AREAS OF RESPONSIBILITY
职责范围
Promoteand Maintain effective comm uni-cations between all food production areas.
促进及保持食品生产区域内的良好沟通。
Constantlycheck and expedite food service during all meal periods to ensure food meetsour portion control and quality standards. Follow-up and update use records.
在开餐时间随时检查及加强服务以确保食品份量及质量。遵循并随时更新使用记录。
Toachieve departmental standards and goals maintain a safe working environmentand follow up repair order. All equipment defects to be reported by workdocket.
保持一个安全的工作环境以实现部门标准及目标,并在工程问题上予以更进。所有设备发生问题要立即记录并汇报。
Writea weekly rota for the kitchen associates based around business needs versusbudgeted wage costs.
根据酒店生意与工资成本预算制定厨房员工每周的排班表 。
Communicatesany problems with outlets to theaffected department head and the Sous Chef for follow up.
与相关部门与行政副总厨沟通,跟进并解决一切问题。
Conductend of month inventories; document aspart of end of month procedure.
负责每月月底食品盘点,并在月底提交所有应存档的文件。
Participatesand follows-up on taste panels for allmenu items.
参与并跟进菜单上所有菜品的试菜。
Ensuresall menu items have up to date costing documented.
确保菜单上的所有菜品都有最新的成本记录。