Evolvesworking methods in line with brand philosophy.
工作方式符合品牌理念
Develops teamspirit 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 andsupervises the work carried out by commis chefs and apprentices in the areaunder his/her responsibility.
管理和监督所属范围内的厨师及厨工的工作。
Informs theteam about cost optimisation and the reduction of raw material wastage; tracksimplementation.
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 commischefs, 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。
Attendsmeetings and briefings for kitchen talent.
参加厨房的会议及例会。
Have good working relationships with the other hoteldepartments.
与酒店其他部门保持良好的合作关系。
Evolvesworking methods in line with brand philosophy.
工作方式符合品牌理念
Develops teamspirit 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 andsupervises the work carried out by commis chefs and apprentices in the areaunder his/her responsibility.
管理和监督所属范围内的厨师及厨工的工作。
Informs theteam about cost optimisation and the reduction of raw material wastage; tracksimplementation.
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 commischefs, 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。
Attendsmeetings and briefings for kitchen talent.
参加厨房的会议及例会。
Have good working relationships with the other hoteldepartments.
与酒店其他部门保持良好的合作关系。
