员工餐厅主管

‍
MAJOR
RESPONSIBILITES 责任概要 :
 
Prepares and cooks food according to standard and
procedures, recipe cards, photographs and given instructions. Assists the Sous
Chef in training associates
Participates in product development and in
controlling the smooth operation of the kitchen. Prepares and cooks food in all
areas of the kitchen as and when directed.
Participates in the control of associates.
Participates in associate’s development Participates in the control of food
quality, food taste, food presentation, and food requisition.
根据工作标准与程序、备料单、照片及上级指示来准备食物，协助厨师长培训员工。参与提高食品质量，保证厨房运作的顺利进行。当接到指示时厨房的所有区域都要进入工作状态。协助管理员工，为员工发展提供帮助，参与食物的质量控制，提高产品的菜色和味道。
 
SPECIFIC DUTIES工作任务：
                                         
Must be completely responsible for the smooth and
efficient operation of the area assigned to as per the following duties.
根据职责必须完全负责管理本部门正常而高效的运作。
 
General duties
总的职责
 
Prepares food for guests
and associates efficiently, economically, and hygienically as per the standard
recipes following the standards and procedures.
为客人和员工高效率的提供食物，做到物美价廉,要按照标准食谱制作并且要符合食品卫生 。
 
Hands on supervision of
work operations.
监督厨房的正常运作。
 
Assist the Sous Chef in the
day-to-day operation of the kitchen and to help maintain a high standard of
food preparation and presentation.
协助厨师长管理厨房的正常运作，保证食品的高质。
 
Support the Sous Chef in
the overall smooth operation of the kitchen ensuring prompt service at all
times.
在厨房运作方面支持厨师长工作，保证提供高效率的服务。
 
Works in all areas of food
preparation as and when directed.
接到指示时参与食物准备的各方面的工作 。
 
Assists with buffets decoration items and show pieces.
协助自助餐的装饰和装饰品 。
 
Develops recipe cards and
products.
发展食谱卡和产品 。
 
Participates in development
of dishes for menu designs.
参与菜单的制作及菜肴的新开发 。