Demi Section Chef (Chinese Kitchen) - Tổ phó (Bếp Trung Hoa)

• Prepares, cooks, serves and stores the following dishes:
 Prepares specialty seafood dishes
 Prepares specialty chicken and duck dishes
 Produces baked desserts
Dim Sum
 Sichuman dishes
Fish and shell fish
 carve meats
 Prepares sauces, condiments, seasonings and flavouring agents
Appetizers, Savories, Salads and Sandwiches
Vietnamese Dishes
 Beijing dishes
 Prepares a range of vegetable dishes
 Shanghai dishes
Buffet Food
 Prepares specialty menu items using specialized and preserved commodities
 Prepares and produces a range of salads
Pastry, cakes and yeast goods
 Prepares braised dishes according to regional style
 Prepares hot and cold noodle dishes
 Produces deep fried dim sum
 Prepares regional noodle dishes
 Prepares dehydrated products
Asian Desserts
 Prepares and presents food for buffets
 Prepares noodle dishes
 Guangong dishes
 Prepares an extensive range of meat, vegetable, chicken and seafood dishes
 Prepares extensive range of regional food, including banquet, festive, and specialty menu items
 Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation
 Prepares noodle dishes
 Prepares specialty chicken and duck dishes
 Prepares chicken, meat, seafood and vegetable dishes
 Prepares braised dishes
 Produces a range of liquid and solid deserts
 sauces for fish and shell fish
 Produces and presents a range of steamed sweet rice based desserts
 Stores buffet items
 desserts
 meat marinades
 Prepares braised dishes according to regional style
 Prepares regional rice dishes
 Prepares soups and stocks
 Produces baked dumpling
 Prepares a range of specialty seafood dishes
 Prepares specialty seafood dishes
Meat dishes
 hot and cold
Chinese Regional Dishes
 Produces sweet and savoury dim sum
 garnishing techniques and methods of service for fish
 petits fours
 Prepares braised dishes
 Prepares a range of vegetable dishes
Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
Sauces
 Produces a range of baked desserts
Plates and Terrines
 Prepares and presents desserts for buffets
 Decorate portion and present
Hot and cold deserts
 Prepares a range of specialty chicken and duck dishes
Poultry and Game dishes
• Establishes and maintains effective employee working relationships
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Cleans and re- sets his/her working area
• Attends and participates in daily briefings and other meetings as scheduled
• Communicates politely and display courtesy to guests and internal customers
• Attends and participates in training sessions as scheduled
• Prepares in advance food, beverage, material and equipment needed for the service
• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
• Implements the hotel and department regulations, policies and procedures including but not limited to:
Health and Safety
Hygiene and Cleanliness
Quality
House Rules and Regulation
Grooming
• Performs related duties and special projects as assigned

QUALIFICATIONS
• Experience: 1 years related experience or an equivalent combination of education and experience.
• Credentials: Culinary certificate a must. Advanced culinary certificate preferred.
• Education: Diploma or Vocational Certificate in Culinary Skills or related field.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Problem solving and training abilities.
• Food service permit or valid health/food handler card as required by local government agency.

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Cập nhật gần nhất lúc: 2024-07-28 22:40:02