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Hyatt Chef de Cuisine of Events Kitchen in ZHUHAI, China


  • Buys locallyavailable fresh products whenever possible and has limited menus which arechanged frequently to ensure the guest is always offered a variety of fooditems.无论何时尽可能地购买当地新鲜产品,通过有限的菜单的频繁更换,确保总能为客人提供花样繁多的菜肴。

  • Together with theOutlet Manager, plans or participates in planning menus and utilisation of foodsurpluses and leftovers, taking into account probable number of guests, marketconditions, and popularity of various dishes and frequency of menu.考虑到客人人数,市场环境及菜式的受欢迎程度和菜单使用率,与餐厅经理一起计划或参与菜单设计和利用库存和现有食物。

  • Reviews menus,analyses recipes, determines food, labour, overhead costs and assigns prices tomenu items.回顾菜单,分析烹饪配方,确定选材,进行人员分配,计算管理费用的成本及菜式定价。

  • Directs foodapportionment policy to control costs.指导食物配置来控制成本。

  • Introduces and teststhe market with new products which are market-orientated in terms of price andproduct.根据市场导向的价格及产品,引进及尝试市场中出现的新产品。


Primary Location: CN-44-Zhuhai

Organization: Hyatt Regency Hengqin

Job Level: Full-time

Job: Culinary

Req ID: ZHU000122

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