招聘西廚冷房廚師 PRINCIPAL RESPONSIBILITIES 主要職責 ? Ensure compliance with all local (Health Department) regulations. 確保遵守當地政府（衛生部門）的規定。 ? Set up working station properly and on time before each service period. 每次營業前，妥善地設置好制作臺。 ? Pay attention to the quality, presentation and flavour. 注重食品的質量，擺盤呈現方式及味道。 ? Make sure that food is tasty, tempting presentation, fresh and safe. 確保食品新鮮美味，可口誘人，衛生安全。 ? Make sure all food is prepared by recipes. 確保所有食品嚴格按照配方制作。 ? Cold food for straight consumption is handled with gloves at all times. 取用直接食用的冷凍食品時必須戴手套。 ? Wash hands before entering the kitchen or returning to work station. 進入廚房及回到操作臺前先洗手。 ? Implement proper food preparation procedures and storage standards. 履行正確的備菜程序與貯藏標準。 ? Follow the principle of food use-First in first out. 遵循先進先出的食品使用原則。 ? Maintain purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標準。 ? Apply for proper materials according to needs and instructions. 根據需要和指示，做好適當的物料申請。 ? All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first. 所有食品必須用保鮮膜（或大小適當的蓋子）封好保存，由制作者或最初使用者制作標簽、標明日期。 ? Support the Food and Beverage department's procedures for waste control. 支持餐飲部的各項程序對浪費的控制。 ? Conduct reasonable control of raw materials. 進行合理的原料控制。 ? Follow proper handling and right temperature of all food products. 遵循食品的適當處理及正確的保存溫度。 ? Take temperature checks as required and keep record on the company standards sheets. 按要求檢查溫度并做好相關記錄。 ? Ensure that Hygiene documents are filed in correctly and updated as necessary. 確保正確分類保存衛生方面的文件，并作必要的更新。 ? Use the cutting board correctly according to HACCP instructions at all times. 根據HACCP的指示，正確使用砧板。 ? Implement and follow HACCP system and correct Hygiene and Safety Standards. 實施及遵照HACCP系統執行正確的衛生和安全標準。 ? Ensure all colleagues follow all job safety regulations and all hazards are reported to the Security and Engineering. 確保所有的同事遵循工作安全規則，所有的危險都要報告給保安部及工程部。 ? Effectively report, investigate and follow up on colleague accidents. 有效的報告、調查及跟進員工事故。 ? Ensure that colleagues' uniforms are clean and tidy, especially in public areas and guest services. 確保同事的制服干凈整潔，特別是在公共區域及對客服務時。 ? Hold periodically class room style training for new colleagues in order to increase professional knowledge skills. 定期對新進同事進行課堂式培訓，幫助其增加相關職業知識技能。 ? Maintain a daily emphasis on food cost control and train colleagues to enhance their awareness. 堅持每天強調食品成本控制，并培訓同事增強該方面意識。 ? Check the refrigerator food before each shift and replace the container in time if necessary. 每次交班前需檢查冰箱食物，如有需要，及時更換盛器。 ? Implement and follow the daily departmental training program. 執行并遵循每日部門培訓計劃。 ? Participate in the training of colleagues according to the menu, including ingredients, preparation methods and unique tastes. 按照菜譜參與同事的培訓，包括配料，備菜及獨特的口味。 ? Regularly develop colleague activity plan to promote teamwork. 定期制定員工活動計劃以促進團隊合作。 ? Proper handling, maintaining and cleaning of equipment. 正確合理使用設備，及時維修保養。 ? Participate in the arrangement of the buffet at any time when necessary. 必要時，參與幫助自助餐的布置工作。 ? Cooperate with guests, customers, groups, company representatives, vendors and local education system needs. Participate in the sales menu, VIP menu and any banquet requirements. 配合客人，客戶，團體，公司代表，銷售商及當地教育體制的需要。參與銷售菜單，貴賓菜單及任何宴會的需求。 ? Be able to participate in the job cross-training when necessary and be transfer to other departments to assist the work. 按要求，參加崗位交叉培訓，需要時能調至其他部門協助工作。 ? Train, coach, and counsel colleagues in order to reach a satisfactory level of productivity. 培訓，指導并給同事提出一定的建議以達到令人滿意的生產水平。 ? Coordinate with concerned departments for any issues which may arise in order to find immediate solution in the best interest to guest satisfaction. 與有關部門合作，旨在快速地找到令顧客滿意的解決方案。 ? Actively promote cross-sectoral cooperation through frank communication. 通過坦誠的溝通，積極推動跨部門的合作。 ? Respond to guest questions in a correct and appropriate manner within 24 hours. 以正確且適當的方式24小時內回應客人的疑問。 ? Carry a monthly self-inspection and make sure kitchens are compliant with the Langham Brand Standard. 實行每月自我檢查，確保廚房符合朗廷品牌標準。 ? Attend all meetings as required. 根據需要，參加所有的會議。 ? Perform any duties assigned by the Management. 執行任何管理層委托的工作。 REQUIREMENTS 職位要求 Education 教育學歷 ? Culinary Education is preferred. 烹飪教育背景優先。 ? Priority should be given to a diploma issued by a certification authority or a professional trainer. 優先考慮持有由認證機構頒發的文憑或經過專業培訓者。 Experience 經驗 ? At least two years related experience in this position in 5-star hotels. 至少具備兩年5星級酒店相關工作經驗。 Job Skill/Knowledge 工作技能/知識 ? Good culinary skills, while deliver top quality product and presentations. 完美的烹飪技巧，同時展現高質量的食物及擺盤。 ? Knowledge of food processing and hygiene standards. 具備食品加工及衛生標準知識。 ? Good interpersonal conflict management skills. 良好的處理同事關系沖突管理技巧。 Computer Knowledge 電腦知識 ? Knowledge of MS office software. 會使用微軟辦公軟件。 Language Proficiency 語言能力 ? Good communication skills (verbal and listening and writing). 良好的溝通技巧（口語，聽力及書寫）。

【崗位職責】 1、全面負責廚房爐灶區域的日常運營管理，確保菜品出品質量穩定、口味統一； 2、制定并優化爐灶菜品的標準操作流程（SOP），監督執行情況； 3、根據季節變化和市場需求，參與新菜品的研發與菜單更新； 4、合理控制食材成本，監督食材驗收、儲存及使用，減少浪費； 5、負責爐灶區域的人員排班、培訓及績效考核，提升團隊專業技能； 6、嚴格執行食品安全與衛生管理制度，確保廚房環境符合衛生標準； 7、協調與其他廚房部門（如切配、冷菜、面點等）的工作銜接，保證出餐效率。 【崗位要求】 1、3年以上爐灶烹飪工作經驗，1年以上廚房管理經驗，熟悉徽菜、淮揚菜或川湘菜系者優先； 2、精通各類爐灶烹飪技法（爆、炒、熘、炸、煎等），能獨立完成高水準菜品制作； 3、具備較強的成本管控意識，熟悉食材特性及廚房設備操作維護； 4、執行力強，能適應高強度工作，具備突發情況應急處理能力； 5、良好的團隊管理能力，善于溝通協調，責任心強； 6、持有效健康證，無不良從業記錄。