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崗位職責/職位描述

負責廚房指定區域內人員工作的組織和食物擺設，盡可能有效地增加效率，使生產力最大化。
Organizes and sets up the assigned section of the food and beverage kitchen as efficiently as possible to increase the speed and maximize productivity.

團隊協作，主動靈活待客，顧客至上，酒店的大局為重。
Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

根據技能需求培訓廚房工作區域內的員工，使他們更好地履行自己的職責。
Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.

確保營運及廚房設備保持良好的衛生標準。
Ensures that operating and kitchen equipment is maintained to a good Hygienic standard.

根據副廚師長或主管的要求到其它的廚房區域工作，確保按廚房的衛生標準工作。
Works in any sections of kitchen when necessary or as requested by the sous chef or chef de partie; ensures that the hygiene standards for kitchen are met.