副厨师长-悦阁 Sous Chef - Apartment 208 Kitchen

§  无论何时尽可能购买当地新鲜产品，通过有限菜单的频繁更换，确保总能为客人提供花样繁多的菜肴。
Buys locally available fresh products whenever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
§  综合考虑客人人数、市场环境及菜式的受欢迎程度和菜单使用率，协助计划或参与菜单设计并利用库存和现有食物。
Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
§  回顾菜单、分析烹饪配方、确定选材、进行人员分配、计算管理费用的成本及菜式定价。
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
§  指导食物配置来控制成本。
Directs and strictly adheres to food apportionment policy to control costs.
§  根据市场导向的价格及产品，引进及尝试市场中出现的新产品。
Assists in the process of introducing and testing the market with new products, which are market-orientated in terms of price, and product.