冷菜厨师 Cold Dishes Chef

Plan, organise and direct overall BBQ,cold dish food production operation to maintain a high standard of foodpreparation and service in Chinese restaurants and banqueting. He/shewill train and control the work of Chinese kitchen cooks to the standards Maintain a high standard of food preparation and service in Chinese kitchen outlets; maintain food preparation standards set by Chinese ExecutiveChef and Chinese Sous Chef，Banquet Sous Chef
计划,组织和指导厨房按标准生产凉菜烧腊食品。包括中餐厅和宴会厅，对厨房的员工进行培训，管理和督导。致力于高水准的完成食品加工，努力完成并争取超越中厨行政厨师长和中厨副厨师长,宴会副厨师长制定的标准。
· Have general knowledge of cold dish technique.
据有常规的冷菜制作技能和知识。
·Ensure mise-en-place is completed prior to service.
确保所有的准备工作已经在开餐之前准备到位。
·Supervise and take active part in cleaning kitchen chillers toensure that is clean and safe for operation.
积极主动的监督厨房冻库卫生以确保厨房营运的卫生和安全。
·Ensure that the suppliers are picked up in time.
确保供应商及时的到货。
·Be familiar with kitchen equipment.
熟悉厨房的设施设备。
·Complete other duties as assigned.
完成其它分配的工作。
·Embrace all the standard of Niccolo Hotels expectations
遵循执行尼依格罗酒店期望值。