领班－西厨房 CDP - Dining Room

1.使用新鲜产品，以确保始终向客人提供花样繁多的菜肴。
Uses fresh products whenever possible to ensure guests are always offered a variety of food items.
2.确保根据所设定的政策和方针，尽量利用剩余的食品原料。
Ensures food surpluses and leftovers are used according to the set guidelines and policies.
3.烹制并确保根据菜单和配方准备食品，以确保食品质量达到凯悦酒店集团标准。
Cooks and ensures foods are prepared according to the menus and a recipe, ensuring the quality of food meets the Hyatt Hotels Corporation standards.
4.严格执行食品分摊政策以便能有效的控制成本。
Strictly adheres to food apportionment policy to effectively control costs.
5.在厨师长的指导下，乐于学习及制作新的菜肴。
Takes interest in learning and preparing new products as directed by the Outlet Chef de Cuisine.
6.为客人提供新鲜食物，即使是最后一分钟准备，也要坚持保证食物的高品质，充分体现餐厅风格及经营理念。
Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.