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1. To conduct regular meetings with the culinary colleagues to assist, provide support, build morale and enhance credibility.
举行厨房例会, 与厨房的员工一起去协助,提供支持,建立道德和加强可信性。
2. To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
对变化作出积极的反应,在部门相对酒店,公司和整个产业的反应。
3. Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.
参与其他部门员工的内部责任并与他们建立可靠的关系。
4. To be an ambassador of Lateral service for the team
做团队的团队协助大使。
5. To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices,Food hygiene and Safe Food handling practices, the Culinary standards relating to recipes,preparation methods and plating standards in your outlets.
有完整的理解和坚持公司的规章制度符合安全条例和执行,食物的质检与安全操作,厨房的食谱标准,食物质检与安全, 准备和这些标准在所有的酒店里。
6. To assist in writing and updating the relevant section of the Departmental Operations Manual.
帮助书写与更新在部门运营手册里的相关信息。
7. To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges
与管事部经理保持联系,以确保在厨房的高水平的清洁得以保持,例如工具,小的厨房用品,地面和冰箱。
8. To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
确保运营与厨房用具持续保持的很好,又很小的损害。
9. To ensure that proper work orders are completed to repair culinary equipment and solid follow up to ensure maximum operating equipment.
为了确保适当的工作订单完成修复烹饪设备和切实的跟进,以确保最佳的操作设备。
10. Perform daily storeroom inspections of all walk-in refrigerators, reach ins , to ensure that proper rotation of food is adhered to
执行每天在步入式的冰箱的储藏室检查,达到插件,以确保食品的坚持是正确的。
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