Roomtohaveagreatstart成的開ChefGardeManager冷菜廚師經理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、應并儲各種冷食品，指導廚團隊的級工員Adheretolocalregulationsconcerninghealth,safety,orothercompliancerequirements,aswellasbrandstandardsandlocalpoliciesandprocedures.遵守當的衛生安全法，或其適用的定，以品牌規和當地規章制。AtInterContinentalHotels&Resortswewantourgueststofeelspecial,cosmopolitanandInKnowwhichmeansweyouto:

Becharmingbybeingapproachable,havingconfidenceandshowingrespect.Stayinthemomentbyunderstandingandanticipatingguests’needs,attentivetakingownershipofgettingdone.Makeitmemorablebybeingknowledgeable,sharingstoriesandshowingyourstyletocreatemomentsthatmakepeoplefeelspecial.在洲酒及假，我們希望賓客感覺風格獨特、時尚現代和入洞悉這意味們需要：

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

Prepares,presentsandstoresappetizers,savories,salads,dressingssauces進行開菜、小、沙拉三明治調味品調味汁制作、飾和存工作。Prepareshotandcoldsaucesformenuitemsensuringqualityandconsistency為菜單的菜目作冷、調味汁確保質和風格的一致。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。Presentspatesandterrines裝飾肝和肉醬Prepareandpresentdessertforbuffets制作和飾自助甜點。Prepareandpresentscoldforbuffet為自助制作和飾冷品Communicatespolitelyanddisplaycourtesytoguestsandinternalcustomers與客人內部客禮貌、好的交。ProvidesdirectiontotheKitchenhelpers,includingCooks,KitchenAttendantsandStewards指導廚幫手，括廚師廚房服員和管的工作Communicatestohis/hersuperioranydifficulties,guestorinternalcustomercommentandotherrelevantinformation與上級流疑難題，客或內部戶的意以及其相關信。Establishesandmaintainseffectiveemployeeworkingrelationships與員工立并保良好的作關系Attendsandparticipatesindailybriefingsandothermeetingsasscheduled按計劃加并參每日例及其它議。Attendsandparticipatesintrainingsessionsasscheduled按計劃加培訓動。Preparesinadvancefood,beverage,materialandequipmentneededfortheservice事先準服務所的食品飲料、料和設。Cleansandre-setshis/herworking清潔并理工作域。Implementsthehotelanddepartmentregulations,policiesandproceduresincludingbutnotlimitedto:實施酒和部門規定、策和工程序，括但不于：ooooooooo

HouseRulesandRegulation酒店的則和規HealthandSafety健康和全Grooming儀表儀Quality質量HygieneandCleanlinessPageof4第2頁，4頁

o

衛生和潔

Performsrelateddutiesandprojectsasassigned執行被派的相任務和殊項目ACCOUNTABILITY責任范圍Numberofemployeessupervised管理的員DirectDemiPartie/Commis/KitchenAttendant直接

副廚師管，初廚師，房服務IndirectN.A.間接

無AnnualOperatingProfit/PayrollBudget–年度經營潤和薪金算

N.A.無Metrics–主要績效標

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

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生食品上證。Problemsolvingandtrainingabilities.解決問和培訓能力。Qualifications–學歷

DiplomaorVocationalCertificateinCulinarySkillsorrelated餐飲技或相關業的大或職業書。Experience–經驗

2yearsexperienceascookoranequivalentcombinationofeducationexperience.2年廚師作經歷與此相的教育相關工經驗結的背景Thestatementsinthisjobdescriptionareintendedtodescribetheessentialnaturea