员工餐厅副厨师长

一、餐厅管理 Cateen Management
保证员工餐厅按时提供各种菜肴给酒店员工。
Ensure staff canteen provides all kinds of food to hotel staff.
监督厨师做好日常服务工作。
Supervise canteen provide well service to hotel staff.
二、员工管理 Staff management
确保所有员工收到过岗位培训，具备以最高的效率完成工作任务的技能。
Ensure that all staff receives on the job training and have the necessary skills to carry out their duties with the maximum efficiency.
建立高效率的员工团队，确保员工的福利待遇，事业发展和工作热情得到不断提高。
Build an efficient team of staff and ensure a continued improvement by taking an active interest in the welfare, development and motivation of the staff.
确保所有员工了解酒店的消防和紧急疏散程序。
Ensure all staff has a clear understanding of the hotel fire and safety / emergency procedures.
检查员工的守时性和仪表。Checks staff punctuality and grooming.
确保员工知晓酒店的规章制度，并严格遵照执行。
Ensure that staffs are briefed on the hotel rules and regulations, which are to be strictly followed
三、 成本控制 Cost Control
监督和管理员工餐厅货物的收领和贮存。
Supervises the receival and storage of staff canteen’s kitchen goods. 合理控制员工餐厅成本。
Canteen cost control.
其他要求
年龄要求：45岁以下