3rd Wok 三锅

Contributesto guest satisfaction by: 让客人满意
preparing"hot" and/or "cold" dishes in line with the supervisor's instructions 按照主管的指示准备“热”和/或“冷”菜
helpingdeliver dishes
帮助传菜肴
respectingthe food health and safety standards and procedures
遵守食品卫生与安全标准程序
participatingin the effective management of raw materials
有效的管理好原材料
Developsexcellent relationships with guests when the role involves direct contact
当直接面对客人的时候要与客人建立良好的人际关系
Producesand presents the dishes for the section in line with the cooking instructionsand processes defined by the hotel and brand 根据酒店和品牌定义的烹饪方法和加工方式生产并呈现菜肴
May beasked to carry out some food preparation in the dining room in front of guests,depending on events or how the F&B offer is organised 可以询问是否需要再客人面前准备食品，这将根据餐饮部的指示。
Ensuresthat dishes are well presented, of a high standard and at the righttemperature
保证食物是完美的，高标准及正确的温度下。
Deliversdishes in good time to suit guests' wishes
按照客人希望的事件送上菜品。
Dependingon the hotel, may be asked to receive deliveries, check and storemerchandise
依照酒店规条，可能会被要求接受交货,检查和储存货物。
Organiseshis/her work and timing to suit fluctuations in guest numbers and specialevents
安排员工的工作时间来配合一些特殊活动。
Evolvesworking methods in line with brand philosophy
工作思想符合品牌理念
Developsteam spirit and motivation by creating a good working atmosphere
发展团队精神和动力,创建一个良好的工作氛围
Organisesand supervises the work carried out by commis chefs and apprentices in the areaunder his/her responsibility 组织和管理手下的助理厨师及厨师。
Informsthe team about cost optimisation and the reduction of raw material wastage;tracks implementation
通知团队关于节省成本和减少原材料的浪费,并跟踪实施。
Trainscommis chefs, apprentices and interns to a high standard
训练助理厨师，厨师及实习生到一个高的标准
Attendsmeetings and briefings for kitchen staff
参加厨房的例会及做简报
Hasgood working relationships with the other hotel departments
建立与酒店其他部门的良好关系
Isactively involved in meeting the department's targets:
积极参加部门会议并达到部门目标：
byfollowing the cooking instructions to the letter
遵照烹饪说明并写下准备过程
byavoiding waste and loss of food items
避免浪费和损失食品
byrespecting the procedures and internal audits applicable in the hotel 尊重酒店内部审计程序
Helpsconduct inventories 帮助进行库存盘点
Ensuresthat the workplace remains clean and the safety of consumable goods by alwaysrespecting HACCP regulations
确保工作场所保持清洁和安全,遵守HACCP法规
Respectsthe instructions and safety guidelines for the equipment used 使用厨房设备必须遵照说明及安全指南
Appliesthe hotel's security regulations (in case of fire etc)
适用于酒店的安全条例(以防火灾等)
Respectsthe hotel's commitments to the "Environment Charter" (saving energy,recycling, sorting waste etc)
尊重酒店对“环境规章”承诺。(节能、回收、垃圾分类等)