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崗位職責(zé)/職位描述

DUTIES AND RESPONSIBILITIES工作職責(zé)

·?In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known

在經(jīng)理缺席時(shí)進(jìn)行交接班說(shuō)明，確保了解酒店的活動(dòng)和運(yùn)營(yíng)要求。

·?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(lèi)和野味

·?Meat dishes葷菜

·?Meat marinades?腌肉

·?Carve meats?分割肉

·?Fish and shell fish水產(chǎn)品

·?sauces for fish and shell fish

水產(chǎn)品用醬

·?garnishing ?techniques and methods of service for fish

對(duì)魚(yú)進(jìn)行裝飾的技巧和方法

·?Pastry, cakes and yeast goods

面點(diǎn)、蛋糕和發(fā)酵食品

·?petits fours

法式小點(diǎn)心

·?desserts

甜點(diǎn)

·?Hot and cold deserts

冷、熱甜點(diǎn)

·?Decorate, portion and present

裝飾、切片和裝盤(pán)

·?Plates and Terrines

肝醬和肉醬

·?Prepares pastries for pate en croute

準(zhǔn)備法式糕點(diǎn)

·?Chinese Regional Dishes

中國(guó)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(diào)味汁、調(diào)味品、調(diào)料和調(diào)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(fēng)味制作燉菜

·?Prepares noodle dishes

制作面條?

·?Shanghai and East China dishes ??

上海菜和華東菜

·?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(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 regional appetizers

制作地方口味的開(kāi)胃菜

·?Prepares soups做湯

·?Prepares regional curries制作地方口味的咖喱食品

·?Prepares regional sauces, dips and dressings制作地方口味的調(diào)味汁、調(diào)味醬和調(diào)味品

·?Asian Desserts亞洲甜點(diǎn)

·?Produces a range of liquid and solid deserts

制作各種液體和固定甜點(diǎn)

·?Produces and presents a range of steamed sweet rice based desserts

制作各種蒸甜米飯和甜點(diǎn)并裝盤(pán)

·?Produces baked desserts

制作烤制甜點(diǎn)

·?Produces a range of baked desserts

制作各種烘烤甜點(diǎn)

·?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(chǔ)存自助餐食品

·?Communicates politely and display courtesy to guests and internal customers

與客人和內(nèi)部客戶(hù)禮貌、友好的交流?。

·?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(hù)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)?。

·?Prepares in advance food, beverage, material and equipment needed for the service

事先準(zhǔn)備服務(wù)所需的食品、飲料、材料和設(shè)備。

·?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(mén)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

·?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。

·?Other reasonable Ad hoc tasks assigned by supervisor

·?其他由主管分配的合理任務(wù)