• 五险一金
• 人性化管理
• 管理规范
• 领导好
• 包吃包住
• 技能培训
• 带薪年假
• 员工生日礼物
• 岗位晋升

 
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 dishes
荤菜
	meat marinades
       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 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
	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
	Guangong and Chiu Chow dishes
         粤菜及潮州菜
	Prepares an extensive range of meat, vegetable, chicken and seafood dishes
制作多种多样的肉、蔬菜、鸡肉和海鲜等菜肴
	Prepares sauces, condiments, seasonings and flavouring agents
制作调味汁、调味品、调料和调味剂
	Prepares Chiu Chou braised dishes
制作潮州炖菜
	Prepares Chiu Chou dehydrated products 
制作潮州干菜 
	Sichuan dishes
      川菜 
	Prepares a range of specialty chicken and duck dishes
制作多种特色鸡肉和鸭肉菜
	Prepares a range of specialty seafood dishes
制作多种特色海鲜菜
	Prepares a range of vegetable dishes
制作多种蔬菜菜肴
	Prepares braised meat dishes
制作炖肉菜
	Prepares hot and cold noodle dishes
制作冷、热面条
	Beijing and North China dishes
      北京菜和华北菜
	Prepares specialty chicken and duck dishes
制作特色鸡肉和鸭肉菜
	Prepares specialty seafood dishes
制作特色海鲜菜
	Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation
使用地方烹饪法和特色食品外形处理，制作多种蔬菜菜肴
	Prepares braised dishes according to regional style
按照地方风味制作炖菜
	Prepares noodle dishes 
制作面条 
	Shanghai and East China dishes   
     上海菜和华东菜
	Prepares specialty menu items using specialized and preserved commodities
使用特别的腌制材料制作特色菜肴 
	Prepares specialty chicken and duck dishes
制作特色鸡肉和鸭肉菜
	Prepares specialty seafood dishes
制作特色海鲜菜
	Prepares a range of vegetable dishes 
制作多种蔬菜菜肴 
	Prepares braised dishes according to regional style
按照地方风味制作炖菜
	Prepares noodle dishes
制作面条  
o	Thai Regional Dishes
泰国菜
	Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings
      制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品
	Prepares regional appetizers
      制作地方口味的开胃菜
	Prepares soups
      做汤
	Prepares regional curries
       制作地方口味的咖喱食品
	Prepares regional sauces, dips and dressings
       制作地方口味的调味汁、调味酱和调味品
o	Indian Regional Dishes
印度地方菜
	Prepares extensive range of regional food, including appetizers, soups, curries, sauces, chutneys and breads
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
	Prepares regional appetizers
      制作地方风味的开胃菜
	Prepares soups
      做汤
	Prepares regional curries
      制作地方口味的咖喱食品 
	Prepares regional breads
      制作地方口味的面包
o	Malay and Nonya Regional Dishes
马来和娘惹菜
	Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,
      制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品
	Prepares sambas, achar, and kerabu
      制作咖喱饭调味品、开胃菜和葛拉布饭
	Prepares soups and stocks
      做汤
	Prepares regional curries
      制作地方口味的咖喱食品
	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	Indonesian Dishes
印尼菜
	Prepares extensive range of regional food, including sates
      制作各种各样的地方食品，包括肉串
	Prepares regional curries
      制作地方口味的咖喱食品
	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	Japanese Dishes
日本菜 
	Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items
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。
	Prepares and procedures a range of aemono (dressed salads), sunomono (vinegared salads), and tsukemono (pickles)
      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）
	Prepare and produce Sashimi
      制作刺身
	Prepare and produce a range of mushimono (steamed) dishes
      制作各种蒸物（蒸制食品）
	Prepare and produce a range of yakimono  (grilled dishes)
      制作各种烧物（烤制食品）
o	Vietnamese Dishes
越南菜
	Prepares extensive range of regional food, including banquet, festive, and specialty menu items
      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
	Prepares and produces a range of salads
      制作各种沙拉
	Prepares soups and stocks
        做汤
	Prepares chicken, meat, seafood and vegetable dishes
      制作鸡肉、内类、海鲜和蔬菜  
	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
      制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。

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