副厨师长 - 宴会厨房 Sous Chef - Events Kintchen

1.为客人提供新鲜食物，即使是最后一分钟准备，也要坚持保证食物的高品质，充分体现餐厅风格及经营理念。
Serves fresh food to
guests which is prepared a la minute, is consistent in quality, and reflects
the style of the outlet concept.
2.密切监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
Closely supervises cooking and other Kitchen personnel
and coordinates their assignments to ensure economical and timely food
production.
3.观察食物准备及烹饪的方法、食物的分量规格及食物的装饰，确保食物按照规定标准准备。
Observes methods of food preparation and cooking,
sizes of portions, and garnishing of foods to ensure food is prepared in
prescribed manner.
4.在食物装盘及服务前，对食物进行检查。
Tests cooked foods before plate-up and service.
5.对食物的消耗、采购、食物原材料及供应进行评估。
Estimates food consumption and purchases or
requisitions of foodstuffs and kitchen supplies.
6.设计特殊/创新菜肴，发展创新烹饪配方。
Devises special dishes and develops innovative recipes.
7.建立及加强食品营养及餐厅卫生环境。
Establishes and enforces nutrition and sanitation
standards for restaurant.
8.严格遵守与执行酒店食品安全管理体系的要求，日常操作符合酒店以及当地政府的要求。
Strictly adheres to the food safety management system requirements, accord with
the hotel and local government requirements in daily operations.