中厨房副厨师长Chinese Kitchen Sous Chef

【职位描述】
To establish good relationship with all the department.
与其他部门建立良好的合作关系
To have a complete understanding and to follow up on hotel policies relating to fire, hygiene, health and safety.
对酒店的防火措施，卫生管理，健康安全方面理解正确全面并致力去推进
To be award of food cost control.
关注成本控制
To monitor the quality and quantity of all food items being served.
控制好产品的质量和数量
To monitor correct quality and quantity of all foods received for your outlet.
控制好餐厅收货的质量和数量
To ensure that no reusable foods are not wasted.
保证未变质食物不被浪费
To keep Executive Chef aware of all items of interest.
协助行政总厨了解所有工作项目
To inspect all equipment continuously and keep well maintained.
时常检查设备运营状态并对其进行良好的保养
To attend and contribute to staff meeting.
参加员工会议
To ensure the attractiveness of all display of foods on daily counter, buffets and banquet event.
保证每日柜台、自助餐和宴会所展出菜品的质量
To ensure that staff in direct guest contact have full knowledge of all food items and methods in which way they were prepared.
确保与客人直接接触的员工对食品及加工方法具有丰富的知识
【任职要求】
4-8 years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards. And at least have 3years work as Main chef.
4-8年管理厨房经验，4/5星级酒店的餐廳或级别很高的个体餐厅并有3年主廚的经历。