Cafateria Chef 员餐厨师长

1. Directs and controls all subordinate to ensure that all day to day operational matters are handled on time and guest expectations are met.
指挥并且协调所有下属职员使其能按时完成每天的运营工作，并且能达到客人的期望值。
2. Monitors the consistency of preparation and presentation in relevant food production area to ensure that they conform to the requisite standards.
在所有食品生产区域监测食品的准备和展示工作的一制性以确保他们依照必须标准进行。
3. Ensures that food is prepared and cooked according to specific recipes and wastage is minimised
保证食物按照规定的菜谱准备及烹饪，并且把浪费降到最低。
4. Liases with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price
与采购方和供应商保持沟通保证提供被定购的所有食品项目，并且在有竞争的价格下保持较好的质量。
5. Ensures that food is stored, prepared and secured hygienically and safely
保证所有食品在储存，准备和来源的卫生性和安全性。