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崗位職責/職位描述

1.Produces and presents the dishes for the section inline 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。

2.Directs the work ofkitchen helpers, including cooks, kitchen attendants and stewards.

指導廚房幫手，包括廚師、廚房服務員和管事的工作。

3.Establish and maintaingood working relationships with employees.

與員工建立并保持良好的工作關系 。

4.May be asked to carry out some food preparation inthe dining room in front of guests, depending on events or how the F&Boffer 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。

5.?Ensures that dishes are well presented, of a highstandard 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。

6.Delivers dishes in good time to suit guests' wishes.

適時提供菜肴, 以滿足客人的期望。

7.Depending on the hotel, may be asked to receivedeliveries, 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。

8.Organizes his/her work and timing to suitfluctuations 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。

9.Ensures that the workplace remains clean and the safetyof consumable goods by always respecting HACCP regulations.?

始終遵守HACCP的要求，確保工作場所保持清潔和食品安全。