หัวหน้าแผนกอาหารเย็น冷菜主管

岗位职责/职位描述

·Prepares, presents and stores appetizers, savories, salads, sandwiches, dressings and sauces
 进行开胃菜、小菜、沙拉、三明治、调味品和调味汁的制作、装饰和存储工作。
·Prepares hot and cold sauces for menu items ensuring quality and consistency
 为菜单上的菜目制作冷、热调味汁并确保质量和风格上的一致性。
·Prepares and stores dishes containing eggs, vegetables, fruit, rice and farinaceous foods and pulses
 制作和存储有蛋、蔬菜、水果、大米和谷类、豆类的食品。
·Prepares and presents poultry and game dishes
 制作和存储禽类和野味菜肴。
·Prepares and presents meat dishes, including meat marinades and carves meats
 制作和装饰肉类和鱼类食品，包括腌肉和割肉。
·Prepares pastries for pate en croute
 制作法式糕点。
·Presents pates and terrines
 装饰肝酱和肉酱。
·Prepare and present dessert for buffets
 制作和装饰自助餐甜点。
·Prepare and presents cold items for buffet
 为自助餐制作和装饰冷品。
·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 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:
 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
·Performs related duties and special projects as assigned
 执行被分派的相关任务和特殊项目