DUTIES/ RESPONSIBILITIES 工作职责
Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of Food Production and Sanitation within their designated Kitchen.
管理所在厨房的所有的菜品制作与管事部的运作已达到菜品制作与卫生要求的最佳质量标准。
Controls and analyzes on an ongoing basis , the level of the following within their designated kitchen :
控制和分析所在厨房以下运作方面的水平
a) Sales销售
b) Costs成本花销
c) Issuingof food 出品
d) Qualityof presentation of food products 菜品的介绍水平
e) Conditionand cleanliness of facilities and equipment 设备设施的运行与清洁情况。
f) GuestSatisfaction 顾客的满意度
Establishes and maintains effective employee and inter – departmental working relationships
建立与维护员工的高效率与部门内部工作关系。
Conducts such functions as, performance evaluation, coaching, counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency within their designated kitchen.
采取以下行动:面试,雇用,成绩评估,培训,咨询和训练以保证所在厨房员工的生产力与效率。
Implements training plans for the Food Production employees and other Food & Beverage employees within their designated Kitchen.
实施所在厨房的食品制作员工与其他餐饮员工的培训计划。
Attends and participates Briefings and other meetings as required by the Outlet Head.
出席并参加部门领导要求参加每日班前会和其他会议
Participates in Food Production as necessary in accordance with the requirements and practices of their designated section / restaurant.
根据要求参与到指定的部门/餐厅菜品的制作与演练中。
Implement the Hotel Policies and Procedures.
贯彻执行酒店的制度与程序。
Assists the Outlet Chef in keeping updated files on all section / restaurant matters.
协助餐厅主厨更新部门内的一切事宜。