副厨师长-各厨房 Sous Chef

1. Buys locally available fresh products whenever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
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。
2. Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
考虑客人人数，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尽量利用库存和现有食物，
3. Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu 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。
4. Directs and strictly adheres to food apportionment policy to control costs.
指导食物配置来控制成本。
5. Assists in the process of introducing and testing the market with new products, which are market-orientated in terms of price, and product.
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。
6. Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.
为客人提供新鲜食物，即使是最后一分钟准备，都要持续保证食物的高品质，充分体现餐厅风格及经营理念。