中厨房厨师长 Chef de Cuisine-The Lodge

无论何时尽可能地使用当地新鲜产品，通过对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。
Uses locally available fresh productswhenever possible and has limited menus which are changed frequently to ensurethe guest is always offered a variety of food 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。
Reviews menus, analyses recipes, determinesfood, labour, overhead costs and assigns prices to menu items.
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。
Introduces and tests the market with newproducts which are market-orientated in terms of price and product.
被指派或轮换至其他部门时，按其部门工作程序履行工作职责任务。
To perform all duties and tasks when rotatedor assigned to another Department as per Master Task List for that Department.
按所在厨房要求，执行开、收餐程序。
To perform opening and closing proceduresestablished for the Place of Work as assigned.
监督营运用品使用，降低物品破损。
To monitor operating supplies and reducespoilage and wastage.
协助执行季度、半年度和年度营运设备用品盘点。
To assist in carrying out quarterly,bi-yearly, yearly inventory of operating equipment.
履行任何其他合理的工作职责与义务。
To carry out any other reasonable duties andresponsibilities as assigned.
协调维修保养工作和维修保养申请单确保厨房和厨房设备状态良好。
To coordinate all Repair and Maintenance andissues repair and maintenance job orders to ensure the proper maintenance ofthe Kitchen and the Kitchen Equipment.
建立并严格执行所有营运设备，用品及物品库存制度，确保所有厨房设施完备。
To establish and strictly adhere to the parstocks for all operating equipment, supplies, inventoried items, and to ensurethat the outlet is adequately equipped.
设计特殊的菜肴器皿，发展创新的食谱。
Devises special/ innovative dishes anddevelops recipes.
协助反映部门政策、程序，工作流程和绩效标准的细致营运指南的发展和维护，确保年度回顾能准确地反映任何变化。
Assists with the development and maintenanceof a detailed Department Operations Manual that reflects Policies &Procedures, work processes and standards of performance within the Division.Ensures annual review to accurately reflect any changes.
协助准备餐饮年度业务计划，确保部门目标完全与酒店经营目标一致，并满足员工需要。
Assists with the preparation of the annualFood and Beverage Business Plan, ensuring Divisional Objectives fully addressbusiness objectives of the Hotel and needs of associates.