泰餐厨师/主管

1.The position
is 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.Helping
deliver dishes
协助传菜
4.Respecting
the food health and safety standards and procedures
遵守食品卫生与安全标准程序
5.Participating
in the effective management of raw materials
有效的管理原材料
6. Produces and
presents the dishes for the section in line with the cooking instructions and
processes defined 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 asked
to 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 that
dishes 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.Delivers
dishes in good time to suit guests' wishes.
适时提供菜肴, 以满足客人的期望。
10. Depending on
the 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. Organizes
his/her work and timing to suit fluctuations in guest numbers and special
events.
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。