泰餐厨师/主管

1.The positionis responsible for Contributes to guest satisfaction by.
让客人满意。
2. Preparing “hot" and/or "cold" dishes in line with the superior's instructions.
按照上级的指示准备“热”和/或“冷”菜。
3.Helpingdeliver dishes.
协助传菜。
4.Respectingthe food health and safety standards and procedures.
遵守食品卫生与安全标准程序。
5.Participatingin the effective management of raw materials.
有效的管理原材料。
6.Produces and presentsthe dishes for the section in line with the cooking instructions and processesdefined by the hotel and brand.
根据酒店和品牌的烹饪指导和流程, 制作并展示菜肴。
7. May be askedto carry out some food preparation in the dining room in front of guests,depending on events or how the F&B offer is organized.
视活动或餐饮提供方式而定，可能需要在客人面前在餐厅内准备食物。
8. Ensures thatdishes are well presented, of a high standard and at the right temperature.
确保在合适的温度下，高质量、高标准的呈现菜肴。
9.Deliversdishes in good time to suit guests' wishes.
适时提供菜肴, 以满足客人的期望。
10. Depending onthe hotel, may be asked to receive deliveries, check and store merchandise.
根据酒店要求而定, 可能需要参与收货、检查及贮存货品。
11. Organizeshis/her work and timing to suit fluctuations in guest numbers and specialevents.
根据客人数量和特殊活动的变化，合理安排他/她的工作和时间。