Chef De Cuisine（Italian cuisine）- 厨师长（意大利菜））

§ 全面落实酒店厨房部的各项标准。
Ensuresthat 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。
Workclosely with other employees in a supportive and flexible manner, focusing onthe 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。
Buyslocally available fresh products wherever possible and has limited menus whichare changed frequently to ensure the guest is always offered a variety of fooditems.
§ 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。
Plansor participates in planning menus and utilisation of food surpluses andleftovers, 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。
Spendstime in culinary areas observing employee-guest/employee-internal customerinteraction, working through Heads of Department to coach employees asnecessary.
§ 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。
Reviewsmenus, analyses recipes, determines food, labour, overhead costs and assignsprices to menu items.
§ 指导员工依照菜谱烹制菜肴控制菜肴的质量和原材料的使用量。
Directsfood apportionment policy to control costs.
§ 调查原材料的市场价格。
Introducesand tests the market with new products which are market-orientated in terms ofprice and product.
§ 菜肴即卖即做保证为客人提供最新鲜的食物，这是我们每个餐厅都应该遵循的原则。
Servesfresh food to the guests which is prepared a la minute, is consistent inquality, and which reflects the style of the outlet concept.
§ 监督厨房的工作，并且与其他的厨房协调，为客人提供新鲜的菜肴同时控制原材料的浪费现象。
Supervisescooking and other kitchen personnel and coordinates their assignments to ensureeconomical and timely food production.
§ 监督食品的准备和烹饪过程，配料的使用量和菜肴的卖相保证烹制完成的菜肴符合标准。
Observesmethods of food preparation and cooking, sizes of portions, and garnishing offoods to ensure food is prepared in prescribed manner.
§ 上菜前要试菜。
Testscooked foods before plate-up and service.
§ 估计原材料的需要量。
Estimates food consumption andpurchases or requisitions of foodstuffs and kitchen supplies.
§ 对菜肴进行创新，对菜谱进行改良。
Devisesspecial dishes and develops innovative recipes.
§ 保证各个厨房菜肴的营养价值和卫生。
Establishesand enforces nutrition and sanitation standards for restaurant.
§ 充分落实凯悦温情和餐饮部经典20条。
Assistsin making sure that all Touches of Hyatt and the Food and Beverage Top 20 areimplemented.
§ 积极响应客人的合理建议，并尽快改善。
Respondsto the results of the Consumer Audit and ensures that the relevant changes areimplemented.