厨师主管

Duties and Responsibilities工作职责
· 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 dishe荤菜
§ meat marinade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 fis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
§ Sichuan dishes
川菜
§ Beijing and North China dishes
北京菜和华北菜
§ Shanghai and East China dishes
上海菜和华东菜
o Thai Regional Dishes
泰国菜
o Indian Regional Dishes
印度地方菜
o Malay and Nonya Regional Dishes
马来和娘惹菜
o Indonesian Dishes
印尼菜
o Japanese Dishes
日本菜
o Vietnamese Dishes
越南菜
§ 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
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
· 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。
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。