Responsible for planning, directing,supervising, and co-coordinating the activities of personnel engaged in the preparation of food items for the restaurant.
Plains, directs, controls and co-ordinates the activities of all kitchen personnel engaged in preparing and cooking food to ensure efficient and profitable food service.
Estimates food consumption and requisitions food stuffs and kitchen supplies; inspects delivery of perishable items.
Ensures that all food prepared conforms to quality standards and practices of and international hotel.
Controls cost by minimizing spoilage, maintaining adequate inventory of food, utilizing food surpluses and enforcing portion control.
Devises special dishes and
Checks and follows-up cleanliness of all kitchen area recommend points for improvement and implements same.
Prepares the schedule of all kitchen staff; controls and co –ordinates schedule, making sure that all kitchens are covered properly.
Hires, trains, guides and periodically evaluates performance of kitchen personnel.
Conducts regular meetings,briefing, training, etc, with kitchen staff keeping them informed of new policies, procedures and other information pertinent to Hotel operation.
Conducts orientation for new hires for his section advising them in writing of the standards against which performance of their subordinates will be evaluated.
dentifies training needs of subordinates of personnel within his section.
Checks all kitchen equipment making sure that they are all in good working condition; follows-up equipment that need repairs.
龙头寺 （重庆市渝北区泰山大道东段116号） 导航