中餐冷菜初级副厨师长 Junior Cold Dish Master Chef

This position requires a food tasting.
该岗位需要试菜·
Prepares, presents and stores appetizers, savories, salads, sandwiches,
dressings and sauces
准备、提供和保存开胃菜、沙拉、三明治、拌酱及调味料
Prepares hot and cold sauces for menu items ensuring quality and
consistency
准备 冷热调味料，确保质量和连贯性
Prepares and stores dishes containing eggs, vegetables, fruit, rice and
farinaceous foods and pulses
真被和储存菜贫，包括：鸡蛋、蔬菜、水果、米饭和谷类食物
Prepares and presents poultry and game dishes
准备家禽和野味
Prepares and presents meat dishes, including meat marinades and carves
meats
准备肉类，包括腌制肉和雕刻肉
Prepares pastries for pate en crouton
准备制作肉批的面坯
Presents pates and terrines
准备鹅肝酱和店制肉冻
Prepare and present dessert for buffets
准备自助餐甜品
Prepare and presents cold items for buffet
准备自助餐冷盘
Communicates politely and display courtesy to guests and internal
customers
与客人和内部顾客交流时应有礼貌
Provides direction to the Kitchen helpers, including Cooks, Kitchen
Attendants and Stewards
指导厨房的助手、包括厨房主管、副手、厨师、厨房服务员和管事
Communicates to his/her superior any difficulties, guest or internal
customer comment and other relevant information
与他们的上级交流意见，如顾客的评论和其他有关的信息
Establishes and maintains effective employee working relationships
建立和保持有效的员工工作关系
Attends and participates in daily briefings and other meetings as scheduled
参加每日的晨会和其他会议
Attends and participates in training sessions as scheduled
根据安排参加培训课程
Prepares in advance food, beverage, material and equipment needed for
the service
提前准备食物、酒水和其他服务所需的用具
Cleans and re-sets his/her working area
清洁及重新安排他们的工作范围
Implements the hotel and department regulations, policies and procedures
including but not limited to:
执行酒店和部门的规章制度，现仅提供以下几条：
House Rules and Regulation
酒店的规章制度
Health and Safety
健康与安全
Grooming
着装
Quality
质量
Hygiene and Cleanliness
卫生
Performs
related duties and special projects as assigned
履行相关的职责和完成布置的特殊工作