员工餐厅厨师

· Produces food of high quality according to standard recipes
· 按照标准菜谱制作高质量的食品
· Assists with the preparation, presentation, decoration and storage of the following dishes:
· 协助进行以下饭菜的制作、装盘、装饰和存储工作：
o Meat dishes
o 荤菜
o Meat marinades
o 腌肉
o Carve meats
o 割肉
o Fish and shell fish
o 水产品
o Sauces for fish and shell fish
o 水产品用酱
o Garnishing techniques and methods of service for fish
o 对鱼进行装饰的技巧和方法
o Chinese Regional Dishes
o 中国地方菜
§ 沙拉
§ Dressings
§ 沙拉酱
§ stocks and soups
§ 汤
§ curries
§ 咖哩
§ vegetables
§ 蔬菜
§ Lentils
§ 豆
§ appetizers
§ 开胃菜
§ aeat and seafood curries
§ 肉和海鲜咖喱
§ rice dishes
§ 米饭
§ noodle dishes
§ 面条
§ appetizers
§ 开胃菜
§ meat and seafood curries
§ 肉和海鲜咖喱
§ rice dishes
§ 米饭
§ noodle dishes
§ 面条
§ Gohanmono
§ 米饭
§ Stocks and soups
§ 汤
§ Nabemono
§ 锅类
§ Noodles
§ 面条
§ appetizers and their dressings
§ 开胃菜和调味品
§ stocks and soups
§ 汤
§ chicken, meat, seafood and vegetable dishes
§ 鸡肉、肉、海鲜和蔬菜菜肴
§ Preparation
§ 制作
§ Storage
§ 储存
· Establishes and maintains effective employee working relationships
· 与员工建立并保持良好的工作关系。
· Attends and participates in daily briefings and other meetings as scheduled
· 按计划参加并参与每日例会及其它会议。
· Attends and participates in training sessions as scheduled
· 按计划参加培训活动。
· Prepares in advance food, beverage, material and equipment needed for the service
· 事先准备服务所需的食品、饮料、材料和设备。
· Cleans and re-sets his/her working area
· 清洁并整理工作区域。
· Implements the hotel and department 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 仪容
o Quality
o 质量
o Hygiene and Cleanliness
o 卫生和清洁
· Performs related duties and special projects as assigned
· 执行被分派的相关任务和特殊项目。