员工餐厅主管

1.     Supervises, coordinates and participates in talent canteen’s cooking, ensures the quantity and quality of food.
管理，协调并参与人才餐厅食品制作，确保菜肴的数量和质量。
2.     Ensures that kitchen equipment and appliances are handled properly
保证人才餐厅厨房设备和用具正确操作。
3.     Ensures that hotel cost control policies and procedures are followed
确保落实酒店的成本控制政策和程序。
4.     Checks on requisitioned supplies to determine quality, quantity and freshness.
检查订单供给食品的质量，数量，新鲜程度。
5.     Utilizes leftover food; converts unconsumed cooked food to other dishes
充分利用剩余食品，转换成为其他食品。
6.     Checks sanitation and security of talent canteen and report to Canteen Chef in time.
检查人才餐厅的卫生及安全情况并及时向人才餐厅厨师长回报。
7.     Trains talent canteen commis
对人才餐厅厨师进行相关培训。
8.     Appraises performance of subordinates and recommends appropriated suggestion.
给予人才评估和建议。
9.     May act as Canteen Chef during his absence
在厨师长不在时履行其职责。
10.  Performs other duties that may be required by his superiors
履行其上司给予的其他职责。
Education / Professional experience学历/专业经验                      
1.     3years’ experience in a hotel of international standards
3年星级酒店工作经验；
2.     Ability to handle personnel essential
有能力进行人员管理；
3.     Physically and medically fit
符合健康要求；
4.     Cost oriented
懂得成本控制；
5.     Personal and neat
举止大方，仪表端庄。