1.根據(jù)餐廳要求的創(chuàng)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(guī)程和職責(zé)。確保廚房工作正常。
3.項(xiàng)目根據(jù)廚房原料和庫存數(shù)量，制定原料訂購計(jì)劃，以控制原料的進(jìn)貨質(zhì)量。
4.負(fù)責(zé)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(zhì)和短缺。
5.確保原料的合理使用，控制菜品的款式、規(guī)格和數(shù)量，以降低質(zhì)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(shù)力量，協(xié)調(diào)所有工作環(huán)節(jié)。
7.檢查廚房設(shè)備的運(yùn)行情況及廚房用具和用具的使用情況，制定相關(guān)規(guī)劃、計(jì)劃。
8.根據(jù)不同的季節(jié)和主要節(jié)日組織特殊的美食節(jié)，推出季節(jié)性菜肴。
9.傾聽客戶，了解銷售情況，改善和改善食品質(zhì)量。
10.日常檢查廚房衛(wèi)生，清潔食品衛(wèi)生，實(shí)施食品衛(wèi)生法規(guī)和廚房系統(tǒng)。
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(jīng)驗(yàn)者優(yōu)先;
2.擅長烹飪法國菜色;
3.有良好的工作態(tài)度和習(xí)慣;
4.工作地點(diǎn)是大理國際酒店,大理,云南;
5.有關(guān)廚房大師證書者優(yōu)先;
6.身體健康,具有法國國籍者優(yōu)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(lián)系我時(shí)，請說是在云南招聘網(wǎng)上看到的，謝謝！