· In absence of Manager, conductsshift briefings to ensure hotel activities and operational requirements areknown
· 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 andstores the following dishes:
· 进行以下菜肴的制作、烹饪、上餐和存储工作：
o Appetizers, Savories, Saladsand Sandwiches
o 开胃菜、小菜、沙拉和三明治
o Applies organization skills formise en place
o 在开餐准备工作中发挥组织能力
o Sauces
o 调味汁
o Produces hot and cold saucesfor menu items ensuring consistency
o 制作菜单上的冷、热调味汁并保证风格一致
o Eggs, Vegetables, Fruit, Riceand Farinaceous Dishes
o 蛋、蔬菜、水果、米饭和谷粉制品
o Poultry and Game dishes
o 禽类和野味
o Meat dishes
o 荤菜
o meat marinades
o 腌肉
o carve meats
o 分割肉
o Fish and shell fish
o 水产品
o sauces for fish and shell fish
o 水产品用酱
o garnishing techniques and methods of service for fish
o 对鱼进行装饰的技巧和方法
o Pastry, cakes and yeast goods
o 面点、蛋糕和发酵食品
o petits fours
o 法式小点心
o desserts
o 甜点
o Hot and cold deserts
o 冷、热甜点
o Decorate, portion and present
o 装饰、切片和装盘
o Plates and Terrines
o 肝酱和肉酱
o Prepares pastries for pate encroute
o 准备法式糕点
o Chinese Regional Dishes
o 中国地方菜
· Guangong and Chiu Chow dishes
· 粤菜及潮州菜
o Prepares an extensive range ofmeat, vegetable, chicken and seafood dishes
o 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 agents
o 制作调味汁、调味品、调料和调味剂
o Prepares Chiu Chou braiseddishes
o 制作潮州炖菜
o Prepares Chiu Chou dehydratedproducts
o 制作潮州干菜
· Sichuan dishes
· 川菜
o Prepares a range of specialtychicken and duck dishes
o 制作多种特色鸡肉和鸭肉菜
o Prepares a range of specialtyseafood dishes
o 制作多种特色海鲜菜
o Prepares a range of vegetabledishes
o 制作多种蔬菜菜肴
o Prepares braised meat dishes
o 制作炖肉菜
o Prepares hot and cold noodledishes
o 制作冷、热面条
· Beijing and North China dishes
· 北京菜和华北菜
o Prepares specialty chicken andduck dishes
o 制作特色鸡肉和鸭肉菜
o Prepares specialty seafooddishes
o 制作特色海鲜菜
o Prepares a range of vegetabledishes using regional cooking principles and specialty food presentation
o 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 dishesaccording to regional style
o 按照地方风味制作炖菜
o Prepares noodle dishes
o 制作面条
· Shanghai and East Chinadishes
· 上海菜和华东菜
o Prepares specialty menu itemsusing specialized and preserved commodities
o 使用特别的腌制材料制作特色菜肴
o Prepares specialty chicken andduck dishes
o 制作特色鸡肉和鸭肉菜
o Prepares specialty seafooddishes
o 制作特色海鲜菜
o Prepares a range of vegetabledishes
o 制作多种蔬菜菜肴
o Prepares braised dishesaccording to regional style
o 按照地方风味制作炖菜
o Prepares noodle dishes
o 制作面条
· Thai Regional Dishes
· 泰国菜
o Prepares extensive range ofregional 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 regional appetizers
o 制作地方口味的开胃菜
o Prepares soups
o 做汤
o Prepares regional curries
o 制作地方口味的咖喱食品
o Prepares regional sauces, dipsand dressings
o 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 ofregional food, including appetizers, soups, curries, sauces, chutneys andbreads
o 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
o 制作地方风味的开胃菜
o Prepares soups
o 做汤
o Prepares regional curries
o 制作地方口味的咖喱食品
o Prepares regional breads
o 制作地方口味的面包
· Malay and Nonya Regional Dishes
· 马来和娘惹菜
o Prepares extensive range ofregional 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, andkerabu
o 制作咖喱饭调味品、开胃菜和葛拉布饭
o Prepares soups and stocks
o 做汤
o Prepares regional curries
o 制作地方口味的咖喱食品
o Prepares regional rice dishes
o 制作地方口味的米饭
o Prepares regional noodle dishes
o 制作地方口味的面条
· Indonesian Dishes
· 印尼菜
o Prepares extensive range ofregional food, including sates
o 制作各种各样的地方食品，包括肉串
o Prepares regional curries
o 制作地方口味的咖喱食品
o Prepares regional rice dishes
o 制作地方口味的米饭
o Prepares regional noodle dishes
o 制作地方口味的面条
· Japanese Dishes
· 日本菜
o Prepares and procedures a rangeof Japanese food including sunomono, tsukemono aemono, yakimono mushimono,gohanmono and kaiseki menu items
o 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 rangeof 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
o 制作刺身
o Prepare and produce a range ofmushimono (steamed) dishes
o 制作各种蒸物（蒸制食品）
o Prepare and produce a range ofyakimono (grilled dishes)
o 制作各种烧物（烤制食品）
· Vietnamese Dishes
· 越南菜
o Prepares extensive range ofregional food, including banquet, festive, and specialty menu items
o 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 rangeof salads
o 制作各种沙拉
o Prepares soups and stocks
o 做汤
o Prepares chicken, meat, seafoodand vegetable dishes
o 制作鸡肉、内类、海鲜和蔬菜
o Prepares regional rice dishes
o 制作地方口味的米饭
o Prepares regional noodle dishes
o 制作地方口味的面条
· Asian Desserts
· 亚洲甜点
o Produces a range of liquid andsolid deserts
o 制作各种液体和固定甜点
o Produces and presents a rangeof steamed sweet rice based desserts
o 制作各种蒸甜米饭和甜点并装盘
o Produces baked desserts
o 制作烤制甜点
· Dim Sum
· 点心
o Produces sweet and savoury dimsum
o 制作甜咸点心
o Produces deep fried dim sum
o 制作油炸点心
o Produces baked dumpling
o 制作烤制的饺子
o Produces a range of bakeddesserts
o 制作各种烘烤甜点
· Buffet Food
· 自助餐
o Prepares and presents food forbuffets
o 制作和摆放自助餐
o Prepares and presents dessertsfor buffets
o 制作和摆放自助餐甜品
o Stores buffet items
o 储存自助餐食品
· Communicates politely anddisplay 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 Kitchenhelpers, 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/hersuperior any difficulties, guest or internal customer comment and otherrelevant 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 maintainseffective employee working relationships
· 与员工建立并保持良好的工作关系 。
· Attends and participates indaily 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 intraining 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/herworking area
· 清洁并整理工作区域。
· Implements the hotel anddepartment 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
o 酒店的规则和规定
o Health and Safety
o 健康和安全
o Grooming
o 仪表仪容
o Quality
o 质量
o Hygiene and Cleanliness
o 卫生和清洁
· Workswith 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。
· Workswith 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。· n absence of Manager, conductsshift briefings to ensure hotel activities and operational requirements areknown
· 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 andstores the following dishes:
· 进行以下菜肴的制作、烹饪、上餐和存储工作：
o Appetizers, Savories, Saladsand Sandwiches
o 开胃菜、小菜、沙拉和三明治
o Applies organization skills formise en place
o 在开餐准备工作中发挥组织能力
o Sauces
o 调味汁
o Produces hot and cold saucesfor menu items ensuring consistency
o 制作菜单上的冷、热调味汁并保证风格一致
o Eggs, Vegetables, Fruit, Riceand Farinaceous Dishes
o 蛋、蔬菜、水果、米饭和谷粉制品
o Poultry and Game dishes
o 禽类和野味
o Meat dishes
o 荤菜
o meat marinades
o 腌肉
o carve meats
o 分割肉
o Fish and shell fish
o 水产品
o sauces for fish and shell fish
o 水产品用酱
o garnishing techniques and methods of service for fish
o 对鱼进行装饰的技巧和方法
o Pastry, cakes and yeast goods
o 面点、蛋糕和发酵食品
o petits fours
o 法式小点心
o desserts
o 甜点
o Hot and cold deserts
o 冷、热甜点
o Decorate, portion and present
o 装饰、切片和装盘
o Plates and Terrines
o 肝酱和肉酱
o Prepares pastries for pate encroute
o 准备法式糕点
o Chinese Regional Dishes
o 中国地方菜
· Guangong and Chiu Chow dishes
· 粤菜及潮州菜
o Prepares an extensive range ofmeat, vegetable, chicken and seafood dishes
o 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 agents
o 制作调味汁、调味品、调料和调味剂
o Prepares Chiu Chou braiseddishes
o 制作潮州炖菜
o Prepares Chiu Chou dehydratedproducts
o 制作潮州干菜
· Sichuan dishes
· 川菜
o Prepares a range of specialtychicken and duck dishes
o 制作多种特色鸡肉和鸭肉菜
o Prepares a range of specialtyseafood dishes
o 制作多种特色海鲜菜
o Prepares a range of vegetabledishes
o 制作多种蔬菜菜肴
o Prepares braised meat dishes
o 制作炖肉菜
o Prepares hot and cold noodledishes
o 制作冷、热面条
· Beijing and North China dishes
· 北京菜和华北菜
o Prepares specialty chicken andduck dishes
o 制作特色鸡肉和鸭肉菜
o Prepares specialty seafooddishes
o 制作特色海鲜菜
o Prepares a range of vegetabledishes using regional cooking principles and specialty food presentation
o 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 dishesaccording to regional style
o 按照地方风味制作炖菜
o Prepares noodle dishes
o 制作面条
· Shanghai and East Chinadishes
· 上海菜和华东菜
o Prepares specialty menu itemsusing specialized and preserved commodities
o 使用特别的腌制材料制作特色菜肴
o Prepares specialty chicken andduck dishes
o 制作特色鸡肉和鸭肉菜
o Prepares specialty seafooddishes
o 制作特色海鲜菜
o Prepares a range of vegetabledishes
o 制作多种蔬菜菜肴
o Prepares braised dishesaccording to regional style
o 按照地方风味制作炖菜
o Prepares noodle dishes
o 制作面条
· Thai Regional Dishes
· 泰国菜
o Prepares extensive range ofregional 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 regional appetizers
o 制作地方口味的开胃菜
o Prepares soups
o 做汤
o Prepares regional curries
o 制作地方口味的咖喱食品
o Prepares regional sauces, dipsand dressings
o 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 ofregional food, including appetizers, soups, curries, sauces, chutneys andbreads
o 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
o 制作地方风味的开胃菜
o Prepares soups
o 做汤
o Prepares regional curries
o 制作地方口味的咖喱食品
o Prepares regional breads
o 制作地方口味的面包
· Malay and Nonya Regional Dishes
· 马来和娘惹菜
o Prepares extensive range ofregional 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, andkerabu
o 制作咖喱饭调味品、开胃菜和葛拉布饭
o Prepares soups and stocks
o 做汤
o Prepares regional curries
o 制作地方口味的咖喱食品
o Prepares regional rice dishes
o 制作地方口味的米饭
o Prepares regional noodle dishes
o 制作地方口味的面条
· Indonesian Dishes
· 印尼菜
o Prepares extensive range ofregional food, including sates
o 制作各种各样的地方食品，包括肉串
o Prepares regional curries
o 制作地方口味的咖喱食品
o Prepares regional rice dishes
o 制作地方口味的米饭
o Prepares regional noodle dishes
o 制作地方口味的面条
· Japanese Dishes
· 日本菜
o Prepares and procedures a rangeof Japanese food including sunomono, tsukemono aemono, yakimono mushimono,gohanmono and kaiseki menu items
o 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 rangeof 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
o 制作刺身
o Prepare and produce a range ofmushimono (steamed) dishes
o 制作各种蒸物（蒸制食品）
o Prepare and produce a range ofyakimono (grilled dishes)
o 制作各种烧物（烤制食品）
· Vietnamese Dishes
· 越南菜
o Prepares extensive range ofregional food, including banquet, festive, and specialty menu items
o 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 rangeof salads
o 制作各种沙拉
o Prepares soups and stocks
o 做汤
o Prepares chicken, meat, seafoodand vegetable dishes
o 制作鸡肉、内类、海鲜和蔬菜
o Prepares regional rice dishes
o 制作地方口味的米饭
o Prepares regional noodle dishes
o 制作地方口味的面条
· Asian Desserts
· 亚洲甜点
o Produces a range of liquid andsolid deserts
o 制作各种液体和固定甜点
o Produces and presents a rangeof steamed sweet rice based desserts
o 制作各种蒸甜米饭和甜点并装盘
o Produces baked desserts
o 制作烤制甜点
· Dim Sum
· 点心
o Produces sweet and savoury dimsum
o 制作甜咸点心
o Produces deep fried dim sum
o 制作油炸点心
o Produces baked dumpling
o 制作烤制的饺子
o Produces a range of bakeddesserts
o 制作各种烘烤甜点
· Buffet Food
· 自助餐
o Prepares and presents food forbuffets
o 制作和摆放自助餐
o Prepares and presents dessertsfor buffets
o 制作和摆放自助餐甜品
o Stores buffet items
o 储存自助餐食品
· Communicates politely anddisplay 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 Kitchenhelpers, 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/hersuperior any difficulties, guest or internal customer comment and otherrelevant 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 maintainseffective employee working relationships
· 与员工建立并保持良好的工作关系 。
· Attends and participates indaily 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 intraining 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/herworking area
· 清洁并整理工作区域。
· Implements the hotel anddepartment 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
o 酒店的规则和规定
o Health and Safety
o 健康和安全
o Grooming
o 仪表仪容
o Quality
o 质量
o Hygiene and Cleanliness
o 卫生和清洁
· Workswith 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。
· Workswith 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。
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