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Help to direct, control and co-ordinate the activities of all Chefs and kitchen attendants, engaged in preparing and cooking food, so as to ensure an efficient, profitable and smooth food service, at all times.
协助指导、控制及协调厨房内所有员工的活动,参与食品的准备及烹饪,确保在任何时候都能高效顺利地完成菜品服务。
Be in charge of all respective kitchen work.
负责厨房的所有工作。
Inspect storerooms, refrigerators and freezers on a daily basis, to ensure no wastage.
每日检查库房、冰箱和冷库,以确保不造成浪费。
Assist the Executive Chef to control cost by minimizing spoilage, utilizing food surpluses and portion control.
协助行政总厨通过减少损耗、合理利用剩余食物及训练控制每份菜品的量来控制成本。
Check the quality and quantity of food received from the markets and stores.
检查采购回的食品质量和数量。
Always look for cost saving and environmental ideas.
时刻秉承节约成本及环保理念。
Assist in the operation of their outlet/dependant outlets, at an acceptable food and staff cost.
在食品成本和人力成本均合理的情况下协助本部门的运营。
Maximize employee’s productivity, in order to minimize payroll cost.
将员工工作效率最大限度地优化,将薪资成本最小化。
Monitor all Kitchen operating costs and take corrective action, when necessary to reduce expenses.
监督厨房所有运营成本并采取正确的措施,必要时减少开销。
Ensure that all food is prepared and served according to the standards set by themselves and the Executive Chef.
确保所有食品的准备及服务是依照自己和行政总厨的标准执行的。
Produce and check cooking and presentation of food.
制作并检查菜品的烹饪及摆盘。
Make sure standard recipes are used, and food is presented according to pictorials.
确保所有菜品使用标准配方并根据标准图片呈现。
Make sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition at all times. Check all area assigned to him in regards to sanitation and hygiene, to prevent contamination of any kind.
确保所有的机器、设施(冰箱、工作台等)、设备及器具时刻保持清洁并正常工作。检查所有区域的卫生清洁及食品卫生情况,以避免任何种类的污染。
Ensure the Kitchen complies with health and safety standards as to prevent accidents.
保证厨房能遵守卫生及安全标准,以避免事故发生。