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崗位職責(zé)/職位描述

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

確保所有的菜肴符合菜譜的標(biāo)準(zhǔn)。

Assists the sous chef and chef de cuisine in ensuring that all culinary standards in that section comply with company and hotel policies and procedures and minimum standards.

協(xié)助廚師長(zhǎng)和副廚師長(zhǎng)充分落實(shí)酒店的標(biāo)準(zhǔn)。

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

監(jiān)督食品準(zhǔn)備和烹制的過程防止浪費(fèi)。

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

給員工做適當(dāng)?shù)呐嘤?xùn)，提高工作效率。

Provides a courteous and professional service at all times.

時(shí)刻為客人提供親切專業(yè)的服務(wù)。?