1.根据餐厅要求的创新菜色，制作符合酒店要求的特色菜单。
2.建立厨房的操作规程和职责。确保厨房工作正常。
3.项目根据厨房原料和库存数量，制定原料订购计划，以控制原料的进货质量。
4.负责原料的批次和厨房原料的使用。定期检查原材料库存，防止变质和短缺。
5.确保原料的合理使用，控制菜品的款式、规格和数量，以降低质量，减少消耗，降低成本。
6.检查厨房工作情况，合理安排人力和技术力量，协调所有工作环节。
7.检查厨房设备的运行情况及厨房用具和用具的使用情况，制定相关规划、计划。
8.根据不同的季节和主要节日组织特殊的美食节，推出季节性菜肴。
9.倾听客户，了解销售情况，改善和改善食品质量。
10.日常检查厨房卫生，清洁食品卫生，实施食品卫生法规和厨房系统。
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.
任职要求：
1.20-45岁具有法国餐饮经验者优先;
2.擅长烹饪法国菜色;
3.有良好的工作态度和习惯;
4.工作地点是大理国际酒店,大理,云南;
5.有关厨房大师证书者优先;
6.身体健康,具有法国国籍者优先考虑。
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
联系我时，请说是在云南招聘网上看到的，谢谢！