员工餐厅主管

Assists in providing food that are healthy, hygienic and has variety.协助员餐厨师长，为员工提供健康/卫生/多种花样的食品。Assists in making progress on task according to employee suggestion and opinion.协助员餐厨师长，根据员工提出的见意和意见，积极做好改进工作。Assists in working out the menu with Chef de Cuisine on time.协助员餐厨师长，按时完成员餐菜单编制工作。Ensures food surpluses and leftovers are used according to the set guidelines and policies.确保根据所设定的政策和方针, 尽量利用剩余的食品原料。 Prepares food according to menus and recipe, ensuring the quality of food meets Hyatt International standards.烹制菜肴时, 确保根据菜单和配方准备食品, 以确保食品的质量达到国际凯悦的标准。Strictly adheres to food apportionment policy to control costs effectively.严格执行食品分摊政策，以便能有效的做好控制成本工作。Takes interest in learning and preparing new products as directed by the Outlet Chef de Cuisine.在厨师长的指导下，乐于学习及制作新的菜肴。Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. 紧密督导厨师和员餐其他员工，并协调他们的工作，以确经济、及时的食品制作。Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.观察食物的准备和制作方法、份量及食物的装饰，以确保食品是按预先的设计制作的。