廚師主管

1. In absence of Manager, conducts shift briefings to ensure hotel activities and operational 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。

2Prepares, 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 Appetizers, Savories, Salads and Sandwiches

o 开胃菜、小菜、沙拉和三明治

o Applies organization skills for mise en place

o 在开餐准备工作中发挥组织能力

o Sauces

o 调味汁

o Produces hot and cold sauces for menu items ensuring consistency

o 制作菜单上的冷、热调味汁并保证风格一致

o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes

o 蛋、蔬菜、水果、米饭和谷粉制品

o Poultry and Game dishes

o 禽类和野味

o Meat dishes

o 荤菜

o meat marinades

o 腌肉

o carve meats

o 分割肉

o Fish and shell fish

o 水产品

o sauces for 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 Plates and Terrines

o 肝酱和肉酱

o Chinese Regional Dishes 

o 中国地方菜

3. 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 。

4. 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。

5. 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 。

6. Establishes and maintains effective employee working relationships

与员工建立并保持良好的工作关系 。

7. 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。

8. Attends and participates in training sessions as scheduled

按计划参加培训活动 。

9. 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。

10. Cleans and re-sets his/her working area

清洁并整理工作区域。

11. Implements the hotel and department regulations, policies and procedures including but not limited 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 House Rules and Regulation

o 酒店的规则和规定

o Health and Safety

o 健康和安全

o Grooming

o 仪表仪容

o Quality 

o 质量

o Hygiene and Cleanliness 

o 卫生和清洁

Required Skills –

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。

Experience –

经验 

• 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。