员餐厨师长

Prepare the standard operation procedure of kitchen, the policy of food safety and sanitation, etc. Supervise all kitchen personnel to implement strictly.
制定人才厨房的操作规程、安全及食品卫生管理等制度，并督促人才严格执行。
Setting canteen weekly menu with varieties.
制定人才餐厅每周的菜单，品种要多样。
In control of number for each meal and ensure the food quantity.
掌握每餐的用餐人数，确保菜肴的数量。
Control monthly cost effectively including food and other expenses.
控制好每月餐厅的各项成本，包括食品和其他费用支出。
Effectively monitor the quality of food, and make sure the food served is always up to standard.
对菜肴质量进行有效监督，确保菜肴的质量。
Responsible for the hygiene and cleanliness of both kitchen and restaurant, and provide a clean environment for talent to have meals.
抓好厨房和餐厅的卫生工作，为人才提供一个洁静的用餐环境。
Supervise subordinates and bring their initiative into play, so as to make sure the normal operation of the canteen, and its quality and efficiency.
管理好下属人才，充分发挥人才的积极性，确保餐厅的正常运营及工作质量和效率。
Conduct necessary departmental training to improve talent cooking skills and service skills.
组织安排部门内的人才培训，提高他们的烹饪和服务技能。
Keep good communication with talent of each department, try to listen and find out talent’s comments and suggestions on canteen food.
保持与人才的良好沟通，经常了解及听取人才对菜肴的意见和建议。
Complete other tasks assigned.
完成其他交给的工作。