冷菜主管 Cold Dish Supervisor

• Directly responsible for the production of the cold food items
直接负责所有的凉菜食物
• Assist in developing and maintain the Chinese restaurant’s cuisine concepts and standards for food preparation and presentation.
帮助发展和保持中餐厅的美食理念、食品准备和展示的标准
• Maintain food cost by ensuring that proper preparation, inventory, requisition, food stocks and control systems are in place in all food preparations areas. Have all shelves and bins clearly labeled. Organize the section storeroom and refrigerated storage areas systematically with labels and store every items in the same place each time.
通过确保食品的准备工作、盘点、征用单、库存控制好食品开支。控制体系应在所有的食物准备区域是实行。所有的货架，箱子都应清晰的贴上标签。系统的管理货仓与冷藏室，为他们附上标签。每次储存的每样食品应在同一个地方
• Rotate all goods to maintain freshness. To be aware of storage requirements for specific food types – shelf life, temperature etc. Be on the lookout for “dead” stock and take steps to use or sell it.
循环更换所有货品以保持新鲜，注意特别的食品类型的储存要求---保存日期、温度等。留意没有用的库存，设法使用或是出售他们
• Take physical inventory when req...