Sous Chef 中餐/西餐副厨师长

DUTIES AND RESPONSIBILITIES 工作职责
· Participate in the planning and costing of menus
参与菜单的计划和成本核算工作。
· Develop and write standard recipes
制订并编写标准菜谱。
· Develop new dishes and products
开发新菜和新产品。
· Assist with organizing special events and specialfood promotions
协助组织特别活动和特别食品促销活动。
· Maintain comprehensive product knowledge includingingredients, equipment, suppliers, markets, and current trends and makerecommendations for appropriate adjustments to kitchen operations accordingly
保持对产品的综合性知识的了解，包括配料、设备、供应商、市场和当前趋势，并相应的建议厨房运作部进行适当调整。
QUALIFICATIONS ANDREQUIREMENTS 任职要求
· Demonstrated ability to interact with customers,employees and third parties that reflects highly on the hotel, the brand andthe Company.
完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
· Alcohol awareness certification and/or food servicepermit or valid health/food handler card as required by local governmentagency.
持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。
· Problem solving, reasoning, motivating,organizational and training abilities.
具有解决问题，推理，号召，组织和培训能力