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崗位職責/職位描述

工作職責：
In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
在經理缺席時進行交接班說明，確保了解酒店的活動和運營要求。
Prepares, cooks, serves and stores the following dishes:
進行以下菜肴的制作、烹飪、上餐和存儲工作：
Appetizers, Savories, Salads and Sandwiches
開胃菜、小菜、沙拉和三明治
Applies organization skills for mise en place
在開餐準備工作中發揮組織能力
Sauces
調味汁
Produces hot and cold sauces for menu items ensuring consistency
制作菜單上的冷、熱調味汁并保證風格一致
Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
蛋、蔬菜、水果、米飯和谷粉制品
Poultry and Game dishes
禽類和野味
Meat dishes
葷菜
Meat marinades
腌肉
Carve meats
分割肉
Fish and shell fish
水產品
sauces for fish and shell fish
水產品用醬
garnishing techniques and methods of service for fish
對魚進行裝飾的技巧和方法
Pastry, cakes and yeast goods
面點、蛋糕和發酵食品
Decorate, portion and present
裝飾、切片和裝盤
Chinese Regional Dishes
中國地方菜
Prepares an extensive range of meat, vegetable, chicken and seafood dishes
制作多種多樣的肉、蔬菜、雞肉和海鮮等菜肴
Prepares sauces, condiments, seasonings and flavouring agents
制作調味汁、調味品、調料和調味劑
Prepares a range of specialty chicken and duck dishes
制作多種特色雞肉和鴨肉菜
Prepares a range of specialty seafood dishes
制作多種特色海鮮菜
Prepares a range of vegetable dishes
制作多種蔬菜菜肴
Prepares braised meat dishes
制作燉肉菜
Prepares hot and cold noodle dishes
制作冷、熱面條
Prepares specialty seafood dishes
制作特色海鮮菜
Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation
使用地方烹飪法和特色食品外形處理，制作多種蔬菜菜肴
Prepares braised dishes according to regional style
按照地方風味制作燉菜
Prepares noodle dishes
制作面條
Prepares specialty menu items using specialized and preserved commodities
使用特別的腌制材料制作特色菜肴
Prepares specialty chicken and duck dishes
制作特色雞肉和鴨肉菜
Prepares specialty seafood dishes
制作特色海鮮菜
Prepares a range of vegetable dishes
制作多種蔬菜菜肴
Prepares braised dishes according to regional style
按照地方風味制作燉菜
Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings
制作多種多樣的地方食品，包括開胃菜、湯、咖喱、醬汁、調味品
Prepares regional appetizers
制作地方口味的開胃菜
Prepares soups
做湯
Prepares regional sauces, dips and dressings
制作地方口味的調味汁、調味醬和調味品
Buffet Food
自助餐
Prepares and presents food for buffets
制作和擺放自助餐
Prepares and presents desserts for buffets
制作和擺放自助餐甜品
Stores buffet items
儲存自助餐食品
Communicates politely and display courtesy to guests and internal customers
與客人和內部客戶禮貌、友好的交流 。
Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
指導廚房幫手，包括廚師、廚房服務員和管事的工作。
Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
與上級交流疑難問題，客人或內部客戶的意見以及其它相關信息 。
Establishes and maintains effective employee working relationships
與員工建立并保持良好的工作關系 。
Attends and participates in daily briefings and other meetings as scheduled
按計劃參加并參與每日例會及其它會議。
Attends and participates in training sessions as scheduled
按計劃參加培訓活動 。
Prepares in advance food, beverage, material and equipment needed for the service
事先準備服務所需的食品、飲料、材料和設備。
Cleans and re－sets his/her working area
清潔并整理工作區域。
Implements the hotel and department regulations, policies and procedures including but not limited to:
實施酒店和部門的規定、政策和工作程序，包括但不限于：
House Rules and Regulation
酒店的規則和規定
Health and Safety
健康和安全
Grooming
儀表儀容
Quality
質量
Hygiene and Cleanliness
衛生和清潔
Works with Supervisor in manpower planning and management needs
和上級領導一起進行人力規劃和管理需求。
Other reasonable Ad hoc tasks assigned by supervisor
其他由主管分配的合理任務

任職資格：
Required Skills 技能要求
Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力。
Food service permit or valid health/food handler card as required by local government agency.
食品服務許可或當地政府規定的有效的衛生或食品上崗證。
Problem solving and training abilities.
解決問題和培訓的能力。

Qualifications 學歷
Diploma or Vocational Certificate in Culinary Skills or related field.
餐飲技能或相關專業的大專或職業證書。

Experience 經驗
2 years experience as a cook or an equivalent combination of education and experience.
2年廚師工作經歷或與此相當的教育和相關工作經驗結合的背景。