西厨厨师长 WK Chef de Partie

1. Fluent English communication skills
流利的英文表达能力
2. Supervise the entire operation of the kitchen
监管所在厨房的操作
3. Delegate responsibilities to the team members effectively.
有效率的委派员工职责
4. Ensure that the performance and appearance of the team is up to the standards set by the hotel
确保所有行为和表现符合酒店标准
5. Responsible for maintaining the gross profit set by the hotel
有责任去维持酒店的利益增长
6. To set up control systems to assure quality and portion consistency
设定控制系统确保质量和份量的一致性
7. To check that food cost remains at the level set by the management
核查食物成本是否维持在设定水平上
8. Menu planning
菜单计划
9. Responsible food preparation, hiring, hygiene and cleanliness
负责食物的准备,卫生和清洁
10. Conduct ongoing training of the staff
实行不间断的员工培训
11. Check on kitchen equipment and issue orders for maintenance or repairs when necessary
检查厨房设施设备是否需要维修
12. Inspect store rooms, refrigerators, washing areas and receiving areas constantly
不间断的检查储藏室,冰箱和清洁区域
13. Involved in the actual/budgeted food sales figures and be involved in the annual budget
参与到食品实际销售数字和预算数字,并参与年度预算
14. Perform any other duties assigned by Executive Chef or in order to assist in the running of the entire kitchen
完成总厨给与的责任分配确保厨房的正常进行
15. Contribute ideas and suggestions to enhance operational / environmental procedures in the resort
分享自己想法和建议去加强酒店的操作程序
16. Have a positive impact, take personal responsibility and initiative to resolve issues
积极主动,担负起自己的责任并去解决问题