西厨主管(J12318)

工作职责：
 In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are
known . Drive the business .
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.积极推动酒店生意。
 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：
 Appetizers, Savories, Salads and Sandwiches
开胃菜、小菜、沙拉和三明治
 Applies organization skills for mise en place
在开餐准备工作中发挥组织能力
 Sauces
调味汁
 Produces hot and cold sauces for menu items ensuring consistency
制作菜单上的冷、热调味汁并保证风格一致
 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
分割肉 2 / 7
 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
 Pastry, cakes and yeast goods
面点、蛋糕和发酵食品
 petits fours
法式小点心
 desserts
甜点
 Hot and cold deserts
冷、热甜点
 Decorate, portion and present
装饰、切片和装盘
 Plates and Terrines
肝酱和肉酱
 Prepares pastries for pate en croute
准备法式糕点
 Chinese Regional Dishes
中国地方菜
 Guangong and Chiu Chow dishes
粤菜及潮州菜
 Prepares an extensive range of meat, vegetable, chicken and seafood dishes
制作多种多样的肉、蔬菜、鸡肉和海鲜等菜肴
 Prepares sauces, condiments, seasonings and flavouring agents
制作调味汁、调味品、调料和调味剂
 Prepares Chiu Chou braised dishes
制作潮州炖菜
 Prepares Chiu Chou dehydrated products
制作潮州干菜
 Sichuan dishes
川菜
 Prepares a range of specialty chicken and duck dishes
制作多种特色鸡肉和鸭肉菜
 Prepares a range of specialty seafood dishes
制作多种特色海鲜菜
 Prepares a range of vegetable dishes
制作多种蔬菜菜肴
 Prepares braised meat dishes
制作炖肉菜
 Prepares hot and cold noodle dishes
制作冷、热面条
 Beijing and North China dishes
北京菜和华北菜
 Prepares specialty chicken and duck dishes 3 / 7
制作特色鸡肉和鸭肉菜
 Prepares specialty seafood dishes
制作特色海鲜菜
 Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation
使用地方烹饪法和特色食品外形处理，制作多种蔬菜菜肴
 Prepares braised dishes according to regional style
按照地方风味制作炖菜
 Prepares noodle dishes
制作面条
 Shanghai and East China dishes
上海菜和华东菜
 Prepares specialty menu items using specialized and preserved commodities
使用特别的腌制材料制作特色菜肴
 Prepares specialty chicken and duck dishes
制作特色鸡肉和鸭肉菜
 Prepares specialty seafood dishes
制作特色海鲜菜
 Prepares a range of vegetable dishes
制作多种蔬菜菜肴
 Prepares braised dishes according to regional style
按照地方风味制作炖菜
 Prepares noodle dishes
制作面条
 Thai Regional Dishes
泰国菜
 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings
制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品
 Prepares regional appetizers
制作地方口味的开胃菜
 Prepares soups
做汤
 Prepares regional curries
制作地方口味的咖喱食品
 Prepares regional sauces, dips and dressings
制作地方口味的调味汁、调味酱和调味品
 Indian Regional Dishes
印度地方菜
 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, chutneys and
breads
制作多种多样的地方食品，包括开胃菜、汤、咖喱、调味汁、印度酸辣酱和面包
 Prepares regional appetizers
制作地方风味的开胃菜
 Prepares soups
做汤
 Prepares regional curries
制作地方口味的咖喱食品
 Prepares regional breads
制作地方口味的面包 4 / 7
 Malay and Nonya Regional Dishes
马来和娘惹菜
 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,
制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品
 Prepares sambas, achar, and kerabu
制作咖喱饭调味品、开胃菜和葛拉布饭
 Prepares soups and stocks
做汤
 Prepares regional curries
制作地方口味的咖喱食品
 Prepares regional rice dishes
制作地方口味的米饭
 Prepares regional noodle dishes
制作地方口味的面条
 Indonesian Dishes
印尼菜
 Prepares extensive range of regional food, including sates
制作各种各样的地方食品，包括肉串
 Prepares regional curries
制作地方口味的咖喱食品
 Prepares regional rice dishes
制作地方口味的米饭
 Prepares regional noodle dishes
制作地方口味的面条
 Japanese Dishes
日本菜
 Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono
mushimono, gohanmono and kaiseki menu items
制作和处理各种日本菜，包括醋物、渍物、和物、烧物、蒸物、米饭和怀石菜单的菜目。
 Prepares and procedures a range of aemono （dressed salads）, sunomono （vinegared salads）, and
tsukemono （pickles）
制作和处理各种和物（装饰用沙拉）、醋物（醋拦沙拉）和渍物（泡菜）
 Prepare and produce Sashimi
制作刺身
 Prepare and produce a range of mushimono （steamed） dishes
制作各种蒸物（蒸制食品）
 Prepare and produce a range of yakimono （grilled dishes）
制作各种烧物（烤制食品）
 Vietnamese Dishes
越南菜
 Prepares extensive range of regional food, including banquet, festive, and specialty menu items
制作各种各样的地方风味食品，包括宴会、节日用餐和特色菜单菜目
 Prepares and produces a range of salads
制作各种沙拉
 Prepares soups and stocks
做汤
 Prepares chicken, meat, seafood and vegetable dishes
制作鸡肉、内类、海鲜和蔬菜 5 / 7
 Prepares regional rice dishes
制作地方口味的米饭
 Prepares regional noodle dishes
制作地方口味的面条
 Asian Desserts
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
 Buffet Food
自助餐
 Prepares and presents food for buffets
制作和摆放自助餐
 Prepares and presents desserts for buffets
制作和摆放自助餐甜品
 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 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。
 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: 6 / 7
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
 Works with 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。
 Works with 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。
任职资格：
技能要求
 Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel,
the brand and the Company.
完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
 Food service permit or valid health/food handler card as required by local government agency.
食品服务许可或当地政府规定的有效的卫生或食品上岗证。
 Problem solving and training abilities.
解决问题和培训的能力。
Qualifications –
学历
 Diploma or Vocational Certificate in Culinary Skills or related field.
餐饮技能或相关专业的大专学历或职业证书。
Experience –
经历
 2 years experience as a cook or an equivalent combination of education and experience.
2年厨师工作经历或与此相当的教育和相关工作经验结合的背景。