Aid and conduct daily section kitchen meeting with Dinning Room associates to keep them informed of updates, new directions, policies and procedures and daily menu items
協(xié)助組織召開分部廚房會議，傳達信息。
Develop appropriate administrative policies and procedures in accordance with
hotel goals and guidelines
配合酒店目標(biāo)和方針建立合適的管理政策和程序。
Manage Working Relationships
管理工作關(guān)系。
To keep Chef de Partie aware of all items of interest.
協(xié)助主管了解所有工作項目。
To ensure the attractiveness of all display of foods on daily counter, buffets and
banquet event.
保證每日柜臺、自助餐和宴會所展出菜品的質(zhì)量。
Maintain and Implement Effective Interpersonal Skills
維持和實施有效的人際交流技巧。
To professionally and productively carry out duties assisting in
designated areas as assigned..
負責(zé)廚房日常運作和各自部門的出品，確保食品的高質(zhì)量，完成所分配的工作。
To be award of food cost control.
關(guān)注成本控制
To monitor correct quality and quantity of all foods received for your outlet.
控制好廚房收貨原料的質(zhì)量和數(shù)量
To ensure that no reusable foods are not wasted.
保證未變質(zhì)食物不被浪費
To make that the specialized food are its origin and in quality.
確定食物的產(chǎn)地和質(zhì)量
To supervise production of section kitchen items.
檢查分廚房的所有產(chǎn)品
Test and develop new dish and items
嘗試和開發(fā)新菜式和新的原材料