中餐厨师长 Chinese Head Chef

Carry out the best quality of food production and keep high standard of food presentation.
实现最高品质的食物并保持食物表现的最高标准。
Developing training plans, develops training material in accordance with guidelines and implements training plans for the Food Production employees and other Food and Beverage employees.
研发培训计划，并依据酒店的指导方针针对餐饮员工去执行。
Developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections.
为食品部和管事部发展和维持更新运作标准。
Assists the Executive Chef in planning and organizing successful Food and Beverage activities.
协助行政总厨计划和组织成功的餐饮活动。
Conducts daily briefings and other meetings as needed to obtain optimal results.
为得到最佳的结果执行每日简报和其他会议。
Attends and participates to other meetings as required by the administrative calendar.
出席并参与行政日程安排的会议。
Making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
制作菜谱，为所有销售的菜式维持更新正确的成本。
Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies.
协助行政总厨制定食品部和管事部的目标，发展策略，程序和政策。
Determining the minimum and maximum stocks of all food, material and equipment.
裁定食物，材料和设备最少和最多的库存。
Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with hotel Guidelines.
依据酒店的指导方针协助行政总厨制定食品和设备购买的标准。
Participates in the preparation of the hotel's revenue plan and marketing programs.
参与准备酒店的收入计划和市场规划。
Monitors local competitors and compare their operation with the hotel Food and Beverage operation.
监控本地竞争者并比较酒店餐饮的运作。
Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits.
通过展销会，酒店展示和定点的参观保持了解餐饮的市场趋势，系统，实践和设备。
Hands on actual kitchen operations and work together with outlet head chefs.
着手实际的厨房运作，与其他厨师长合作。