·???????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???開胃菜、小菜、沙拉和三明治
o???Applies organization skills formise en place
o???在開餐準(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
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
·???????Guangong and Chiu Chow dishes
·???????粵菜及潮州菜
o???Prepares an extensive range ofmeat, vegetable, chicken and seafood dishes
o???制作多種多樣的肉、蔬菜、雞肉和海鮮等菜肴
o???Prepares sauces, condiments,seasonings and flavouring agents
o???制作調(diào)味汁、調(diào)味品、調(diào)料和調(diào)味劑
o???Prepares Chiu Chou braiseddishes
o???制作潮州燉菜
o???Prepares Chiu Chou dehydratedproducts
o???制作潮州干菜
·???????Sichuan dishes
·???????川菜
o???Prepares a range of specialtychicken and duck dishes
o???制作多種特色雞肉和鴨肉菜
o???Prepares a range of specialtyseafood dishes
o???制作多種特色海鮮菜
o???Prepares a range of vegetabledishes
o???制作多種蔬菜菜肴
o???Prepares braised meat dishes
o???制作燉肉菜
o???Prepares hot and cold noodledishes
o???制作冷、熱面條
·???????Beijing and North China dishes
·???????北京菜和華北菜
o???Prepares specialty chicken andduck dishes
o???制作特色雞肉和鴨肉菜
o???Prepares specialty seafooddishes
o???制作特色海鮮菜
o???Prepares a range of vegetabledishes using regional cooking principles and specialty food presentation
o???使用地方烹飪法和特色食品外形處理，制作多種蔬菜菜肴
o???Prepares braised dishesaccording to regional style
o???按照地方風(fēng)味制作燉菜
o???Prepares noodle dishes
o???制作面條
·???????Shanghai and East Chinadishes??
·???????上海菜和華東菜
o???Prepares specialty menu itemsusing specialized and preserved commodities
o???使用特別的腌制材料制作特色菜肴
o???Prepares specialty chicken andduck dishes
o???制作特色雞肉和鴨肉菜
o???Prepares specialty seafooddishes
o???制作特色海鮮菜
o???Prepares a range of vegetabledishes
o???制作多種蔬菜菜肴
o???Prepares braised dishesaccording to regional style
o???按照地方風(fēng)味制作燉菜
o???Prepares noodle dishes
o???制作面條?
·???????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，包括開胃菜、湯、咖喱、醬汁、調(diào)味品
o???Prepares regional appetizers
o???制作地方口味的開胃菜
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、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
·???????Asian Desserts
·???????亞洲甜點(diǎn)
o???Produces a range of liquid andsolid deserts
o???制作各種液體和固定甜點(diǎn)
o???Produces and presents a rangeof steamed sweet rice based desserts
o???制作各種蒸甜米飯和甜點(diǎn)并裝盤
o???Produces baked desserts
o???制作烤制甜點(diǎn)
·???????Dim Sum
·???????點(diǎn)心
o???Produces sweet and savoury dimsum
o???制作甜咸點(diǎn)心
o???Produces deep fried dim sum
o???制作油炸點(diǎn)心
o???Produces baked dumpling
o???制作烤制的餃子
o???Produces a range of bakeddesserts
o???制作各種烘烤甜點(diǎn)
·???????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)交流疑難問題，客人或內(nèi)部客戶的意見以及其它相關(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預(yù)算。
