Chef de Cuisine - Event Kitchen
Sanya, CHINA Hotels - Restaurants
Job description
· 全面落实酒店餐饮部的各项标准。
Ensures that all company minimum brand standards have been implemented.
· 团队协作,主动灵活待客,顾客至上,酒店的大局为重。
Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
· 尽量使用当地的新鲜原材料。保证菜单的精而清,方便勤换菜单为客人提供更多变的选择。
Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
· 参与计划菜单的编写; 尽量使用多余的原材料防止浪费;估计客人的数量;预测市场情况;了解流行的菜肴并且勤更新菜单。
Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
· 多在厨房里协调员工和客人/员工和其他部门同事的关系, 同时协助部门总监培训下属员工。
Spends time in culinary areas observing associate-guest/associate-internal customer interaction, working through Heads of Department to coach associates as necessary.
· 审查菜单和分析菜谱,决定所需原材料,劳动力,成本和菜肴的价格。
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
· 指导员工依照菜谱烹制菜肴控制菜肴的质量和原材料的使用量。
Directs food apportionment policy to control costs.
· 根据市场定价及产品情况,进行新产品调研。
Introduces and tests the market with new products which are market-orientated in terms of price and product.
· 菜肴即卖即做保证为客人提供最新鲜的食物,这是我们每个餐厅都应该遵循的原则。
Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
· 监督厨房的工作,并且与其他的厨房协调,为客人提供新鲜的菜肴同时控制原材料的浪费现象。
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
· 监督食品的准备和烹饪过程,配料的使用量和菜肴的卖相保证烹制完成的菜肴符合标准。
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
· 上菜前要试菜。
Tests cooked foods before plate-up and service.
· 估计原材料的需要量。
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
· 对菜肴进行创新,对菜谱进行改良。
Devises special dishes and develops innovative recipes.
· 保证各个厨房菜肴的营养价值和卫生。
Establishes and enforces nutrition and sanitation standards for restaurant.
· 积极响应客人的合理建议,并尽快改善。
Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
· 与卫生经理紧密合作,确保所有工作程序符合ISO22000的要求。
Work with Hygiene Manager closely; ensure all procedures are follow ISO22000 inquires.