Roomtohaveagreatstart成的開CommisChef初級廚師HotelLevel:酒店等級：

IV一—五

Department:部門：

Food&Beverage餐飲部JobBand:9

ReportsTo:ChefdePartie,SousChef,HeadChef,AssistantExecutive職位等級：

9

直屬上級：

SousChef,ExecutiveChef廚師主管，主廚，廚師長，助理行政副主廚，行政總廚OVERVIEW職位概述

Preparefoodinaccordancewithportionandqualitystandardsspecifiedinrecipes.依照菜中份量質量的準烹調品。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

Producesfoodofhighqualityaccordingtostandardrecipes按照標菜譜制高質量食品Assistswiththepreparation,presentation,decorationandstorageoffollowingdishes:協助進以下飯的制作裝盤、飾和存工作：oo

Meatdishes葷菜

oooooooooooooooooo

Meatmarinades腌肉Carve割肉Fishshellfish水產品Saucesforfishandshellfish水產品醬Garnishingtechniquesandmethodsofserviceforfish對魚進裝飾的巧和方Pastry,cakesandyeastgoods西餅、糕和發食品Petitsfours法式小心Desserts甜點ChineseRegionalDishes中國地菜

Guangongdishes粵菜Sichumandishes川菜Beijingdishes北京菜Shanghaidishes上海菜oo

ThaiRegionalDishes泰國菜

Salads沙拉Dressings沙拉醬stockssoups湯curries咖哩oo

IndianRegional印度菜

appetizers開胃菜curries咖喱vegetables蔬菜Pageof6第2頁，6頁

Lentils豆Breads面包oo

MalayandNonyaDishes馬來和惹菜

sambal,urap咖喱飯味品、胃菜和菜appetizers開胃菜aeatandseafoodcurries肉和海咖喱ricedishes米飯noodledishes面條oo

IndonesianDishes印尼菜

sambal,urap咖喱飯味品、胃菜和菜appetizers開胃菜meatandseafoodcurries肉和海咖喱ricedishes米飯noodledishes面條oo

JapaneseDishes日本菜

Gohanmono米飯Stocksandsoups湯Sashimi刺身Tmpura天婦羅Nabemono鍋類Noodles面條oo

VietnameseDishes越南菜

appetizersandtheirdressingsPageof6第3頁，6頁

開胃菜調味品stockssoups湯chicken,meat,andvegetabledishes雞肉、、海鮮蔬菜菜oo

Asian亞洲菜

liquidandsoliddeserts液體和體甜點steamedsweetricebaseddesserts甜米加點bakeddesserts烤制甜oo

DimSum點心

sweetanddimsum可口甜deepfrieddimsum油炸點oo

BuffetFood自助餐

Preparation制作Storage儲存

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/herworkingPageof6第4頁，6頁

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：oooooooooo

HouseRulesandRegulation酒店的則和規HealthandSafety健康和全Grooming儀容Quality質量HygieneandCleanliness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DirectN.A.直接

無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Pageof6第5頁，6頁

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/foodhandlerasrequiredbylocalgovernment食品服許可或地政府定的有的衛生食品上證。AbilitytoandwriteEnglish具有英讀寫能。Qualifications–學歷

VocationalCertificateinCulinarySkillsorrelatedfield.餐飲技或相關業的職證書。Experience–經驗

1yearsrelatedexperienceorformaltrainingoranequivalentcombinationofeducationexperience.1年相關作經歷與正式訓，或此相當教育和關工作驗結合背景。Thestatementsinthisjobdescriptionareinten