1. Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
指導(dǎo)和控制所有下屬員工,確保所有廚房的日常運(yùn)營(yíng)事務(wù)的處理方式在時(shí)間和客人的期望得到滿足;
2. Co-ordinates with Assistant F&B Manager and Outlet Managers in ensuring that specific restaurant operations. function efficiently and on time .
負(fù)責(zé)協(xié)調(diào)與助理經(jīng)理和渠道經(jīng)理餐飲部在確保特定餐廳操作函數(shù)有效地和時(shí)間;
3. Prepares duty rosters as directed, and schedules vacation and public holidays accordingly Monitors the consistency of prep.
準(zhǔn)備直接責(zé)任花名冊(cè),并安排相應(yīng)的假期和公眾假期;
4. aration and presentation in relevant food production area to ensure that they conform to the requisite standards.
監(jiān)控編制和呈報(bào)的一致性在相關(guān)食品生產(chǎn)區(qū)域,以確保他們符合必要的標(biāo)準(zhǔn);
5. Liases with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price.
與采購(gòu)和供應(yīng)商Liases確保所有食品要求交付,并適當(dāng)?shù)馁|(zhì)量在最具競(jìng)爭(zhēng)力的價(jià)格;
6. Ensures that food is stored, prepared and secured hygienically and safely.
確保食物儲(chǔ)存、準(zhǔn)備和安全衛(wèi)生和安全;
7. Ensures that food is prepared and cooked according to specific recipes and wastage is minimised.
確保食物是根據(jù)特定的制備和烹調(diào)食譜和損耗降到最低;
8. Helps to ensure that an accurate and up-to-date recipe bank is maintained.
有助于確保一個(gè)精確的和最新的配方銀行維護(hù);
9. Assists in menu planning as directed, and utilises sales analysis and menu engineering techniques accordingly.
協(xié)助菜單規(guī)劃指導(dǎo),利用銷售分析和菜單相應(yīng)工程技術(shù);
10. Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.
協(xié)助維護(hù)和清潔的衛(wèi)生標(biāo)準(zhǔn)在所有廚房及相關(guān)領(lǐng)域;
11. Assists in the controlling and monitoring of individual kitchen expenses.
協(xié)助控制和監(jiān)測(cè)個(gè)人廚房費(fèi)用;
12. Prepares and submits forms, documents and requisitions as directed by supervisors.
準(zhǔn)備并提交表單、文檔和需求作為受上級(jí)指示。