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To be award of food cost control.

關(guān)注成本控制。

To monitor correct quality and quantity of all foods received for your outlet.

控制好廚房收貨原料的質(zhì)量和數(shù)量。

To ensure that no reusable foods are not wasted.

保證未變質(zhì)食物不被浪費(fèi)。

Ensure that service is carried out in accordance with brand standards

確保員工根據(jù)品牌標(biāo)準(zhǔn)給客人提供服務(wù)。

Responsible for guest and staff satisfaction in the outlet.

加強(qiáng)、提高食品水準(zhǔn)以超出規(guī)定的服務(wù)要求。

Continually improving and enhancing service standards, and updating the Standards and Procedures as and when required.

承擔(dān)起客人滿意的責(zé)任。

Manage the delivery of high quality food to guests

負(fù)責(zé)向客人傳送高水平食品。

Ensure guest needs and reasonable requests are met

確保客人的需求和合理的要求被滿足。

Seek opportunities to continually improve food

不斷尋找機(jī)會(huì)改進(jìn)食品。

Abide by the Sofitel Guest Satisfaction System

遵守索菲特酒店顧客滿意標(biāo)準(zhǔn)。

Communicate with guests in a manner which promotes goodwill, trust and satisfaction

用可以增進(jìn)友好、信任和滿意的態(tài)度與客人交流。

Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests

維持對(duì)產(chǎn)品和服務(wù)的高度了解以便于向客人解釋和銷售服務(wù)和設(shè)施。

To make that the specialized food are its origin and in quality.

確定食物的產(chǎn)地和質(zhì)量。

To supervise production of all kitchen items.

檢查廚房的所有產(chǎn)品。

Test and develop new dish and items

嘗試和開(kāi)發(fā)新菜式和新的原材料。