中厨厨师长 Chef De Cuisine - Yucun Kitchen

1.全面落实酒店餐饮部的各项标准。
2.参与计划菜单的编写； 尽量使用多余的原材料防止浪费；估计客人的数量；预测市场情况；了解流行的菜肴并且勤更新菜单。
3.审查菜单和分析菜谱，决定所需原材料，劳动力，成本和菜肴的价格。
4.监督食品的准备和烹饪过程，配料的使用量和菜肴的卖相保证烹制完成的菜肴符合标准。
5.通过适当的培训和辅导，增强员工的技能，提高厨房的工作效率。
Job Description:
1.Ensures that all company minimum brand standards have been implemented.
2.Plans or participates in planning menus and utilisation of foodsurpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
3.Reviews menus, analyses recipes, determines food, labour, overhead costsand assigns prices to menu items.
4.Observes methods of food preparation and cooking, sizes of portions, andgarnishing of foods to ensure food is prepared in prescribed manner.
5.Develops the skills and effective ness of all Culinary associates throughthe appropriate training, coaching, and / or mentoring.