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崗位職責/職位描述

1、Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand.?

?根據酒店和品牌的烹飪指導和流程, 制作并展示菜肴
2、Organizes and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility.?

?管理和監督所屬范圍內的廚師及廚工的工作。
3、Trains commis chefs, apprentices and interns to a high standard.?

?培訓廚師，廚工及實習生，以提高其工作標準。

4、Helps conduct inventories.?

?協助進行庫存盤點。
5、Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations.?

?始終遵守HACCP的要求，確保工作場所保持清潔和食品安全。
6、Respects the instructions and safety guidelines for the equipment used.?

?嚴格遵照說明及安全指南使用指南，操作廚房設備。
7、Cleanliness of work area
工作區域的清潔
8、Participating in the effective management of raw materials.?
有效管理原材料。