• 管理规范
• 技能培训
• 进修发展
• 岗位晋升
• 五险一金
• 带薪年假
• 包吃包住
• 丰富活动

无论何时尽可能购买当地新鲜产品，通过有限的菜单的频繁更换，确保总能为客人提供花样繁多的菜肴。
Buys locally
available fresh products whenever possible and has limited menus which are
changed frequently to ensure the guest is always offered a variety of food
items.
  综合考虑客人人数、市场环境及菜式的受欢迎程度和菜单使用率，协助计划或参与菜单设计并利用库存和现有食物。
Participates in
planning menus and utilisation of food surpluses and leftovers, taking into
account probable number of guests, market conditions, and popularity of various
dishes and frequency of menu.
 回顾菜单、分析烹饪配方、确定选材、进行人员分配、计算管理费用的成本及菜式定价。
Reviews menus,
analyses recipes, determines food, labour, overhead costs and assigns prices to
menu items.
指导食物配置来控制成本。
Directs and strictly
adheres to food apportionment policy to control costs.
  根据市场导向的价格及产品，引进及尝试市场中出现的新产品。
Assists in the
process of introducing and testing the market with new products, which are
market-orientated in terms of price, and product.
 为客人提供新鲜食物，即使是最后一分钟准备，也要坚持保证食物的高品质，充分体现餐厅风格及经营理念。
Serves fresh food to
guests which is prepared a la minute, is consistent in quality, and reflects
the style of the outlet concept.
 密切监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
Closely supervises
cooking and other Kitchen personnel and coordinates their assignments to ensure
economical and timely food production.
 观察食物准备及烹饪的方法、食物的分量规格及食物的装饰，确保食物按照规定标准准备。
Observes methods of
food preparation and cooking, sizes of portions, and garnishing of foods to
ensure food is prepared in prescribed manner.
 在食物装盘及服务前，对食物进行检查。
Tests cooked foods
before plate-up and service.
 对食物的消耗、采购、食物原材料及供应进行评估。
Estimates food
consumption and purchases or requisitions of foodstuffs and kitchen supplies.
设计特殊/创新菜肴，发展创新烹饪配方。
Devises special
dishes and develops innovative recipes.
 建立及加强食品营养及餐厅卫生环境。
Establishes and enforces
nutrition and sanitation standards for restaurant.
  协助厨师长建立完善并且维护部门营运手册，部门营运手册应当反映出酒店政策和程序以及工作过程和标准。确保每年进行回顾，反映出改变。
Assists the Chef de
Cuisine with the development and maintenance of a detailed Department
Operations Manual that reflects Policies & Procedures, work processes and
standards of performance within the Division. 
Ensures annual review to accurately reflect any changes.
协助厨师长准备和定期更新厨务部预算，确保达到预算目标并且有效的控制成本。




































































Assists with the
preparation and regular update of the Food and Beverage Departmental Budget in
close cooperation with the Chef de Cuisine, ensuring targets are met and costs
are effectively controlled.

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