1.根據餐廳要求的創新菜色，制作符合酒店要求的特色菜單。
2.建立廚房的操作規程和職責。確保廚房工作正常。
3.項目根據廚房原料和庫存數量，制定原料訂購計劃，以控制原料的進貨質量。
4.負責原料的批次和廚房原料的使用。定期檢查原材料庫存，防止變質和短缺。
5.確保原料的合理使用，控制菜品的款式、規格和數量，以降低質量，減少消耗，降低成本。
6.檢查廚房工作情況，合理安排人力和技術力量，協調所有工作環節。
7.檢查廚房設備的運行情況及廚房用具和用具的使用情況，制定相關規劃、計劃。
8.根據不同的季節和主要節日組織特殊的美食節，推出季節性菜肴。
9.傾聽客戶，了解銷售情況，改善和改善食品質量。
10.日常檢查廚房衛生，清潔食品衛生，實施食品衛生法規和廚房系統。
1. Make restaurant menu and kitchen menu according to the characteristics and requirements of the restaurant.
2. Establish operation procedures and duties of the kitchen. Make sure the kitchen works properly.
3. According to the kitchen raw materials and inventory quantity, the raw material ordering plan is formulated to control the incoming quality of raw materials.
4. Responsible for the batch of raw materials and the use of the kitchen raw materials. Check the inventory of raw materials regularly to prevent deterioration and shortage.
5. Ensure the reasonable use of raw materials, control the style, specification and quantity of the dishes, to close the quality, reduce consumption, and reduce the cost.
6. Inspect the kitchen work situation, arrange the manpower and technical force reasonably, and coordinate all the work links.
7. Check the operation condition of the kitchen equipment and the use of kitchen utensils and utensils, and make an annual ordering plan.
8. Organized special food festival according to different seasons and major festivals, introduced seasonal dishes, and used a variety of flowers to promote sales.
9. Listen to the customers, understand the sales situation, improve and improve the food quality.
10. Daily check kitchen hygiene, clean up food hygiene, implement food hygiene regulations and kitchen system.
任職要求：
1.具有法國餐飲經驗者優先;
2.擅長烹飪法國菜色;
3.有良好的工作態度和習慣;
4.工作地點是大理國際酒店,大理,云南;
5.有關廚房大師證書者優先;
6.身體健康,具有法國國籍者優先考慮。
1. Aged 20-45, with French catering experience preferred;
2. Good at French cuisine;
3. Serious work, good attitude and hard work;
4. The work place is Dali hotel
聯系我時，請說是在云南招聘網上看到的，謝謝！