冷菜主管 Cold Dish Supervisor

Duties andResponsibilities工作职责
Responsible for rawmaterial application, processing, cooking food, strictly the quality of colddishes.
负责安排原料申领、加工、烹调食品，严把凉菜质量关。
Supervise staff according tothe specifications of making cold dishes, cold dishes taste that produced.
督导员工按规格加工制作凉菜，保证出品凉菜的口味。
According to the specificationsof a plate, will be equipped with the necessary sauce and seasoning, in orderto dish out.
按规格装盘，将配带必需的卤汁和佐料，按点菜顺序及时出菜。
Responsible for the team'sbusiness evaluation, and assist the chef to carry out the training and businessguidance on the post.
负责本组员工业务考评，并协助厨师长进行岗上培训和业务指导。
Responsible for the safe useand maintenance of facilities, equipment and utensils in the post.
负责本岗位各种设施、设备、用具的安全使用和保养。
Keep and use theremaining seasoning and cold dish.
妥善保管和使用剩余冷菜及佐料。
According to the principle offirst in first out of the use of raw materials.
按先入先出的原则使用原料。
To undertake other tasksassigned by the chief chef of the Chinese meal.
承担中餐厨师长分配的其他工作。
Strict implementation of foodhygiene regulations, the good food hygiene, safety, quality, prevention of foodsafety incidents.
严格执行食品卫生条例，把好食品卫生、安全、质量关，预防食品安全事故发生。
Maintain work area health andpersonal hygiene.
保持工作区域卫生和个人卫生。
Establishes and maintainseffective employee working relationships
员工建立并保持良好的工作关系 。
Attends and participates intraining sessions as scheduled
按计划参加培训活动 。
Implements the hotel anddepartment regulations, policies and procedures including but not limited to:
实施酒店和部门的规定、政策和工作程序，包括但不限于：
o House Rules and Regulation
o 酒店的规则和规定
o Health and Safety
o 健康和安全
o Grooming
o 仪表仪容
o Quality
o 质量
o Hygiene and Cleanliness
o 卫生和清洁
Workswith Supervisor in manpower planning and management needs
和上级领导一起进行人力规划和管理需求。
Workswith Supervisor in the preparation and management of the Department’s budget
和上级领导一起编制和管理部门预算。