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To ensure the smooth operation of the restaurant,
to produce high quality products to his/her best knowledge. Train subordinates
on food production, Marriott international standards, 30 point hygiene rules
and regulations, hotel standards and follow hotel policies and procedures as
described in the hotels hand book. Is able to manage the restaurant and other
departments in the kitchen efficient, well organized, customer focused and
train young associates on a daily base.
確保餐廳的平穩運作，根據自身的專業知識制作高品質的食品。培訓下屬員工食品知識、萬豪標準、43條食品衛生標準、酒店政策及員工手冊規定的內容。有效管理餐廳及其他相關部門，每天對員工進行培訓。