1.Correct usage of all equipment, tools and machines.
正確操作所有的設(shè)備,、器具和機(jī)器
2. Can be asked to work for off site events.
可以被要求進(jìn)行外賣工作
3.Can be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在廚房以外的地點(diǎn)完成工作
4.Can be utilized during inventories.
可以被要求進(jìn)行盤存工作
5.All colleagues have to be knowledgeable about occupancy, events, forecast and achievements.
所有員工都應(yīng)知道關(guān)于住宿率,宴會(huì),預(yù)測(cè)計(jì)劃和收益
6.Preparation of menus as per request, in timely fashion.
及時(shí)的按要求準(zhǔn)備菜單
7.Communication of item to the service team.
與服務(wù)員溝通斷貨的產(chǎn)品
8.Control of working stations within the kitchen.
調(diào)節(jié)廚房?jī)?nèi)部的崗位
9.Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.
與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和最低程度的破損
10.Every guest request must be responded to complete satisfaction.
對(duì)于每位客人的要求要作出回應(yīng)使客人滿意
11.May be tasked to purchase and control of produce.
可能被要求去采購和控制產(chǎn)品
12.Willingness to learn and adapt to changes
積極的學(xué)習(xí)和適當(dāng)?shù)母淖?/p>
13. Having an open-minded approach to constructive feedback
用虛心的態(tài)度去接受有建設(shè)性的意見
14.Induction of new colleagues through buddy system
通過友好的關(guān)系與新同事溝通
15.Training of new colleagues.
培訓(xùn)新員工
