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崗位職責/職位描述

·???????To ensure the good co-ordinate of orders.

·???????保證與上級有良好的溝通。

·???????To monitor the quality and quantity of all food items being served.

·???????控制好產品的質量和數量。

·???????To monitor correct quality and quantity of all foods received for kitchen.

·???????控制好廚房收貨的質量和數量。

·???????To ensure that no reusable foods are not wasted.

·???????保證未變質食物不被浪費。

·???????To have a complete understanding and to follow up on hotel policiesrelating to fire, hygiene, health and safety.

·???????對酒店的防火措施，衛生管理，健康安全方面理解正確全面并致力去推進。

·???????To respect the Staff Restaurant Chef organization.

·???????尊重員工餐廳廚師長運作方式。

·???????To check all employees regularly for cleanliness appearance and awarenessof pride in their personnel hygiene and in their uniforms.?????

·???????按時檢查員工外表清潔，個人衛生和制服。

·???????To have cleanliness appearance as well as a good hygiene and some cleanuniform.

·???????良好的個人衛生及儀容儀表和在干凈的制服。

·???????To maintain a good communication with all other staff.

·???????保持與其他員工良好的溝通。

·???????To keep Staff Restaurant Chef and Chef de Partie of all items of interest.

·???????協助員工餐廳廚師長和主管了解所有工作項目。

·???????To complement and maintain quality standards as they relate to sanitationand cleanliness.

·???????完善和維持與衛生清潔有關的質量標準。

·???????Helps wherever required as per Staff Canteen Chef.

·???????在廚師長和與員工需要時提供幫助。

·???????To ensure all operating equipment / furniture are in good condition.

·???????確保所有設備器運營良好。??

·???????Maintains the highest standard of personal professional image, conduct,knowledge and skills related to the job responsibility.

·???????維護最高的專業個人形象。

·????????Maintains professional businessconfidentiality.

·???????保護商業機密。

·???????Performs any other duty as assigned by the Department manager.

·???????執行任何工作任務都像執行部門經理下達的任務一樣。