香港尖沙咀K11動態 >   Paul Lafayet     > Purpose:    
Purpose:

Purpose:



To assist the chef de Partie with the daily working requirements and the smooth running of the operation. Qualifications:
Vocational training certificate...
1 year culinary experience at a luxury hotel or upscale restaurant
Approved/Recognized food handling/Sanitation Certificate Main Duties:
1. Maintain high standard of appearance and good personal hygiene.
2. To ensure that you report to work on time as per kitchen schedules.
3. Report any sickness or absence from work using the correct procedures.
4. Follow hygiene rules and instructions for preparation and food handling.
5. Check and clean refrigerators, trolleys, utensils and kitchen equipment on a daily basis.
6. Keep the specific kitchen area clean and hygienic.
7. Responsible for mise-en place preparation.
8. To understand and make proper use of leftover food item to minimize wastage under the guidance of Chef or Sous Chef.
9. To work calmly and efficiently while promoting good working relations in the kitchen team.
10. To adhere to all standard of food presentation, production, and portioning controls.
11. To ensure all food products are stored properly in their appropriate fridges and storage containers shift.
12. Ensure proper storage and rotation of all food stuffs relating to your work area.
13. Ensure all fridges and food storage area impeccably maintained during service and the all product is properly rotated, dated, and stored at end of you shift.
14. To be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
15. Report any questionable product concerns to your supervisor or Sous chef immediately to maximize product utilization and minimize wastage.
16. Understand, participate, and encourage staff to save company money and prevent wastage (water, electricity, breakage…etc.). 展开

發佈日期:2/14/2019 4:43:05 AM    來源:Facebook   
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