Cold Dish Chef 冷菜厨师

Prepares, presents and stores appetizers, savouries, salads, sandwiches, dressings and   sauces

     准备、提供和保存开胃菜、沙拉、三明治、拌酱及调味料

•   Prepares hot and cold sauces for menu items ensuring quality and consistency

     准备 冷热调味料，确保质量和连贯性

•   Prepares and stores dishes containing eggs, vegetables, fruit, rice and farinaceous foods and pulses

     真被和储存菜贫，包括：鸡蛋、蔬菜、水果、米饭和谷类食物

•   Prepares and presents poultry and game dishes

     准备家禽和野味

•   Prepares and presents meat dishes, including meat marinades and carves meats

     准备肉类，包括腌制肉和雕刻肉

•   Prepares pastries for paté en crouton

     准备制作肉批的面坯

•   Presents patés and terrines

     准备鹅肝酱和店制肉冻

•   Prepare and present dessert for buffets

     准备自助餐甜品

•   Prepare and presents cold items for buffet

     准备自助餐冷盘

•   Communicates politely and displays courtesy to guests and internal customers

     与客人和内部顾客交流时应有礼貌

•   Provides direction to the kitchen helpers, including Cooks, Kitchen Attendants and Stewards

     指导厨房的助手、包括厨房主管、副手、厨师、厨房服务员和管事

•   Communicates to his/her superior any difficulties, guest or internal customer

     comments and other relevant information 

     与他们的上级交流意见，如顾客的评论和其他有关的信息

•   Establishes and maintains effective employee working relationships

     建立和保持有效的员工工作关系

•   Attends and participates in daily briefings and other meetings as scheduled

     参加每日的晨会和其他会议

•   Attends and participates in training sessions as scheduled

     根据安排参加培训课程

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

     提前准备食物、酒水和其他服务所需的用具

•   Cleans and re-sets his/her working area

     清洁及重新安排他们的工作范围

•   Implements the hotel and department regulations, policies and procedures.

     执行酒店和部门的规章制度

•   Performs related duties and special projects as assigned

     履行相关的职责和完成布置的特殊工作

QUALIFICATIONS AND REQUIREMENTS 任职要求

1.Secondary school education or above;
中专及以上学历；
2.50 years old and below;
年龄50周岁及以下；
3.Enthusiasm for the work, strong sense of enterprise and responsibility.
热爱本职工作，有较强的事业心和责任感。