1. Knowledge of the individual menu items including basic ingredients, methods of preparation, and presentation style.
知识的个人菜单项包括基本要素、方法的准备,风格。
2. Maintain kitchen hygiene and cleanliness.
保持厨房的卫生和清洁。
3. Gain basic knowledge of all outlets in hotel.
在酒店获得所有基本知识。
4. Responsible for mis en place
负责管理信息系统在的地方
5. Taste and examine food prepared for freshness and required quality.
检查食物的品质并在必要时进行必要的调整保证食品质量
6. Set up section as required by Sous Chef and to be checked by Sous Chef before service.
设置部分根据副厨师长和由前副厨师长检查服务。
7. Be responsible for minimising food wastage.
负责减少食品浪费
8. Attend and comprehend all information discussed at the pre-function service briefing sessions.
参加和理解在服务简报会议讨论的所有信息。