副厨师长 Sous Chef

•Plan and prepare to perform high-quality food and set-up in designated areas and restaurants.
计划和准备执行高质量的食品和摆台在指定的区域和餐厅。
•Strictly follow recipes, standards and plating standards.
严格按照菜谱、标准和摆盘标准。
•Maintain HACCP requirements in all aspects of hotel operations.
在酒店运营之中保持HACCP各方面要求。
•Proper operation of all equipment, appliances and machines.
正确操作所有的设备、器具和机器。
•Attention must be paid to the continuous improvement and improvement of training manuals and standard working procedures. 必须关注持续性提高和改善培训手册和工作标准程序。
•Be proactive in daily quality meetings (daily chef morning meetings, team meetings) to keep kitchen operations continuously improving, meeting goals and maintaining smooth communication.
必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。
•Ability to accept field work assignments.
能够接受外场工作任务。
•Ability to accept getting the job done outside of the kitchen.
能够接受在厨房以外的地点完成工作。
•The work of counting inventory is acceptable.
可接受盘点库存的工作。
•All team members should know about accommodation rates, banquets, forecast plans, and earnings.
所有团队成员都应知道关于住宿率,宴会,预测计划和收益。
•Assist the head chef to adjust the position inside the kitchen reasonably.
协助厨师长合理调节厨房内部的岗位。