崗位職責/職位描述

1、計劃和準備執行高質量的食品和擺臺在指定的區域和餐廳。

2、嚴格按照菜譜、標準和擺盤標準。

3、在酒店運營之中保持HACCP各方面要求。

4、正確操作所有的設備、器具和機器。

5、必須關注持續性提高和改善培訓手冊和工作標準程序。

6、必須積極主動參加每日質量會議（每日廚師晨會、團隊會議），以保持廚房運營持續地提高，

? ? ? 達到目標和保持順暢地交流。

7、能夠接受外場工作任務。

8、能夠接受在廚房以外的地點完成工作。

9、可接受盤點庫存的工作。

10、所有團隊成員都應知道關于住宿率,宴會,預測計劃和收益。

11、及時的按要求準備菜單。

1. Plan, prepare and implement high quality food andbeverage products, and set-ups in all?

? ? areas in the restaurant.

2. Work seamlessly with recipes, standards and platingguides.

3. Maintain all HACCP aspects within the hoteloperation.

4. Use appropriately all equipment, tools andmachines.

5. Focus on constant improvement of training manualsand SOPs.

6.Participate actively in quality initiatives such asdaily chef briefings and monthly team?

? ?meetings?in order to constantly improvethe culinary operation, meet targets and keep?

? ?communication flowing.

7. Work on offsite events when requested.

8. Complete tasks and jobs outside of the kitchenarea.

9. Assist in inventory taking.

10.Knowledgeable of hotel’s occupancy, events,forecasts and achievements.

11. Prepare menus as requested, in a timely fashion.