Duties and Responsibilities工作职责:
· Participate in the planning and costing of menus.
· 参与菜单的计划和成本核算工作。
· Develop and write standard recipes.
· 制订并编写标准菜谱。
· Develop new dishes and products.
· 开发新菜和新产品。
· Ensure that outstanding culinary technical skills are maintained.
· 确保优秀的餐饮技巧得以保持。
· Assist with organizing special events and special food promotions.
· 协助组织特别活动和特别食品促销活动。
· Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
· 保持对产品的综合性知识的了解,包括配料、设备、供应商、市场和当前趋势,并相应的建议厨房运作部进行适当调整。
· Maintain a hygienic kitchen. Clean the kitchen and equipment
· 保持厨房的卫生。清洁厨房和设备。
· Supervise and Training of assigned employees
· 管理和培训属下员工。
Able to work with and to consume all products and ingredients.
能够合理消耗所有产品和配料。
Ability to set priorities and to complete tasks in timely manner.
有能力按照事情的优先顺序按时完成任务。
Working well in stress situations, remain calm under pressure and able to desolve problems.
在压力下很好地完成工作,保持冷静解决问题。
Able to work in an moist, hot and sometimes loud environment.
能够在潮湿,热和不时吵闹的环境中工作。
Must have a good knowledge of Western or Chinese cuisine to carry out the duties and responsibilities for theposition in an efficient and productive manner.
具备有与本职位相配的中西餐烹饪知识,高效率,高质量完成本职工作。