炒锅主管

· Inabsence of Manager, conducts shift briefings to ensure hotel activities andoperational 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 Appliesorganization skills for mise en place
o 在开餐准备工作中发挥组织能力
o Eggs,Vegetables, Fruit, Rice and Farinaceous Dishes
o 蛋、蔬菜、水果、米饭和谷粉制品
o Poultryand Game dishes
o 禽类和野味
o Meatdishes
o 荤菜
o meatmarinades
o 腌肉
o carvemeats
o 分割肉
o Fish andshell fish
o 水产品
o saucesfor fish and shell fish
o 水产品用酱
o garnishing techniques and methods of service for fish
o 对鱼进行装饰的技巧和方法
o Decorate,portion and present
o 装饰、切片和装盘
o Platesand Terrines
o 肝酱和肉酱
o Preparespastries for pate en croute
o 准备法式糕点
o ChineseRegional Dishes
o 中国地方菜
· Guangongand Chiu Chow dishes
· 粤菜及潮州菜
o Preparesan extensive range of meat, 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 Preparessauces, condiments, seasonings and flavouring agents
o 制作调味汁、调味品、调料和调味剂
o PreparesChiu Chou braised dishes
o 制作潮州炖菜
o PreparesChiu Chou dehydrated products
o 制作潮州干菜
· Sichuandishes
· 川菜
o Preparesa range of specialty chicken and duck dishes
o 制作多种特色鸡肉和鸭肉菜
o Preparesa range of specialty seafood dishes
o 制作多种特色海鲜菜
o Preparesa range of vegetable dishes
o 制作多种蔬菜菜肴
o Preparesbraised meat dishes
o 制作炖肉菜
o Prepareshot and cold noodle dishes
o 制作冷、热面条
· Beijingand North China dishes
· 北京菜和华北菜
o Preparesspecialty chicken and duck dishes
o 制作特色鸡肉和鸭肉菜
o Preparesspecialty seafood dishes
o 制作特色海鲜菜
o Preparesa range of vegetable dishes using regional cooking principles and specialtyfood presentation
o 使用地方烹饪法和特色食品外形处理，制作多种蔬菜菜肴
o Preparesbraised dishes according to regional style
o 按照地方风味制作炖菜
o Preparesnoodle dishes
o 制作面条
· Shanghaiand East China dishes
· 上海菜和华东菜
o Preparesspecialty menu items using specialized and preserved commodities
o 使用特别的腌制材料制作特色菜肴
o Preparesspecialty chicken and duck dishes
o 制作特色鸡肉和鸭肉菜
o Preparesspecialty seafood dishes
o 制作特色海鲜菜
o Preparesa range of vegetable dishes
o 制作多种蔬菜菜肴
o Preparesbraised dishes according to regional style
o 按照地方风味制作炖菜
o Preparesnoodle dishes
o 制作面条
· BuffetFood
· 自助餐
o Preparesand presents food for buffets
o 制作和摆放自助餐
o Preparesand presents desserts for buffets
o 制作和摆放自助餐甜品
o Storesbuffet items
o 储存自助餐食品
· Communicatespolitely and display courtesy to guests and internal customers
· 与客人和内部客户礼貌、友好的交流 。
· Providesdirection to the Kitchen helpers, including Commis, Cooks, Kitchen Attendantsand Stewards
· 指导厨房帮手，包括厨师、厨房服务员和管事的工作。
· Communicatesto his/her superior any difficulties, guest or internal customer comment andother 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 。
· Establishesand maintains effective employee working relationships
· 与员工建立并保持良好的工作关系 。
· Attendsand 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。
· Attendsand participates in training sessions as scheduled
· 按计划参加培训活动 。
· Preparesin 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 andre-sets his/her working area
· 清洁并整理工作区域。
· Implementsthe hotel and department regulations, policies and procedures including but notlimited 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 HouseRules and Regulation
o 酒店的规则和规定
o Healthand Safety
o 健康和安全
o Grooming
o 仪表仪容
o Quality
o 质量
o Hygieneand Cleanliness
o 卫生和清洁
· Workswith 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。
· Workswith 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。