1. Directly responsible for all kitchen Demi Chefs Cook A’s andCook B’s within their
Designatedkitchen.
对所在厨房的所有的一级、二级、三级厨师负责。
2. Under the direction ofthe Sous Chef and within the limits of established Sofitel Policies & Procedures,supervises and directs all aspects of the Food Production within theirdesignated kitchen.
在餐厅厨师长的领导下，依照索菲特酒店已有的制度与程序，监管制定厨房的厨房出品。
3. Under the direction of the Sous Chef and within the limits ofestablished Sofitel Policies & Procedures, supervises and directs all aspectsof the Food Production within their designated kitchen.
在餐厅厨师长的领导下，依照索菲特酒店已有的制度与程序，监管制定厨房的厨房出品。
4. Establishes and maintains effective employee and inter –departmental working relationships
建立与维护员工的高效率与部门内部工作关系。
5. Attends and participates Briefings and other meetings asrequired by the Outlet Head.
出席并参加部门领导要求参加每日班前会和其他会议
6. Participates in Food Production as necessary in accordance withthe requirements and
practicesof their designated section / restaurant.
根据要求参与到指定的部门/餐厅菜品的制作与演练中。
7. Follow the Hotel Policies and Procedures.
贯彻执行酒店的制度与程序。
8. Performs related duties and special projects as assigned.
履行相关的职责与其他分配的特殊任务。
9. Controls and analyses on an on-going basis , the level of thefollowing within their designated kitchen :
控制和分析所在厨房以下运作方面的水平
Costs 成本花销
Issuingof food 出品
Qualityof presentation of food products 菜品的介绍水平
Conditionand cleanliness of facilities and equipment 设备设施的运行与清洁情况。
GuestSatisfaction 顾客的满意度
10. Provide direction forCook A’s.
指导一级厨师。
11. Participates in FoodProduction as necessary in accordance with the requirements and
practices of their designated section /restaurant.
根据要求参与到指定的部门/餐厅菜品的制作与演练中。
12. Communicates to theirsupervisor any difficulties, guest comments or relevant information.
与自己的主管反映任何困难、客人意见或相关信息。
13. Assist the Outlet Chef inmonitoring the stocks of all Food , Beverage , Materials and
Equipment and ensures service commitments aremet.
协助餐厅主厨监控关于食品、酒水、材料与设备的库存，以保证能跟上服务的需要。
