· Have general knowledge of cold dish technique.
据有常规的冷菜制作技能和知识。
·Ensure mise-en-place is completed prior to service.
确保所有的准备工作已经在开餐之前准备到位。
·Supervise and take active part in cleaning kitchen chillers to
ensure that is clean and safe for operation.
积极主动的监督厨房冻库卫生以确保厨房营运的卫生和安全。
·Ensure that the suppliers are picked up in time.
确保供应商及时的到货。
·Be familiar with kitchen equipment.
熟悉厨房的设施设备。
·Complete other duties as assigned.
完成其它分配的工作。
·Embrace all the standard of Niccolo Hotels expectations
遵循执行尼依格罗酒店期望值。
• 严格按照菜谱、标准和摆盘标准。
Seamless working with Recipes, Standards and Plating Guides.
• 在度假村运营之中保持HACCP各方面要求。
Maintenance of all HACCP aspects within the village operation.
• 正确操作所有的设备、器具和机器。
Correct usage of all equipment, tools and machines.
根据集团对酒店的标准,认真完成各种菜品的加工,确保每一道菜品的味道及温度。
According to the group's standards for the hotel, we carefully complete the processing of various dishes to ensure the taste and temperature of each dish.
• 检查员工准备的食品质量按需求标准和做出必要的调整。
Check the quality of food prepared by team member to the required standard and make necessary adjustments.