0. 招聘中厨砧板领班1名。CDP - Dining Room Kitchen
1. 利用鲜活的产品, 以确保任何时候都能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. 确保根据所设定的确政策和方针, 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. 烹制菜肴时, 确保根据菜单和配方准备食品, 以确保食品的质量达到国际凯悦的标准。
Cooks and ensures foods are prepared according to the menus and a recipe, ensuring the quality of food meets the Hyatt International 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. 确保向客人提供精心制作、高品质以及展现我们餐厅理念的菜肴。
Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.
7. 紧密督导厨师和其他厨房的员工，并协调他们的工作，以确经济、及时的食品制作。
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
