Menu Planning: Create appetizing, cost-effective, and diverse dishes that fit the operating budget. Food Preparation: Cook and plate food to meet high taste and presentation standards. Kitchen Management: Order supplies, track inventory, and inspect equipment. Staff Leadership:
Job Description工作職責 Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures 按照部門的規範和程序提供高標準的餐飲服務 Communicateto his/her superior any difficulties, guest comments, and other relevant information 與上級領導交流有關疑難，客人意見和其他相關信息 Establishand maintaineffective employee working relationships
Oversee daily restaurant operations including staffing, scheduling, and customer service standards. Key responsibilities Manage inventory, ordering, and cost control to maintain profitability and minimize waste Ensure compliance with health, safety, and sanitation regulations at all times Recruit,