确定食物的产地和质量
To make that the specialized food are its origin and in quality.
2. 建立高效团队
To build and maintain a strong and efficient team.
3. 检查厨房的所有产品
To supervise production of all kitchen items.
4. 建立工作程序
To establish work procedures.
5. 厨师长一起安排员工
Scheduling staff with Executive Chef/Executive Sous Chef.
6.厨师长一起计划日常采购单
Plan daily market list with Sous Chef
7. 自愿尝试和开发新菜式
Test and develop new dish items undo supervision of Sous Chef.
8. 与其他部门建立良好的合作关系
To establish good relationship with all the department.
9. 与厨师长一同组织部门例会
To conduct daily briefing of your department with Sous Chef.
10. 对酒店的防火措施，卫生管理，健康安全方面理解正确全面并致力去推进
To have a complete understanding and to follow up on hotel policies relating to fire, hygiene, health and safety.
11.关注成本控制
To be award of food cost control.
12. 控制好产品的质量和数量
To monitor the quality and quantity of all food items being served.
13.控制好餐厅收货的质量和数量
To monitor correct quality and quantity of all foods received for your outlet.
14. 保证未变质食物不被浪费
To ensure that no reusable foods are not wasted.
15. 协助厨师长了解所有工作项目
To keep Executive Chef aware of all items of interest.
16. 时常检查设备运营状态并对其进行良好的保养
To inspect all equipment continuously and keep well maintained.
17. 参加员工会议
To attend and contribute to staff meeting.
18. 保证每日柜台、自助餐和宴会所展出菜品的质量
To ensure the attractiveness of all display of foods on daily counter, buffets and banquet event.
19. 确保与客人直接接触的员工对食品及加工方法具有丰富的知识
To ensure that staff in direct guest contact have full knowledge of all food items and methods in which way they were prepared.
20. 确保所有设备器运营良好
To ensure all operating equipment / furniture are in good condition.
