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崗位職責/職位描述

1、Carries outand coordinates the organization, preparation, production, presentation andassures the high standard of culinary services offered to guests.?Makes suggestions for improvement.??

執行并協調組織、準備、生產、展示和確保為客人提供的高標準的烹飪服務，提出改進建議。

2、Manages allkitchen personnel and adapts management practices to the brand culture, workingmethods, communications, recruitment etc.??

3、Isresponsible for food hygiene, safety and quality in the hotel.? ?

對酒店食品衛生、安全及食品質量負責。

4、Create newand innovative products, dishes, plate and buffet presentation.

有創意的創新食品、菜品、擺盤和自助餐臺擺臺。

5、Responsiblefor monitoring and controlling consumption of energy, fuel, water, gas andother supplies in relation to operation.

負責監督和控制能源、燃料、水、天然氣和其他與運營相關物資的消耗。

6、Performsother related duties & special assignments as required by immediatesuperior.Performrelated duties and special projects as assigned.

執行直屬上司要求的其他相關職責和特殊分配的工作。履行相關職責和被分配的特殊項目。