粤菜炒锅主管 Cantonese Wok CDP

Produces and presents the dishes for the section in
line with the cooking instructions and processes defined by the hotel and brand.
根据酒店和品牌的烹饪指导和流程, 制作并展示菜肴
May be asked to carry out some food preparation in
the dining room in front of guests, depending on events or how the F&B
offer is organized
视活动或餐饮提供方式而定，可能需要在客人面前在餐厅内准备食物。
Ensures that dishes are well presented, of a high
standard and at the right temperature.
确保在合适的温度下，高质量、高标准的呈现菜肴。
Delivers dishes in good time to suit guests' wishes.
适时提供菜肴, 以满足客人的期望
Depending on the hotel, may be asked to receive
deliveries, check and store merchandise.
根据酒店要求而定, 可能需要参与收货、检查及贮存货品。
Organizes his/her work and timing to suit
fluctuations in guest numbers and special events.
根据客人数量和特殊活动的变化，合理安排他/她的工作和时间。
Evolves working methods in line with brand
philosophy.
工作方式符合品牌理念
Develops team spirit and motivation by creating a
good working atmosphere.
通过营造良好的工作氛围来培养团队精神和提高团队积极性。
Organizes and supervises the work carried out by
commis chefs and apprentices in the area under his/her responsibility.
管理和监督所属范围内的厨师及厨工的工作。
Informs the team about cost optimisation and the
reduction of raw material wastage; tracks implementation.
告知团队关于节省成本和减少原材料的浪费,并跟踪实施。
Trains commis chefs, apprentices and interns to a
high standard.
培训厨师，厨工及实习生，以提高其工作标准。
Attends meetings and briefings for kitchen talent.
参加厨房的会议及例会。
Have good working relationships with the other hotel departments.
与酒店其他部门保持良好的合作关系。
Is actively involved in
meeting the department's targets.
积极参加部门会议并达到部门目标。
By following the cooking
instructions to the letter.
严格遵照烹饪说明完成工作。
By avoiding waste and
loss of food items.
避免食物的浪费和损失。
By respecting the
procedures and internal audits applicable in the hotel.
尊重酒店内部审计流程。
Helps conduct
inventories.
协助进行库存盘点。