1. Manages department controllable expenses including food cost, supplies, uniforms and equipment.
管理部門可控費用,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)團隊對菜品進行裝飾,對帶領(lǐng)團隊每月進行研究創(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,并對團隊進稈培訓(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)出品食品或針對特別客人和活動烹飪的美食。