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Prepares, cooks and bakes food in designated areas of the kitchen as per the standards for the guests and team members by following instructions. 根據(jù)工作標(biāo)準(zhǔn)、在指定廚房區(qū)域為客人及員工準(zhǔn)備食品。 ? 1.?????Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures. 為客人和員工高效率的提供食物，做到物美價廉，要按照標(biāo)準(zhǔn)食譜制作并且要符合食品衛(wèi)生。 2.??????Support the?Sous Chef/Junior Sous Chefin the overall smooth operation of the kitchen ensuring prompt service at all times. 在廚房運作方面支持廚師長工作，保證提供高效率的服務(wù)。 3.?????Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and??Restaurants. 計劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 4.?????Cooks, prepares and bakes food for guests and team members as per the standard recipes. 根據(jù)標(biāo)準(zhǔn)食譜卡、為客人及員工準(zhǔn)備和制作食品。 5.?????Seamless working with Recipes, Standards and Plating Guides. 嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤標(biāo)準(zhǔn)。 6.?????Maintenance of all HACCP aspects within the hotel operation.? 在酒店運營之中保持HACCP各方面要求。 7.?????Correct usage of all equipment, tools and machines. 正確操作所有的設(shè)備、器具和機器。 8.?????Can be asked to work for off site events. 可以被要求進行外賣工作。 9.?????Can be asked to complete tasks and jobs outside the kitchen areas. 可以被要求在廚房以外的地點完成工作。 10.??Can be utilised during inventories. 可以被要求進行盤存工作。 11.??All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有員工都應(yīng)知道關(guān)于住宿率,宴會,預(yù)測計劃和收益。 12.??Preperation of menus as per request, in timely fashion. 及時的按要求準(zhǔn)備菜單。 13.??Every guest request must be responded to complete satisfaction. 對于每位客人的要求要作出回應(yīng)使客人滿意。 14.??Willingness to learn and adapt to changes. 積極的學(xué)習(xí)和適當(dāng)?shù)母淖儭?15.??Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department. 時刻保持對于同事和主管等一個專業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊的要求行?????為舉止，確保部門的良好運營。 16.??Attend and actively participate in all training sessions. 參加并積極地參與所有的培訓(xùn)。 17.??At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards. 時刻理解、實踐和促進團隊的工作方法，達到使命和目標(biāo)和部門的總體標(biāo)準(zhǔn)。 18.???The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要，該部門有權(quán)更改或補充該職位描述。 19.??Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。