Junior Sous Chef 初级副厨师长

Operations运营
1. Coordinateall Restaurant / Banquet / food production, and all specific duties to chefsand other staff under his/her supervision
协调各餐厅/宴会/食品生产，和所有详尽的任务给厨师们和其他在他管理下的员工。
2. Check all set-ups for restaurant andbanquet functions. Responsible for the correct timing during service and thatfood served is always of the highest standards
为餐厅和宴会运作检查所有装备，为正确的服务期间和所在期间供应的食品一直是高标准负责。
3. Monitor and implement portion controlestablished with the recipe cards and the butcher test; minimize waste andspoilage
监控和履行已建立的配方卡，和肉类检测，把浪费和食品腐败减少到更低量。
4. Check stores and refrigerators andoversee proper storage and recycling of leftovers
检查仓库和冰冻库和监督适当的贮存和剩余物的回收利用。
5. Ensure effective communication among thekitchens and with other departments
确保有效的交流在厨房和其他的部门。
6. Work closely with receiving andstoreroom to ensure received goods meet Hotel’s quality standards specifications
和库房收货的密切合作确保库房接受的房物品是满足酒店质量标准规范。
7. Supervise food tasting sessions andguide chefs for new menu implementation
监督食品试偿机制，为新菜单的实行指导厨师们。
8. Update menu recipe cards and menuplanning for promotions
为食品推广更新菜单和标准食品配方。