DUTIES AND RESPONSIBILITIES工作职责
• Participate in the planning and costing of menus
• 参与菜单的计划和成本核算工作。
• Develop and write standard recipes
• 制订并编写标准菜谱。
• Develop new dishes and products
• 开发新菜和新产品。
• Ensure that outstanding culinary technical skills are maintained
• 确保优秀的餐饮技巧得以保持。
• Assist with organizing special events and special food promotions
• 协助组织特别活动和特别食品促销活动。
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• 保持对产品的综合性知识的了解，包括配料、设备、供应商、市场和当前趋势，并相应的建议厨房运作部进行适当调整。
• 保持宴会，外卖，自助餐厅中餐菜品的出品质量
• Consistency the quality of the food for all banquet events, OSC and all day dining buffet.
• 协助做好每月盘点.
• Assist with inventories as scheduled.
• 协助宴会部的出菜.
• Assist in plating up Banquet hot meals as assigned.
• 遵循保养维修程序和清洁计划.
• Follow maintenance program and cleaning schedule.
• 被分派到其它厨房工作.
• Perform duties in other areas of kitchen as assigned.
• 在酒店外的宴会工作
• Work at off premise functions
• Maintain a hygienic kitchen
• 保持厨房的卫生。
• Clean the kitchen and equipment
• 清洁厨房和设备。
• Maintain personal hygiene
• 保持个人卫生。
• Supervise and Training of assigned employees
• 管理和培训属下员工。
• Works with Executive Chinese Chef in manpower planning and management needs
• 和中餐行政总厨一起进行人力规划和管理需求。
• Works with Executive Chinese Chef in the preparation and management of the Department’s budget
• 和中餐行政总厨一起编制和管理部门预算。
• Prepares, cooks, serves and stores the following dishes:
• 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
• shell fish
• 水产品
• sauces for fish and shell fish
• 水产品用酱
• 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 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 extensive range of regional food, including appetizers, soups, curries, sauces, dressings,
• 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
• 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 。
• 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
• 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。