• Report all challenges and failures of machinery, tools or equipment’s and follow up.

       及时汇报并跟进设备用具的维护状况，及时报损及跟进维护和维修。

• Liaise and communicate with other Chef De Partie and Section leaders on any inter departmental requirements.

       与其他厨师主管和部门主管及时沟通与联系以保持档口间工作协调一致。

• Attend all training sessions deemed suitable by the Department Head.

       及时参加与本职位相关的培训。

• Keep Working area clean and organize at all time.

如何时间要保证工作范围清洁整齐

• Maintain Good Personal Hygiene.

保持良好个人卫生