冷菜和宴会厨师主管

1、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
2、Participating in the effective management of raw materials.
有效管理原材料
3、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。
4、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。