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Supervises and ensures smooth and efficient operation of the kitchen and service area of Team Restaurant. Responsible for the kitchen production, preparation and presentation. Provide training and supervision toTeam Restaurant team members and to maintain cost control.
保证员工餐厅厨房及服务区域顺利、有效运作。负责厨房出品、准备及展示。为员工提供培训及指导,并控制成本。
1.Take part in the planning and costing of menus.
参与设计菜单和成本控制。
2.Develop and write standard recipes.
发展并完成标准菜单。
3.Develop new dishes and products.
发展新菜肴及产品。
4.Ensure that outstanding culinary technical skills are maintained.
保证出色的菜肴烹调技术。
5.MaintainTeam Restaurant is kept to the required level of hygiene as required by the local health and sanitation law.
保证员工餐厅达到当地卫生局标准。
6.Take part in the preparation and planning and department/unit/outlet goals and objectives.
参与准备及计划部门目标。
7.Establish standards of food quality and preparation and ensure they are strictly adhered to.
建立食品质量和展示标准,并保证严格执行。
8.Assist with the development of new products and services.
协助发展新产品及服务。
9.Ensure the service area ofTeam Restaurant is clean, tidy and comfortable.
保证员工餐厅服务区域干净、整齐、舒适。
10.Monitor the implementation of quality management systems.
监督质量管理体系的实施。。
11.Assist with the preparation of performance report for the unit/outlet.
协助准备部门工作表现报告。
12.Develop and monitor the implementation of purchasing procedures.
发展及管理实施采购程序。
13.Establish economical order quantities.
建立经济的订购数量。
14.Develop stock control procedures.
管理库存管理程序。
15.Reviews all time sheets to ensure that team member working times and meal breaks are accurate.
检查所有的时间表以确保所有员工的工作时间和用餐时间准确。
16.Carries out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。
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