冷菜主管 Chef de Partie-Pinju Restaurant

Delight Guest和悦宾客
1.Practice the service culture SHINE with Service Essence Training
对客服务中践行《服务精髓》中SHINE的服务文化要求
2.Solve the guest complaints with service culture E-Leap within Service Recovery Training
当客人向我们表达不满情绪时及时担负责任，并践行《服务补救》中的E-LEAP服务文化原则
3.Personal grooming, hygiene and courtesy are in line with hotel and brand standards
个人仪容仪表、卫生及礼貌礼节符合酒店和品牌标准
4.Strictly adhere to service processes and brand standards, and convey the essence of the brand to our guests to improve guest experience and brand perception
严格遵守服务流程和品牌标准，向我们的客人传递品牌精髓的信息以提高客人体验感和品牌感知度
5.Provide good service, knowledge of facilities etc
拥有良好服务意识及厨房设备基本知识等。
6.Contributes and works as a team, Maintains a professional and friendly attitude
具有奉献精神及团队合作精神，保持专业级友好的态度。
7.Ensures a clean, professional appearance according to hotel grooming standards
根据酒店仪容仪表标准，保持干净专业的仪容仪表。
8.Familiars with the use of equipment in kitchen, practices the hygiene and sanitation procedures.
熟悉厨房设备的用法，实行卫生安全规程。
9.Ensures proper use and cleaning of equipment, practices economy, maintains strict control on food wastage
确保清洁用具的正当使用，严格控制食品浪费。
10. Ensure all staff have training, good skill and briefed on the hotel rules and regulations
确保所有员工得到培训，拥有好的技能并向员工传达酒店的规章制度。
11.Assist to manage and organize the Kitchen operation
组织和管理厨房的运作
12.Delegate, supervise and control the daily operation
布置任务，监督和控制厨房的每日营运
13.In charge of all food preparation.
负责厨房所有食物的准备工作
14.Make sure that set ups and mise-en-place are done accurately before opening, correct the mistakes found, take action within your staff
营运之前确保准确做好所有的设置和准备工作，发现错误，马上同员工一起采取行动纠正
15.Supervision of Kitchen areas, (Food Rotation, Food quality and Presentation) Follow standard recipes
监督厨房领域（食品周转，食品质量和摆盘）都按照食谱标准操作