Work Sous Chef炒锅

In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。
 Prepares, cooks, serves and stores the following dishes:
进行以下菜肴的制作、烹饪、上餐和存储工作：
 Appetizers, Savories, Salads and Sandwiches
开胃菜、小菜、沙拉和三明治
Applies organization skills for mise en place
在开餐准备工作中发挥组织能力
Sauces
调味汁
Produces hot and cold sauces for menu items ensuring consistency
制作菜单上的冷、热调味汁并保证风格一致
Eggs, Vegetables, Fruit, Rice and 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
分割肉
Fish and shell fish
水产品
sauces for fish and shell fish
水产品用酱
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
Guangong and Chiu Chow dishes
粤菜及潮州菜
Prepares an extensive range of meat, 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 Chiu Chou braised dishes
制作潮州炖菜
Prepares Chiu Chou dehydrated products
制作潮州干菜
Sichuan dishes
 川菜
Prepares a range of specialty chicken and duck dishes
制作多种特色鸡肉和鸭肉菜
Prepares a range of specialty seafood dishes
制作多种特色海鲜菜
 Prepares a range of vegetable dishes
制作多种蔬菜菜肴
 Prepares braised meat dishes
制作炖肉菜
Prepares hot and cold noodle dishes
制作冷、热面条
 
 
制作特色海鲜菜
Prepares a range of vegetable dishes using regional cooking principles and 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 dishes according to regional style
按照地方风味制作炖菜
Prepares noodle dishes
制作面条
 
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： 
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
  Works with 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。
Works with 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。
Required Skills –
技能要求
Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the 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 handler card 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 Culinary Skills or related field.
餐饮技能或相关专业的大专或职业证书。
 Experience –
经验
3years experience as a cook or an equivalent combination of education and experience.
3 年厨师工作经历或与此相当的教育和相关工作经验结合的背景。