冷菜主管

job overview职位概述
·
Organises kitchen operations and prepares and
serves a range of dishes, whilst supervising junior members of the Kitchen
Brigade.
组织厨房运营并制作和送上各种菜肴，监管厨房团队中的下级员工。
·
Adhere to local regulations concerning
health, safety, or other compliance requirements, as well as brand standards
and local policies and procedures.
遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
At Holiday Inn we want our guests to relax and be
themselves which means we need you to:
· Be you
by being natural, professional and personable in the way you are with people
· Get
ready by taking notice and using your knowledge so that you are prepared for
anything
· Show
you care by being thoughtful in the way you welcome and connect with guests
· Take
action by showing initiative, taking ownership and going the extra mile
在假日酒店®，我们希望宾客能尽情放松、做回自己，这意味着我们的团队成员要做到：
·
展现真我：在与他人接触时真实自然、形象专业、积极乐观
·
时刻准备：注意观察周围的事物，运用自己的知识，做好应对任何事情的准备
·
体现关爱：对宾客关切周到、热诚欢迎并与他们心意相通
·
积极行动：积极主动、尽职尽责并且要多做一步
Duties and
Responsibilities工作职责
·
Selects suppliers and purchase meats
挑选供应商并购买肉类。
·
Cuts meats to correct portion size
将肉进行适当切割。
·
Properly wraps meats and fish to preserve and
protect the product.
正确的包装肉类和鱼类存储和保护产品。
·
Complete opening and closing duties and checklists.
完成开始和结束工作及检查单。
·
Follow procedures to (1) ensure the security and
proper storage of meats, fish, and equipment such as knives, cleavers, and
saws, (2) order and/or requisition supplies, inventory, etc. in a timely and
efficient manner, and (3) minimize waste and maintain controls to attain
forecasted food cost.
按照程序(1)確保肉类，鱼类和設備的安全和正確的存儲，如刀，切肉刀和據，(2)及时高效的订购和申请用品和存货等，(3)使浪费保持在最低程度并将食品成本控制在预测成本范围内。
·
Maintain sanitation standards in the food prep
areas that meet the state and local Health Board inspection and hotel
requirements.
保持食品准备区的卫生标准达到国家和地方卫生局的检查标准和酒店的要求。
·
Ensure that all butchering equipment, including but
not limited to countertops, cutting boards, sharpeners, etc., is in proper
operational condition and is cleaned and sanitized on a regular basis.
确保所有屠宰设备，包括但不限于台面，案板，磨刀器等处于正常工作状态，定期进行清洁和消毒。
·
Maintains high standards of personal hygiene
保持高标的准个人卫生。
·
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：
o
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
o
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
o
Eggs, Vegetables, Fruit, Rice
and Farinaceous Dishes
蛋、蔬菜、水果、米饭和谷粉制品
o
Poultry and Game dishes
禽类和野味
o
Meat dishes
荤菜
§ meat marinades
腌肉
§ carve meats
分割肉
o
Fish and shell fish
水产品
§ sauces for fish and shell fish
水产品用酱
§ garnishing techniques and methods
of service for fish
对鱼进行装饰的技巧和方法
o
Pastry, cakes and yeast goods
面点、蛋糕和发酵食品
§ petits fours
法式小点心
§ desserts
甜点
o
Hot and cold deserts
冷、热甜点
§ Decorate, portion and present
装饰、切片和装盘
o
Plates and Terrines
肝酱和肉酱
§ Prepares pastries for pate en croute
准备法式糕点
o
Chinese Regional Dishes
中国地方菜
§ Guangong and Chiu Chow dishes
粤菜及潮州菜
v
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
v
Prepares sauces, condiments,
seasonings and flavouring agents
制作调味汁、调味品、调料和调味剂
v
Prepares Chiu Chou braised
dishes
制作潮州炖菜
v
Prepares Chiu Chou dehydrated
products
制作潮州干菜
§ Sichuan dishes
川菜
v
Prepares a range of specialty
chicken and duck dishes
制作多种特色鸡肉和鸭肉菜
v
Prepares a range of specialty
seafood dishes
制作多种特色海鲜菜
v
Prepares a range of vegetable
dishes
制作多种蔬菜菜肴
v
Prepares braised meat dishes
制作炖肉菜
v
Prepares hot and cold noodle
dishes
制作冷、热面条
§ Beijing and North China dishes
北京菜和华北菜
v
Prepares specialty chicken and
duck dishes
制作特色鸡肉和鸭肉菜
v
Prepares specialty seafood
dishes
制作特色海鲜菜
v 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
v
Prepares braised dishes
according to regional style
按照地方风味制作炖菜
v
Prepares noodle dishes
制作面条
§ Shanghai and East China dishes
上海菜和华东菜
v
Prepares specialty menu items
using specialized and preserved commodities
使用特别的腌制材料制作特色菜肴
v
Prepares specialty chicken and
duck dishes
制作特色鸡肉和鸭肉菜
v
Prepares specialty seafood
dishes
制作特色海鲜菜
v
Prepares a range of vegetable
dishes
制作多种蔬菜菜肴
v
Prepares braised dishes
according to regional style
按照地方风味制作炖菜
v
Prepares noodle dishes
制作面条
o
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
o
Indian Regional Dishes
印度地方菜
§ Prepares extensive range of regional food, including appetizers, soups,
curries, sauces, chutneys and breads
制作多种多样的地方食品，包括开胃菜、汤、咖喱、调味汁、印度酸辣酱和面包
§ 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
o
Malay and Nonya Regional
Dishes
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
o
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
o
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）
o
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
o
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
o
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
o
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
o
Staff Restaurant Kitchen
员工餐厨房
§ 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
§ Prepares regional rice dishes
制作地方口味的米饭
·
Communicates politely and
display 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
Kitchen helpers, including Commis, 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/her
superior any difficulties, guest or internal customer comment and other
relevant 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 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
酒店的规则和规定
o
Health and Safety
健康和安全
o
Grooming
仪表仪容
o
Quality
质量
o
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。
·
Complete other tasks assigned by Superior.
完成上级领导分配的其他工作任务。
aCCOUNTABILITY责任范围
Number of employees supervised –
管理的员工
Direct BBQ
Chef/ Dim Sum Chef / Chopper / Demi Chef de Partie
直接 烧烤厨师，点心厨师，砧板师，副厨师主管，
Indirect N.A.
间接 无
Annual Operating Profit/Payroll Budget –
年度经营利润和薪金预算
·
N.A.
无
Key Metrics –
主要绩效指标
·
Completion of Assigned Tasks
完成分配给的工作的情况
Decision Making Responsibilities (Decision
Rights) –
决策职责(决策权)﹣
·
N.A.
无
QUALIFICATIONS AND
REQUIREMENTS任职要求
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
·
2 years experience as a cook or an equivalent
combination of education and experience.
2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。