Duties and Responsibilities工作职责 · 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 § 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 § Produces hot and cold sauces for menu items ensuring consistency 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 Dishes 蛋、蔬菜、水果、米饭和谷粉制品 o Poultry and Game dishes  禽类和野味 o Meat dishe荤菜 § meat marinade腌肉 § carve meats分割肉 o Fish and shell fish水产品 § sauces for fish and shell fish水产品用酱 § garnishing  techniques and methods of service for fis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 § petits fours  法式小点心 § desserts 甜点 o Hot and cold deserts 冷、热甜点 § Decorate, portion and present 装饰、切片和装盘 o Plates and Terrines 肝酱和肉酱 § Prepares pastries for pate en croute 准备法式糕点 o Chinese Regional Dishes 中国地方菜 § Sichuan dishes 川菜  § Beijing and North China dishes 北京菜和华北菜 § Shanghai and East China dishes    上海菜和华东菜 o Thai Regional Dishes 泰国菜 o Indian Regional Dishes 印度地方菜 o Malay and Nonya Regional Dishes 马来和娘惹菜 o Indonesian Dishes 印尼菜 o Japanese Dishes 日本菜  o Vietnamese Dishes 越南菜 § Prepares regional rice dishes 制作地方口味的米饭 § Prepares regional noodle dishes  制作地方口味的面条 o Asian Desserts 亚洲甜点 § Produces a range of liquid and solid deserts  制作各种液体和固定甜点 § Produces and presents a range of steamed sweet rice based desserts 作各种蒸甜米饭和甜点并装盘 § Produces baked desserts 制作烤制甜点 o Dim Sum 点心 § Produces sweet and savoury dim sum 制作甜咸点心 § Produces deep fried dim sum 制作油炸点心 § Produces baked dumpling 制作烤制的饺子  § Produces a range of baked desserts 制作各种烘烤甜点 o Buffet Food 自助餐 § Prepares and presents food for buffets 制作和摆放自助餐 § Prepares and presents desserts for buffets 制作和摆放自助餐甜品 § Stores buffet items 储存自助餐食品 · 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。 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。