1、All Restaurant Kitchens, including Pastry, Main Kitchen, Team Restaurant Kitchen, occasionally off - Site Events.
所有餐厅厨房，包括饼房、主厨房、员工餐厅厨房、外卖宴会。
2、Planning, Preparation Implementation of High Quality Food& Beverage Products Set-up’s in all Areas Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
3、Seamless working with Recipes, Standards Plating Guides.
严格按照菜谱、标准和摆盘标准。
4、Maintenance of all HACCP & FSAA aspects within the hotel operation.
在酒店运营之中保持HACCP & FSAA各方面要求。
5、Must focus on constant improvement of Training Manuals SOP’s
必须对具有持续性的人员培训和SOP’s的提高和改善保持关注。
6、Ensure that recipes costing are established updated.确保菜谱和成本的存在和更新。
7、Purchase control of produce.采购和控制产品。
8、Monitfood quality quantity to ensure the most economical usage of ingredients.监控食品的质量和数量是确保*大限度的节约原材料。
9、Advise new menus seasonal food concept changes.对新菜单提出建议和改变季节性食品的观念。
10、Carrry out any other reasonable duties responsibilities as assigned.完成任何其他合理的职责和被指派的职责。
