中厨点心厨师长 Dim Sum Chef

岗位职责/职位描述
1. To ensure all ‘quality ingredients’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost.
要确保所有“优质的原料''专业按照食谱，电镀，自助设置窗口，准备，最大限度地提高生产时间和减少浪费为重点，支持的厨师团队实现其财务目标的目标，食物成本。
2. To monitor the hotel kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses.
要监督的酒店厨房的运营成本，并实现了纠正积极主动的行动，在必要时减少开支。
3. Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar.
规划和实施有效的食品促销活动，协调的食品和饮料推广的日历。
4. To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurant-hotel.
要发展“厨师的创意”，满足目标市场的需求，并符合的餐厅，酒店的经营理念。
5. To communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation.
一天的沟通和委托的生产进度，整理数量的预测，并为第二天的操作。
6. The ability to set up control systems, which will assure quality and portion consistency.
设置控制系统的能力，并保证质量和部分一致性。
7. Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants.
确定市场需求和发展趋势，在客人和本地市场，以及显示器和餐厅的菜单和产品的竞争力进行了分析。