宴会厨房主管 CDP

1) Supervise the preparationand production of all hot or cold food items for buffet and a la carte menu toensure that they are in compliance with the prescribed recipes andspecifications监督自助餐和散点菜单上的热冷菜的准备以及生产过程，确保其完全符合规定的菜单和准则
2) Understand the basic philosophy of the company and implement the GoldStandards, three Steps of Service and the 12 service values in his daily work. 每天工作中，认知并履行丽思卡尔顿酒店的哲学内涵，黄金标准，优质服务三步骤和12条服务信念
3) Determine the require mise-en-place according to the menu orders. 根据菜单准备所需食材
4) Check the store requisitions prepared by subordinates. Ensure that thereceived products meet the predetermined quality and purchasing specifications.检查属下厨师准备的食材。确保收到的食材符合规定的质量和采购标准
5) Monitor the supply of food items and review wastage for appropriateadjustment in future preparation. 监督食物供应标准，重新检查浪费率以便
6) Ensure the proper handling and storage of food so as to keep spoilageto a minimum. 确保正当搬运和储存食物，把浪费率减至最低
7) Ensure that the workstations are clean and hygiene and prepare safetyprocedures are observed by the cooks at all times. 确保在准备食物过程中工作台面干净卫生，每时每刻均有厨师在旁操作监控
8) Ensure that all operating equipment is in good working conditions andadvise supervisor to raise repair and maintenance request when necessary. 维护所有厨房设备在最佳状态，若有需要时，指示主管对其进行保养维修
9) Prepare the framework of training programs for new staff and CookTrainees and review the training progress and schedule. 准备新员工以及厨房实习生的培训课程框架，参考过去的培训程序和时间安排
10) Assist supervisor in creating new dishes andarranging sample tasting for management. 协助制作新菜式，准备试食所需的样品
11) Assist supervisor in monthly stock takingactivities. 协助主管进行每月的仓库检查
12) Perform any other relatedduties as and when assigned by supervisor. 根据主管的要求分配工作岗位并完成工作任务