Outlet Chef 餐厅厨师长

·
Based upon menu item
sales figures, review the profitability and popularity of dishes upon the menu
and make changes where applicable
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
·
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人力利用工作，确保厨房卫生的保持工作达到酒店标准。
·
Control of food
purchasing levels in liaison with the Stores person
与库管人员一起控制食品采购水平。
·
Control the drafting of
rosters, ensuring each area is effectively covered and within keeping of the
hotel’s annual manning and payroll budgets. These guidelines to be provided by
the General Manager
管理排班表的起草工作，确保覆盖所有工作领域，却不超出酒店的年度人力配置和工资预算。总经理将负责制定指导方针。
·
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。