Cafeteria Kitchen Supervisor 员工餐厅主管

【岗位职责】
1.Assist the Sous Chef in being responsible for the Employee Kitchen area, ensuring a smooth running, profitable operation within the framework of the Hotel.
协助厨师长管理对整个员工餐厅厨房所有区域, 保证一切正常, 并有利酒店营运。
2. Maintain the Hotels cuisine culinary concepts and standards for food preparation and presentation.
拥护酒店对厨房的食品准备和摆盘标准。
3. Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
在保证正确的出品, 盘点 和需求的前提下控制好食品成本。
4. Maintains and responsible for the completion of the control report (i.e.) temperature checklist, cleaning schedule, work order, Brand Standard form etc.
主动负责并完成表格, 温度检查表, 清洁日志, 工作订单, 品牌标准 。
5. Maintains food safety & protection, to include dating, proper storage and rotation, etc.
保证食品卫生并且安全, 包括食品标签, 储藏等。
【任职要求】
1.Minimum 4 years kitchen experience.
至少4年厨房工作经验
2.Good communication skills in Mandarin.
很好的普通话沟通能力。