1.To
upgrade and maintain the quality of food in the operation.
在运行过程中保持和不断提升食品的质量水平。
2.To assist the Executive Chef in
implementing a higher standard of production and operation. Implement new
menu requested by Management
协助行政总厨贯彻更高标准的产品和运行模式,根据管理需要制定新菜单。
3.To
supervise the daily operation of each section.
监督指导所有部门的日常运作。
4.To coach
and train his subordinates with regard to food quality and presentation.
指导和培训下属关于食品质量和摆盘的知识。
5.To
introduce more effective and efficient methods of production.
介绍更多高效的生产方法。
6.To control food cost and other expenses
in his department by closely motoring food requisitions and business forecast.
通过食品申购单和商业预测控制所在部门的食品开销。
7.To develop and maintain a high
level of communication within his department.
确保并发展所在部门高水平的沟通。
8.To control and monitor manning
levels in his section based on business forecast.
在商业预测的基础上,控制和监督所在部门的人员配备。
9.To report all customer feedback
both positive and negative to Executive Chef.
把客人的所有肯定和否定意见都反馈给行政总厨。
10.To ensure that a high level of
hygiene, and sanitation is maintained in his department through close coordination with the executive
housekeeper and chief steward.
通过与客房总管和管事部主管的密切沟通,确保所在部门高质量的环境卫生。
11.To comply with all company
policies.
遵守酒店所有的政策规定。