员工餐厅厨师长Staff Restaurant Chef

1. 确保所有出品按照标准的烹饪方法制作
2. 带领厨房主管，领班和帮厨工作
3. 为防止食品变质，要彻底检查冰箱
4. 熟悉所有菜的配料烹饪方法及准备工作
5. 注意节省原料
6. 确保出品达到饭店的标准
7. 招聘，发展维持有能力的厨师
8. 建立和保持良好的工作关系
1. Ensure that production is done according to the standard recipes at all times
2. Delegate work to the chef de partie, Demi Chef and Commis assigned to him
3. Check fridge and Products thoroughly to avoid spoilage
4. Has knowledge of all food items concerning ingredients, cooking techniques and preparation
5. Is alert in energy saving.
6. Ensure production and quality meets hotel standards
7. Hire, develop and retain quality chefs
8. Establish and maintains good relationships in his section