Chinese Kitchen Sous Chef 中厨房副厨师长

1. Should be totally competent in his field.
在工作职责范围内完全的胜任
2. Able to organize, delegate and guide his subordinates.
能够组织,分配指导下级
3. Should set a good example i.e. corporeal hygiene and creativity plus endurance.
要树立榜样,有创造性和耐性
4. To be responsible for maintaining the gross profit set by the hotel through careful buying, portion control and receiving and ensure that all food items are properly requisitioned from the store.
有效的掌控厨房的成本确保仓库食品的控制收货
5. Should have a good understanding of his staff.
能够有效理解员工