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崗位職責/職位描述

1. Assist in preparation of the kitchen in the menu, and the food cost control and management.
協助編制冷餐廚房菜譜，并對食品成本進行控制及管理。
2. Ensure that the kitchen in food quality, cost, and meet the guest needs.
確保冷餐廚房食品質量、成本，滿足客人需要。
3. Implement the kitchen in special activities and special food sales work.
執行西廚房特別活動和特殊食品的銷售工作。
4. Perparation and presentation in relevant food production area to ensure that they conform to the requisite standards/

監控編制和呈報的一致性在相關食品生產區域,以確保他們符合必要的標準。
5. Liases with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price.

與采購和供應商Liases確保所有食品要求交付,并適當的質量在最具競爭力的價格。
6. Ensures that food is stored, prepared and secured hygienically and safely.

確保食物儲存、準備和安全衛生和安全。
7. Ensures that food is prepared and cooked according to specific recipes and wastage is minimized.

確保食物是根據特定的制備和烹調食譜和損耗降到最低。
8. Helps to ensure that an accurate and up-to-date recipe bank is maintained.

有助于確保一個精確的和最新的配方銀行維護。
9. Assists in menu planning as directed, and utilises sales analysis and menu engineering techniques accordingly.

協助菜單規劃指導,利用銷售分析和菜單相應工程技術。
10. Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.

協助維護和清潔的衛生標準在所有廚房及相關領域。
11. Assists in the controlling and monitoring of individual kitchen expenses.?

協助控制和監測個人廚房費用。
12. Prepares and submits forms, documents and requisitions as directed by supervisors.

準備并提交表單、文檔和需求作為受上級指示。