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1、Room to have a great start 成功的开始Demi Chef de Partie副厨师主管Hotel Level:酒店等级:Job Band:职位等级:I -V一一五88Department:部门:Reports To:直属上级:Food & Beverage餐饮部Chef de Partie, Chef Garde Manager, Sous Chef 厨师主管,冷菜厨师经,主厨Page 2 of 8第3页,共8页JOB OVERVIEW 职位概述* Supports the Secti on Chef by prepar ing, prese nting, s

2、tori ng and serv ing a selecti on of dishes.向部门厨师提供支持,对一系列菜肴进行制作、装盘、储存和上餐。* Adhere to local regulati ons con cer ning health, safety, or other complia nee requireme nts, as well as brand sta ndards and local policies and procedures.* 遵守当地的卫生和安全法规,或其它适用的规定,以及品牌规范和当地的规章制度。At InterContinental Hotels &a

3、mp; WResortsuests to feel special, cosmopolita n and In the Know which means we n eed you to:* Be charm ing by being approachable, hav ing con fide nee and show ing respect.« Stay in the momentby understanding and anticipating guests' needs, being attentive and takingown ership of gett ing

4、things done.« Make it memorableby being knowledgeable, sharing stories and showing your style to create momentsthat make people feel special.在洲际酒店及度假村?,我们希望宾客感觉风格独特、时尚现代和深入洞悉,这意味我们需要你:*亲切、充满自信、体现尊重来展现富有魅力 的你。*理解和预测宾客的需要、做到细心周到、具主人翁精神、把事情办好,保持专注当下。见多识广、分享阅历、展现你的风格来创造令人感觉特别的时刻,做到令人难忘。DUTIES AND R

5、ESPONSIBILITIES 工作职责* Prepares, cooks, serves and stores the follow ing dishes: 进行以下饭菜的制作、烹饪、上餐和存储工作:o Appetizers, Savories, Salads and San dwicheso开胃菜、小菜、沙拉和三明治o Sauceso 调味汁o hot and coldo热的和冷的o Eggs, Vegetables, Fruit, Rice and Fari naceous Disheso蛋、蔬菜、水果、米饭和谷粉制品o Poultry and Game disheso禽类和野味 Mea

6、t dishes* 军采o meat mari nadeso 腌肉o carve meatso 割肉« Fish and shell fish水产品o sauces for fish and shell fisho水产品用酱o gar ni shi ng tech ni ques and methods of service for fisho对鱼进行装饰的技巧和方法* Pastry, cakes and yeast goods* 面点、蛋糕和发酵食品o petits fourso 法式小点心o dessertso 甜点* Hot and cold deserts* 冷、热甜点oDe

7、corate, porti on and prese nto 装饰、切片和装盘* Plates and Terri nes* 肝酱和肉酱* Chin ese Regi onal Dishes*中国地方菜o Guangong disheso 粤菜Prepares an exte nsive range of meat, vegetable, chicke n and seafood dishes制作多种多样的肉、蔬菜、鸡肉和海鲜等菜肴Prepares sauces, con dime nts, seas onings and flavouri ng age nts制作调味汁、调味品、调料和调味剂

8、Prepares braised dishes制作炖菜Prepares dehydrated products制作干菜Sichua n dishes川菜Prepares a range of specialty chicke n and duck dishes制作多种特色鸡肉和鸭肉菜Prepares a range of specialty seafood dishes制作多种特色海鲜菜Prepares a range of vegetable dishes制作多种蔬菜菜肴Prepares braised dishes制作炖菜Prepares hot and cold no odle dish

9、es制作冷、热面条 Beiji ng dishes 北京菜Prepares specialty chicke n and duck dishes制作特色鸡肉和鸭肉菜Prepares specialty seafood dishes制作特色海鲜菜foodPrepares a range of vegetable dishes using regional cooking principles and specialty prese ntati on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 accord ing to regi onal st

10、yle按照地方风味制作炖菜Prepares no odle dishes制作面条* Shan ghai dishes* 上海菜Prepares specialty menu items using specialized and preserved commodities使用特别的腌制材料制作特色菜肴Prepares specialty chicke n 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制作多种蔬菜菜肴Prepares bra

11、ised dishes accord ing to regi onal style按照地方风味制作炖菜Prepares no odle dishes制作面条 Thai Regi onal Dishes 泰国菜o Prepares exte nsive range of regi onal food, in clud ing appetizers, soups, curries, sauces, dress ingso制作多种多样的地方食品,包括开胃菜、汤、咖喱、酱汁、调味品o Prepares regi onal appetizerso制作地方口味的开胃菜o Prepares soupso 做

12、汤o Prepares regi onal currieso制作地方口味的咖喱食品o Prepares regi onal sauces, dips and dress ingso制作地方口味的调味汁、调味酱和调味品« In dia n Regi onal Dishes«印度地方菜o Prepares exte nsive range of regi onal food, in clud ing appetizers, soups, curries, sauces, dress in gs,o制作多种多样的地方食品,包括开胃菜、汤、咖喱、酱、调味汁o Prepares re

13、gi onal appetizerso制作地方风味的开胃菜o Prepares soupso 做汤o Prepares regi onal currieso制作地方口味的咖喱食品o Prepares regi onal breadso制作地方口味的面包* Malay and Nonya Regi onal Dishes*马来和娘惹菜o Prepares exte nsive range of regi onal food, in clud ing appetizers, soups, curries, sauces, dress in gs,o制作多种多样的地方食品,包括开胃菜、汤、咖喱、酱汁

14、、调味品o Prepares sambas, achar, and kerabuo制作咖喱饭调味品、开胃菜和葛拉布饭o Prepares soups and stockso 做汤o Prepares regi onal currieso制作地方口味的咖喱食品o Prepares regi onal rice disheso制作地方口味的米饭o Prepares regi onal no odle disheso制作地方口味的面条* Indon esia n Dishes* 印尼菜o Prepares exte nsive range of regi onal food, in clud ing

15、 sateso制作各种各样的地方食品,包括肉串Page 4 of 8第5页,共8页oPrepares regi onal currieso制作地方口味的咖喱食品oPrepares regi onal rice disheso 制作地方口味的米饭oPrepares regi onal no odle disheso 制作地方口味的面条«Japa nese Dishes« 日本菜o Prepares and procedures a range of Japa nese food in cludi ng sunomono, tsukem ono aem ono, yakim o

16、no mushim ono, goha nmono and kaiseki menu itemso制作和处理各种日本菜,包括醋物、渍物、和物、烧物、蒸物、米饭和怀石菜单的菜目。o Prepares and procedures a range of aem ono (dressed salads), sunomono (vin egared salads), and tsukem ono (pickles)o制作和处理各种和物(装饰用沙拉)、醋物(醋拦沙拉)和渍物(泡菜)o Prepare and produce Sashimio制作刺身o Prepare and produce a rang

17、e of mushim ono (steamed) disheso制作各种蒸物(蒸制食品)o Prepare and produce a range of yakim ono (grilled dishes)o制作各种烧物(烤制食品)* Viet namese Dishes* 越南菜oPrepares exte nsive range of regi onal food, in clud ing ban quet, festive, and specialty menu itemso制作各种各样的地方风味食品,包括宴会、节日用餐和特色菜单菜目o Prepares and produces a

18、range of saladso制作各种沙拉o Prepares soups and stockso 做汤oPrepares chicke n, meat, seafood and vegetable disheso制作鸡肉、内类、海鲜和蔬菜oPrepares regi onal rice disheso 制作地方口味的米饭oPrepares regi onal no odle disheso 制作地方口味的面条* Asia n Desserts*亚洲甜点o Produces a range of liquid and solid desertso制作各种液体和固定甜点o Produces a

19、nd prese nts a range of steamed sweet rice based dessertso制作各种蒸甜米饭和甜点并装盘o Produces baked dessertso 制作烤制甜点 Dim Sum* 点心o Produces sweet and savoury dim sumo制作甜咸点心o Produces deep fried dim sumo 制作油炸点心o Produces baked dumpli ngo 制作烤制的饺子o Produces a range of baked dessertso制作各种烘烤甜点« Buffet Food*自助餐o

20、 Prepares and prese nts food for buffetso制作和摆放自助餐o Prepares and prese nts desserts for buffetso制作和摆放自助餐甜品o Stores buffet itemso 储存自助餐食品* Commu ni cates politely and display courtesy to guests and in ter nal customers与客人和内部客户礼貌、友好的交流。« Provides directi on to the Kitche n helpers, in cludi ng Coo

21、ks, Kitche n Atte ndants and Stewards指导厨房帮手,包括厨师、厨房服务员和管事的工作。* Commu ni cates to his/her superior any difficulties, guest or internal customer comme nt and other releva nt in formati on*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 main tai ns effective employee worki ng relati on ships*与员工建立并保持良好的

22、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。* Atte nds and participates in training sessi ons as scheduled* 按计划参加培训活动。* Prepares in adva nee food, beverage, material and equipme nt n eeded for the service*事先准备服务所需的食品、饮料、材料和设备。* Clea ns and re-s

23、ets his/her work ing 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:o House Rules and Regulati ono酒店的规则和规定o Health and Safetyo健康和安全oGroomi ngo仪表仪容o QualityPage 6 of 8第7页,共8页o 质量oHygie ne and Clea nli

24、 nesso 卫生和清洁« Performs related duties and special projects as assig ned执行被分派的相关任务和特殊项目ACCOUNTABILIT Y 责任范围Number of employees supervised-管理的员工Direct N.A.直接 无In direct N.A.间接 无Ann ual Operat ing Profit/Payroll Budget-年度经营利润和薪金预算« N.A.* 无Key Metrics -主要绩效指标* Completi on of Assig ned Tasks完成分配给的工作的情况Decisi on Making Resp on sibilities (Decisi on Rights)-决策职责(决策权)-* N.A.* 无QUALIFICATIONS AND REQUIREMENTS任职要求Required Skills -技能要求 Demon strated ability to in teract with customers, employees and third parties that reflects highly on the hotel, the brand and

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