配合廚師長保證所有的廚房正常工作。 3、配合廚師長檢查廚師的儀容儀表及個人衛生。 4、確保所有采購食品的質量。 5、極積開創新菜，制訂餐廳的菜單、自助單及特殊菜單。 [Job Responsibilities] 1. Be directly responsible to the chef. 2. Cooperate with the chef to ensure the normal operation of all kitchens. 3. Cooperate with the chef to check the chef's appearance and personal hygiene. 4. Ensure the quality of all purchased food. 5. Create innovative dishes and formulate restaurant menus, buffet orders and special menus. 【崗位要求】 1、大專學歷,同崗位工作經驗3年以上。 2、接受過專業技術訓練，達到專業廚師技術水平。 3、有豐富的技術及行政經驗，至少熟悉六國以上西式烹調，其中在五星級飯店工作不得少于3年以上。 4、懂得成本核算，食物原料及食品營養知識。 5、身體健康，精力充沛。 [Job Requirements] 1. College degree, more than 3 years of work experience in the same position. 2. Received professional and technical training to reach the technical level of professional chef. 3. Have rich technical and administrative experience, and be familiar with Western cuisine in at least six countries, including working in a five-star restaurant for no less than 3 years. 4. Understand cost accounting, food raw materials and food nutrition knowledge. 5. Be healthy and energetic.

具有高水準的烹飪，在行政中餐總廚的的指導下熟練制作專業的菜品。圍繞洲際集團的五個核心價值觀和品牌精神：信任、正直、尊重團隊和服務促進理想的企業文化 Maintains a high standard of chopping skills and blades and champions the use in specialty dishes under the direction of the Executive Chinese Chef.  Leads & promotes the desired work culture around the five Winning Ways, IHG Commitment and the IHG brand ethos. 遵守當地的衛生和安全法規，或其它適用的規定，以及品牌規范和當地的規章制度 Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.    直接負責所有的炒鍋食物 Directly responsible for the production of the Wok items 通過確保食品的準備工作、盤點、征用單、庫存控制好食品開支。控制體系應在所有的食物準備區域是實行。所有的貨架，箱子都應清晰的貼上標簽。系統的管理貨倉與冷藏室，為他們附上標簽。每次儲存的每樣食品應在同一個地方 Maintain food cost by ensuring that proper preparation, inventory, requisition, food stocks and control systems are in place in all food preparations areas. Have all shelves and bins clearly labeled. Organize the section storeroom and refrigerated storage areas systematically with labels and store every items in the same place each time. 保證食物的安全、衛生。所有工作區域內的食物都應該與食物的操作技巧保持一致，包括日期、適當的儲存、更換等。遵循酒店的政策保持基本食品德衛生。每日檢查儲存區域，保持所有區域高度的衛生 Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies. To conduct daily checks all storage areas and maintain a high level of hygiene in all areas. 完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力 Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. 食品服務許可或當地政府規定的有效的衛生或食品上崗證 Food service permit or valid health/food handler card as required by local government agency. 餐飲液術或相關專業的大專學歷或職業證書 Diploma or Vocational Certificate in Culinary Arts or related field. 3年相關工作經歷，或與此相當的教育和相關工作經驗結合的背景 3 years related experience or an equivalent combination of education and experience.