厨師助理 - Mandarin Speaking Assistant Cook

职位概况 厨师助理负责的膳食需确保为客人带来最大的满意度，并按照维京外展中国市场专业服务标准（VRC PSO）和危害分析重要控制点（HACCP）规则工作。 职位内容 • 根据行政总厨手册和菜单周期表，协助准备和烹饪员工和宾客的每日三餐（包括早餐、午餐、下午茶、晚餐等）• 小心处理所有杂货，产品和厨房设备• 分类和处置废物/垃圾• 按照公司的程序清单，盘点存货• 在开始和结束巡航季时，准备开船和闭船事宜• 根据上级主管的指示，（如有需要）向其他部门提供帮助• 根据公司的标准和HACCP规则工作• 参与装卸过程• 在登船和离船日时负责客人行李的托运、看管及分发• 正确存储库存；建立标准水平• 积极参与船上的培训计划  职位责任 • 该职位的持有者保证在离开维京后,不得将公司的信息、产品手册、商业发展信息和EDP数据信息透露给任何第三方，或公开及保留供个人使用• 如违反上述指令，本公司有权要求赔偿损失，并对其采取法律行动• 行为和外观依照维京外展中国市场专业服务规章制度 任职要求 • 有厨师相关的教育学历• 至少一年四或五星级厨房的专业经验• 有国际/船上工作经验者优先• 良好的普通话技能，具有英语会话能力者优先• 能够独立工作，以服务为导向，以客为本• 具有培训和激励下属及同事的能力• 灵活、抗压能力强，有团队合作精神，信守承诺，个性积极和整洁的外表• 年龄20至40岁者优先 PURPOSE OF POSITION You prepare meals to the fullest satisfaction of our guests and ensure compliance with Viking China Outbound Standards and HACCP rules. ASSIGNMENTS/RESPONSIBILITIES • Assistance with preparation and cooking daily meals (including breakfast, lunch, Tea Time, dinner, etc.) for crew and guests in accordance with Executive Chef Manual and menu cycle• Handling all groceries, products and galley equipment with care• Inventory according to instructions• Separation and disposal of waste/garbage• Conduction of stock takes; inventory according to company procedures• Preparation of opening and closing ships at start and end of season• Assistance in other departments upon instruction from supervisors (if required) • Performance according to company standards and HACCP rules• Participation in loadings• Luggage duty on embarkation and disembarkation day• Correct storage of stock; establishing of par levels• Active participation in onboard training programs  DUTIES • The holder of the position undertakes not to pass over the company’s information, manuals, information on business developments and EDP data to any third party or publicize or retain same for personal use after leaving the job• The company reserves the right to demand compensation for damages in the event of a breach of this instruction and take legal action against the staff• Conduct and appearance in accordance with the rules and regulations of Viking China Outbound  QUALIFICATION PROFILE • Graduated apprenticeship as cook• Min 1-year professional experience in 4 or 5* Kitchen/Galley• International experience/ship-Experience is an asset• Good Mandarin skills, English languages are an asset• Ability to work independently, service-oriented and guest focused• Ability to train and motivate subordinates• Flexibility and stress resistance, team player, commitment, positive personality, neat appearance• Preferred age between 20 and 40 years