员工餐厅厨师长

Duties andResponsibilities工作职责
· Participate in the planning andcosting of menus
· 参与菜单的计划和成本核算工作。
· Develop and write standardrecipes
· 制订并编写标准菜谱。
· Develop new dishes and products
· 开发新菜和新产品。
· Ensure that outstandingculinary technical skills are maintained
· 确保优秀的餐饮技巧得以保持。
· Assist with organizing specialevents and special food promotions
· 协助组织特别活动和特别食品促销活动。
· Maintain comprehensive productknowledge including ingredients, equipment, suppliers, markets, and currenttrends and make recommendations for appropriate adjustments to kitchenoperations accordingly
· 保持对产品的综合性知识的了解，包括配料、设备、供应商、市场和当前趋势，并相应的建议厨房运作部进行适当调整。
· Maintain a hygienic kitchen
· 保持厨房的卫生。
· Clean the kitchen and equipment
· 清洁厨房和设备。
· Maintain personal hygiene
· 保持个人卫生。
· Supervise and Training ofassigned employees
· 管理和培训属下员工。
· Works with Executive Chef inmanpower planning and management needs
· 和行政总厨一起进行人力规划和管理需求。
· Works with Executive Chef inthe preparation and management of the Department’s budget
· 和行政总厨一起编制和管理部门预算。
· Complete other reasonably assigned work
· 完成任何其他合理的职责和被指派的职责
· The departmentreserves the rights to change or supplement the job description if necessary
· 如有必要，该部门有权更改或补充该职位描述