Sous Chef西厨副厨师长

KEY RESULT AREAS
主要工作职责
1. Must have a sound knowledge of Western and Asian food preparation and presentation
必须具有丰富的中、西式食品知识
2. Techniques suitable for Coffee Shop and Western Restaurant and Western banqueting Activities.
具有与咖啡厅、西餐厅、宴会厨房相关的技能
3. To supervise and ensure smooth and efficient operation of the Kitchen Department
保持厨房的日常操作正常。
4. Establishes standards of food quality and preparation and ensures they are strictly adhered to.
保食品质与量的高水平供应。
5. Supervises the issuance / receiving of requisitions, kitchen transfers, food costs, etc.
监督厨房的进货、出货、转移单据，及食品成本等等
6. Develops new menus for promotions and restaurants to ensure continuous progression
创新出品，增加营业收入
7. Supervises preparation of daily market and grocery list, issues maintenance and follow-up
监督每天的市场采购单和食品清单，发出及跟进。
8. Inspects all storerooms, refrigerators, freezers and receiving areas daily
每天检查所有的冰箱、库房、及存放食品的地方。