澜厨房厨师长/副厨师长 LAN Kitchen Chef/Sous Chef

1.至少5年以上的五星级奢华酒店餐饮经验。
5 years above F&B experience in five star hotel with luxury background.
2.精通制作了解亚洲美食，包括泰国，越南，柬埔寨，西双版纳和云南菜。
Knowledge of Upper North Asian cuisines including Thai, Vietnamese, Cambodian, Xishuangbana and Yunnan Cuisine.
3.主动性，富有创造力的，优秀的领导能力以及沟通能力。
Self motivated, very creative, outstanding leadership, training and communication skills.
4.善于团队协助管理以及工作主动。
Ability to work effectively in a team environment and take initiative.
5.熟练掌握厨房所有领域有关食材的准备工作,烹饪技巧和摆盘展示。
Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen.
6.确保食品质量和食品出品标准操作都得到良好的维持。
Ensures food quality and food production standard practices are well maintained at all times.
7.执行食品安全和卫生/ HACCP标准和政策。
Implements the FOOD SAFETY AND SANITATION/HACCP standards and policies at all times.
8.直接向行政总厨汇报工作。
Reports directly to the Executive Chef.
9.在行政总厨的直接监督下，负责菜单的执行。
Responsible for the Implementation of menus under the direct supervision of the Executive Chef.
10.行政总厨缺席时，负责所有市场清单，仓库下单和紧急订单的批准和最终的授权。
In the absence of the Executive Chef responsible for final authorization and approval of all market list, storeroom requisitions and urgent orders.
11与行政总厨出席日常会议并确保相关信息传递给所有厨房部门。
Attends daily meetings with Executive Chef and ensures relevant information are relayed on to all kitchen departments.
12.符合公司政策和食品安全管理体系和危害分析关键环节控制点程序，做好清洁，环境卫生和个人卫生。
Cleanliness, sanitation and hygiene in line with company policy and the FSMS\HACCP Program.