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負責冷廚房 ? 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，要按照標準食譜制作并且要符合食品衛(wèi)生。 2.??????Hands on supervision of work operations. 監(jiān)督廚房的正常運作。 3.??????Assist the?Sous Chef/Junior Sous Chefin the day-to-day operation of the kitchen and to help maintain a highStandard of food preparation and presentation. 協(xié)助廚師長/副廚師長管理廚房的正常運作，保證食品的高質(zhì)量。 4.??????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/副廚師長工作，保證提供高效率的服務(wù)。 5.?????Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and??Restaurants. 計劃和準備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 6.?????Seamless working with Recipes, Standards and Plating Guides. 嚴格按照菜譜、標準和擺盤標準。 7.?????Continuous Organization of Maintenance, Cleanliness and Hygiene according to Safe & Sound Procedures as well the established FSMS Standards. 繼續(xù)保持清潔和衛(wèi)生依照安全和可靠的程序制定的衛(wèi)生標準。 8.?????Maintenance of all HACCP aspects within the hotel operation.? 在酒店運營之中保持HACCP各方面要求。 9.?????Correct usage of all equipment, tools and machines. 正確操作所有的設(shè)備、器具和機器。 10.??Can be asked to work for off site events. 可以被要求進行外賣工作。 11.??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。 12.??Can be utilised during inventories. 可以被要求進行盤存工作。 13.??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,預測計劃和收益。 14.??Preperation of menus as per request, in timely fashion. 及時的按要求準備菜單。 15.??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。