西厨冷菜副厨师长 Sous Chef of Cold Kitchen

Key Responsibilities
主要职责
Ø 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
监管厨房工作，按照酒店的餐饮标准和标准化菜单的规定对所有菜目进行制作和装饰。
Ø Ensure all MAF and HACCP guidelines are achieved and maintained.
确保遵守MAF和HACCP指导方针。
Ø Be actively involved in the hotel’s Total Quality Management program, having a sound knowledge and understanding of InterContinental Hotels TQM philosophies, ensuring its effectiveness in the operation of the kitchen, encouraging all staff to play an active role
积极参与酒店的完全质量管理活动，熟知并理解洲际酒店集团的完全质量管理理念，确保其在厨房工作中的有效性，鼓励所有员工发挥积极性。
Required Skills
技能要求
Ø Food service permit or valid health/food handler card as required by local government agency.
食品服务许可或当地政府规定的有效的卫生或食品上岗证。
Ø Problem solving and training abilities.
解决问题和培训的能力。
Ø Diploma or Vocational Certificate in Culinary Skills or related field.
餐饮技能或相关专业的大专或职业证书。