拉面师傅 Noddle Chef

1） 具备仔细,快速,正确地执行工作的能力.

2） 具备能够主次分明,安排工作并执行的能力.

3） 具备良好判断力并能很好地解决问题的能力.

4） 具备面对强大工作压力但能出色完成工作的能力.

5） 具备较好的调节能力.

6） 具备收货;将食品从仓库中/准备区域摆放至工作第

一线的能力.

7） 撑握各种食品及原料使用的能力.

8） 具备判断食品质量并使其达到标准的能力.

9） 对时间变化的应变能力.

10） 在执行工作时,对设备的操作,清洗及维持的能力.

11） 具备指导,培训下一级员工,在必要时能对他们进行改进的能力.

12） 对菜肴的处方具备较好的领会能力.

13） 对处方有扩大和浓缩的能力.

14） 具备独挡一面的能力.

15） 融入群体的能力.

16） 激发并维持团体合作的能力.

印度菜师傅 Indian Chef

Assists the Executive Chef and Executive Sous Chef in the supervision of all employees engage in each particular kitchen.

Attends daily meetings with the Executive Chef, Executive Sous Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter. Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the daily line-up and some other issues.

Establishes culinary standards for the specialty of each kitchen which includes banqueting that caters to a number of guests.

Plans menus and compile recipes for food tasting to be approved by Executive Chef and/or the Executive Sous Chef.

Ensures that specific and accurate product specifications are used in writing the recipes, wherever possible, needs to use local and seasonal products available to make the dishes in the menus easily.

Ensures quality of the fresh food products received in order to keep the quality of food we are serving to the guests.

Inspects four times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations as discussed further in this book

Checks any spoilage and ensure regular turnover of food items and informs the Executive Chef and/or the Executive Sous Chef.

Checks on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.

In conjunction with the Executive Chef and/or Executive Sous Chef, establishes job methods and supervises on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.

During service periods, personally runs the hot plate and assists when needed and ensures that the presentation as well as quality of the food is in accordance with the established standards

上班地址：上海市