·         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    Appetizers, Savories, Salads and Sandwiches 开胃菜、小菜、沙拉和三明治o    Applies organization skills for mise en place 在开餐准备工作中发挥组织能力o    Sauces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 dishes禽类和野味o    Meat dishes荤菜o    meat marinades腌肉o    carve meats分割肉o    Fish and shell fish水产品o    sauces for fish and shell fish水产品用酱o    garnishing techniques and methods of service for fish对鱼进行装饰的技巧和方法o    Pastry, cakes and yeast goods面点、蛋糕和发酵食品o    petits fours法式小点心o    desserts甜点o    Hot and cold deserts冷、热甜点o    Decorate, portion and present装饰、切片和装盘o    Plates and Terrines肝酱和肉酱o    Prepares pastries for pate en croute准备法式糕点o    Chinese Regional Dishes 中国地方菜·         Guanzhou and Chiu Chow dishes粤菜及潮州菜o    Prepares an extensive range of meat, vegetable, chicken and seafood disheso    制作多种多样的肉、蔬菜、鸡肉和海鲜等菜肴o    Prepares sauces, condiments, seasonings and flavouring agentso    制作调味汁、调味品、调料和调味剂o    Prepares Chiu Chou braised disheso    制作潮州炖菜o    Prepares Chiu Chou dehydrated productso    制作潮州干菜·         Sichuan dishes川菜o    Prepares a range of specialty chicken and duck dishes制作多种特色鸡肉和鸭肉菜o    Prepares a range of specialty seafood dishes制作多种特色海鲜菜o    Prepares a range of vegetable dishes制作多种蔬菜菜肴o    Prepares braised meat dishes制作炖肉菜o    Prepares hot and cold noodle dishes制作冷、热面条 ·         Beijing and North China dishes北京菜和华北菜o    Prepares specialty chicken and duck dishes制作特色鸡肉和鸭肉菜o    Prepares specialty seafood dishes制作特色海鲜菜o    Prepares a range of vegetable dishes using regional cooking principles and specialty food presentationo    使用地方烹饪法和特色食品外形处理，制作多种蔬菜菜肴o    Prepares braised dishes according to regional style按照地方风味制作炖菜o    Prepares noodle dishes制作面条 ·         Shanghai and East China dishes   上海菜和华东菜o    Prepares specialty menu items using specialized and preserved commoditieso    使用特别的腌制材料制作特色菜肴o    Prepares specialty chicken and duck dishes制作特色鸡肉和鸭肉菜o    Prepares specialty seafood dishes制作特色海鲜菜o    Prepares a range of vegetable dishes 制作多种蔬菜菜肴o    Prepares braised dishes according to regional style按照地方风味制作炖菜o    Prepares noodle dishes制作面条 ·         Thai Regional Dishes泰国菜o    Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressingso    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 regional appetizers制作地方口味的开胃菜o    Prepares soups做汤o    Prepares regional curries制作地方口味的咖喱食品o    Prepares regional sauces, dips and dressings制作地方口味的调味汁、调味酱和调味品 ·         Indian Regional Dishes印度地方菜o    Prepares extensive range of regional food, including appetizers, soups, curries, sauces, chutneys and breadso    制作多种多样的地方食品，包括开胃菜、汤、咖喱、调味汁、印度酸辣酱和面包o    Prepares regional appetizers制作地方风味的开胃菜o    Prepares soups做汤o    Prepares regional curries制作地方口味的咖喱食品o    Prepares regional breads制作地方口味的面包 ·         Malay and Nonya Regional Dishes马来和娘惹菜o    Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,o    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 sambas, achar, and kerabu制作咖喱饭调味品、开胃菜和葛拉布饭o    Prepares soups and stocks做汤o    Prepares regional curries制作地方口味的咖喱食品o    Prepares regional rice dishes制作地方口味的米饭o    Prepares regional noodle dishes制作地方口味的面条 ·         Indonesian Dishes印尼菜o    Prepares extensive range of regional food, including sates制作各种各样的地方食品，包括肉串o    Prepares regional curries制作地方口味的咖喱食品o    Prepares regional rice dishes制作地方口味的米饭o    Prepares regional noodle dishes制作地方口味的面条 ·         Japanese Dishes日本菜o    Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono 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 aemono (dressed salads), sunomono (vinegared salads), and tsukemono (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 Sashimi制作刺身o    Prepare and produce a range of mushimono (steamed) dishes制作各种蒸物（蒸制食品）o    Prepare and produce a range of yakimono  (grilled dishes)制作各种烧物（烤制食品）      ·         Vietnamese Dishes越南菜o    Prepares extensive range of regional food, including banquet, 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 range of salads制作各种沙拉o    Prepares soups and stocks做汤o    Prepares chicken, meat, seafood and vegetable dishes制作鸡肉、内类、海鲜和蔬菜 o    Prepares regional rice dishes制作地方口味的米饭o    Prepares regional noodle dishes制作地方口味的面条 ·         Asian Desserts亚洲甜点o    Produces a range of liquid and solid deserts制作各种液体和固定甜点o    Produces and presents 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 desserts制作烤制甜点 ·         Dim Sum点心o    Produces sweet and savoury dim sum制作甜咸点心o    Produces deep fried dim sum制作油炸点心o    Produces baked dumpling制作烤制的饺子o    Produces a range of baked desserts制作各种烘烤甜点 ·         Buffet Food自助餐o    Prepares and presents food for buffets制作和摆放自助餐o    Prepares and presents desserts for buffets制作和摆放自助餐甜品o    Stores buffet items储存自助餐食品o     ·         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 Regulation酒店的规则和规定o    Health and Safety健康和安全o    Grooming仪表仪容o    Quality 质量o    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。 aCCOUNTABILITY责任范围Number of employees supervised –管理的员工Direct    BBQ Chef/ Dim Sum Chef / Chopper / Demi Chef de Partie直接         烧烤厨师，点心厨师，砧板师，副厨师主管，Indirect   N.A.间接        无 Annual Operating 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·         Completion of Assigned Tasks完成分配给的工作的情况 Decision Making Responsibilities (Decision Rights) –        决策职责(决策权)﹣·         N.A.无QUALIFICATIONS AND REQUIREMENTS任职要求Required Skills –技能要求·         Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.·         完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。·         Food service permit or valid health/food handler card as required by local government agency.·         食品服务许可或当地政府规定的有效的卫生或食品上岗证。·         Problem solving and training abilities.·         解决问题和培训的能力。 Qualifications –学历·         Diploma or Vocational Certificate in Culinary Skills or related field.·         餐饮技能或相关专业的大专或职业证书。 Experience –经验·         2 years experience as a cook or an equivalent combination of education and experience.·         2年厨师工作经历或与此相当的教育和相关工作经验结合的背景。