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Responsibilities 工作职责:
1. Represents the food production on a daily basis. 保证每日食品出品样式。
2. Makes staff schedules on weekly basis to ensure coverage of all essential times while maintaining a minimum wage cost. 在确保能照顾到绝大部分工作时间时,以最少的人工成本来安排员工每周的班次。
3. Ensures that SOP's are followed. 确保按服务程序执行操作。
Follow-up on taste panels. 执行员工每日试菜要求。
4. Assigns production and preparation levels based on projected business forecast. Indicates plan to work out any leftovers or dead items. 根据预定状况进行出品准备,妥善处理剩余或者腐烂变质的食品。
5. Supervises and directs training in food production areas.
在出品品质方面进行监督和培训。
Requirements:
1. Demonstrate high job ethic and good communication skill良好的职业素养,善于沟通。
2. Demonstrate creative sprit to ensure the menu renewal有创新精神以保证菜品的更新。
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