1.In the absence of the head chef, explain the shift to ensure that you understand the hotel’s activities and operational requirements.
1.在厨师长缺席时进行交接班说明,确保了解酒店的活动和运营要求。
2.Make, cook, serve and store dishes.
2.对菜品进行制作、烹饪、上餐和存储工作。
3.Polite and friendly communication with guests and internal customers.
3.与客人和内部客户礼貌、友好的交流。
4.Instruct the chef's helpers, including chefs, kitchen waiters and stewards.
4.指导厨师帮手,包括厨师、厨房服务员和管事的工作。
5.Communicate difficult issues, opinions of guests or internal customers, and other relevant information with superiors.
5.与上级交流疑难问题,客人或内部客户的意见以及其他相关信息。
6.Establish and maintain a good working relationship with employees.
6.与员工建立并保持良好的工作关系。
7.Participate in training, regular meetings and other meetings as planned.
7.按计划参加培训、例会及其他会议。
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