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、May be asked to carry out some food preparation in the dining room in front of guests, depending on events or how the F&B offer is organized
视活动或餐饮提供方式而定，可能需要在客人面前在餐厅内准备食物。
3、Ensures that dishes are well presented, of a high standard and at the right temperature.
确保在合适的温度下，高质量、高标准的呈现菜肴。
4、Delivers dishes in good time to suit guests' wishes.
适时提供菜肴, 以满足客人的期望
5、Depending on the hotel, may be asked to receive deliveries, check and store merchandise.
根据酒店要求而定, 可能需要参与收货、检查及贮存货品。
6、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。
7、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。
8、Attends meetings and briefings for kitchen talent.
参加厨房的会议及例会。
