中餐凉菜主管 Cold Kitchen CDP

Professional Techniques / Production
专业技能/产品
· Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand.
根据酒店和品牌的烹饪指导和流程, 制作并展示菜肴
· May be asked to carry out some food preparation in the dining room in front of guests, depending on events or how the F&B offer is organized
视活动或餐饮提供方式而定，可能需要在客人面前在餐厅内准备食物。
· Ensures that dishes are well presented, of a high standard and at the right temperature.
确保在合适的温度下，高质量、高标准的呈现菜肴。
· Delivers dishes in good time to suit guests' wishes.
适时提供菜肴, 以满足客人的期望
· Depending on the hotel, may be asked to receive deliveries, check and store merchandise.
根据酒店要求而定, 可能需要参与收货、检查及贮存货品。
· Organizes his/her work and timing to suit fluctuations in guest numbers and special events.
根据客人数量和特殊活动的变化，合理安排他/她的工作和时间。
Team Management and Cross-departmental Responsibilities
团队管理和跨部门责任
· Evolves working methods in line with brand philosophy.
工作方式符合品牌理念。
· Develops team spirit and motivation by creating a good working atmosphere.
通过营造良好的工作氛围来培养团队精神和提高团队积极性。
· Organizes and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility.
管理和监督所属范围内的厨师及厨工的工作。
· Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation.
告知团队关于节省成本和减少原材料的浪费,并跟踪实施。
· Trains commis chefs, apprentices and interns to a high standard.
培训厨师，厨工及实习生，以提高其工作标准。
· Attends meetings and briefings for kitchen talent.
参加厨房的会议及例会。