Duties and Responsibilities工作職責
o?In absence of Manager, conductsshift briefings to ensure hotel activities and operational requirements areknown
o? ?在經(jīng)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。
o???Prepares, cooks, serves andstores the following dishes:
o???進行以下菜肴的制作、烹飪、上餐和存儲工作:
o???Appetizers, Savories, Saladsand Sandwiches
o???開胃菜、小菜、沙拉和三明治
o???Applies organization skills formise en place
o???在開餐準備工作中發(fā)揮組織能力
o???Sauces
o???調(diào)味汁
o???Produces hot and cold saucesfor menu items ensuring consistency
o???制作菜單上的冷、熱調(diào)味汁并保證風格一致
o???Eggs, Vegetables, Fruit, Riceand Farinaceous Dishes
o???蛋、蔬菜、水果、米飯和谷粉制品
o???Poultry and Game dishes
o???禽類和野味
o???Meat dishes
o???葷菜
o???Pastry, cakes and yeast goods
o???面點、蛋糕和發(fā)酵食品
o???petits fours
o???法式小點心
o???desserts
o???甜點
o???Hot and cold deserts
o???冷、熱甜點
o???Decorate, portion and present
o???裝飾、切片和裝盤
o???Plates and Terrines
o???肝醬和肉醬
o???Prepares pastries for pate encroute
o???準備法式糕點
o???Chinese Regional Dishes
o???中國地方菜
o? ?Prepares regional noodle dishes
o??? 制作地方口味的面條
o?? Asian Desserts
o?? 亞洲甜點
o??? Produces a range of liquid and solid deserts
o??? 制作各種液體和固定甜點
o??? Produces and presents a range of steamed sweet rice based desserts
o??? 制作各種蒸甜米飯和甜點并裝盤
o??? 儲存自助餐食品
o Communicates politely and display courtesy to guests and internal customers
o? 與客人和內(nèi)部客戶禮貌、友好的交流 。
o? Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
o 指導(dǎo)廚房幫手,包括廚師、廚房服務(wù)員和管事的工作。
o? Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
o 與上級交流疑難問題,客人或內(nèi)部客戶的意見以及其它相關(guān)信息 。
o Establishes and maintains effective employee working relationships
o 與員工建立并保持良好的工作關(guān)系 。
o? Attends and participates in daily briefings and other meetings as scheduled
o 按計劃參加并參與每日例會及其它會議。
o Attends and participates in training sessions as scheduled
o? 按計劃參加培訓(xùn)活動 。
o Prepares in advance food, beverage, material and equipment needed for the service
o 事先準備服務(wù)所需的食品、飲料、材料和設(shè)備。
o Cleans and re-sets his/her working area
o 清潔并整理工作區(qū)域。
o Implements the hotel and department regulations, policies and procedures including but not limited to:
o? 實施酒店和部門的規(guī)定、政策和工作程序,包括但不限于:?
o??? House Rules and Regulation
o??? 酒店的規(guī)則和規(guī)定
o??? Health and Safety
o??? 健康和安全
o??? Grooming
o??? 儀表儀容
o??? Quality
o??? 質(zhì)量
o??? Hygiene and Cleanliness
o??? 衛(wèi)生和清潔
·?????? Works with Supervisor in manpower planning and management needs
和上級領(lǐng)導(dǎo)一起進行人力規(guī)劃和管理需求。
·?????? Works with Supervisor in the preparation and management of the Department’s budget
和上級領(lǐng)導(dǎo)一起編制和管理部門預(yù)算。
?
QUALIFICATIONS AND REQUIREMENTS任職要求
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(wù)許可或當?shù)卣?guī)定的有效的衛(wèi)生或食品上崗證。
·?????? Problem solving and training abilities.
·?????? 解決問題和培訓(xùn)的能力。
?
Qualifications –
學(xué)歷
·?????? Diploma or Vocational Certificate in Culinary Skills or related field.
·?????? 餐飲技能或相關(guān)專業(yè)的大專或職業(yè)證書。
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