冷菜主管

Prepares, presents and storesappetizers, savouries, salads, sandwiches, dressings and sauces
准备、提供和保存开胃菜、沙拉、三明治、拌酱及调味料
• Prepareshot and cold sauces for menu items ensuring quality and consistency
准备冷热调味料，确保质量和连贯性
• Preparesand stores dishes containing eggs, vegetables, fruit, rice and farinaceousfoods and pulses
真被和储存菜贫，包括：鸡蛋、蔬菜、水果、米饭和谷类食物
• Preparesand presents poultry and game dishes
准备家禽和野味
• Preparesand presents meat dishes, including meat marinades and carves meats
准备肉类，包括腌制肉和雕刻肉
• Preparespastries for paté en crouton
准备制作肉批的面坯
• Presentspatés and terrines
准备鹅肝酱和店制肉冻
• Prepareand present dessert for buffets
准备自助餐甜品
• Prepareand presents cold items for buffet
准备自助餐冷盘
• Communicatespolitely and displays courtesy to guests and internal customers
与客人和内部顾客交流时应有礼貌
• Providesdirection to the kitchen helpers, including Cooks, Kitchen Attendants andStewards
指导厨房的助手、包括厨房主管、副手、厨师、厨房服务员和管事
• Communicatesto his/her superior any difficulties, guest or internal customer
commentsand other relevant information
与他们的上级交流意见，如顾客的评论和其他有关的信息
• Establishesand maintains effective employee working relationships
建立和保持有效的员工工作关系
• Attendsand participates in daily briefings and other meetings as scheduled
参加每日的晨会和其他会议
• Attendsand participates in training sessions as scheduled
根据安排参加培训课程
• Preparesin advance food, beverage, material and equipment needed for the service
提前准备食物、酒水和其他服务所需的用具
• Cleansand re-sets his/her working area
清洁及重新安排他们的工作范围
• Implements the hotel and department regulations,policies and procedures including but not limited to:
执行酒店和部门的规章制度，现仅提供以下几条：
- HouseRules and Regulation
酒店的规章制度
- Healthand Safety
健康与安全
- Grooming
着装
- Quality
质量
- Hygieneand Cleanliness
卫生和清洁
• Performsrelated duties and special projects as assigned
履行相关的职责和完成布置的特殊工作