上什主管

Duties andResponsibilities工作职责
· In absence of Manager, conductsshift briefings to ensure hotel activities and operational requirements areknown
· 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 andstores the following dishes:
· 进行以下菜肴的制作、烹饪、上餐和存储工作：
o Applies organization skills formise en place
o 在开餐准备工作中发挥组织能力
o Sauces
o 调味汁
· Guangong
· 粤菜
o Prepares an extensive range ofmeat, vegetable, chicken and seafood dishes
o 制作多种多样的肉、蔬菜、鸡肉和海鲜等菜肴
o Prepares sauces, condiments,seasonings and flavouring agents
o 制作调味汁、调味品、调料和调味剂
o Prepares a range of specialtychicken and duck dishes
o 制作多种特色鸡肉和鸭肉菜
o Prepares a range of specialtyseafood dishes
o 制作多种特色海鲜菜
o Prepares a range of vegetabledishes
o 制作多种蔬菜菜肴
o Make avariety of stews and various kinds of stews
o 制作多种炖汤及各种扣炖品
· 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 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/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：
o House Rules and Regulation
o 酒店的规则和规定
o Health and Safety
o 健康和安全
o Grooming
o 仪表仪容
o Quality
o 质量
o Hygiene and Cleanliness
o 卫生和清洁