厨师主管

In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known

在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。

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

meat marinades

腌肉

carve meats

分割肉

Fish and shell fish

水产品

sauces for fish and shell fish

水产品用酱

Buffet Food

自助餐

Prepares and presents food for buffets

制作和摆放自助餐

Prepares and presents desserts for buffets

制作和摆放自助餐甜品

Stores buffet items

储存自助餐食品

Communicates politely and display courtesy to guests and internal customers

与客人和内部客户礼貌、友好的交流 。

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 。

Prepares in advance food, beverage, material and equipment needed for the service

事先准备服务所需的食品、饮料、材料和设备。

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。

1、具备烹饪专业基础，熟悉各类菜肴制作工艺

2、有较强的厨房管理能力，能有效组织协调团队工作

3、了解食品安全法规及厨房卫生管理规范

4、具备成本控制意识，能合理规划食材使用

5、工作细致认真，能适应高强度工作压力

6、有创新意识，能持续优化菜品品质与呈现方式