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崗位職責(zé)/職位描述

·???????? Participate in the planning and costing of menus

·???????? 參與菜單的計(jì)劃和成本核算工作。

·???????? Develop and write standard recipes

·???????? 制訂并編寫標(biāo)準(zhǔn)菜譜。

·???????? Develop new dishes and products

·???????? 開(kāi)發(fā)新菜和新產(chǎn)品。

·???????? Ensure that outstanding culinary technical skills are maintained

·???????? 確保優(yōu)秀的餐飲技巧得以保持。

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·???????? Assist with organizing special events and special food promotions

·???????? 協(xié)助組織特別活動(dòng)和特別食品促銷活動(dòng)。

·???????? Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly

·???????? 保持對(duì)產(chǎn)品的綜合性知識(shí)的了解，包括配料、設(shè)備、供應(yīng)商、市場(chǎng)和當(dāng)前趨勢(shì)，并相應(yīng)的建議廚房運(yùn)作部進(jìn)行適當(dāng)調(diào)整。

·???????? 保持宴會(huì)，外賣，自助餐廳中餐菜品的出品質(zhì)量

·???????? Consistency the quality of the food for all banquet events, OSC and all day dining buffet.

·???????? 協(xié)助做好每月盤點(diǎn).?????

·???????? Assist with inventories as scheduled.

·???????? 協(xié)助宴會(huì)部的出菜.

·???????? Assist in plating up Banquet hot meals as assigned.

·???????? 遵循保養(yǎng)維修程序和清潔計(jì)劃.

·???????? Follow maintenance program and cleaning schedule.

·???????? 被分派到其它廚房工作.

·???????? Perform duties in other areas of kitchen as assigned.

·???????? 在酒店外的宴會(huì)工作

·???????? Work at off premise functions

·???????? Maintain a hygienic kitchen

·???????? 保持廚房的衛(wèi)生。

·???????? Clean the kitchen and equipment

·???????? 清潔廚房和設(shè)備。

·???????? Maintain personal hygiene

·???????? 保持個(gè)人衛(wèi)生。

·???????? Supervise and Training of assigned employees

·???????? 管理和培訓(xùn)屬下員工。

·???????? Works with Executive ?Chinese Chef in manpower planning and management needs

·???????? 和中餐行政總廚一起進(jìn)行人力規(guī)劃和管理需求。

·???????? Works with Executive Chinese Chef in the preparation and management of the Department’s budget

·???????? 和中餐行政總廚一起編制和管理部門預(yù)算。

·???????? Prepares, cooks, serves and stores the following dishes:

·???????? 進(jìn)行以下菜肴的制作、烹飪、上餐和存儲(chǔ)工作：

·???????? Appetizers, Savories, Salads and Sandwiches

·???????? 開(kāi)胃菜、小菜、沙拉和三明治

·???????? Applies organization skills for mise en place

·???????? 在開(kāi)餐準(zhǔn)備工作中發(fā)揮組織能力

·???????? Sauces

·???????? 調(diào)味汁

·???????? Produces hot and cold sauces for menu items ensuring consistency

·???????? 制作菜單上的冷、熱調(diào)味汁并保證風(fēng)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

·???????? shell fish

·???????? 水產(chǎn)品

·???????? sauces for fish and shell fish

·???????? 水產(chǎn)品用醬

·???????? 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(diào)味汁、調(diào)味品、調(diào)料和調(diào)味劑

·???????? 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 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(fēng)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(kāi)胃菜、湯、咖喱、醬汁、調(diào)味品

·???????? Prepares sambas, achar, and kerabu

·???????? 制作咖喱飯調(diào)味品、開(kāi)胃菜和葛拉布飯

·???????? Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards

·???????? 指導(dǎo)廚房幫手，包括廚師、廚房服務(wù)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(jí)交流疑難問(wèn)題，客人或內(nèi)部客戶的意見(jiàn)以及其它相關(guān)信息 。

·???????? Establishes and maintains effective employee working relationships

·???????? 與員工建立并保持良好的工作關(guān)系 。

·???????? Attends and participates in daily briefings and other meetings as scheduled

·???????? 按計(jì)劃參加并參與每日例會(huì)及其它會(huì)議。

·???????? Attends and participates in training sessions as scheduled

·???????? 按計(jì)劃參加培訓(xùn)活動(dòng) 。

·???????? Cleans and re-sets his/her working area

·???????? 清潔并整理工作區(qū)域。

·???????? Implements the hotel and department regulations, policies and procedures including but not limited to:

·???????? 實(shí)施酒店和部門的規(guī)定、政策和工作程序，包括但不限于：?

·???????? House Rules and Regulation

·???????? 酒店的規(guī)則和規(guī)定

·???????? Health and Safety

·???????? 健康和安全

·???????? Grooming

·???????? 儀表儀容

·???????? Quality

·???????? 質(zhì)量

·???????? Hygiene and Cleanliness

·???????? 衛(wèi)生和清潔

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·???????? Works with Supervisor in manpower planning and management needs

·???????? 和上級(jí)領(lǐng)導(dǎo)一起進(jìn)行人力規(guī)劃和管理需求。

·???????? Works with Supervisor in the preparation and management of the Department’s budget

·???????? 和上級(jí)領(lǐng)導(dǎo)一起編制和管理部門預(yù)算。