Primary Responsibilities主要職責 ·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.  ·Co-ordinates with Assistant F&B Manager and Outlet Managers in ensuring that specific restaurant operations function efficiently and on time. ·Prepares duty rosters as directed. ·Monitors the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards. ·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. ·Conducts periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained. ·Assists in the implementation of the annual promotion plan and menu change cycle. ·Helps to ensure that an accurate and up-to-date recipe bank is maintained. ·Assists in menu planning as directed, and utilises sales analysis and menu engineering techniques accordingly. ·Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas. ·Assists in the controlling and monitoring of all kitchen expenses. ·Prepares and submits reports as directed by supervisors. ·指導和控制所有下屬的廚房工作人員以確保所有日常事務上的時間和處理符合客人的期望。 ·與餐廳經理確定餐廳的時間。 ·準備工作表的指示。 ·監督所有食品生產領域的準備和介紹以確保它們符合必要的標準的一致性。 ·與采購和供應商確保所有食品項目有序傳送聯絡，并適當的質量，最有競爭力的價格。 ·進行所有食品輸送和儲存區定期檢查以確保食品質量和衛生標準的維護。 ·協助的年度促銷計劃和菜單的變化周期的實現。 ·有助于確保準確和最新的食譜銀行保持。 ·協助制定菜單的指示，并利用銷售分析和相應的菜單工程技術。 ·協助所有廚房及相關領域保持清潔衛生標準。     ·有助于控制和廚房所有費用監控。 ·準備并提交報告。 Knowledge and Experience知識和經驗 ·Detailed working knowledge of kitchen management ·Ability to work under pressure ·Ability to lead, motivate and develop a team of individuals ·Sound administrative ability ·較強的廚房管理能力 ·領導能力，鼓勵和發展個人合作 ·健全的行政能力 ·能夠適應工作壓力