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工作職責(zé)：
1.為客人和員工高效率的提供食物，做到物美價(jià)廉，要按照標(biāo)準(zhǔn)食譜制作并且要符合食品衛(wèi)生 。
2.協(xié)助副廚師長管理廚房的正常運(yùn)作，保證食品的高質(zhì)量 。
3.計(jì)劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺臺在指定的區(qū)域和餐廳。
4.嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤指南。
5.繼續(xù)保持清潔和衛(wèi)生依照安全和可靠的程序制定的衛(wèi)生標(biāo)準(zhǔn)。
6.在酒店運(yùn)營之中保持HACCP各方面要求。
7.正確操作所有的設(shè)備、器具和機(jī)器。
Job Description：
1.Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
2.Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
3.Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.
4.Work seamlessly with recipes, standards and plating guides.
5.Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.
6.Maintain all HACCP aspects within the hotel operation.
7.Use all equipment, tools and machines appropriately.