职位介绍 :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。