厨师长 Chef de Cuisine

•Plan and prepare to perform high-quality food and set up in designated restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
•Strictly follow recipes, standards and plating standards.
严格按照菜谱、标准和摆盘标准。
•Maintain HACCP requirements in all aspects of hotel operations.
在酒店运营之中保持HACCP各方面要求。
•Attention must be paid to the ongoing training of personnel and the improvement and improvement of standards and procedures.
必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。
•Be proactive in daily quality meetings (daily chef morning meetings, team meetings) to keep kitchen operations continuously improving, meeting goals and maintaining smooth communication.
必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。
•Can be asked to do takeaway work.
可以被要求进行外卖工作。
•Can be asked to get the job done outside of the kitchen.
可以被要求在厨房以外的地点完成工作。
•All employees should know about accommodation rates, banquets, forecast plans and earnings.
所有员工都应知道关于住宿率, 宴会, 预测计划和收益。
•Prepare menus on request in a timely manner.
及时的按要求准备菜单。
•The new dishes are made in conjunction with digital photographs.
新菜品的制作在品尝上要结合数码照片。
•Adjust the position inside the kitchen.
调节厨房内部的岗位。