1、Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand.
根据酒店和品牌的烹饪指导和流程, 制作并展示菜肴
2、Organizes and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility.
管理和监督所属范围内的厨师及厨工的工作。
3、Trains commis chefs, apprentices and interns to a high standard.
培训厨师，厨工及实习生，以提高其工作标准。
4、Helps conduct inventories.
协助进行库存盘点。
5、Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations.
始终遵守HACCP的要求，确保工作场所保持清洁和食品安全。
6、Respects the instructions and safety guidelines for the equipment used.
严格遵照说明及安全指南使用指南，操作厨房设备。
7、Cleanliness of work area
工作区域的清洁
8、Participating in the effective management of raw materials.
有效管理原材料。
