CDP 厨房主管-西热

·Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
·为客人和员工高效率的提供食物，做到物美价廉，要按照标准食谱制作并且要符合食品卫生 。
·Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
·协助副厨师长管理厨房的正常运作，保证食品的高质量 。
·Work seamlessly with recipes, standards and plating guides.
·严格按照菜谱、标准和摆盘指南。
·Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.
·继续保持清洁和卫生依照安全和可靠的程序制定的卫生标准。
·Maintain all HACCP aspects within the hotel operation.
·在酒店运营之中保持HACCP各方面要求。
·Use all equipment, tools and machines appropriately.
·正确操作所有的设备、器具和机器。
·Work for off-site events when tasked.
·能够接受外场工作任务。
·Complete tasks and jobs outside of the kitchen area when requested.
·能够接受在厨房以外的地点完成工作。
·Assist in inventory taking.
·可以被要求进行盘点工作。
·Prepare menus as requested.
·及时的按要求准备菜单。
·Effectively respond to every guests’ requests.
·对于每位客人的要求要及时作出回应使客人满意。
·Learn and adapt to changes.
·积极的学习和不断的创新菜肴。