1. Directly responsible for all Western Culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
直接对整个西厨房所有区域负责, 保证一切正常, 并有利酒店营运
2.Maintain the hotel's culinary concepts and standards for food preparation & presentation.
3. Maintain food cost by ensuring that proper preparation, inventory, requisition, food parts and control systems are in place in all food operations areas.
在保证正确的出品, 盘点 和需求的前提下控制好食品成本
4. Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc.
保证食品卫生并且安全, 在工作区域内所有食品使用和储藏都必须严格按照食品要求, 包括日期, 储藏.
5.Achieve departmental Budget goals by maintaining efficient cost expenditure.
6. Assist the Executive Chef in food promotion, menus, pricing.
7.Together with Executive Chef to create new dish and recipes, including picture taking which should be displayed in the respective kitchen.
8.To train subordinate managers and supervisors in effective “coaching and counseling” and the correct process of progressive discipline method.
9. Conduct a preventative maintenance inspection on a weekly basis.