ADD Kitchen Chef De Cuisine 全日制西厨房主厨

· Responsible for employee training, ensure at least 3 hours of training for each employee every month, including service skills, food knowledge, beverage knowledge and skills on how to handle customer complaints
负责员工培训，确保每个月至少为每位员工做3小时的培训，包括服务技巧、食品知识、酒水知识及如何处理客人投诉的技巧。
· Make business strategy according the market trend to achieve the budget.
· 能够根据市场变化趋势制定营销策略以达到预算收入。
· Responsible for all the ADD Restaurant food related areas operational points and standards
· 负责全日餐厅食品相关区域操作点和标准。
· Attends daily meetings with Executive sous Chef and ensures relevant information is relayed on to all department ambassadors.
· 和行政副总厨出席日常会议并确保相关信息传递给部门大使。
· Responsible to the standards and the quality / presentation of food for all ADD menu
· 负责所有负责全日餐厅各小部门的食物标准和质量/摆盘展示。
· Conducts daily Kitchen briefing
· 开展日常的厨师短会。
· Reports directly to the Executive sous Chef
· 直接向行政副总厨汇报工作。
· Provides functional assistance and direction to the kitchen operation.
· 为厨房操作提供功能性的帮助和方向。
· Ensures operation is running smoothly at all times
· 确保操作过程一直平稳运行。
· Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation of international cuisine.
· 熟练掌握厨房所有领域有关食材的准备工作,烹饪技巧和摆盘展示。
· Conduct functions as interviewing, employee orientation, performance appraisal, coaching, counselling and suspension if necessary, to ensure appropriate Ambassador and productivity.
· 行为作用如面试、招聘、员工入职培训、绩效考核、指导、咨询和必要时留职查看，以确大使权利和生产力的合理化。
· Coordinate functions and activities with Executive sous Chef, Executive Chinese Chef &Banquet Chef
· 协调作用和配合行政副总厨，中厨行政总厨和宴会厨师
· Ensures food quality and food production standard practices are well maintained at all times
· 确保食品质量和食品出品标准操作都得到良好的维持。
· Ensures that production is done according to the standard recipes at all times
· 确保出品都是根据标准的食谱所做。
· Assist or execute inspections of physical aspects of the preparation areas
· 协助或执行对准备区域的物理方面的检查
· Attends to clients’ food tastings/or as required by guests
· 参与客户的试菜/或满足客人的要求。
· Implements the FOOD SAFETY AND SANITATION/HACCP standards and policies at all times
· 时刻执行食品安全和卫生/ HACCP标准和政策。
o Operating Food Cost
o 控制食品成本