协助厨师长建立完善并且维护部门营运手册,部门营运手册应当反映出酒店政策和程序以及工作过程和标准。确保每年进行回顾,反映出改变。Assists the Chef de Cuisine with the development and maintenance of a detailed Department Operations Manual that reflects Policies & Procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.协助厨师长准备和定期更新厨务部预算,确保达到预算目标并且有效的控制成本。Assists with the preparation and regular update of the Food and Beverage Departmental Budget in close cooperation with the Chef de Cuisine, ensuring targets are met and costs are effectively controlled.