西厨厨师长-扒房/西宴/自助餐厅

现招聘岗位为高派扒房厨师长
Chef de Cuisine-Copper Grill
Buys locally available
fresh products whenever possible and has limited menus which are changed
frequently to ensure the guest is always offered a variety of food items.
无论何时尽可能地购买当地新鲜产品，通过有限的菜单的频繁更换，确保总能为客人提供花样繁多的菜肴。
Together with the
Outlet Manager, plans or participates in planning menus and utilisation of food
surpluses and leftovers, taking into account probable number of guests, market
conditions, and popularity of various dishes and frequency of menu.
考虑到客人人数，市场环境及菜式的受欢迎程度和菜单使用率，与餐厅经理一起计划或参与菜单设计和利用库存和现有食物。
Reviews menus,
analyses recipes, determines food, labour, overhead costs and assigns prices to
menu items.
回顾菜单，分析烹饪配方，确定选材，进行人员分配，计算管理费用的成本及菜式定价。
Directs food
apportionment policy to control costs.
指导食物配置来控制成本。
Introduces and tests
the market with new products which are market-orientated in terms of price and
product.
根据市场导向的价格及产品，引进及尝试市场中出现的新产品。
Food Preparation and Production
食物准备及生产
Serves fresh food to
guests which is prepared a la minute, is consistent in good quality, and
reflects the style of the outlet concept.
为客人提供新鲜食物，即使是最后一分钟准备，都要持续保证食物的高品质，充分体现餐厅风格及经营理念。
Supervises cooking and
other kitchen personnel and coordinates their assignments to ensure economical
and timely food production.
监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
Observes methods of
food preparation and cooking, sizes of portions, and garnishing of foods to
ensure food is prepared in prescribed manner.
观察食物准备及烹饪的方法，食物的尺寸规格，以及食物的装饰，确保食物按照所规定的标准去准备。
Tests cooked foods
before plate-up and being served to the guest.
在食物上碟前和服务客人过程中，检验被服务给客人的食物。
Estimates food
consumption and purchases or requisitions of foodstuffs and kitchen supplies.
对食物的消费，采购，食物原材料及供应进行评估。
Devises special/
innovative dishes and develops recipes.
设计特殊的菜肴器皿，发展创新的烹饪处方。
Establishes and
enforces nutrition and sanitation standards for restaurant.
建立及加强食品营养及餐厅的卫生环境。
Assists with the
preparation of the annual Food and Beverage Business Plan, ensuring Divisional
Objectives fully address business objectives of the Hotel and needs of
employees.
协助准备餐饮年度计划，确保部门目标能完全与酒店目标一致，并满足员工需要。
Assists with the
preparation and regular update of the Food & Beverage Departmental Budget,
in close cooperation with the Executive Chef, ensuring targets are met and
costs are effectively controlled.
与行政总厨紧密合作，协助准备定期更新餐饮预算，确保达到预期目标及有效控制成本。
Ensures new technology
& equipment are embraced, improving productivity whilst taking work out of
the system.
确保员工熟练掌握新技术和新设备，来提高员工的生产力。
Ensures that all Team
Leaders take an active role in the training and development of employees.
确保所有领班在培训中有积极的态度和发展员工。
Develops and assists
with training activities focused on improving skills and knowledge.
协助和展开提高员工技巧和知识的培训活动。
Ensures employees have
a complete understanding of Rules & Regulations, and that behaviour
complies.
确保员工充分理解并遵守酒店的政策。
Monitors employee
morale and provides mechanism for performance feedback and development.
激励监督员工士气，提供表现反馈和发展的机制。
Conducts annual
Performance Development, providing honest and appropriate feedback.
进行年度绩效考核，真实、适当的给予评估。