川菜副厨师长Sichuan Chef

1.根据酒店需要，与行政总厨一起研发、调整菜单，满足客人需求
As required by hotel, research and development, adjust the menu with executive chef and meet guests' needs
2.配合餐饮总监和行政总厨，策划年度推广计划,并按照执行
With F&B director and executive chef, planning the annual promotion plan, and according to the execution
3.根据需要，制定、调整特色餐厅厨房的运营程序
According to the needs, formulate, adjust the operating procedures in the kitchen
4.根据酒店经营情况,制定特色餐厅厨房食品、原材料的库存量标准并监督执行
According to hotel management, make the food in the kitchen, the inventory of raw materials standard and supervise the implementation
5.监督特色餐厅厨房的食品、设备的采购，确保符合酒店程序及标准
Supervise food in the kitchen, the purchase of equipment, procedures and ensure compliance with hotel standards
6.配合行政总厨进行人力规划和管理
Cooperate with executive chef in manpower planning and management
7.熟悉职业保健、安全职责相关政策和程序，以确保所有程序能得以贯彻执行，并在职业保健和安全职责方针的指导下确保行为落到实处
Familiar with the occupational health and safety policies and procedures, to ensure that all the procedures to be carried out, and under the guidance of the occupational health and safety policy to ensure that behavior
8.全面管理特色餐厅厨房，包括菜单计划、成本计划和人员安排，组织特别活动，开发新菜,了解食品质量标准和相关产品的综合性知识
Comprehensive management of the kitchen, including menu planning and personnel arrangement, cost plan, organize special events, developing new dishes, understand the comprehensive knowledge of food quality standards and related products.