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崗位職責/職位描述

1. 確保所有出品按照標準的烹飪方法制作
2. 帶領廚房主管，領班和幫廚工作
3. 為防止食品變質，要徹底檢查冰箱
4. 熟悉所有菜的配料烹飪方法及準備工作
5. 注意節省原料
6. 確保出品達到飯店的標準
7. 招聘，發展維持有能力的廚師
8. 建立和保持良好的工作關系
1. Ensure that production is done according to the standard recipes at all times
2. Delegate work to the chef de partie, Demi Chef and Commis assigned to him
3. Check fridge and Products thoroughly to avoid spoilage
4. Has knowledge of all food items concerning ingredients, cooking techniques and preparation
5. Is alert in energy saving.
6. Ensure production and quality meets hotel standards
7. Hire, develop and retain quality chefs
8. Establish and maintains good relationships in his section