【正文】 組織每周召開一次菜品討論會，并邀求甲方管理人員參加，在確保菜品質(zhì)量的同時，不斷推陳出新，推出酒店品牌菜、招牌菜，要做到新、奇、特、鮮（每周至少推出兩道新菜品）。因乙方廚房出品質(zhì)量問題，而遭到客人投訴、退菜時，此損失由乙方承擔。乙方人員需遵守甲方管理制度，如果乙方人員嚴重失職，營私舞弊，對酒店利益造成重大損害或嚴重違反勞動紀律給酒店造成損失時，甲方有權(quán)向乙方要求賠償，并依法追究法律責任。乙方人員需遵守酒店作息時間，需愛護甲方財物，保守甲方的商業(yè)機密。1若雙方中止本協(xié)議時，乙方需在甲方找到廚師后方能離職，否則一切后果自負。三、本協(xié)議未盡事宜，經(jīng)雙方友好協(xié)商解決，若發(fā)生勞動爭議，甲乙雙方應(yīng)當協(xié)商解決，不愿協(xié)商或協(xié)商不成時，可向勞動爭議仲裁委員會申請仲裁。本協(xié)議一式兩份，甲、乙雙方各執(zhí)一份，具有同等法律效力。經(jīng)甲乙雙方充分協(xié)商一致，就甲方聘任乙方的有關(guān)事宜，達成如下協(xié)議：第一條：酒店本合同的“酒店”：聘用內(nèi)容甲方聘請乙方擔任甲方酒店的總經(jīng)理。第四條：營業(yè)額在本合同中，“營業(yè)額”是指經(jīng)營酒店及其設(shè)備所有的服務(wù)獲得的全部收入的總和。第六條： 乙方須于 年 月 日前向甲方交付20萬元，甲方每月給與乙方15%的凈利潤。第七條：管理權(quán)甲方授權(quán)乙方在接受聘任期間，對酒店經(jīng)營管理有充分的決定權(quán)和指揮權(quán)，乙方及其授權(quán)代表可代表酒店對外簽署與日常經(jīng)營管理業(yè)務(wù)有關(guān)的文件、合同，本合同另有約定的除外。第八條：乙方的工作，并向甲方報告工作；；；；、福利、獎懲制度，決定酒店職工的聘用和解聘；、稅務(wù)等各種證照的辦理、年檢等工作；，創(chuàng)造良好的發(fā)展環(huán)境，并對因此而產(chǎn)生的各種費用作必要的記錄與說明。第十條：乙方的報酬乙方的報酬分為工資報酬和利潤分紅兩部分：乙方工資報酬由崗位工資、通訊費、經(jīng)營獎勵三部分組成，計算方法為：工資報酬=崗位工資+通訊費+經(jīng)營獎勵。甲方承諾在乙方管理酒店期間，第六條提及的15%的凈利潤按月發(fā)放，并保證依第六條所述乙方第一年的利潤分紅不少于20萬元。第十二條：日常經(jīng)營支出由乙方或者乙方指定的人簽字。3萬元以上的固定資產(chǎn)添置或重大合同需經(jīng)甲方批準方可添置或簽署。第十四條：在合同有效期內(nèi)，任何一方如不履行本合同規(guī)定的條款，視為違約。但乙方已盡一個善良管理人應(yīng)盡的義務(wù)仍不能達到本合同相關(guān)條款對乙方的要求的，不視為違約。第十六條：本合同如有未盡事宜，經(jīng)雙方同意后，可以用書面形式進行補充或修改。第十七條：本合同自甲乙雙方簽字蓋章之日起立即生效，共二份，雙方各執(zhí)一份，具同等法律效力?！妒称沸l(wèi)生法》的相關(guān)規(guī)定以及廚房衛(wèi)生制度，保證食 品安全，防止食物交叉污染，杜絕發(fā)生食物中毒事故。經(jīng)常檢查餐料的庫存情況，防止變質(zhì)和短缺。，控制菜式的出品、規(guī)格和數(shù)量，把好質(zhì)量關(guān)，減少損耗，降低成本。，了解銷售情況，不斷改進和提高食品質(zhì)量。組織廚師學(xué)習(xí)新技術(shù)和先進經(jīng)驗。并嚴格執(zhí)行酒店的各項規(guī)章制度。第五篇：酒店廚師長英文簡歷酒店廚師長英文簡歷Personal InformationName：XX Gender：XDate of Birth：XX Education Degree：XXMarital Status：XX Highest Education Attained：XXMajor：Cooking(intermediate)Height/Weight：xxxcm/xxkgPlace of Birth：Dalian, ChinaEducationx/2000x/2001 xxxSchoolx/2000x/2001 Cooking Technical Secondary School of Dalian CityWorking Experiencex/2000x/2001 xxxx Hotel of xxx CityCompany IntroductionIt is a chain store which mainly serves Dalian dishes, there are about 100 employees in was given the name “Chinese special and famous hotel” by Chinese Cooking Committee in IntroductionI am a chef in the kitchen, we mainly provide customers with Shandong food, Dalian seafood, and Guangdong cooking equipments are kitchen stove, steaming box and so I am specialized in cooking shark fin, abalone, soup and Guangdong special flavor mainly take charge of buying, fresh keeping, steeping and cooking of the shark fin and cooking dry am good at cooking braising abalone, crab roe with shark fin, soup with carrot and beef, shark fin soup and so (Germany)Company IntroductionIt is a chafing dish restaurant and it is able to serve 80 people at the same IntroductionI am the only chef in the dishes are Chinese style and western style chafing dish, sushi, and I take charge of nearly all daily work in the chafing dish restaurant, such as cutting and fixing vegetables, purchasing vegetable and meat, answering booking phones, clean the kitchen and day I always show how to cook noodle twice a am good at cook seafood chafing dish, vegetable chafing dish, and all kinds of meat chafing dish, sushi, dumplings and (Saudi Arabia)Company IntroductionIt is one of the pany started by Saudi, it ranks the 13th in Middle East IntroductionI worked in food department which mainly serve Chinese food, Malasya food, and Japanese cooking equipments are stove, steaming box, I am a mainly cook Chinese food, and Malasya food, also take charge of purchasing materials such as vegetables and meat and so can cook many kinds of Chinese food, such as cashew with chicken, sweet and sour shrimp, Sichuan style beef and s