__vacancyopjusttionswidget.opt-Job Schedule__ 全职

__vacancyopjusttionswidget.opt-Job type__ 正式

__vacancyopjusttionswidget.opt-Brands__ MOVENPICK

__vacancyopjusttionswidget.opt-Job Category__ 厨房

Job Description

The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.
The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.
To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
To wear uniforms according to Mövenpick standards.
The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Mövenpick established guidelines and standards
The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “First in First Out” & “If you make the mess, you clean it up”
The ability to follow HACCP guidelines and municipality regulations at all times.
The ability to follow clean as you go policy and keep work area clean at all times.
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
The ability to maintain a cooperative working relationship with fellow employees
The ability to perform other tasks or projects as assigned by hotel management and staff
The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP
The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests
The ability to handle and rotate food according to established procedures.
The ability to maintain the work area and equipment in a safe and sanitary manner.
The ability to maintain a positive attitude and a professional disposition.
The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.
The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.
The ability to check and complete mise en place pars in setting up the station.
The ability to turn off all equipment ensuring no safety hazard has been left behind
The ability to set up station properly and on time for each service period.
The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef.
The ability to make sure quality and quantity meets our standard.
The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise.
The ability to not leave your section without doing the final check.
The ability to be able to work in another area when needed and take part in cross training when directed.
The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor

对于雅高集团来说，多元与包容意味着欢迎每一个人，并尊重他们的差异，我们仅根据素质和技能来优先提供就业和发展机会。我们的目标是提供有意义的就业机会，一个温暖和包容的文化，优秀的工作条件，并促进所有人的发展，包括残疾人士。

在申请时，请不要犹豫告诉我们您可能需要的任何特殊需求，以便我们考虑这些需求。

List #1

Commis II