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崗位職責/職位描述

Supervises the preparation, production & presentation of all food items in his section to monitor and maintain the quality at all times.

監督在他部門的準備工作，出品和所有食品的擺盤，監管和保持質量。

Is responsible 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。

Responsible for supervising the activities of the Chefs de Partie in the performance of their jobs, ensuring maximum productivity.

負責監督廚房主管們的工作表現，確保生產力最大化。

Responsible for providing functional assistance to the kitchen cooks during operations.

操作過程，負責提供給廚房廚師功能性的協助。

Responsible for monitoring and controlling consumption of energy, fuel, water, gas and other 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。

Inspect all fridges, storage areas and work areas in his section regularly, to ensure all items are in working order and that all items are stored safely.

定期檢查在他部門的所有冰箱、存儲區域和工作區域，確保所有設備有秩序地工作，所有物品都安全地存儲。

Create new and 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。

Check all mis-en-place is sufficient in quantity and completed at the prescribed hours.

檢查所有工作所需物品的數量是否充足，并確保在規定時間內完成。

Complies with cost control procedures for food preparation.

按照成本管控原則，準備食物。