•Plan and prepare to perform high-quality food and set up in designated restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
• Maintain HACCP requirements in all aspects of hotel operations.
在酒店运营之中保持HACCP各方面要求。
•Proper operation of all equipment, appliances and machines.
正确操作所有的设备、器具和机器。
•Attention must be paid to the continuous training of personnel and the improvement and improvement of SOP's.
必须对具有持续性的人员培训和SOP’s的提高和改善保持关注。
•Be proactive in daily quality meetings (daily chef morning meetings, team meetings) to keep kitchen operations continuously improving, meeting goals and maintaining smooth communication.
必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。
•Can be asked to do takeaway work.
可以被要求进行外卖工作。
•Can be asked to get the job done outside of the kitchen.
可以被要求在厨房以外的地点完成工作。
•Inventory work can be requested.
可以被要求进行盘存工作。
•All employees should know about accommodation rates, banquets, forecast plans and earnings.
所有员工都应知道关于住宿率,宴会,预测计划和收益。
•Prepare menus on request in a timely manner.
及时的按要求准备菜单。
•The new dishes are made in conjunction with digital photographs.
新菜品的制作在品尝上要结合数码照片。
