【崗位職責(zé)】
In absence of Manager, conductsshift briefings to ensure hotel activities and operational requirements areknown
在經(jīng)理缺席時(shí)進(jìn)行交接班說(shuō)明，確保了解酒店的活動(dòng)和運(yùn)營(yíng)要求。
Prepares, cooks, serves andstores the following dishes:
進(jìn)行以下菜肴的制作、烹飪、上餐和存儲(chǔ)工作：
o???Appetizers, Savories, Saladsand Sandwiches
o??? 開(kāi)胃菜、小菜、沙拉和三明治
o???Applies organization skills formise en place
o??? 在開(kāi)餐準(zhǔn)備工作中發(fā)揮組織能力
o???Sauces
o???調(diào)味汁
o???Produces hot and cold saucesfor menu items ensuring consistency
o??? 制作菜單上的冷、熱調(diào)味汁并保證風(fēng)格一致
o???Eggs, Vegetables, Fruit, Riceand Farinaceous Dishes
o??? 蛋、蔬菜、水果、米飯和谷粉制品
o???Poultry and Game dishes
o???禽類(lèi)和野味
o???Meat dishes
o???葷菜
o???meat marinades
o???腌肉
o???carve meats
o???分割肉
o???Fish and shell fish
o???水產(chǎn)品
o???sauces for fish and shell fish
o???水產(chǎn)品用醬
o???garnishing? techniques and methods of service for fish
o??? 對(duì)魚(yú)進(jìn)行裝飾的技巧和方法
o???Pastry, cakes and yeast goods
o???面點(diǎn)、蛋糕和發(fā)酵食品
o???petits fours
o???法式小點(diǎn)心
o???desserts
o???甜點(diǎn)
o???Hot and cold deserts
o???冷、熱甜點(diǎn)
o???Decorate, portion and present
o???裝飾、切片和裝盤(pán)
o???Plates and Terrines
o???肝醬和肉醬
o???Prepares pastries for pate encroute
o???準(zhǔn)備法式糕點(diǎn)
o???Chinese Regional Dishes
o???中國(guó)地方菜
Thai Regional Dishes
泰國(guó)菜
o???Prepares extensive range ofregional food, including appetizers, soups, curries, sauces, dressings
o??? 制作多種多樣的地方食品，包括開(kāi)胃菜、湯、咖喱、醬汁、調(diào)味品
o???Prepares regional appetizers
o???制作地方口味的開(kāi)胃菜
o???Prepares soups
o???做湯
o???Prepares regional curries
o???制作地方口味的咖喱食品
o???Prepares regional sauces, dipsand dressings
o??? 制作地方口味的調(diào)味汁、調(diào)味醬和調(diào)味品
Indian Regional Dishes
印度地方菜
o???Prepares extensive range ofregional food, including appetizers, soups, curries, sauces, chutneys andbreads
o??? 制作多種多樣的地方食品，包括開(kāi)胃菜、湯、咖喱、調(diào)味汁、印度酸辣醬和面包
o???Prepares regional appetizers
o???制作地方風(fēng)味的開(kāi)胃菜
o???Prepares soups
o???做湯
o???Prepares regional curries
o???制作地方口味的咖喱食品
o???Prepares regional breads
o???制作地方口味的面包
Malay and Nonya Regional Dishes
馬來(lái)和娘惹菜
o???Prepares extensive range ofregional food, including appetizers, soups, curries, sauces, dressings,
o??? 制作多種多樣的地方食品，包括開(kāi)胃菜、湯、咖喱、醬汁、調(diào)味品
o???Prepares sambas, achar, andkerabu
o??? 制作咖喱飯調(diào)味品、開(kāi)胃菜和葛拉布飯
o???Prepares soups and stocks
o???做湯
o???Prepares regional curries
o???制作地方口味的咖喱食品
o???Prepares regional rice dishes
o???制作地方口味的米飯
o???Prepares regional noodle dishes
o???制作地方口味的面條
?Indonesian Dishes
印尼菜
o???Prepares extensive range ofregional food, including sates
o??? 制作各種各樣的地方食品，包括肉串
o???Prepares regional curries
o???制作地方口味的咖喱食品
o???Prepares regional rice dishes
o???制作地方口味的米飯
o???Prepares regional noodle dishes
o???制作地方口味的面條
Japanese Dishes
日本菜
o???Prepares and procedures a rangeof Japanese food including sunomono, tsukemono aemono, yakimono mushimono,gohanmono and kaiseki menu items
o??? 制作和處理各種日本菜，包括醋物、漬物、和物、燒物、蒸物、米飯和懷石菜單的菜目。
o???Prepares and procedures a rangeof aemono (dressed salads), sunomono (vinegared salads), and tsukemono(pickles)
o??? 制作和處理各種和物（裝飾用沙拉）、醋物（醋攔沙拉）和漬物（泡菜）
o???Prepare and produce Sashimi
o???制作刺身
o???Prepare and produce a range ofmushimono (steamed) dishes
o???制作各種蒸物（蒸制食品）
o???Prepare and produce a range ofyakimono? (grilled dishes)
o??? 制作各種燒物（烤制食品）
Vietnamese Dishes
越南菜
o???Prepares extensive range ofregional food, including banquet, festive, and specialty menu items
o??? 制作各種各樣的地方風(fēng)味食品，包括宴會(huì)、節(jié)日用餐和特色菜單菜目
o???Prepares and produces a rangeof salads
o???制作各種沙拉
o???Prepares soups and stocks
o???做湯
o???Prepares chicken, meat, seafoodand vegetable dishes
o??? 制作雞肉、內(nèi)類(lèi)、海鮮和蔬菜?
o???Prepares regional rice dishes
o???制作地方口味的米飯
o???Prepares regional noodle dishes
o???制作地方口味的面條
Buffet Food
自助餐
o???Prepares and presents food forbuffets
o???制作和擺放自助餐
o???Prepares and presents dessertsfor buffets
o???制作和擺放自助餐甜品
o???Stores buffet items
o???儲(chǔ)存自助餐食品
Communicates politely anddisplay courtesy to guests and internal customers
與客人和內(nèi)部客戶(hù)禮貌、友好的交流 。
Provides direction to theKitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
指導(dǎo)廚房幫手，包括廚師、廚房服務(wù)員和管事的工作。
Communicates to his/hersuperior any difficulties, guest or internal customer comment and otherrelevant information
與上級(jí)交流疑難問(wèn)題，客人或內(nèi)部客戶(hù)的意見(jiàn)以及其它相關(guān)信息 。
Establishes and maintainseffective employee working relationships
與員工建立并保持良好的工作關(guān)系 。
Attends and participates indaily briefings and other meetings as scheduled
按計(jì)劃參加并參與每日例會(huì)及其它會(huì)議。
Attends and participates intraining sessions as scheduled
按計(jì)劃參加培訓(xùn)活動(dòng) 。
Prepares in advance food,beverage, material and equipment needed for the service
事先準(zhǔn)備服務(wù)所需的食品、飲料、材料和設(shè)備。
Cleans and re-sets his/herworking area
清潔并整理工作區(qū)域。
Implements the hotel anddepartment regulations, policies and procedures including but not limited to:
實(shí)施酒店和部門(mén)的規(guī)定、政策和工作程序，包括但不限于：?
o???House Rules and Regulation
o???酒店的規(guī)則和規(guī)定
o???Health and Safety
o???健康和安全
o???Grooming
o???儀表儀容
o???Quality
o???質(zhì)量
o???Hygiene and Cleanliness
o???衛(wèi)生和清潔
Workswith Supervisor in manpower planning and management needs
和上級(jí)領(lǐng)導(dǎo)一起進(jìn)行人力規(guī)劃和管理需求。
Workswith Supervisor in the preparation and management of the Department’s budget
和上級(jí)領(lǐng)導(dǎo)一起編制和管理部門(mén)預(yù)算。
【崗位要求】
Demonstrated ability tointeract with customers, employees and third parties that reflects highly onthe hotel, the brand and the Company.
完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力。
Food service permit or validhealth/food handler card as required by local government agency.
食品服務(wù)許可或當(dāng)?shù)卣?guī)定的有效的衛(wèi)生或食品上崗證。
Problem solving and trainingabilities.
解決問(wèn)題和培訓(xùn)的能力。
