西厨房副厨师长 Sous Chef - Western Kitchen

招西厨零点方向副厨师长
1.全面落实酒店厨房部的各项标准；
2.参与计划菜单的编写； 尽量使用多余的原材料防止浪费；估计客人的数量；预测市场情况；了解流行的菜肴并且勤更新菜单；
3.审查菜单和分析菜谱，决定所需原材料，劳动力，成本和菜肴的价格；
4.监督食品的准备和烹饪过程，配料的使用量和菜肴的卖相保证烹制完成的菜肴符合标准；
5.通过适当的培训和辅导，增强员工的技能，提高厨房的工作效率。
Job Description:
1.Ensures that all company minimum brand standards have been implemented;
2.Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu;
3.Reviews menus, analyses recipes, determines food, labour, overhead costsand assigns prices to menu items;
4.Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner;
5.Develops the skills and effectiveness of all Culinary associates throughthe appropriate training, coaching, and / or mentoring.