Assist Chinese Master Chef in develop new menu items and inform him/her seasonal availability.
帮助中餐厨师长开发新的菜单,告知季节性的可用性。
Ensure all the ingredients from the Menu Items are available for services at all the time.
确保所有菜单的原料随时都可以预订。
Ensure the consistency of portion control and standard recipes.
确保标准菜谱和实际分量要一致。
Ensure all the ingredients in their best condition and highest quality.
确保所有原料都是最好和最高品质的。
Monitor the rotation of stock.
监督原料的循环。
Ensure the wok stations are set up properly and be clean at all the time.
确保适当的安置炒台并保持干净。
Provide training; pass knowledge and skills to subordinates.
提供培训,传授知识和技巧给下属。
Hands on working in daily operation.
在日常工作中传授烹饪知识。
Purchase all food items from the hotel’s market list that is generates by Purchasing Department.
通过采购部制定的购货单购买所有食品。
Be alert with what are the available on the market.
随时观察市场上的可利用的物品。
Check the set up in work stations to ensure the proper mise en place.
检查工作台的配置确保适当的备料。
Ensure all the equipment is used safely, correctly and is well maintained.
确保所有设备在安全正确的情况下使用并做好维护。
To carry out any other relevant duties & responsibilities as assigned.
执行所有指派的义务和责任。
Communicates politely and display courtesy to guests and internal customers.
对内部和外部的客人要表现出客气的沟通和应有的礼貌。
Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants andStewards.
对厨房的助手提供指导,包括等级厨师,厨师,帮厨和管事员工.。
Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.
遇到困难例如内部和外部的客人的评论和其他相关信息可反映给他/她的上级。
Establishes and maintains effective employee working relationships.
建立和维持有效的员工合作关系。
Performs related duties and special projects as assigned.
按照分派去执行有关的义务和个别的计划