西 厨 主管

• 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。
• Prepares, cooks, serves and stores the following dish.
• 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
• 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
• 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
  • Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings
  • 泰国菜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
  • Prepares extensive range of regional food, including appetizers, soups, curries, sauces, chutneys and breads
  • 印度地方菜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
• Malay and Nonya Regional Dishes
  • Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,
  • 马来和娘惹菜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
  • Prepares extensive range of regional food, including sates
  • 印尼菜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
  • Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items
  • 日本菜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
  • Prepares extensive range of regional food, including banquet, festive, and specialty menu items
  • 越南菜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 
• 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
  • Produces a range of liquid and solid deserts
  • 亚洲甜点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
  • Produces sweet and savoury dim sum
  • 点心制作甜咸点心
• 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
  • Prepares and presents food for buffets
  • 自助餐制作和摆放自助餐
• 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:
  • House Rules and Regulation
  • 实施酒店和部门的规定、政策和工作程序，包括但不限于：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。
• Follow to the arrangement of multiple task
  遵循酒店所安排的不同种工作 

主要绩效指标 

• Completion of Assigned Tasks

       完成分配给的工作的情况

Decision Making Responsibilities (Decision Rights) –    

决策职责(决策权)﹣

• N.A.

无

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。

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或职业证书。

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。