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· Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the General Manager)
· 在菜单菜目销售数字的基础上,检查菜单上菜目的利润情况和受欢迎的程度,并在适当时做相应调整(与总经理共同履行此项职责)。
· Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilising them wherever practical
· 参与为所有特别事件和活动起草的创意想法和菜单的工作,并鼓励所有员工提出自己的想法并尽量加以利用。
· Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines
· 监管厨房工作,按照酒店的餐饮标准和标准化菜单的规定对所有菜目进行制作和装饰。
· Monitor standards of production to ensure quality
· 监督制作标准以确保质量。
· Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilisation of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards
· 监督酒店清洁情况,在人力配置合理水平范围内协调厨房服务员的利用工作,确保厨房卫生的保持工作达到酒店标准。
· Maintain a sound knowledge of the hotel’s procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards
· 熟知酒店食品存货的采购,管理采购水平的工作程序,确保采取一切必要手段来控制食品预算成本的各方面,同时确保充足的食品库存并维持标准。
· 5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and experience.
· 5年厨师工作经历,包括2年的管理经验,或与此相当的教育和相关工作经验结合的背景
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