• Responsible for the day to day kitchen operation. To control and lead the kitchen staff.
• 负责厨房每日运营。控制并领导厨房员工。
• Handle effective implementation of the food production policies relating to his designated kitchen or a kitchen designated by chef.
• 实施有效的食品生产政策。
• Ensure quality of food services is provided and levels of skills and morale of kitchen personnel are maintained.
• 确保优质服务质量,厨房人员的技能以及士气维持不变。
• Develop and implement training program for kitchen staff of his area.
• 制定和实施厨房员工的培训方案。
• Ensure training is maintained and followed up and to keep training records.
• 确保良好的培训和完整的培训记录。
• 确保高标准的烹饪技术。
• Ensure the kitchen areas are well clean and equipment is functional and that maintenance requirements are promptly forwarded to the Engineering Department.
• 制订食谱,并递交给行政总厨进行讨论和审批。
• Monitor the performances of his subordinates and ensure they are trained and developed to the required standard.
• 控制食品仓库存量。
• Collaborate closely with all kitchen and restaurant staff and other department.
• 与厨房、餐厅员工以及其他各部门密切合作。
• 安排排班和假期。
• Maintain a pleasant working atmosphere in the kitchen so that morale is maintained at a high level.
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