Chef de Cuisine - Event Kitchen 宴会厨房厨师长

§ 全面落实酒店餐饮部的各项标准。
Ensures
that all company minimum brand standards have been implemented.
§
团队协作，主动灵活待客，顾客至上，酒店的大局为重。
Work
closely with other employees in a supportive and flexible manner, focusing on
the overall success of the hotel and the satisfaction of hotel guests.
§ 尽量使用当地的新鲜原材料。保证菜单的精而清，方便勤换菜单为客人提供更多变的选择。
Buys
locally available fresh products wherever possible and has limited menus which
are changed frequently to ensure the guest is always offered a variety of food
items.
§
参与计划菜单的编写； 尽量使用多余的原材料防止浪费；估计客人的数量；预测市场情况；了解流行的菜肴并且勤更新菜单。
Plans
or participates in planning menus and utilisation of food surpluses and
leftovers, taking into account probable number of guests, market conditions,
popularity of various dishes and frequency of menu.
§ 多在厨房里协调员工和客人/员工和其他部门同事的关系， 同时协助部门总监培训下属员工。
Spends
time in culinary areas observing employee-guest/employee-internal customer
interaction, working through Heads of Department to coach employees as
necessary.
§
审查菜单和分析菜谱，决定所需原材料，劳动力，成本和菜肴的价格。
Reviews
menus, analyses recipes, determines food, labour, overhead costs and assigns
prices to menu items.