酒店冷菜廚師經(jīng)理崗位職責(zé)

Roomtohaveagreatstart成的開ChefGardeManager冷菜廚師經(jīng)理HotelLevel:酒店等級：

IV一—五

Department:部門：

Food&Beverage餐飲部JobBand:7

ReportsTo:SousChef,HeadChef,ExecutiveSousChef,ExecutiveChef職位等級：

7

直屬上級：

主廚，廚師長，行政副主廚，行政總廚OVERVIEW職位概述

Prepares,servesandstorescoldlarderwhilstdirectingjuniormembersofkitchenbrigade.制作、應(yīng)并儲各種冷食品，指導(dǎo)廚團(tuán)隊(duì)的級工員Adheretolocalregulationsconcerninghealth,safety,orothercompliancerequirements,aswellasbrandstandardsandlocalpoliciesandprocedures.遵守當(dāng)?shù)男l(wèi)生安全法，或其適用的定，以品牌規(guī)和當(dāng)?shù)匾?guī)章制。AtInterContinentalHotels&Resortswewantourgueststofeelspecial,cosmopolitanandInKnowwhichmeansweyouto:

Becharmingbybeingapproachable,havingconfidenceandshowingrespect.Stayinthemomentbyunderstandingandanticipatingguests’needs,attentivetakingownershipofgettingdone.Makeitmemorablebybeingknowledgeable,sharingstoriesandshowingyourstyletocreatemomentsthatmakepeoplefeelspecial.在洲酒及假，我們希望賓客感覺風(fēng)格獨(dú)特、時(shí)尚現(xiàn)代和入洞悉這意味們需要：

親切、滿自信體現(xiàn)尊來展現(xiàn)有力你。理解和測賓客需要、到細(xì)心到、具人翁精、把事辦好，持注下見多識、分享歷、展你的風(fēng)來創(chuàng)造人感覺別的時(shí)，做到令人難。DUTIESANDRESPONSIBILITIES作職責(zé)

Prepares,presentsandstoresappetizers,savories,salads,dressingssauces進(jìn)行開菜、小、沙拉三明治調(diào)味品調(diào)味汁制作、飾和存工作。Prepareshotandcoldsaucesformenuitemsensuringqualityandconsistency為菜單的菜目作冷、調(diào)味汁確保質(zhì)和風(fēng)格的一致。Preparesandstoresdishescontainingeggs,vegetables,fruit,riceandfarinaceousfoodsandpulses制作和儲有蛋蔬菜、果、大和谷類豆類的品。

Preparesandpresentspoultryandgame制作和儲禽類野味菜。Preparesandpresentsmeatdishes,includingmeatmarinadesandcarvesmeats制作和飾肉類魚類食，包括肉和割。Preparespastriesforpateencroute制作法糕點(diǎn)。Presentspatesandterrines裝飾肝和肉醬Prepareandpresentdessertforbuffets制作和飾自助甜點(diǎn)。Prepareandpresentscoldforbuffet為自助制作和飾冷品Communicatespolitelyanddisplaycourtesytoguestsandinternalcustomers與客人內(nèi)部客禮貌、好的交。ProvidesdirectiontotheKitchenhelpers,includingCooks,KitchenAttendantsandStewards指導(dǎo)廚幫手，括廚師廚房服員和管的工作Communicatestohis/hersuperioranydifficulties,guestorinternalcustomercommentandotherrelevantinformation與上級流疑難題，客或內(nèi)部戶的意以及其相關(guān)信。Establishesandmaintainseffectiveemployeeworkingrelationships與員工立并保良好的作關(guān)系A(chǔ)ttendsandparticipatesindailybriefingsandothermeetingsasscheduled按計(jì)劃加并參每日例及其它議。Attendsandparticipatesintrainingsessionsasscheduled按計(jì)劃加培訓(xùn)動(dòng)。Preparesinadvancefood,beverage,materialandequipmentneededfortheservice事先準(zhǔn)服務(wù)所的食品飲料、料和設(shè)。Cleansandre-setshis/herworking清潔并理工作域。Implementsthehotelanddepartmentregulations,policiesandproceduresincludingbutnotlimitedto:實(shí)施酒和部門規(guī)定、策和工程序，括但不于：ooooooooo

HouseRulesandRegulation酒店的則和規(guī)HealthandSafety健康和全Grooming儀表儀Quality質(zhì)量HygieneandCleanlinessPageof4第2頁，4頁

o

衛(wèi)生和潔

Performsrelateddutiesandprojectsasassigned執(zhí)行被派的相任務(wù)和殊項(xiàng)目ACCOUNTABILITY責(zé)任范圍Numberofemployeessupervised管理的員DirectDemiPartie/Commis/KitchenAttendant直接

副廚師管，初廚師，房服務(wù)IndirectN.A.間接

無AnnualOperatingProfit/PayrollBudget–年度經(jīng)營潤和薪金算

N.A.無Metrics–主要績效標(biāo)

CompletionofAssignedTasks完成分給的工的情況DecisionMakingResponsibilities(DecisionRights)–決策職責(zé)決策)﹣

N.A.無QUALIFICATIONSANDREQUIREMENTS任職要求RequiredSkills技能要求

Demonstratedabilitytointeractwithcustomers,employeesandthirdpartiesthatreflectshighlyonthehotel,thebrandandtheCompany.完全代酒店，牌和公與顧客員工和三方交的能力Foodservicepermitorvalidhealth/foodhandlerasrequiredbylocalgovernmentPageof4第3頁，4頁

食品服許可或地政府定的有的衛(wèi)生食品上證。Problemsolvingandtrainingabilities.解決問和培訓(xùn)能力。Qualifications–學(xué)歷

DiplomaorVocationalCertificateinCulinarySkillsorrelated餐飲技或相關(guān)業(yè)的大或職業(yè)書。Experience–經(jīng)驗(yàn)

2yearsexperienceascookoranequivalentcombinationofeducationexperience.2年廚師作經(jīng)歷與此相的教育相關(guān)工經(jīng)驗(yàn)結(jié)的背景Thestatementsinthisjobdescriptionareintendedtodescribetheessentialnaturea