冷菜主管

Prepares, presents and storesappetizers, savories, salads, sandwiches, dressings and sauces 进行开胃菜、小菜、沙拉、三明治、调味品和调味汁的制作、装饰和存储工作。Prepares hot and cold saucesfor menu items ensuring quality and consistency为菜单上的菜目制作冷、热调味汁并确保质量和风格上的一致性。Prepares and stores dishescontaining eggs, vegetables, fruit, rice and farinaceous foods and pulses制作和存储有蛋、蔬菜、水果、大米和谷类、豆类的食品。Prepares and presents poultryand game dishes制作和存储禽类和野味菜肴。Prepares and presents meatdishes, including meat marinades and carves meats制作和装饰肉类和鱼类食品，包括腌肉和割肉。Prepares pastries for pate encroute制作法式糕点。Presents pates and terrines装饰肝酱和肉酱。Prepare and present dessertfor buffets制作和装饰自助餐甜点。Prepare and presents colditems for buffet为自助餐制作和装饰冷品。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 the Kitchenhelpers, 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。