岗位职责/职位描述

• Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

  积极、灵活地配合其它员工的工作，将主要精力放在酒店的整体成功及酒店客人的满意度上。

• Organises and sets up the relevant sections of the Event Kitchen as efficiently as possible to increase speed and maximise productivity.

  尽可能有效地组织和布置会议宴会厨房的各相关部分，以提升速度并使生产率最大化。

• Assists the Chef de Cuisine/Sous Chef to ensure that all culinary standards comply with company and Hotel Policies and Procedures and Minimum Standards.

  协助厨师长/副厨师长，确保所有烹饪标准均符合公司和酒店的政策及程序以及最低标准。

• Ensures that all dishes are prepared consistently and according to standard recipes.

  确保所有菜品均符合标准食谱及一贯的品质。

• Monitors food and operating costs by reducing waste.

  减少浪费，监测食物及运营成本。

• Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.

  在需要时或副厨师长或厨师长要求时，在厨房的任意一部分中工作。

• Helps to train the culinary employees in the skills necessary for them to perform their function.

  帮助培训烹饪人员的必要技能，以履行他们的职责。

• Performs the required actions according to the hotel’s established hygiene and sanitation / HACCP standards and assists other junior employees to comply.

  根据酒店的卫生标准/HACCP标准实施所规定的活动，并帮助其它初步职员遵守此类标准。

• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

  确保维护运营及厨房设备的良好水平，将停工时间缩减至最低程度。