西厨房主管 Western Kitchen Chef De Partie
- Changsha, Hunan
- Permanent
- Full-time
4.在准备食物时需监控食品质量。根据烹饪配方或个人判断称重、测量和混合食材。通过采用尝、闻或用餐具刺透等方法检测食物是否被充分烹饪。
Monitor food quality while preparing food. Weight, measure, and mix ingredients according to recipes or personal judgment. Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
5.确保食物按量、按式，与配菜一同呈现。为客人提供的菜品必须按合理的分量及完美的出品准备。在忙碌的时候提前预期及沟通交流任何会需要到的帮助。
Ensure proper portion, arrangement, and food garnish are served. Serve food in proper portions and presentation. Anticipate and communicate any assistance needed during busy periods.
6.了解食品和人力成本，在把控食物出品程度的同时最大化减少浪费并控制食品成本以达到预期标准，判断出物品资源可能耗尽缺失的情况。如有剩余食材可运用到当天特色出品或其它地方，需及时告知上级厨师。
Be aware of food and labour costs and monitor food levels to minimize waste and maintain controls to meet forecasted food costs and identify instances of shortages when items may run out. Inform the Chef of any excess food items that can be used in daily specials or elsewhere.
7.确保高标准的个人形象和仪容仪表。
Ensure high standards of personal presentation and grooming.
8.需要时参加培训课程和会议。
Attend training sessions and meetings as and when required.
9.执行分派的任何合理任务和额外职责。
Carry out any other reasonable duties and responsibilities as assigned.任职要求 Qualifications
1.烹饪专业文凭者优先。
Savoury cooking certification preferred but not required.
2.要求在厨房烹饪领域有团队领导经验，如在烹饪学科有学位证书更佳。
Previous leadership experience in the culinary field required or Diploma Certification in a Culinary discipline an asset.
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