宴会炒锅主厨Chef of banquet frying pan

1.协助行政总厨全面管理中厨房和宴会厨房，参与酒店政策、理念、方向、目标和目标相关的决策，并按指示执行。
Assists the Executive Chef in the overall operation of the Fortune Chinese kitchen and Banquet Kitchen by participating in decisions relating to hotel policy, philosophy, direction, goals and objectives and action their implementation as directed.
2.协助行政总厨管理正在进行的烹饪业务，以确保达到质量和安全标准，提升服务的独特性，并利用可用资源来提高最大的盈利能力和质量形象。
Assist the Executive Chef on manages ongoing culinary operations to ensure that quality and safety standards are met, service distinctiveness promoted and available resources are utilized to promote maximum profitability and a quality image.
3. 优化高效的计划、调度、订购和库存控制。
Optimizes efficient and effective planning, scheduling, ordering and inventory control.
4.指导和控制中餐副厨 / 厨师长和所有下属厨房员工，确保所有日常操作事务都能按时处理，满足或超过客人的期望。
Directs and controls Assistant Chinese Chef / Sous chef and below kitchen employees to ensure that all day to day operational matters are handled on time and guest expectations are met or exceeded.
5.确保厨房政策和程序的持续改进。确保各部门遵守批准的政策。
Ensure continuous improvement of Kitchen Policies and Procedures. Ensure compliance of departments with approved policies.
6.监督所有中餐厨房和宴会厨房区域的清洁卫生标准，必要时采取适当措施。
Oversees the standards of cleanliness and hygiene in Chinese kitchen and Banquet Kitchen areas and takes appropriate action where necessary.
7.与餐饮部门一起为所有餐厅制定、沟通和实施年度餐饮推广计划。
Prepares, communicates and implements in conjunction with the Food and Beverages Department on all Food and Beverage promotion plan for all restaurants.
8.协助行政总厨通过了解和应用适用的健康和安全/HACCP标准，最大限度地减少不安全行为造成的事故数量。
Assist the Executive Chef on minimizes the number of accidents occurring from unsafe practices by ensuring applicable health and safety / HACCP standards are understood and applied.
9.协助行政总厨所有食品和饮料的定价，在保持物有所值的原则下最大限度地提高门店的盈利能力。
Assist the Executive Chef on all Food and Beverage pricing, maximizing outlets profitability while maintaining value for money principles.
10.协助行政总厨执行酒店年度预算，更具体地根据总体目标和目标编制、监控和控制酒店餐饮相关收入和支出。
Assist the Executive Chef on executing on the of the hotel’s annual budget, and more specifically prepares, monitors and controls the hotel’s Food & Beverage related revenue and expenses based on overall goals and objectives.
11.确保中餐厅和宴会厨房的供应标准库存的实施和维护，并监督库存盘点和控制。
Ensures the implementation and maintenance of supply par stocks in Fortune Chinese Kitchen, Banquet kitchen and oversees inventory taking and control
12.协助行政总厨保持高效的管理组织，按时提交报告。
Assist the Executive Chef on maintaining efficient administration organization and submit reports on time.
13.协助行政总厨确保根据现有员工管理系统对员工进行挑选、培训、评估和奖励。
Assist the Executive Chef on ensuring that employees are selected, trained, evaluated and rewarded in compliance with existing employee management systems.
14.不断寻求提高客人满意度和财务效益的方法。
Continuously seeks way to improve guest satisfaction as well as financial results.
15.对下属员工进行培训、辅导、纪律培训和发展，并协助其他部门进行培训。
Caches, counsels, disciplines and develops subordinate employees and assists other departments in this process.