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崗位描述：

job description:

1.協助廚師長或副廚進行西熱檔口的日常管理和出品。

1. assist the head chef or sous chef of western kitchen in the normal management and production of the western hot stalls.

2.能夠合理消耗所有產品和配料，監(jiān)督食品的質量和數量是確保限度的節(jié)約原材料。

2.to be able to consume all products and ingredients wisely and monitor the quality and quantity of food to ensure maximum saving of raw materials.

3.正確操作所有的設備、器具和機器。

3.properly operate all equipment, utensils and machines to maintain requirements in all aspects of hotel operations.

4.配合各項盤點工作并與管事部緊密的工作關系確保高質量的清潔和破損率。

4.to co-operate with all stocktaking activities and work closely with the stewardship department to ensure high quality of cleanliness and minimum breakage. 5.to be responsive to each guest's request.

5. 對于每位客人的要求要及時作出回應使客人滿意。

respond to each guest's request in a timely manner to ensure guest satisfaction.