Staff Restaurant Sous Chef 员工餐厅厨师长

Job Responsibilities
岗位职责
1. Strictly implement various management systems of the hotel, be responsible for the daily work of the staff canteen, supervise food hygiene, and guide chefs and sanitation workers to do a good job in daily service.
   严格执行酒店各项管理制度，负责员工食堂日常各项工作及监督食品卫生，指导厨师及卫生工做好日常服务工作。
2. Be responsible for the acceptance of food materials, strictly implement the food hygiene law and ensure the product quality.
   负责食品用料验收工作，严格执行《食品卫生法》，保证出品质量。
3. Adjust good food varieties, reasonably control the cost, open meals on time, and ensure the dining quality of hotel employees.
   调剂好伙食品种，合理控制成本，按时开餐，保证酒店员工就餐质量。
4. Check the attendance, appearance, work performance, pre meal and post meal hygiene and cleaning of employees every day. Continuously improve the business quality of the Department.
    每日检查员工出勤，仪容仪表，工作绩效，餐前，餐后卫生清洁工作。不断提高本部门业务水品。
5. Listen to the suggestions of hotel staff, organize subordinates to carry out business training, learn the advanced experience of brother hotels and improve the food quality.
   听取酒店员工建议，组织下属进行业务培训，学习兄弟酒店先进经验，提高饭菜质量。
6. Care for the employees of the Department, do the ideological work of the employees, and give full play to the enthusiasm of the employees.
   关心本部门员工，作好员工的思想工作，充分发挥员工积极性。
Job Requirements
岗位要求
1. Work experience in the same position.
    同岗位工作经历。
2. Good communication and coordination skills, leadership and training skills.
    良好沟通协调能力，领导力和培训能力。