1.To assist the Sous Chef in the daily operation to produce high quality products to their best knowledge.
协助副厨师长管理日常工作,使员工能运用他们的知识生产出高质量的产品。
2.Train subordinates on food production, Marriott international standards, 30 point hygiene rules and regulations, hotel standards and to follow hotel policies and procedures.
向员工培训食品制造,万豪标准,卫生标准30条及酒店标准,贯彻酒店政策程序。
3.Is able to supervise a shift in Sous Chefs’ absent.
副厨师长不在时,能够代替其作好监管工作。