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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 the following dishes:
進行以下菜肴的切配工作：
Applies organization skills for mise en place
在開餐準備工作中發揮組織能力
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
garnishing techniques and methods of service for fish
對魚進行裝飾的技巧和方法
portion
切片
Chinese Regional Dishes
中國地方菜
Guangong and Chiu Chow dishes
粵菜及潮州菜
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 Chiu Chou braised dishes
制作潮州燉菜
Prepares Chiu Chou dehydrated products
制作潮州干菜
等等
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 。

任職資格：
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。