1. Participate in the planning andcosting of menus
参与菜单的计划和成本核算工作。
2. Develop and write standardrecipes
制订并编写标准菜谱。
3. Develop new dishes and products
开发新菜和新产品。
4. Ensure that outstandingculinary technical skills are maintained
确保优秀的餐饮技巧得以保持。
5. Assist with organizing specialevents and special food promotions
协助组织特别活动和特别食品促销活动。
6. Maintain comprehensive productknowledge including ingredients, equipment, suppliers, markets, and currenttrends and make recommendations for appropriate adjustments to kitchenoperations accordingly
保持对产品的综合性知识的了解,包括配料、设备、供应商、市场和当前趋势,并相应的建议厨房运作部进行适当调整。
7. Maintain a hygienic kitchen
保持厨房的卫生。
1. Initiate/identify project work required in light of your tradethroughout the hotel
根据自己的专业技能计划和确定酒店内需要完成的项目。
2. Assist the Shift Engineer with the design of a preventativemaintenance program
协助值班工程师设计预防性维修保养计划。
3. Use initiative and foresight to undertake tasks outlined within thepreventative maintenance program without the direction of the ShiftEngineer/Chief Engineer.
在值班工程师和总工程师没有要求的情况下,有预见性的在预防性维修保养计划的范围内主动的进行工作。
4. Be able to show flexibility to change the schedule in light of guestpriorities
表现出工作的灵活机动性,能够按照客人的轻重缓急变更时间。
5. General building minor maintenance repairs
对酒店进行小型的维修保养。
6. Ensure pool chemical level is in accordance with legislativerequirements, is vacuumed and surrounding area maintained to standardsestablished
确保游泳池化学品等级符合法律要求,确保游泳池进行真空清洁,且泳池周围区域按设定的标准进行维护。