厨房主管 Chef Supervisor

Master cooking characteristics and technical requirements of all kinds of dishes, to grasp the quality of dishes.
掌握各种菜式的烹制特点和技术要求，保证各种菜式的质量。
Familiar with the use of raw materials, ingredients, seasoning, master fried, fried, stew pot, cooking skills and knowledge production.
熟悉原料、配料 、调料的使用，掌握煎、炸、煲、焖等烹饪技能及制作。
Under the kitchen chef arrangement, reasonable division of labor to complete all kinds of banquets.
在中厨总厨的协调下安排，合理分工，完成各大小宴会筵席的起菜。
To assist the chef to control various condiments inventory and the use quantity.
协助总厨控制各种调味品库存和使用数量。
Communicates to your superior any difficulties, guest or internal customer comment and other relevant information.
当客人产生意见和遇到其它相关困难时，与你的当值主管进行沟通。
Establishes and maintains effective employee working relationships.
建立和维持有积极的同事工作关系。
Attends and participates in daily briefings and other meetings as scheduled.
按照预定出席和参与日常简报和其它会议。
Attends and participates in training sessions as scheduled.
按照预定出席和参与培训课程。
Cleans and re-sets his/her working area.
清洁和重新安排其工作区域。

Implements the hotel and department regulations, policies and procedures including but not limited to:
执行酒店和部门规则，政策和程序：
House Rules and Regulation
公司规则和规章
Health and Safety
健康和安全
Grooming
仪容
Quality
质量
Hygiene and Cleanliness
卫生和清洁
Performs related duties and special projects as assigned
完成相关职责和分派的特别任务

计算机能力：一般
语言要求：中国普通话(良好)
国际联号工作经历：优先