宴会副厨师长

1. Liaise closely with Executive Sous Chef for new methods of food preparations and recipes.
和行政总厨一起开发和研制新菜品和配方。
2. Controldaily set-up of banquet and buffets, staff caterer, market list and food wastage so as to maintain food cost of respective kitchens at pre-determined levels; help reduce cost by keeping a control on power and fuel consuming machineries.
控制每日厨房的营运成本，包括：食品采购，食物浪费以及所有能源消耗的控制。
3. Check daily kitchen log books of all sections; carry out all reasonable duties as assigned by management.
检查所有厨房的每日记录本，合理的分配好人员和管理厨房。
4. Ensure consistent check and supervision on food and beverage items during operation, making feedback as appropriate.
在营运过程中将对于餐饮产品的检验和监督贯穿始终，并在适当的情况下作出反馈。
5. Give assistance in monitoring the monthly inventory of all operating equipment and operating supplies.
协助监督对所有运营设备和营业用品的月度盘点。
6. Have a thorough knowledge and understanding of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.
对菜单上的所有菜品和饮料有全面的知识和理解，并能推荐菜品和饮料的搭配及促销。
7. Spend time at the restaurant (during peak periods) to ensure that they are managed well by the respective employees and functions to the fullest expectations.
在餐厅区域花时间巡视（高峰时段）以确保员工很好地管理餐厅区域并使各项活动达到最佳满意度。
8. Be familiar with safety, emergency and first aid procedures; supervise that everyone starts working on time and adheres to hotel rules and regulations; check food items for correct quality and quantity.
熟悉安全保障，突发事件和急救的程序及步骤，监督和指导员工始终贯彻实施酒店的规章制度，检查食品的正确使用数量和质量