Chinese Sous Chef 中餐副厨师长

- Cantonese cuisine primarily.
粤菜为主
- Works with superior in the preparation and management of the department’s budget. Duties include
部门上级通力协作以完成部门预算的准备制定与管理。主要职责如下：
- Assists in coordinating the preparation of the departmental annual budget
辅助完成部门年度预算准备工作
- Assists in monitoring and controlling departmental cost on an ongoing basis to ensure performance against budget
辅助在不断的运作基础上督导与控制部门成本
- Assists in the preparation of the hotel strategic plan, goals program, and Kitchen Departmental Budget
辅助酒店战略计划、目标计划和厨房内部预算的准备工作
- Participate Assists in planning for future staffing needs
辅助制定将来的员工需求计划
- Assists in recruiting in line with company guidelines
根据酒店的指导方针辅助招聘工作
- Prepare detailed induction program for new staff
准备细致的新员工入职计划
- Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
辅助保持一套全面、最新和关注顾客的部门标准和程序并随时考核其运用效果
- Provides input for probation and formal performance appraisal discussions in line with company guidelines
根据酒店的指导方针制定员工工作评估
- Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
教育、指导与训练员工，提供有建设性的反馈以提高员工的表现
- Regularly communicates with staff and maintains good relations
定期与员工进行交流并保持良好的工作关系
- Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines
根据酒店餐饮标准与集团标准化菜单指导，督导厨房在食品项目制作准备与出品上的所有工作
- Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilization of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards --- HACCP
有效管理厨房卫生的方方面面，根据有效的人员编制调控厨房人力资源的有效运用，确保厨房所有的区域在任何时间的清洁卫生，并能确实达到酒店相关标准的要求 --- HACCP