§ Buys locally available fresh products whenever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
无论何时尽可能地购买当地新鲜产品,通过有限的菜单的频繁更换,确保总能为客人提供花样繁多的菜肴。
§ Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
考虑客人人数,市场环境及菜式的受欢迎程度和菜单使用率,与餐厅经理一起计划或参与菜单设计和尽量利用库存和现有食物,
§ Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
回顾菜单,分析烹饪配方,确定选材,进行人员分配,计算管理费用的成本及菜式定价。
§ Directs and strictly adheres to food apportionment policy to control costs.
指导食物配置来控制成本。
§ Assists in the process of introducing and testing the market with new products, which are market-orientated in terms of price, and product.
根据市场导向的价格及产品,引进及尝试市场中出现的新产品。
§ Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.
为客人提供新鲜食物,即使是最后一分钟准备,都要持续保证食物的高品质,充分体现餐厅风格及经营理念。