Organizes and sets up the relevant sections of the Kitchen as efficiently as possible to increase speed and maximize productivity.协助厨师长/副厨师长，确保所有烹饪标准均符合公司和酒店的政策及程序以及最低标准。Assists the Chef de Cuisine / Sous Chef to ensure that all culinary standards comply with company and Hotel Policies and Procedures and Minimum Standards.确保所有菜品均符合标准食谱及一贯的品质。Ensures that all dishes are prepared consistently and according to standard recipes.减少浪费，监测食物及运营成本。Monitors food and operating costs by reducing waste.及时有效地处理所有客户和内部客户的投诉及问询，进行追踪以确保问题得到圆满的解决。Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.