日式厨师主管

at all times it is the duties of the cdp to make sure the assigned section is fully stocked and ready for service.
主管的职责是一直保持其负责区域储备充足，所有服务所需物资均准备就绪。
has to be always well prepared and knowledgeable about all recipes‚ presentations and taste of dishes established by utive chef.
熟知行政总厨设计的菜单上所有菜品的配方、菜色和口味。
actively participate in all training activities.
积极地参加所有的培训活动。
checks the quality of raw materials in his assigned areas‚ as well as their storage‚ handling and usage.
检查其负责区域的原材料质量，以及原材料储存及使用情况。
conducts training on all related food preparations‚ hygiene and grooming standards in conjunction with the sous chef
与厨师长一起指导并进行有关食品准备、卫生及着装标准的培训。
keeps the sous chef informed about all aspects of assigned section‚ including equipment‚ wo******ng environment‚ staff problems and departmental relations.
向厨师长报告其管辖部门的所有情况，包括厨房设备、工作环境、员工的问题及与其它部门的关系。

good team player and able to work under pressure
良好的团队合作精神，能够在压力下工作
serious‚ confident‚takes initiative‚customer-oriented
认真自信，积极主动，以客户为导向
interested in f&b
有意从事服务行业
relevant work experience preferred
有相关工作经验者优先
english speaking is preferred
英语熟练者优先