【岗位职责】
1、监督宴会厨房及职工厨房员工的工作,控制所有设施及成本,增加餐饮部的利润。
2、负责所有宴会及中餐的准备、烹饪及装饰工作,以达到最高的质量标准。
3、检查存货及成品。
4、检查所有食品的准备情况、
5、清楚所有食品的配料、技巧、烹饪方法及设备等方面的知识。
6、研究当地餐饮市场,极积开创新菜。
【岗位要求】
1、熟悉中国主要菜系烹饪方法,粤、闽南菜系优先。
2、有丰富的技术及行政经验。
3、良好的成本管理意识,食物原料及食品营养知识。
4、良好的团队领导技能。
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