RESPONSIBILITIES 崗位職責:
Maintenance of all FSAA aspects within the hotel operation.
在酒店運營之中保持FSAA各方面要求。
Responsible for supervising the activities of the Demi Chef and Commis Chef in the performance of their jobs during the shift.
在工作期間負責管理中級廚師和初級廚師的工作。
Responsible for following consistently the quality standard of food preparation and presentation established for the outlets and banquet.
負責其部門的餐牌，自助餐擺設和宴會部的食品預備和擺設。
Responsible for proper utilization of energy, fuel , water, gas and other supplies in relation to operation.
負責控制能量消耗，特別是燃料，水，石油氣和其他與廚房操作相關的供應品。
Responsible for following? cleaning schedule to maintain sanitation and hygiene in his/her section.
負責廚房的設備和衛生清潔達到高水準。
Responsible for ensuring sufficient manpower to suit volume of business during the shift.
負責保證上班時有充足的人力。
Responsible for ensuring availability of fresh food supplies and other operating supplies to operate his/her section in the kitchen, during a shift.
確保在輪班時, 廚房在運作過程中有足夠的新鮮食品和供應品。
Have the obligation to check the quality of food and raw materials from suppliers with receiving department.
負責本部門所有廚房設備的正確操作, 維護且有良好的工作狀況。
?Responsible for proper handling, maintenance and working condition of all equipment in his/her section.
有義務配合收貨部檢查驗收供應商提供食物或原材料的質量。
Performs other related duties & special assignments as required by immediate superior.
執行相關的職責和上級下達的工作和任務。
To be aware of functions, new promotions or any other relevant information and inform the kitchen team as required.
根據排班表確保所有員工準時上班。
