Chef de Cuisine - Event Kitchen

Summary

 

• 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.