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崗位職責/職位描述

有效的協調組織廚房內部的工作，最大的提高工作效率。

Organizes and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximize productivity.

確保所有的菜肴符合菜譜的標準。

Ensures that all dishes from that section are prepared consistently and according to standard recipes.

協助廚師長充分落實酒店的標準。

Assists Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.

監督食品準備和烹制的過程防止浪費。

Monitors food and operating costs and controls these by reducing waste.

給員工做適當的培訓，提高工作效率。

Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.

保證廚房的衛生符合衛生部門和酒店的標準。

Ensures the sanitation standards for kitchen are being met.

了解自己的員工，在客務繁忙時可以高效的安排工作。

Be familiar with all sections of the kitchen to facilitate the flexible use of associates.

維護廚房內的各種儀器。

Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.