Produces and presents the dishes for the section inline with the cooking instructions and processes defined by the hotel and brand.????
根據(jù)酒店和品牌的烹飪指導(dǎo)和流程, 制作并展示菜肴
May be asked to carry out some food preparation inthe dining room in front of guests, depending on events or how the F&Boffer is organized
視活動(dòng)或餐飲提供方式而定,可能需要在客人面前在餐廳內(nèi)準(zhǔn)備食物。
Ensures that dishes are well presented, of a highstandard and at the right temperature.????????????????????????????
確保在合適的溫度下,高質(zhì)量、高標(biāo)準(zhǔn)的呈現(xiàn)菜肴。
Delivers dishes in good time to suit guests' wishes.
適時(shí)提供菜肴, 以滿足客人的期望
Depending on the hotel, may be asked to receivedeliveries, check and store merchandise.
根據(jù)酒店要求而定, 可能需要參與收貨、檢查及貯存貨品。
Organizes his/her work and timing to suitfluctuations in guest numbers and special events.
根據(jù)客人數(shù)量和特殊活動(dòng)的變化,合理安排他/她的工作和時(shí)間。
Evolves working methods in line with brandphilosophy.??
工作方式符合品牌理念
Develops team spirit and motivation by creating agood working atmosphere.???
通過(guò)營(yíng)造良好的工作氛圍來(lái)培養(yǎng)團(tuán)隊(duì)精神和提高團(tuán)隊(duì)積極性。
Organizes and supervises the work carried out bycommis chefs and apprentices in the area under his/her responsibility.? ? ? ? ?
管理和監(jiān)督所屬范圍內(nèi)的廚師及廚工的工作。
Informs the team about cost optimisation and thereduction of raw material wastage; tracks implementation.
告知團(tuán)隊(duì)關(guān)于節(jié)省成本和減少原材料的浪費(fèi),并跟蹤實(shí)施。
Trains commis chefs, apprentices and interns to ahigh standard.? ? ? ? ? ???
培訓(xùn)廚師,廚工及實(shí)習(xí)生,以提高其工作標(biāo)準(zhǔn)。
Attends meetings and briefings for kitchen talent.?
參加廚房的會(huì)議及例會(huì)。
Have good working relationships with the other hotel departments.?
與酒店其他部門(mén)保持良好的合作關(guān)系。
Is actively involved inmeeting the department's targets.? ? ??
積極參加部門(mén)會(huì)議并達(dá)到部門(mén)目標(biāo)。
By following the cookinginstructions to the letter.? ? ? ? ? ?
嚴(yán)格遵照烹飪說(shuō)明完成工作。
By avoiding waste andloss of food items.? ? ? ? ? ? ? ?
避免食物的浪費(fèi)和損失。
By respecting theprocedures and internal audits applicable in the hotel.? ??
尊重酒店內(nèi)部審計(jì)流程。
Helps conductinventories.??
協(xié)助進(jìn)行庫(kù)存盤(pán)點(diǎn)。
Ensures that the workplace remains clean and thesafety of consumable goods by always respecting HACCP regulations.? ? ? ???
始終遵守HACCP的要求,確保工作場(chǎng)所保持清潔和食品安全。
Respects the instructions and safety guidelines forthe equipment used.?
嚴(yán)格遵照說(shuō)明及安全指南使用指南,操作廚房設(shè)備。
Applies the hotel's security regulations (in caseof fire etc).?
適用于酒店的安全條例(以防火災(zāi)等)
Respects the hotel's commitments to the"Environment Charter" (saving energy, recycling, sorting waste etc).
遵守酒店對(duì)《環(huán)保章程》的承諾。(節(jié)能、回收、垃圾分類(lèi)等)。