Chef Chop砧板厨师

1. To be responsible for opening and closing of outlets.
负责厨房的正常运营
2. Report to Chinese Chef on any departmental problems.
向中厨厨师长汇报部门存在的问题
3. To ensure fast and efficient service to outlets.
保证餐厅高效快速的服务
4. To have a complete understanding and to follow up on hotel policiesrelating to fire, hygiene, health and safety.
对酒店的防火措施，卫生管理，健康安全方面理解正确并致力去推进
5. To be aware of food cost control.
关注成本控制
6. To monitor the quality and quantity of all food items being served.
控制好产品的质量和数量
7. To monitor correct quality and quantity of all foods received for youroutlet.
控制好餐厅收货的质量和数量
8. To ensure that no reusable foods are not wasted.
保证未变质的食物不被浪费