铁板烧厨师主管

• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。
• Participate in the planning and costing of menus
参与菜单的计划编制及成本计算
• Develop and write standard recipes
积极发展于手写菜单配方的标准
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
确保全面了解的产品知识，不仅包括食品成分、设备、供应商、市场、当前动向，提出一些适当的建议，并对厨房的运作作出相应的调整
• Works with Supervisor in the preparation and management of the Department’s budget
和上级领导一起编制和管理部门预算。
• Control of food purchases levels in line with business volume and liaise with the store person
与库管人员一起控制食品采购水平。
• Develop new dishes and products
积极的创新菜肴及产品
• Ensure that outstanding culinary technical skills are maintained
确保突出的厨房烹饪专业技能
• Assist with organizing special events and special food promotions
协助组织一些特殊事件及食品推广
• Encourage and inspire team members to provide guests distinct experience in creative ways.
运用有创意的方法来激励、鼓舞团队成员为宾客提供独特的体验。
• Cross check guests through evaluations and comments get the feedback, know how to improve guest satisfactions. 抽时间与宾客进行互动，获取反馈，了解员工提升宾客满意度的渠道。
• Collaborate with Director of Food and Beverage to develop activities to meet the service behaviour and improving guest relationship continuously. 与部门总监协作共同开发达到服务行为标准和持续改善宾客关系体验的各类活动。