In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known 在经理缺席时进行交接班说明,确保了解酒店的活动和运营要求。- Participate in the planning and costing of menus 参与菜单的计划编制及成本计算- Develop and write standard recipes 积极发展于手写菜单配方的标准- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly 确保全面了解的产品知识,不仅包括食品成分、设备、供应商、市场、当前动向,提出一些适当的建议,并对厨房的运作作出相应的调整- Works with Supervisor in the preparation and management of the Department’s budget 和上级领导一起编制和管理部门预算。- Control of food purchases levels in line with business volume and liaise with the store person 与库管人员一起控制食品采购水平。- Maintain personal hygiene 保证个人卫生- Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards 指导厨房帮手,包括厨师、厨房服务员和管事的工作。- Establishes and maintains effective employee working relationships 与员工建立并保持良好的工作关系 。- Attends and participates in daily briefings and other meetings as scheduled 按计划参加并参与每日例会及其它会议。- Attends and participates in training sessions as scheduled 按计划参加培训活动 。- Works with Supervisor in manpower planning and management needs 和上级领导一起进行人力规划和管理需求。- Identifies training needs, develops formal training plans and conducts training sessions for accounting and operational staff in coordination with other departments 确定培训需要, 与其它部门合作制定正式培训计划,对财务和运营人员进行培训。