天鹭餐厅厨师长- Egret CDC

§ Attends meetings and briefings as instructed by the Chef, Executive Sous Chef, Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner.
按照行政总厨、行政副主厨的指示参加会议和简报会，并及时、清晰、简洁地向相关团队传达相关信息。
§ To conduct regular meetings with the culinary colleagues to assist, provide support, build morale and enhance credibility.
定期与餐饮部同事召开会议，以提供协助、给予支持、提振士气并增强公信力。
§ To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
积极应对变化，在行业、公司或酒店规定的部门职能范围内开展工作。
§ To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets.
确保所有“优质食材”均按照食谱、摆盘指南及布置要求进行专业处理，重点在于最大限度地提高生产效率并减少浪费，从而协助厨艺团队实现其财务目标。
§ To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurants-hotel, and will assist with the development of Personal Culinary Style.
开发符合目标市场需求、契合餐厅及酒店经营理念的“主厨创意菜”，并助力打造个人烹饪风格。