Chef de restaurante com equipe

Responsibilities

• In charge of administrative of staff canteen chefs and stewarding

负责员工餐厅厨师及管事的管理工作。

• Planning food and chemical purchase

拟定采购计划，包括主、副食原料、炊具灶具及洗涤用品等。

• Set strict food quality control

对食品的进货要进行质量检验，发现问题通知采购人员及时更换或退货。

• To ensure food safety and quality

负责食品制做的全套流程，保证饭菜质量及食品卫生。

• To familiarize all equipment and facilities 

要求员工熟练掌握各类机械设备的安全操作规程。

• Take care of cookers in its area.

做好厨师的思想工作，帮助解决员工工作、学习、生活方面的问题。

• Take other assignments from the dept. manager.

完成领导交办其他任务，向部门经理负责。

• Daily routine check: attendance, preparations, efficiency, hygiene, quality and stock

日常检查工作：查出勤、查准备、查效率、查卫生、查质量、查库存，发现问题及时解决。

• Complete staff’s attendance records.

每月20日前做好厨师和临时工的考勤工资。

• Set up weekly menu before Wednesdays, and submit purchasing plan on Thursdays.

每周三将下一周的食谱制定出来，每周四将下一周的采购计划制定出来报采购人员。

• Monthly Store Room Inventory

月终盘存库存，核对帐目。

• Schedule staff weekly duty roast every Fridays. 

每周五前将下周的班次排好，并对本周的工作进行总结。

• Works with the Human Resource Manager to ensure the departmental performance of staff is productive. Duties include: 

与上级领导及人力资源部经理合作确保本部门员工工作表现的有效性、多产性。职责包括：

• Plans for future staffing needs

协助计划员工未来所需的培训。

• Recruits in line with company guidelines

根据饭店的方针协助做好员工的招聘工作。

• Prepares detailed induction programmes for new staff

为新员工准备并进行详细的入职介绍。

• Ensures training needs analysis of Canteen staff is carried out and training programmes are designed and implemented to meet needs

对员工餐厅的员工培训所需进行统计，确保将培训有计划的贯彻执行。

• Regularly communicates with staff and maintains good relations

与员工定期沟通交流保持良好的关系。

• Works with Director of Human Resources in the preparation and management of the department’s budget. Duties include: 
• 与人力资源部总监准备和管理部门的预算。职责包括：
• Prepare the departmental annual budget

协助准备部门的年度预算。

• Manage the Department’s expenses

管理部门费用开支

• Ensure all employees are practicing recycle wastage at all time

 确保全体员工随时注重节能和废品利用。