· Participate in the planning and costing of menus
· 参与菜单的计划和成本核算工作。
· Develop and write standard recipes
· 制订并编写标准菜谱。
· Develop new dishes and products
· 开发新菜和新产品。
· Ensure that outstanding culinary technical skills are maintained
· 确保优秀的餐饮技巧得以保持。
· Assist with organizing special events and special food promotions
· 协助组织特别活动和特别食品促销活动。
· Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
· 保持对产品的综合性知识的了解,包括配料、设备、供应商、市场和当前趋势,并相应的建议厨房运作部进行适当调整。
· Maintain a hygienic kitchen
· 保持厨房的卫生。
· Clean the kitchen and equipment
· 清洁厨房和设备。
· Maintain personal hygiene
· 保持个人卫生。
· Supervise and Training of assigned employees
· 管理和培训属下员工。
· Works with Executive Chef in manpower planning and management needs
· 和行政总厨一起进行人力规划和管理需求。
· Works with Executive Chef in the preparation and management of the Department’s budget
· 和行政总厨一起编制和管理部门预算。
根据不同的要求,切配各种肉类和蔬菜。
Cuts various meats and vegetables as per established specification.
根据菜单和客人的数量来烹制食品。
Cooks foodstuff in quantities according to menu and number of persons to be served.
从仓库领取原料并保存好记录。
Collects supplies from stores and keeps records and accounts.
组织干货及蔬菜的储存。
Organises the storage of dry goods and vegetables.
一贯向客人提供高品质并展现餐厅理念的食物。
Prepares food that is consistent in quality, and reflects the style of the outlet concept.
严格执行食品分摊政策以控制成本。
Strictly adheres to the food apportionment policy to control costs.
严格遵照食品准备及烹饪的方法、食物的分量规格及食物的装饰要求,确保食物按照规定标准准备。
Strictly adheres to the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
保持厨房的干净整洁并严格遵守酒店的卫生标准。
Maintains the cleanliness of the kitchen and strictly adheres to the Hotel Hygiene policy.
始终保持厨房所有设备的干净整洁。
Maintains the cleanliness of all kitchen equipment at all times.
及时报告任何食品加工设备的故障。
Reports any malfunction or breakdown of food production machine in a timely manner.