Excutive Chinese Chef中餐行政总厨

1. Initiate requisition for materials and supplies andpresent it for approval.
提交所需原材料和物资供应的清单并给予上级审批
2. Liaise closely with Executive Chef for new methodsof food preparations and recipes.
和行政總廚一起开发和研制新菜品和配方。
3. Control daily set-up of banquet and buffets, staffcaterer, market list and food wastage so as to maintain food cost of respectivekitchens at pre-determined levels; help reduce cost by keeping a control onpower and fuel consuming machineries.
控制每日厨房的营运成本，包括：食品采购，食物浪费以及所有能源消耗的控制。
4. Ensure the delivery of brand promise and provideexceptional guest service at all times.
确保所有员工遵循品牌承诺并始终提供优异的对客服务。
5. Provide excellent service to internal customers inother departments as appropriate.
确保员工同样在适当的时候为其他部门的内部客人提供优质服务。
6. Ensure consistent check and supervision on food andbeverage items during operation, making feedback as appropriate.
在营运过程中将对于餐饮产品的检验和监督贯穿始终，并在适当的情况下作出反馈。
7. Supervise usage of fresh products in the mealpreparation procedure.
监督餐饮准备中新鲜产品的使用。
8. Give assistance in monitoring the monthly inventoryof all operating equipment and operating supplies.
协助监督对所有运营设备和营业用品的月度盘点。