凉菜烧味副厨师长 Cold & BBQ Sous Chef

Prepares thekitchen in line with level of activity and revised forecasts.
根据活动级别和预测，配置相应的厨房人员。
Ensures thesmooth running of food preparation during the shift.
确保在换班期间，厨房运作及准备工作的顺畅进行。
Ensureseffective coordination between the kitchen, dishwashing and the differentF&B points of sale.
确保厨房与洗碗间，以及厨房与餐饮各销售点的有效协调。
Helps createnew menu and "à la carte" recipes.
帮助创造新菜单及食谱。
Takes part inmonth-end inventories.
参与月底的库存盘点。
Keepsup-to-date with changes in culinary techniques.
及时了解烹饪技术的革新。
Modifiesworking methods to comply with the brand philosophy.
调整工作方法以符合品牌理念。
Integrates,trains and supervises apprentices, Commis Chefs, dishwashers and Chefs dePartie.
整合、培训和监督学徒、厨师、洗碗工和厨房主管。
Helps subordinate develop their skills to the best of their abilityand provides support for career development.
帮助下属提高他们的技术并他们的职业发展提供支持。
Ensures thewhole team is fully involved and motivated, by taking every person's needs intoconsideration.
通过考虑每一位团队成员的需求，确保团队成员的充分参与性和积极性。
Manages theteam's work schedule in compliance with social legislation.
管理团队的工作进度，并符合当地的法律法规。
Ensures thatthe associate under his/her responsibility behaves and isdressed to the highest standard.
确保在他的管理下的同事，仪容仪表举止行为等时刻表现出最好的状态。
Helps thewestern executive sous chef in all his/her duties
帮助主厨完成他/她的工作
Manages theteam
管理团队