·?In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
在經(jīng)理缺席時進(jìn)行交接班說明，確保了解酒店的活動和運營要求。
·?Prepares, cooks, serves and stores the following dishes:
進(jìn)行以下菜肴的制作、烹飪、上餐和存儲工作：
·?Appetizers, Savories, Salads and Sandwiches
開胃菜、小菜、沙拉和三明治
·?Applies organization skills for mise en place
在開餐準(zhǔn)備工作中發(fā)揮組織能力
·?Sauces
調(diào)味汁
·?Produces hot and cold sauces for menu items ensuring consistency
制作菜單上的冷、熱調(diào)味汁并保證風(fēng)格一致
·?Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
蛋、蔬菜、水果、米飯和谷粉制品
·?Poultry and Game dishes禽類和野味
·?Meat dishes葷菜
·?Meat marinades?腌肉
·?Carve meats?分割肉
·?Fish and shell fish水產(chǎn)品
·?Sauces for fish and shell fish水產(chǎn)品用醬
·?Garnishing techniques and methods of service for fish
對魚進(jìn)行裝飾的技巧和方法
·?Pastry, cakes and yeast goods
面點、蛋糕和發(fā)酵食品
·?petites fours法式小點心
·?desserts甜點
·?Hot and cold deserts
冷、熱甜點
·?Decorate, portion and present
裝飾、切片和裝盤
·?Plates and Terrines
肝醬和肉醬
·?Prepares pastries for pate en croute
準(zhǔn)備法式糕點
·?Chinese Regional Dishes
中國地方菜
·?Prepares an extensive range of meat, vegetable, chicken and seafood dishes
制作多種多樣的肉、蔬菜、雞肉和海鮮等菜肴
·?Prepares sauces, condiments, seasonings and flavoring agents
制作調(diào)味汁、調(diào)味品、調(diào)料和調(diào)味劑
·?Prepares a range of specialty chicken and duck dishes
制作多種特色雞肉和鴨肉菜
·?Prepares a range of specialty seafood dishes
制作多種特色海鮮菜
·?Prepares a range of vegetable dishes
制作多種蔬菜菜肴
·?Prepares braised meat dishes
制作燉肉菜
·?Prepares hot and cold noodle dishes
制作冷、熱面條
·?Prepares specialty seafood dishes
制作特色海鮮菜
·?Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation
使用地方烹飪法和特色食品外形處理，制作多種蔬菜菜肴
·?Prepares braised dishes according to regional style
按照地方風(fēng)味制作燉菜
·?Prepares noodle dishes
制作面條?
·?Shanghai and East China dishes ??
上海菜和華東菜
·?Prepares specialty menu items using specialized and preserved commodities
使用特別的腌制材料制作特色菜肴?
·?Prepares specialty chicken and duck dishes
制作特色雞肉和鴨肉菜
·?Prepares specialty seafood dishes
制作特色海鮮菜
·?Prepares a range of vegetable dishes
制作多種蔬菜菜肴?
·?Prepares braised dishes according to regional style
按照地方風(fēng)味制作燉菜
·?Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings
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
·?Prepares regional appetizers
制作地方口味的開胃菜
·?Prepares soups做湯
·?Prepares regional curries制作地方口味的咖喱食品
·?Prepares regional sauces, dips and dressings制作地方口味的調(diào)味汁、調(diào)味醬和調(diào)味品
·?Asian Desserts亞洲甜點
·?Produces a range of liquid and solid deserts
制作各種液體和固定甜點
·?Produces and presents a range of steamed sweet rice based desserts
制作各種蒸甜米飯和甜點并裝盤
·?Produces baked desserts
制作烤制甜點
·?Produces a range of baked desserts
制作各種烘烤甜點
·?Buffet Food??自助餐
·?Prepares and presents food for buffets
制作和擺放自助餐
·?Prepares and presents desserts for buffets
制作和擺放自助餐甜品
·?Stores buffet items
儲存自助餐食品
·?Communicates politely and display 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 the Kitchen 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/her superior any difficulties, guest or internal customer comment and other relevant information
與上級交流疑難問題，客人或內(nèi)部客戶的意見以及其它相關(guān)信息?。
·?Establishes and maintains effective employee working relationships
與員工建立并保持良好的工作關(guān)系?。
·?Attends and participates in daily briefings and other meetings as scheduled
按計劃參加并參與每日例會及其它會議。
·?Attends and participates in training sessions as scheduled
按計劃參加培訓(xùn)活動?。
·?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/her working area
清潔并整理工作區(qū)域。
·?Implements the hotel and department regulations, policies and procedures including but not limited to:
實施酒店和部門的規(guī)定、政策和工作程序，包括但不限于：??
·?House Rules and Regulation
酒店的規(guī)則和規(guī)定
·?Health and Safety
健康和安全
·?Grooming
儀表儀容
·?Quality
質(zhì)量
·?Hygiene and Cleanliness
衛(wèi)生和清潔
