1、和各厨房厨师长一起预计、制定和监控每日市场采购单。关注食品成本控制。
2、组织厨师长及技术骨干研制新产品,及时推出新菜单。
3、监督所有供应食品的质量与数量。
4、随时巡查厨房各岗位卫生状况,保持卫生整洁,同时监督厨房设备维护保养工作,延长设备使用寿命。
5、参与菜单计划,推荐新菜,并联系组织所有相关厨房和餐厅执行新菜的推出。
6、配合宾馆完成经营活动开展,负责食品类产品促销等工作;.
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