1.?Produces andpresents the dishes for the section in line with the cooking instructions andprocesses defined by the hotel and brand.?
根據酒店和品牌的烹飪指導和流程, 制作并展示菜肴。
2.May be askedto carry out some food preparation in the dining room in front of guests,depending on events or how the F&B offer is organized
視活動或餐飲提供方式而定，可能需要在客人面前在餐廳內準備食物。
3.?Ensures thatdishes are well presented, of a high standard and at the right temperature.????????????????????????????
確保在合適的溫度下，高質量、高標準的呈現菜肴。
4.Evolvesworking methods in line with brand philosophy.??
工作方式符合品牌理念。
5.?Develops teamspirit and motivation by creating a good working atmosphere.?????????????
通過營造良好的工作氛圍來培養團隊精神和提高團隊。
6.Organizes andsupervises the work carried out by commis chefs and apprentices in the areaunder his/her responsibility.? ? ? ? ? ? ?
管理和監督所屬范圍內的廚師及廚工的工作。
7.Informs theteam about cost optimisation and the reduction of raw material wastage; tracksimplementation.
告知團隊關于節省成本和減少原材料的浪費,并跟蹤實施。
8.Trains commischefs, apprentices and interns to a high standard.?
培訓廚師，廚工及實習生，以提高其工作標準。
9.Attendsmeetings and briefings for kitchen Heartists.?
參加廚房的會議及例會。
10.Have good working relationships with the other hoteldepartments.?
與酒店其他部門保持良好的合作關系。
