厨师长

1. Focus on constant improvement of training Manuals and SOP’s.
具有持续性的人员培训和标准与程序的提高和改善。
2. Can be utilize during inventories.
可以被要求进行盘存工作。
3.Preparation menus as per request, in timely fashion.
及时的按要求准备菜单。
4. Purchase and control of produce.
采购和控制产品。
5.Monitor food quality and quantity to ensure the most economical usage of ingredients.
监控食品的质量和数量确保节约原材料。
6. Monitors the overall food operation and ensures that food items are being prepared in atimely and correct manner.
监控整个食品操作并确保食品按时和正确地操作。
7. Controls、monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
控制、监控和负责获得的成本控制以获得各部分的收益和客人满意度。