Staff Restaurant Chef De Partie 员工餐厅厨师主管

DUTIES AND RESPONSIBILITIES工作职责
· According to the hotel policy, assist chef meal cost control at the same time, guarantee the staff dining experience maximization.
根据酒店的政策，协助厨师长控制用餐成本的同时，保证员工的用餐体验最大化。
· According to the operation, judgment the number of staff canteen, arrange department scheduling. To ensure that every divisions have sufficient manpower to provide staff canteen.
根据酒店运作情况，判断员工用餐人数，安排部门排班。确保每个班次都有足够人手提供员工用餐。
· Coordination and management, solve the staff canteen daily affairs, to ensure that employees can get due to support.
协调、管理、解决员工餐厅的日常事务，保证员工工作能得到应有的支持。
· Arrange daily and weekly staff canteen menu, festival meals and single.
合理安排员工餐厅每日菜单和每周、节日加餐餐单。
· Tramp through a variety of ways to get the staff canteen product opinion and the suggestion, adjust the menu and product, ensure that the best employee dining experience.
不定期通过各种方式获取员工对员工餐厅出品的意见和建议，调整菜单和出品，确保给员工最佳的用餐体验。
· Strict implementation national and the food hygiene standards, supervision and inspection the staff canteen daily health work.
严格执行国家及酒店的食品卫生标准，监督检查员工餐厅的日常卫生工作。
QUALIFICATIONS AND REQUIREMENTS任职要求
1.在酒店同岗位工作2年以上。
2.身体健康，无不良嗜好。
3.熟悉酒店各种规章制度及消防知识。
4.对团队及部门工作具有良好的组织实施能力。