Responsibilities 工作職責(zé)
1.Prepares all dim sum items fdaily operation；
2. Checks prepare all mise-en-place in section.
1.準(zhǔn)備每日所需的點(diǎn)心,以確保運(yùn)作順利進(jìn)行；
2.檢查和準(zhǔn)備所在部門的全部食品準(zhǔn)備工作。
Preferred Qualification Skills 崗位職責(zé)
1.High school education, cooking school culinary institute education equivalent experience;
2. Assist in the kitchen, contributing to the overall success of the outlet, in accordance with corporate F&B guidelines, Hotel F&B standards financial goals;
3.Ability to operate, maintain properly clean work environment;
4.With relevant working experience in Black pearl Michelin-starred restaurants will be given priority;
5.Mandarin speaking is a must work authorization in China is required.
1.食品烹飪相關(guān)高中學(xué)歷或相關(guān)工作經(jīng)歷；
2.在廚房中協(xié)助整個(gè)部門的運(yùn)營，嚴(yán)格遵循集團(tuán)餐飲部規(guī)章制度、酒店餐飲標(biāo)準(zhǔn)以實(shí)現(xiàn)財(cái)務(wù)目標(biāo)；
3.能夠運(yùn)營、維持及保持工作環(huán)境的清潔；
4.具備黑珍珠或米其林星級餐廳相關(guān)工作經(jīng)驗(yàn)的候選人將被優(yōu)先考慮；
5.能夠講普通話及具有在中國工作的許可。