西厨房领班 Demi Chef

· Prepares, cooks, serves and stores the following dishes:
· 进行以下饭菜的制作、烹饪、上餐和存储工作：
· Appetizers, Savories, Salads and Sandwiches
· 开胃菜、小菜、沙拉和三明治
· Sauces
· 调味汁
· Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
· 蛋、蔬菜、水果、米饭和谷粉制品
· Poultry and Game dishes
· 禽类和野味
· Meat dishes
· 荤菜
· meat marinades
· 腌肉
· carve meats
· 割肉
· 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
· Plates and Terrines
· 肝酱和肉酱
· Buffet Food
· 自助餐
· Prepares and presents food for buffets
· 制作和摆放自助餐
· 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 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：
· House Rules and Regulation
· 酒店的规则和规定
· Health and Safety
· 健康和安全
· Grooming
· 仪表仪容
· Quality
· 质量
· Hygiene and Cleanliness
· 卫生和清洁
· Performs related duties and special projects as assigned
· 执行被分派的相关任务和特殊项目