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崗位職責/職位描述

Produces and presents the dishes for the section in line with the cooking instructions and processes 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。
May be asked to 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。
Ensures that dishes 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。
Delivers dishes in good time to suit guests' wishes.
適時提供菜肴, 以滿足客人的期望。
Depending on the hotel, may be asked to receive deliveries, check and store merchandise.
根據酒店要求而定, 可能需要參與收貨、檢查及貯存貨品。
Organizes his/her work and timing to suit fluctuations in guest numbers and special events.
根據客人數量和特殊活動的變化，合理安排他/她的工作和時間。
Behaves and acts in an exemplary fashion, embodying the brand mindset.
行為舉止要符合酒店和品牌要求。
Carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests.?
執行并協調組織、準備、生產、展示和確保為客人提供的高標準的烹飪服務。
Makes suggestions for improvement.???
提出改進建議
Helps subordinate develop their skills to the best of their ability and provides support for career development.???????????????????
幫助下屬提高他們的技術并為他們的職業發展提供支持。
Is responsible for food hygiene, safety and quality in the hotel.???
對酒店食品衛生、安全及食品質量負責。
Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).?
遵守酒店對《環保章程》的承諾。(節能、回收、垃圾分類等)。
Develops excellent relationships with guests.
與顧客保持良好的關系。
Adapts to any specific requests made by guests.????
適應任何有特殊要求的客人。
Is regularly available in the dining room.?????
定期巡查餐廳。
Heeds any remarks made by guests.???
注意食客對食品的評論。
Evolves working methods in line with brand philosophy.
與品牌理念一致的工作方法。
Develops team spirit and motivation by creating a good working atmosphere.?
通過營造良好的工作氛圍，以提高成員的團隊意識和積極性。
Organizes and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility
管理和監督在其所負責范圍內的廚師和廚工的工作。??????????????????????????????????Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation.
告知團隊關于節省成本和減少原材料的浪費,并跟蹤實施。
Trains commis chefs, 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。
Attends meetings and briefings for kitchen talent.?
參加廚房的會議及例會。
Have good working relationships with the other hotel departments.?
與酒店其他部門保持良好的合作關系。