Career Opportunities

Responsibility

• Efficiently serve food to guests and staff at a good value, prepare according to standard recipes, and ensure food hygiene.
• Support the head chef in kitchen operations, ensuring the provision of high-efficiency service.
• Plan and prepare to execute high-quality food and decorations in the designated restaurant.
• Prepares and makes food according to standard recipe cards for guests and staff.
• Strictly follow the recipe, standards, and plating guidelines.
• Maintain all aspects of HACCP requirements in hotel operations.
• Proper operation of all equipment, tools, and machinery.
• The translation is: "Can be asked to do delivery work."
• The work can be required to be done at a location other than the kitchen.
• The translation is: "It can be required to perform inventory work."
• All employees should be aware of occupancy rates, banquets, forecasting plans, and revenue.
• Timely preparation of the menu as required.
• For each guest's request, respond to ensure guest satisfaction.
• Maintain a professional and positive attitude towards colleagues and superiors at all times, behave in accordance with the hotel's rules and the requirements of the employee handbook, ensuring the smooth operation of the department.
• Understand, practice, and promote the team's working methods at all times, aiming for mission and goal attainment as well as the overall standards of the department. The department has the right to modify or supplement this job description as necessary.

Qualifications

• The ability to reasonably consume all products and ingredients
• Have a foundation in English, able to communicate in English
• Capable of completing tasks on time according to their priority.
• Possesses knowledge of both Chinese and Western cuisine suitable for this position, completing duties with high efficiency and quality.
• Leadership skills and training techniques.