Position Overveiw The commis directs the preparation of a variety of bakery, pastry items at a workstation, which includes preparing, baking and plating dishes.

Adheres to customer service standards and supports initiatives to maintain food hygiene, health, and safety standards.

The Role 1.

To produce a consistent, high-quality product and provide a courteous, professional, efficient, and flexible service at all times, following the Capella Standards of Performance.

2.

To be entirely flexible and adapt to rotate within the Food & Beverage Department of the hotel as assigned.

3.

To maintain the general standards of the kitchen as well as the implementation of the kitchen manual rules and regulations for your section.

4.

Report in the logbook all productions and problems daily including spoilage and breakage.

5.

Follow the hotel's SOPs.

6.

To perform opening and closing procedures established for the Place of Work as assigned.

7.

To ensure that the Place of Work and surrounding area are kept clean and organized at all times and follow food safety SOPs.

8.

Guide staff in portion and waste control in the pastry kitchen section to minimize loss and wastage 9.

To handle guest inquiries courteously and efficiently and report guest complaints or problems to supervisors.

Talent Profilio 1.

Diploma in Culinary Arts or Food & Beverage Management-related field.

2.

Minimum 1 years experience in a similar role in luxury hotels/resorts.

3.

Excellent interpersonal skills with a personable character, and a team player.

4.

Strong knowledge of culinary techniques.

5.

Ability to provide clear and meaningful instructions, guidance, and counseling 6.

Ability to work cohesively with team members and other departments 7.

Can legally work in Taiwan.

職務概覽 點心房一廚/二廚負責在工作站並準備各類麵包、點心項目，包括準備、烘焙和擺盤菜餚。此職位將指導廚房某一區域的日常運營，提出持續改進的建議，遵守顧客服務標準，並支持維護食物衛生、健康和安全標準的工作。 工作職掌 1.

遵循嘉佩樂酒店的規範，生產穩定且高品質產品，並提供專業、有禮、高效且靈活的服務。 2.

能夠靈活地在各餐飲部門內輪替值班。 3.

維持廚房的一貫標準並遵循該廚房所規範的準則。 4.

於日誌中回報每日產能以及任何問題，包括損壞和破損。 5.

遵循酒店的標準作業流程。 6.

執行所屬廚房的開始及結束營業的作業流程。 7.

確保工作場所及週邊區域維持整潔有序，並遵守食品安全的標準作業流程。 8.

在甜點廚房區域引導員工控制份量和減少浪費，以達到最小損耗。 9.

以有禮且有效率的方式處理顧客需求，並向主管報告任何顧客投訴或問題。 求才條件 1.

具有烹飪藝術或餐飲管理相關領域的文憑。 2.

至少有1年經驗，最好是在豪華酒店或高級餐廳工作過 3.

優秀的人際交往技巧，擁有親和力，擅長團隊合作 4.

具備食品與廚房設備的知識 5.

能夠提供清晰且具意義的指示、指導和輔導 6.

能夠與團隊成員及其他部門協同工作 7.

具備在台灣合法工作身份