中厨房粤式点心副厨师长 Chang'an Bridge K-Sous Chef(储备)

§ Buys locally availablefresh products whenever possible and has limited menus which are changedfrequently to ensure the guest is always offered a variety of food items.
无论何时尽可能地购买当地新鲜产品，通过有限的菜单的频繁更换，确保总能为客人提供花样繁多的菜肴。
§ Participates inplanning menus and utilisation of food surpluses and leftovers, taking intoaccount probable number of guests, market conditions, and popularity of variousdishes and frequency of menu.
考虑客人人数，市场环境及菜式的受欢迎程度和菜单使用率，与餐厅经理一起计划或参与菜单设计和尽量利用库存和现有食物，
§ Reviews menus,analyses recipes, determines food, labour, overhead costs and assigns prices tomenu items.
回顾菜单，分析烹饪配方，确定选材，进行人员分配，计算管理费用的成本及菜式定价。
§ Directs and strictlyadheres to food apportionment policy to control costs.
指导食物配置来控制成本。
§ Assists in the processof introducing and testing the market with new products, which aremarket-orientated in terms of price, and product.
根据市场导向的价格及产品，引进及尝试市场中出现的新产品。
§ Serves fresh food toguests which is prepared a la minute, is consistent in quality, and reflectsthe style of the outlet concept.
为客人提供新鲜食物，即使是最后一分钟准备，都要持续保证食物的高品质，充分体现餐厅风格及经营理念。
§ Closely supervisescooking and other Kitchen personnel and coordinates their assignments to ensureeconomical and timely food production.
密切监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
§ Observes methods offood preparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner.
观察食物准备及烹饪的方法，食物的尺寸规格，以及食物的装饰，确保食物按照所规定的标准去准备。
§ Tests cooked foodsbefore plate-up and service.
在食物上碟前和服务客人过程中，检验被服务给客人的食物。
§ Estimates foodconsumption and purchases or requisitions of foodstuffs and kitchen supplies.
对食物的消费，采购，食物原材料及供应进行评估。
§ Devises special dishesand develops innovative recipes.
设计特殊的菜肴器皿，发展创新的烹饪处方。
§ Establishes andenforces nutrition and sanitation standards for restaurant.
建立及加强食品营养及餐厅的卫生环境。