西餐厨师

概述SCOPE
根据厨房管理标准的要求，维持各个厨房高水平的所有食物准备、服务和卫生
To maintain a high standard of all food preparation and service in their respective Kitchens, according to the standards required by the management.
主要职责MAIN RESPONSIBILITIES
关键点：
Key Areas:
常识General Knowledge沟通Communications仪容仪表Grooming卫生和食品安全管理Hygiene and Food Safety Management成本控制Cost Control员工配置Staffing其他Others