1. Manages department controllable expenses including food cost, supplies, uniforms and equipment.
管理部門可控費(fèi)用,包括食品成本,用品,制服和設(shè)備。
2. Led the team to decorate dishes, and led the team to conduct monthly research and innovation
帶領(lǐng)團(tuán)隊(duì)對(duì)菜品進(jìn)行裝飾,對(duì)帶領(lǐng)團(tuán)隊(duì)每月進(jìn)行研究創(chuàng)新。
3. Identify the quality of raw materials, and continue to learn and improve, and train the team.
分辨原材料的質(zhì)量,并且不斷學(xué)習(xí)提升,并對(duì)團(tuán)隊(duì)進(jìn)稈培訓(xùn)。
4. Ensures compliance with food handling and sanitation standards.
確保食品處理符合標(biāo)準(zhǔn)和達(dá)到衛(wèi)生標(biāo)準(zhǔn)。
5. Ensures employees maintain required food handling and sanitation certifications.
確保員工持有所需的食品處理和衛(wèi)生認(rèn)證。
6. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
準(zhǔn)備和烹飪各種類型的美食,包括常規(guī)出品食品或針對(duì)特別客人和活動(dòng)烹飪的美食。