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崗位職責/職位描述

始終為客人提供禮貌的、特佳的服務。

Provides courteous and exceptional guest service at all times.

盡可能有效地組織和布置廚房的各相關部分，以提升速度并使生產率最大化。

Organizes and sets up the relevant sections of the Kitchen as efficiently as possible to increase speed and maximize productivity.

協助廚師長/副廚師長，確保所有烹飪標準均符合公司和酒店的政策及程序以及最低標準。

Assists the Chef de Cuisine / Sous Chef to ensure that all culinary standards comply with company and Hotel Policies and Procedures and Minimum Standards.

確保所有菜品均符合標準食譜及一貫的品質。

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

減少浪費，監測食物及運營成本。

Monitors food and operating costs by reducing waste.

及時有效地處理所有客戶和內部客戶的投訴及問詢，進行追蹤以確保問題得到圓滿的解決。

Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.