冷厨房厨师主管 Cold Kitchen Chef de partie

Primary Responsibilities主要职责
1.In absence of manager,conducts shift briefings to ensure hotel activities and operationalrequirements are known.
在厨师长缺席时带领召开会议确保酒店能正常运作并确保了解自己的工作职责。
2.Prepares, cooks, serves and stores the followingdishes:
备食品备料、烹饪及服务和储存。主要职责如下：
1)Appetizers, savories, salads and sandwiches.
开胃食品、小食、沙拉和三明治
2)Produces hot and cold sauces for menu itemsensuring consistency
项目所需要的冷热汁酱并保持出品的一致性
3)Eggs, vegetables, fruit, rice and farinaceous dishes.
蛋类、蔬菜类、水果类、饭类和谷物类
4)Fish and shell fish
海鲜及带壳海鲜类
5)Garnishing techniquesand methods of service for fish
海鲜类的装饰技巧及服务方法
6)Buffet food.
自助餐食品
7)Prepares and presents food for buffet.
为自助餐准备出品
3.Prepares in advance food, material and equipmentneeded for the service
提前对食品、原料和设备的需求做好准备工作
4.Maintain a hygienic kitchen according to HACCP
根据国际HACCP维护厨房的卫生标准
5.Provides direction to the kitchen helpers,including commis, cooks, kitchen attendants and stewards
对于任何厨房的帮手都能给予指导，包括主管、厨师、厨工和管事部人才
6.Communicates to his/her superior any difficulties,guest or internal customer comment and other relevant information
及时向上级反映工作中所遇到问题,客人和人才意见以及其他相关信息
7.Establishes and maintains effective talent workingrelationships.
建立和维护有效的人才工作关系
Knowledge and Experience知识与经验
1.1-2 years as Commis 2 in 4/5 Star category Hotel or individual restaurants with high standards.
1-2年厨房经验在四/五星级酒店的咖啡厅或很高级别的个体餐厅
2.Ability to work well under pressure in a fast paced environment.
能够在节奏快、压力大的环境下出色地完成工作。
3.Retail or customer interaction experience.
具有销售/对客服务经验。
4.Food and /or beverage knowledge (personal interest/ professional).
对餐饮有一定了解（个人爱好/专业）。
5.Technical service skills.
专业服务技能。
6.Interpersonal skills – communicates easily/openly.
人际交往能力-与人沟通轻松/大方。
7.Communication skills in English spoken/written.
具备英语听说读写的能力。
8.Reliable and consistent.
可靠且能持续性地保持优质服务。
9.Personal presentation, clean/tidy.
注意自身形象，保持干净/整洁。
10.Comes across as enthusiastic, energetic.
充满热情，精力充沛。
11.Able to perform task assigned.
能够很好地执行被分配的任务。