头锅

1、Produces andpresents the dishes for the section in line with the cooking instructions andprocesses 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.
2、Deliversdishes in good time to suit guests' wishes.
适时提供菜肴, 以满足客人的期望.
3、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.
4、Develops teamspirit and motivation by creating a good working atmosphere.
通过营造良好的工作氛围来培养团队精神和提高团队积极性.
5、Organizes andsupervises the work carried out by commis chefs and apprentices in the areaunder his/her responsibility.
管理和监督所属范围内的厨师及厨工的工作.
6、Informs theteam about cost optimisation and the reduction of raw material wastage; tracksimplementation.
告知团队关于节省成本和减少原材料的浪费,并跟踪实施.
7、Ensures that the workplace remains clean and thesafety of consumable goods by always respecting HACCP regulations.
始终遵守HACCP的要求，确保工作场所保持清洁和食品安全.
8、Respects thehotel's commitments to the "Environment Charter" (saving energy,recycling, sorting waste etc).
遵守酒店对《环保章程》的承诺.(节能、回收、垃圾分类等).