点心副厨

1.Organises kitchen operations and prepares andserves a range of dishes, whilst supervising junior members of the KitchenBrigade.
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。
2.Adhere to local regulations concerning health,safety, or other compliance requirements, as well as brand standards and localpolicies 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。
3.In absence of Manager, conducts shift briefings toensure 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。
4. 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：
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
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
5.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。
6.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 。
7.Attends and participates intraining sessions as scheduled
按计划参加培训活动 。
8.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。
9.Cleans and re-sets his/herworking area
清洁并整理工作区域
10.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
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