Hot Dish CDP 西式热菜主管

1.Contributes to guest
satisfaction.
让客人满意。
2.Preparing hot dishes
in line with the chef's instructions.
按照厨师长的指示准备热菜。
3.Helping deliver
dishes.
帮助传菜肴。
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.
有效的管理好原材料.
6.Produces and presents
the dishes for the section in line with the cooking instructions and processes
defined by the hotel and brand. 根据酒店和品牌定义的烹饪方法和加工方式生产并呈现菜肴。
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. organized. 可以询问是否需要在客人面前准备食品，这将根据餐饮部的指示。
8.Ensures that dishes
are well presented, of a high standard and at the right temperature.
保证食物是完美的，高标准及正确的温度下。
9.Delivers dishes in
good time to suit guests' wishes.
按照客人希望的事件送上菜品。
10.Depending on the
hotel, may be asked to receive deliveries, check and store merchandise. 依照酒店规条，可能会被要求接受交货,检查和储存货物。
11.Evolves working
methods in line with brand philosophy.
工作思想符合品牌理念。
12.Develops team 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。
13.Organizes and
supervises the work carried out by commis chefs and apprentices in the area
under his/her responsibility. 组织和管理手下的助理厨师及厨师。
14.Informs the team
about cost optimization 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。
15.Trains commis chefs,
apprentices and interns to a high standard. standard.
训练助理厨师，厨师及实习生到一个高的标准。
16.Attends meetings and briefings for kitchen
staff.
参加厨房的例会及做简报。
17.Have good working
relationships with the other hotel departments.
建立与酒店其他部门的良好关系。
18.Helps
conduct inventories.
帮助进行库存盘点。