①全日制自助廚房熱廚主管
1、?Ensure that production is done according to the standard recipes at all times.
確保所有出品按照標準的烹飪方法制作。
2、?Delegatework to the Commis assigned to him.
帶領幫廚工作。
3、??Checkfridge and Products thoroughly to avoid spoilage.
為防止食品變質,要徹底檢查冰箱。
4、??Hasknowledge of all food items concerning ingredients, cooking techniques andpreparation.
熟悉所有菜的配料烹飪方法及準備工作。
5、? ?Isalert in energy saving.
注意節省原料。
6、?Ensureproduction and quality meets hotel standards.
確保出品達到飯店的標準。
7、?? Hire, develop and retainquality chefs.
招聘,發展維持有能力的廚師
8、?? Appraise the performancesubordinate chef and use effective coaching and counseling for positiveimprovement.
表揚鼓勵行為優秀的下屬廚師,并有效的指導積極的改進
9、?? Conduct annual performanceappraisals for subordinate chef
為下屬廚師做年度評估
10、?? Support subordinate chef withan effective training program to make them aware of the expectations andresponsibilities that their positions entail.
為下屬廚師的培訓項目提供有效的支持,使之達到其職位的期望和相應
11、??Establishand maintains good relationships in his section.
建立和保持良好的工作關系。