崗位描述：
job des
cription:
1.協(xié)助
廚師長或副廚進(jìn)行西熱檔口的日常管理和出品。
1. assist the head
chef or sous
chef of western kit
chen in the normal management and produ
ction of the western hot stalls.
2.能夠合理消耗所有
產(chǎn)品和配料，監(jiān)督食品的質(zhì)量和數(shù)量是確保限度的節(jié)約原材料。
2.to be able to
consume all produ
cts and ingredients wisely and monitor the quality and quantity of food to ensure maximum saving of raw materials.
3.正確操作所有的設(shè)備、器具和機(jī)器。
3.pro
perly operate all equipment, utensils and ma
chines to maintain requirements in all aspe
cts of hotel operations.
4.配合各項(xiàng)盤點(diǎn)工作并與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和破損率。
4.to
co-operate with all sto
cktaking a
ctivities and work
closely with the stewardship department to ensure high quality of
cleanliness and minimum breakage. 5.to be responsive to ea
ch guest's request.
5. 對(duì)于每位客人的要求要及時(shí)作出回應(yīng)使客人滿意。
respond to ea
ch guest's request in a timely manner to ensure guest satisfa
ction.
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