Description
Responsibilities
- 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：
- 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
- 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
- Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
- 蛋、蔬菜、水果、米饭和谷粉制品
- Poultry and Game dishes
- 禽类和野味
- Meat dishes
- 荤菜
- meat marinades
- 腌肉
- carve meats
- 分割肉
- 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 ...
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