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Duties 工作任务:
1. To make that the specialized food are its origin and in quality.
确定食物的产地和质量
2. To built and maintain a strong and efficient team.
建立高效团队
3. To supervise production of all kitchen items.
检查厨房的所有产品
4. To establish work procedures and mise en place.
建立工作程序
5. Test and develop new dish items undo supervision of Executive Chef/Executive Sous Chef.
自愿尝试和开发新菜式
6. To establish good relationship with all the department.
与其他部门建立良好的合作关系
7. To have a complete understanding and to follow up on hotel policies relating to fire, hygiene, health and safety.
对酒店的防火措施,卫生管理,健康安全方面理解正确全面并致力去推进
8. To be award of food cost control.
关注成本控制
9. To monitor the quality and quantity of all food items being served.
控制好产品的质量和数量
10. To monitor correct quality and quantity of all foods received for your outlet.
控制好餐厅收货的质量和数量
11. To ensure that no reusable foods are not wasted.
保证未变质食物不被浪费
12. To inspect all equipment continuously and keep well maintained.
时常检查设备运营状态并对其进行良好的保养
13. To ensure all operating equipment / furniture are in good condition.
确保所有设备器运营良好
14. Retain and groom staff by
保持和整顿员工
15. To check staff attendance.
检查员工出勤情况
16. To check all employees regularly for cleanliness appearance and awareness of pride in their personnel hygiene and in their uniforms.
按时检查员工外表清洁,个人卫生和制服
17. To wear chef’s hat.
佩戴厨师帽
18. Recipe development.
食谱开发
19. To develop and complement training programs and conduct training sessions.
开发并完成培训项目和组织培训会议
20. Evaluate training and development.
对培训进行评定
21. High degree of integrity. Strong supervisory skills. Nurtures and develops employees, encouraging innovation so as to develop and motivate our employees.
具有敏捷的思维和出色的管理能力,帮助并发展员工,鼓励创新思维
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