Commis Chef厨师（冷菜）

Prepares, cooks, serves andstores the following dishes:
进行以下饭菜的制作、烹饪、上餐和存储工作：
Appetizers, Savories, Saladsand Sandwiches
开胃菜、小菜、沙拉和三明治
Sauces
调味汁
hot and cold
热的和冷的
Eggs, Vegetables, Fruit, Riceand Farinaceous Dishes
蛋、蔬菜、水果、米饭和谷粉制品
Poultry and Game dishes
禽类和野味
Meat dishes
荤菜
meat marinades
腌肉
carve meats
割肉
Fish and shell fish
水产品
sauces for fish and shell fish
水产品用酱
garnishing techniques and methodsof service for fish
对鱼进行装饰的技巧和方法
Pastry, cakes and yeast goods
面点、蛋糕和发酵食品
petits fours
法式小点心
desserts
甜点
Hot and cold deserts
冷、热甜点
Decorate, portion and present
装饰、切片和装盘
Plates and Terrines
肝酱和肉酱
Chinese Regional Dishes
中国地方菜
Guangdong dishes
粤菜
Prepares an extensive range ofmeat, vegetable, chicken and seafood dishes
制作多种多样的肉、蔬菜、鸡肉和海鲜等菜肴
Prepares sauces, condiments,seasonings and flavouring agents
制作调味汁、调味品、调料和调味剂
Prepares braised dishes
制作炖菜
Prepares dehydrated products
制作干菜
Sichuan dishes
川菜
Prepares a range of specialtychicken and duck dishes
制作多种特色鸡肉和鸭肉菜
Prepares a range of specialtyseafood dishes
制作多种特色海鲜菜
Prepares a range of vegetabledishes
制作多种蔬菜菜肴
Prepares braised dishes
制作炖菜
Prepares hot and cold noodle dishes
制作冷、热面条
Beijing dishes
北京菜
Prepares specialty chicken andduck dishes
制作特色鸡肉和鸭肉菜
Prepares specialty seafood dishes
制作特色海鲜菜
Prepares a range of vegetable dishes using regional cooking principlesand specialty food presentation
使用地方烹饪法和特色食品外形处理，制作多种蔬菜菜肴
Prepares braised dishesaccording to regional style
按照地方风味制作炖菜
Prepares noodle dishes
制作面条
Shanghai dishes
上海菜
Prepares specialty menu itemsusing specialized and preserved commodities
使用特别的腌制材料制作特色菜肴
Prepares specialty chicken andduck dishes
制作特色鸡肉和鸭肉菜
Prepares specialty seafooddishes
制作特色海鲜菜
Prepares a range of vegetabledishes
制作多种蔬菜菜肴
Prepares braised dishesaccording to regional style
按照地方风味制作炖菜
Prepares noodle dishes
制作面条
Thai Regional Dishes
泰国菜
Prepares extensive range of regional food, including appetizers, soups,curries, sauces, dressings
制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品
Prepares regional appetizers
制作地方口味的开胃菜
Prepares soups
做汤
Prepares regional curries
制作地方口味的咖喱食品
Prepares regional sauces, dips and dressings
制作地方口味的调味汁、调味酱和调味品
Indian Regional Dishes
印度地方菜
Prepares extensive range of regional food, including appetizers, soups,curries, sauces, dressings,
制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱、调味汁
Prepares regional appetizers
制作地方风味的开胃菜
Prepares soups
做汤
Prepares regional curries
制作地方口味的咖喱食品
Prepares regional breads
制作地方口味的面包
Malay and Nonya Regiona lDishes
马来 和 娘惹菜
Prepares extensive range of regional food, including appetizers, soups,curries, sauces, dressings,
制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品
Prepares sambas, achar, and kerabu
制作咖喱饭调味品、开胃菜和葛拉布饭
Prepares soups and stocks
做汤
Prepares regional curries
制作地方口味的咖喱食品
Prepares regional rice dishes
制作地方口味的米饭
Prepares regional noodle dishes
制作地方口味的面条
Indonesian Dishes
印尼菜
Prepares extensive range of regional food, including sates
制作各种各样的地方食品，包括肉串
Prepares regional curries
制作地方口味的咖喱食品
Prepares regional rice dishes
制作地方口味的米饭
Prepares regional noodle dishes
制作地方口味的面条
Japanese Dishes
日本菜
Prepares and procedures a range of Japanese food including sunomono,tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items
制作和处理各种日本菜，包括醋物、渍物、和物、烧物、蒸物、米饭和怀石菜单的菜目。
Prepares and procedures a range of aemono (dressed salads), sunomono(vinegared salads), and tsukemono (pickles)
制作和处理各种和物（装饰用沙拉）、醋物（醋拦沙拉）和渍物（泡菜）
Prepare and produce Sashimi
制作刺身
Prepare and produce a range of mushimono (steamed) dishes
制作各种蒸物（蒸制食品）
Prepare and produce a range of yakimono (grilled dishes)
制作各种烧物（烤制食品）
Vietnamese Dishes
越南菜
Prepares extensive range of regional food, including banquet, festive,and specialty menu items
制作各种各样的地方风味食品，包括宴会、节日用餐和特色菜单菜目
Prepares and produces a range of salads
制作各种沙拉
Prepares soups and stocks
做汤
Prepares chicken, meat, seafood and vegetable dishes
制作鸡肉、内类、海鲜和蔬菜
Prepares regional rice dishes
制作地方口味的米饭
Prepares regional noodle dishes
制作地方口味的面条
Asian Desserts
亚洲甜点
Produces a range of liquid and solid deserts
制作各种液体和固定甜点
Produces and presents a range of steamed sweet rice based desserts
制作各种蒸甜米饭和甜点并装盘
Produces baked desserts
制作烤制甜点
Dim Sum
点心
Produces sweet and savoury dim sum
制作甜咸点心
Produces deep fried dim sum
制作油炸点心
Produces baked dumpling
制作烤制的饺子
Produces a range of baked desserts
制作各种烘烤甜点
Buffet Food
自助餐
Prepares and presents food for buffets
制作和摆放自助餐
Prepares and presents desserts for buffets
制作和摆放自助餐甜品
Stores buffet items
储存自助餐食品
Communicates politely anddisplay courtesy to guests and internal customers
与客人和内部客户礼貌、友好的交流 。
Provides direction to theKitchen helpers, including Cooks, Kitchen Attendants and Stewards
指导厨房帮手，包括厨师、厨房服务员和管事的工作。
Communicates to his/hersuperior any difficulties, guest or internal customer comment and otherrelevant information
与上级交流疑难问题，客人或内部客户的意见以及其它相关信息 。
Establishes and maintainseffective employee working relationships
与员工建立并保持良好的工作关系 。
Attends and participates indaily 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 intraining 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/herworking area
清洁并整理工作区域。
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：
House Rules and Regulation
酒店的规则和规定
Health and Safety
健康和安全
Grooming
仪表仪容
Quality
质量
Hygiene and Cleanliness
卫生和清洁
Performs related duties and special projects asassigned
执行被分派的相关任务和特殊项目
Required Skills –
技能要求
Demonstrated ability to interact with customers,employees and third parties that reflects highly on the hotel, the brand andthe Company.
完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
Food service permit or valid health/food handlercard as required by local government agency.
食品服务许可或当地政府规定的有效的卫生或食品上岗证。
Problem solving and training abilities.
解决问题和培训的能力。
Qualifications –
学历
Diploma or Vocational Certificate in CulinarySkills or related field.
餐饮技能或相关专业的大专学历或职业证书。
Experience –
经验
1 years related experience or formal training or anequivalent combination of education and experience.
1年相关工作经历或与正式培训，或与此相当的教育和相关工作经验结合的背景。