厨师长-咖啡厅厨房 Chef de Cuisine-Market Cafe Kitchen

无论何时尽可能购买当地新鲜产品，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。
Buys locallyavailable fresh products whenever possible and has limited menus which arechanged frequently to ensure the guest is always offered a variety of fooditems.
综合考虑客人人数、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并利用库存和现有食物。
Together with theOutlet Manager, plans or participates in planning menus and utilization of foodsurpluses and leftovers, taking into account probable number of guests, marketconditions, and popularity of various dishes and frequency of menu.
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, determines food, labor, overhead costs and assigns prices tomenu items.
指导食物配置来控制成本。
Directs foodapportionment policy to control costs.
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 teststhe market with new products which are market-orientated in terms of price andproduct.
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。
Supervises cookingand other kitchen personnel and coordinates their assignments to ensureeconomical and timely food production.
观察食物准备及烹饪的方法、食物的分量规格及食物的装饰，确保食物按照规定标准准备。
Observes methods offood preparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner.
建立及加强食品营养及餐厅卫生环境。
Establishes andenforces nutrition and sanitation standards for restaurant.
与行政总厨密切合作准备和定期更新厨务部预算，确保达到预算目标并且有效的控制成本。
Assists with thepreparation and regular update of the Food & Beverage Departmental Budget,in close cooperation with the Executive Chef, ensuring targets are met andcosts are effectively controlled.