The incumbent is responsible in accordance with hotel standard operating procedures, ensuring the quality and standards of dishes, and maximizing customer satisfaction.
任職者負(fù)責(zé)按照酒店標(biāo)準(zhǔn)運(yùn)作程序,確保菜品質(zhì)量和標(biāo)準(zhǔn),最大程度上提高客人滿意度。
Prepares, cooks and bakes food in designated areas of the kitchen as per the standards for the guests by following instructions. Works in a Hygienic, safe, efficient and productive manner at all times.
根據(jù)工作標(biāo)準(zhǔn)、為客人準(zhǔn)備食品。當(dāng)接到指示時立即進(jìn)入工作狀態(tài)。保證有效安全的工作并發(fā)揚(yáng)勤儉節(jié)約的風(fēng)格。
Familiarizes himself with menu and ingredient knowledge
熟知菜單及配料成分。
The Commis chef is responsible for preparing, cooking and presenting food as per his given instructions according to the established standards.
廚師的職責(zé)是根據(jù)指示并按照工作標(biāo)準(zhǔn)去準(zhǔn)備、加工和提供食品。