Wok 3 三锅

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Participate in the planning and
costing of menus
参与菜单的计划编制及成本计算
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Develop and write standard
recipes
积极发展于手写菜单配方的标准
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Maintain comprehensive product
knowledge including ingredients, equipment, suppliers, markets, and current
trends and make recommendations for appropriate adjustments to kitchen
operations accordingly
确保全面了解的产品知识不仅包括食品成分、设备、供应商、市场、当前动向提出一些适当的建议因此对厨房的运作可以作出相应的调整
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Assists in co-coordinating the
preparation of the departmental annual budget
辅助完成部门年度预算准备工作
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Controls and monitors
departmental costs on an ongoing basis to ensure performance against budget
在不断运作基础上监督与控制部门成本
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Provides direction to the
Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
指导厨房帮手，包括厨师、厨房服务员和管事的工作。
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Establishes and maintains
effective employee working relationships
与员工建立并保持良好的工作关系。
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Attends and participates in daily
briefings and other meetings as scheduled
按计划参加并参与每日例会及其它会议。
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Attends and participates in
training sessions as scheduled
按计划参加培训活动。
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Assisting with serious
complaints
协助解决严重投诉问题
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Produces food of high quality
according to standard recipes
按照标准菜谱制作高质量的食品
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Communicates to his/her
superior any difficulties, guest or internal customer comment and other
relevant information
与上级交流疑难问题，客人或内部客户的意见以及其它相关信息。
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Prepares in advance food,
beverage, material and equipment needed for the service
事先准备服务所需的食品、饮料、材料和设备。
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Implements the hotel and
department regulations, policies and procedures including but not limited to:
实施酒店和部门的规定、政策和工作程序，包括但不限于：
House Rules and Regulation
酒店的规则和规定
Health and Safety
健康和安全
Grooming
仪容
Quality
质量
Hygiene and Cleanliness
卫生和清洁