热菜主管 Chef De Partie

In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。
• Participate in the planning and costing of menus
参与菜单的计划编制及成本计算
• Develop and write standard recipes
积极发展于手写菜单配方的标准
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
确保全面了解的产品知识，不仅包括食品成分、设备、供应商、市场、当前动向，提出一些适当的建议，并对厨房的运作作出相应的调整
• Works with Supervisor in the preparation and management of the Department’s budget和上级领导一起编制和管理部门预算。
• Control of food purchases levels in line with business volume and liaise with the store person
与库管人员一起控制食品采购水平。
备注：此岗位是西厨热菜主管夜班岗位，需要长期上夜班。