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崗位職責/職位描述

1.在廚師長的協助下為員工準備并進行相關培訓以維持廚房及酒店水準。

Under the assistance of the chef, prepare and conduct relevant training for the staff to maintain the standards of the kitchen and the hotel.

2.履行職責并根據每日營運要求為點餐服務以及特殊促銷活動設計所有廚房烹飪之菜品及擺盤。

Fulfill duties and design all kitchen dishes and plating for ordering services and special promotional activities based on daily operational requirements.

3.協助廚師長監督所有菜品及擺盤的質量與持續性（質量控制）。

?Assist the chef in supervising the quality and consistency of all dishes and their presentation (quality control).

4.能夠在相關區域操作指定的廚房設備。

Be capable of operating the designated kitchen equipment in the relevant area.

5.保證廚房區域包括倉庫、冷房、冷凍室、干貨庫干凈、整潔并做到衛生標準。

Ensure that the kitchen area, including the warehouse, cold storage, freezer and dry goods storage, is clean, tidy and meets hygiene standards.