员工餐厅主管

1.Take part in the planning and costing of menus.
参与设计菜单和成本控制。
2.Develop new dishes and products.
发展新菜肴及产品。
3.Establish standards of food quality and preparation and ensure they are strictly adhered to.
建立食品质量和展示标准，并保证严格执行。
4.Ensure the service area of Team Restaurant is clean, tidy and comfortable.
保证员工餐厅服务区域干净、整齐、舒适。