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。· 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 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。· 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。· 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。 · 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：o Applies organization skills for mise en placeo 在开餐准备工作中发挥组织能力o Sauceso 调味汁o Produces hot and cold sauces for menu items ensuring consistencyo 制作菜单上的冷、热调味汁并保证风格一致o Eggs, Vegetables, Fruit, Rice and Farinaceous Disheso 蛋、蔬菜、水果、米饭和谷粉制品o Poultry and Game disheso 禽类和野味o Meat disheso 荤菜o meat marinadeso 腌肉o carve meatso 分割肉o Fish and shell fisho 水产品o sauces for fish and shell fisho 水产品用酱o garnishing techniques and methods of service for fisho 对鱼进行装饰的技巧和方法o Decorate, portion and presento 装饰、切片和装盘o Chinese Regional Disheso 中国地方菜· 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： o House Rules and Regulationo 酒店的规则和规定o Health and Safetyo 健康和安全o Groomingo 仪表仪容o Qualityo 质量o Hygiene and Cleanlinesso 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。
