Dimsum Chef | 点心师傅

职责纲要

•汇报于南点主厨

•当主厨缺席时，替代南点主厨的职责

•协助南点主厨准备南点菜单的食材

•维护和控制所有产品质量和水平，包括监测产品的新鲜度

•必须要关注食物出品及摆设

•必须拥有一种紧迫感的工作态度，捉紧时间的同时秉承食谱的标准

•确保工作岗位和厨房设备器具的清洁和卫生

•电子采购订购耗材和更新GRN，参于所有购买耗材和检查耗材品质及数量

•协助开展每半个月一次的盘点

•坚持食品卫生和厨房安全标准

•必须依照公司的基本营运程序SOP

•履行任何其他适当的职务和职责分配

Main Responsibilities

-Report to the Southern Dim Sum Head Chef

-Assist the preparation of menu-items for the Southern Dim Sum section

-Deputise in the absence of the Southern Dim Sum Executive Chef

-e- Procurement of ingredients and update GRN

-Maintain quality control for all products including monitoring freshness of product

-Ensure the consistency and the quality of food served in the restaurant

-Clean and sanitise work stations and equipment

-Assist in managing discipline, cleanliness, hygiene of the kitchen area

-Participate in checking all purchased supplies for quality and account for each delivered item

-Assist in bi-monthly stock take and monitoring stock level

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

要求

•不少于4年南点厨师2的在职经验 (南点厨师 1必须会制作所有南点产品以及会教导和培训南点助理)

•精通南点特种设备

•具备强势的处理食品卫生及安全标准知识

Requirements

-Minimum 6 years of experience in a similar restaurant concept for Southern Dim Sum Chef 1 (Grade 3)

-Minimum 4 years of experience in a similar restaurant concept for Southern Dim Sum Chef 2 (Grade 2)

-Proficient with Dim Sum and Chinese specialty equipment

-Strict sense of hygiene and safety standards