Assists the Executive Chef in the overall operation of the Fortune Chinese kitchen and Banquet Kitchen by participating in decisions relating to hotel policy, philosophy, direction, goals and objectives and action their implementation as directed.
Assist the Executive Chef on manages ongoing culinary operations to ensure that quality and safety standards are met, service distinctiveness promoted and available resources are utilized to promote maximum profitability and a quality image.
Optimizes efficient and effective planning, scheduling, ordering and inventory control.
4.指导和控制中餐副厨 / 厨师长和所有下属厨房员工，确保所有日常操作事务都能按时处理，满足或超过客人的期望。
Directs and controls Assistant Chinese Chef / Sous chef and below kitchen employees to ensure that all day to day operational matters are handled on time and guest expectations are met or exceeded.
Ensure continuous improvement of Kitchen Policies and Procedures. Ensure compliance of departments with approved policies.
Oversees the standards of cleanliness and hygiene in Chinese kitchen and Banquet Kitchen areas and takes appropriate action where necessary.
Prepares, communicates and implements in conjunction with the Food and Beverages Department on all Food and Beverage promotion plan for all restaurants.
Assist the Executive Chef on minimizes the number of accidents occurring from unsafe practices by ensuring applicable health and safety / HACCP standards are understood and applied.
Assist the Executive Chef on all Food and Beverage pricing, maximizing outlets profitability while maintaining value for money principles.
Assist the Executive Chef on executing on the of the hotel’s annual budget, and more specifically prepares, monitors and controls the hotel’s Food & Beverage related revenue and expenses based on overall goals and objectives.
Ensures the implementation and maintenance of supply par stocks in Fortune Chinese Kitchen, Banquet kitchen and oversees inventory taking and control
Assist the Executive Chef on maintaining efficient administration organization and submit reports on time.
Assist the Executive Chef on ensuring that employees are selected, trained, evaluated and rewarded in compliance with existing employee management systems.
Continuously seeks way to improve guest satisfaction as well as financial results.
Caches, counsels, disciplines and develops subordinate employees and assists other departments in this process.