1. Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met. 指导和控制所有下属员工,确保所有厨房的日常运营事务的处理方式在时间和客人的期望得到满足。2. Co-ordinates with Assistant F&B Manager and Outlet Managers in ensuring that specific restaurant operations function efficiently and on time 负责协调与助理经理和渠道经理餐饮部在确保特定餐厅操作函数有效地和时间3. Prepares duty rosters as directed, and schedules vacation and public holidays accordingly Monitors the consistency of prep准备直接责任花名册,并安排相应的假期和公众假期4. aration and presentation in relevant food production area to ensure that they conform to the requisite standards监控编制和呈报的一致性在相关食品生产区域,以确保他们符合必要的标准.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与采购和供应商Liases确保所有食品要求交付,并适当的质量在最具竞争力的价格6. Ensures that food is stored, prepared and secured hygienically and safely确保食物储存、准备和安全卫生和安全7. Ensures that food is prepared and cooked according to specific recipes and wastage is minimised确保食物是根据特定的制备和烹调食谱和损耗降到最低8. Helps to ensure that an accurate and up-to-date recipe bank is maintained有助于确保一个精确的和最新的配方银行维护9. Assists in menu planning as directed, and utilises sales analysis and menu engineering techniques accordingly协助菜单规划指导,利用销售分析和菜单相应工程技术10. Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas协助维护和清洁的卫生标准在所有厨房及相关领域11. Assists in the controlling and monitoring of individual kitchen expenses. 协助控制和监测个人厨房费用12. Prepares and submits forms, documents and requisitions as directed by supervisors准备并提交表单、文档和需求作为受上级指示13. Checks mise-en-place, production procedures, repair and maintenance, employee grooming and manning levels ensuring they are in order and takes appropriate action where necessary检查室内、生产程序、维修和维护,员工仪容仪表和工作水平确保他们是有序的,必要时要采取适当行动14. Assists in the selection, training and evaluation of subordinate employees协助选择、培训和评估下属员工15. Coaches, counsels, disciplines and develops subordinate employees. 训练、顾问、学科和发展下属员工