酒店初级厨师岗位职责

Roomtohaveagreatstart成的开CommisChef初级厨师HotelLevel:酒店等级：

IV一—五

Department:部门：

Food&Beverage餐饮部JobBand:9

ReportsTo:ChefdePartie,SousChef,HeadChef,AssistantExecutive职位等级：

9

直属上级：

SousChef,ExecutiveChef厨师主管，主厨，厨师长，助理行政副主厨，行政总厨OVERVIEW职位概述

Preparefoodinaccordancewithportionandqualitystandardsspecifiedinrecipes.依照菜中份量质量的准烹调品。Adheretolocalregulationsconcerninghealth,safety,orothercompliancerequirements,aswellasbrandstandardsandlocalpoliciesandprocedures.遵守当的卫生安全法，或其适用的定，以品牌规和当地规章制。AtInterContinentalHotels&Resortswewantourgueststofeelspecial,cosmopolitanandInKnowwhichmeansweyouto:

Becharmingbybeingapproachable,havingconfidenceandshowingrespect.Stayinthemomentbyunderstandingandanticipatingguests’needs,attentivetakingownershipofgettingdone.Makeitmemorablebybeingknowledgeable,sharingstoriesandshowingyourstyletocreatemomentsthatmakepeoplefeelspecial.在洲酒及假，我们希望宾客感觉风格独特、时尚现代和入洞悉这意味们需要：

亲切、满自信体现尊来展现有力你。理解和测宾客需要、到细心到、具人翁精、把事办好，持注下见多识、分享历、展你的风来创造人感觉别的时，做到令人难。DUTIESANDRESPONSIBILITIES作职责

Producesfoodofhighqualityaccordingtostandardrecipes按照标菜谱制高质量食品Assistswiththepreparation,presentation,decorationandstorageoffollowingdishes:协助进以下饭的制作装盘、饰和存工作：oo

Meatdishes荤菜

oooooooooooooooooo

Meatmarinades腌肉Carve割肉Fishshellfish水产品Saucesforfishandshellfish水产品酱Garnishingtechniquesandmethodsofserviceforfish对鱼进装饰的巧和方Pastry,cakesandyeastgoods西饼、糕和发食品Petitsfours法式小心Desserts甜点ChineseRegionalDishes中国地菜

Guangongdishes粤菜Sichumandishes川菜Beijingdishes北京菜Shanghaidishes上海菜oo

ThaiRegionalDishes泰国菜

Salads沙拉Dressings沙拉酱stockssoups汤curries咖哩oo

IndianRegional印度菜

appetizers开胃菜curries咖喱vegetables蔬菜Pageof6第2页，6页

Lentils豆Breads面包oo

MalayandNonyaDishes马来和惹菜

sambal,urap咖喱饭味品、胃菜和菜appetizers开胃菜aeatandseafoodcurries肉和海咖喱ricedishes米饭noodledishes面条oo

IndonesianDishes印尼菜

sambal,urap咖喱饭味品、胃菜和菜appetizers开胃菜meatandseafoodcurries肉和海咖喱ricedishes米饭noodledishes面条oo

JapaneseDishes日本菜

Gohanmono米饭Stocksandsoups汤Sashimi刺身Tmpura天妇罗Nabemono锅类Noodles面条oo

VietnameseDishes越南菜

appetizersandtheirdressingsPageof6第3页，6页

开胃菜调味品stockssoups汤chicken,meat,andvegetabledishes鸡肉、、海鲜蔬菜菜oo

Asian亚洲菜

liquidandsoliddeserts液体和体甜点steamedsweetricebaseddesserts甜米加点bakeddesserts烤制甜oo

DimSum点心

sweetanddimsum可口甜deepfrieddimsum油炸点oo

BuffetFood自助餐

Preparation制作Storage储存

Communicatespolitelyanddisplaycourtesytoguestsandinternalcustomers与客人内部客礼貌、好的交。ProvidesdirectiontotheKitchenhelpers,includingCooks,KitchenAttendantsandStewards指导厨帮手，括厨师厨房服员和管的工作Communicatestohis/hersuperioranydifficulties,guestorinternalcustomercommentandotherrelevantinformation与上级流疑难题，客或内部户的意以及其相关信。Establishesandmaintainseffectiveemployeeworkingrelationships与员工立并保良好的作关系Attendsandparticipatesindailybriefingsandothermeetingsasscheduled按计划加并参每日例及其它议。Attendsandparticipatesintrainingsessionsasscheduled按计划加培训动。Preparesinadvancefood,beverage,materialandequipmentneededfortheservice事先准服务所的食品饮料、料和设。Cleansandre-setshis/herworkingPageof6第4页，6页

清洁并理工作域。Implementsthehotelanddepartmentregulations,policiesandproceduresincludingbutnotlimitedto:实施酒和部门规定、策和工程序，括但不于：oooooooooo

HouseRulesandRegulation酒店的则和规HealthandSafety健康和全Grooming仪容Quality质量HygieneandCleanliness卫生和洁

Performsrelateddutiesandprojectsasassigned执行被派的相任务和殊项目ACCOUNTABILITY责任范围Numberofemployeessupervised管理的员DirectN.A.直接

无IndirectN.A.间接

无AnnualOperatingProfit/PayrollBudget–年度经营润和薪金算

N.A.无Metrics–主要绩效标

CompletionofAssignedTasks完成分给的工的情况DecisionMakingResponsibilities(DecisionRights)–决策职责决策)﹣

N.A.无QUALIFICATIONSANDREQUIREMENTS任职要求Pageof6第5页，6页

RequiredSkills–技能要求

Demonstratedabilitytointeractwithcustomers,employeesandthirdpartiesthatreflectshighlyonthehotel,thebrandandtheCompany.完全代酒店，牌和公与顾客员工和三方交的能力Foodservicepermitorvalidhealth/foodhandlerasrequiredbylocalgovernment食品服许可或地政府定的有的卫生食品上证。AbilitytoandwriteEnglish具有英读写能。Qualifications–学历

VocationalCertificateinCulinarySkillsorrelatedfield.餐饮技或相关业的职证书。Experience–经验

1yearsrelatedexperienceorformaltrainingoranequivalentcombinationofeducationexperience.1年相关作经历与正式训，或此相当教育和关工作验结合背景。Thestatementsinthisjobdescriptionareinten