酒店冷菜厨师经理岗位职责

Roomtohaveagreatstart成的开ChefGardeManager冷菜厨师经理HotelLevel:酒店等级：

IV一—五

Department:部门：

Food&Beverage餐饮部JobBand:7

ReportsTo:SousChef,HeadChef,ExecutiveSousChef,ExecutiveChef职位等级：

7

直属上级：

主厨，厨师长，行政副主厨，行政总厨OVERVIEW职位概述

Prepares,servesandstorescoldlarderwhilstdirectingjuniormembersofkitchenbrigade.制作、应并储各种冷食品，指导厨团队的级工员Adheretolocalregulationsconcerninghealth,safety,orothercompliancerequirements,aswellasbrandstandardsandlocalpoliciesandprocedures.遵守当的卫生安全法，或其适用的定，以品牌规和当地规章制。AtInterContinentalHotels&Resortswewantourgueststofeelspecial,cosmopolitanandInKnowwhichmeansweyouto:

Becharmingbybeingapproachable,havingconfidenceandshowingrespect.Stayinthemomentbyunderstandingandanticipatingguests’needs,attentivetakingownershipofgettingdone.Makeitmemorablebybeingknowledgeable,sharingstoriesandshowingyourstyletocreatemomentsthatmakepeoplefeelspecial.在洲酒及假，我们希望宾客感觉风格独特、时尚现代和入洞悉这意味们需要：

亲切、满自信体现尊来展现有力你。理解和测宾客需要、到细心到、具人翁精、把事办好，持注下见多识、分享历、展你的风来创造人感觉别的时，做到令人难。DUTIESANDRESPONSIBILITIES作职责

Prepares,presentsandstoresappetizers,savories,salads,dressingssauces进行开菜、小、沙拉三明治调味品调味汁制作、饰和存工作。Prepareshotandcoldsaucesformenuitemsensuringqualityandconsistency为菜单的菜目作冷、调味汁确保质和风格的一致。Preparesandstoresdishescontainingeggs,vegetables,fruit,riceandfarinaceousfoodsandpulses制作和储有蛋蔬菜、果、大和谷类豆类的品。

Preparesandpresentspoultryandgame制作和储禽类野味菜。Preparesandpresentsmeatdishes,includingmeatmarinadesandcarvesmeats制作和饰肉类鱼类食，包括肉和割。Preparespastriesforpateencroute制作法糕点。Presentspatesandterrines装饰肝和肉酱Prepareandpresentdessertforbuffets制作和饰自助甜点。Prepareandpresentscoldforbuffet为自助制作和饰冷品Communicatespolitelyanddisplaycourtesytoguestsandinternalcustomers与客人内部客礼貌、好的交。ProvidesdirectiontotheKitchenhelpers,includingCooks,KitchenAttendantsandStewards指导厨帮手，括厨师厨房服员和管的工作Communicatestohis/hersuperioranydifficulties,guestorinternalcustomercommentandotherrelevantinformation与上级流疑难题，客或内部户的意以及其相关信。Establishesandmaintainseffectiveemployeeworkingrelationships与员工立并保良好的作关系Attendsandparticipatesindailybriefingsandothermeetingsasscheduled按计划加并参每日例及其它议。Attendsandparticipatesintrainingsessionsasscheduled按计划加培训动。Preparesinadvancefood,beverage,materialandequipmentneededfortheservice事先准服务所的食品饮料、料和设。Cleansandre-setshis/herworking清洁并理工作域。Implementsthehotelanddepartmentregulations,policiesandproceduresincludingbutnotlimitedto:实施酒和部门规定、策和工程序，括但不于：ooooooooo

HouseRulesandRegulation酒店的则和规HealthandSafety健康和全Grooming仪表仪Quality质量HygieneandCleanlinessPageof4第2页，4页

o

卫生和洁

Performsrelateddutiesandprojectsasassigned执行被派的相任务和殊项目ACCOUNTABILITY责任范围Numberofemployeessupervised管理的员DirectDemiPartie/Commis/KitchenAttendant直接

副厨师管，初厨师，房服务IndirectN.A.间接

无AnnualOperatingProfit/PayrollBudget–年度经营润和薪金算

N.A.无Metrics–主要绩效标

CompletionofAssignedTasks完成分给的工的情况DecisionMakingResponsibilities(DecisionRights)–决策职责决策)﹣

N.A.无QUALIFICATIONSANDREQUIREMENTS任职要求RequiredSkills技能要求

Demonstratedabilitytointeractwithcustomers,employeesandthirdpartiesthatreflectshighlyonthehotel,thebrandandtheCompany.完全代酒店，牌和公与顾客员工和三方交的能力Foodservicepermitorvalidhealth/foodhandlerasrequiredbylocalgovernmentPageof4第3页，4页

食品服许可或地政府定的有的卫生食品上证。Problemsolvingandtrainingabilities.解决问和培训能力。Qualifications–学历

DiplomaorVocationalCertificateinCulinarySkillsorrelated餐饮技或相关业的大或职业书。Experience–经验

2yearsexperienceascookoranequivalentcombinationofeducationexperience.2年厨师作经历与此相的教育相关工经验结的背景Thestatementsinthisjobdescriptionareintendedtodescribetheessentialnaturea