Chef de Cuisine-餐厅厨师长

在厨房每天的工作中，使厨务部门更好的与餐厅协作，完成酒店的标准服务和达成酒店的与餐厅协，完成酒店的标准服务和达成酒店的商业目标。
To assist Executive Chef
in the running of the kitchen,
contributing to
the overall success of outlets and banquets, in
Accordance with
the hotel’s standards and
financial goals.
按照凯悦国际的标准管理员工餐厅，以确保在营运预算范围内最大限度的获得员工满意和尽可能多的节约成本。
To manage the
Associate Restaurant in line with the Hyatt
International
standards, ensuring maximum guest satisfaction
while operating within budget and cost saving as much as
possible.
·
确保餐饮部的各项活动与酒店的战略保持一致，同时充分落实酒店的指示。
Ensures that culinary activities are aligned with
the respective corporate strategy, and that the hotel actions have been
implemented where appropriate.
·
监督各个部门的操作手册的准备和更新工作。
Oversees the preparation and update of individual
departmental operations manuals.
·
组织部门的例会，保证酒店内部信息的有效沟通。
Conducts regular communications meetings and ensure
that departmental briefings and meetings are effective and conducted as
necessary.
·
协助管理库存，保养厨房内的设施， 和其他固定资产。
Assists in the inventory management and ongoing
maintenance of hotel operating equipment and other assets.
·
帮助指导配料的输入，菜谱和其他数据的总结，维持原材料消耗和成本审查的顺利进行。
Assists with the input of product specifications,
recipes and other data as required, supporting the smooth operation of
materials management and cost audit functions.
·
结合市场反馈，参与制定酒店餐饮概念并适时调整。
Combined with market feedback, participate in the
formulation of hotel catering concept and timely adjustment.