廚師工作職責:
1、在廚房運作方面支持副廚師長或廚房主管工作,保證提供高效率的服務(wù)。
2、 計劃和準備執(zhí)行高質(zhì)量的食品和擺臺在指定的區(qū)域和餐廳。
3、根據(jù)標準食譜卡、為客人及團隊成員準備和制作食品。
4、 嚴格按照菜譜、標準和擺盤標準。
5、在酒店運營之中保持HACCP各方面要求。
Job Description:
1、Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
2、Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times.
3、Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant.
4、Work seamlessly with recipes, standards and plating guides.
5、Maintain all HACCP aspects within the hotel’s operation.