西厨行政总厨

1.直接负责所有厨房区域,确保正常运作根据酒店的结构。
Directly responsible for all western culinary kitchen areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
2.经常研究,发扬和维持酒店厨房的观念和标准准备和制作食物。
Constantly research, develop and maintain the hotels western cuisine concepts and standards for food preparation and presentation.
3.维持食物的成本确保正确的准备,库存,申请,控制所有食品操作区域。
Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
4.执行食品准备和制作方针确保一致的质量给客人。
Enforce the food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
5.确保所有西厨房员工遵循所有的工作安全条例和报告所有的危险给工程部。
Ensure all western kitchen Staff follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.
6.执行东方银座美爵酒店 检查表每月对所有厨房卫生进行检查。
Enforce Grand Mercure Shenzhen Hotel Sanitation Checklist by having all Kitchens inspected on a monthly basis.
7.完成部门预算。
Achieve departmental Budget
8.负责完成厨房的管理层回顾和评估要求专业性和周期性。
To be responsible for the execution of Culinary Management reviews and appraisals in a professional and timely manner.
9.有效的培训下属，主管，指导和讨论正确的有进步的工作程序。
To train subordinate managers and supervisors in effective “coaching and counseling” and the correct process of progressive discipline.