员工餐厅厨师主管 Staff Restaurant Chef De Partie

1. Participate in the planning andcosting of menus
参与菜单的计划和成本核算工作。
2. Develop and write standardrecipes
制订并编写标准菜谱。
3. Develop new dishes and products
开发新菜和新产品。
4. Ensure that outstandingculinary technical skills are maintained
确保优秀的餐饮技巧得以保持。
5. Assist with organizing specialevents and special food promotions
协助组织特别活动和特别食品促销活动。
6. Maintain comprehensive productknowledge including ingredients, equipment, suppliers, markets, and currenttrends and make recommendations for appropriate adjustments to kitchenoperations accordingly
保持对产品的综合性知识的了解，包括配料、设备、供应商、市场和当前趋势，并相应的建议厨房运作部进行适当调整。
7. Maintain a hygienic kitchen
保持厨房的卫生。