Western Sous Chef 西厨副主厨

Primary Responsibilities 主要职责：
· Under the guidance and supervision of the Western Executive Chef, within the limits of established policies, procedures and Food & Beverage recipes, oversees and directs all aspects of the coffee shop kitchen operation.
· Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
· Responsible for the preparation of menus under the direct supervision of the western Executive Chef, taking into consideration of the following:
Local requirements
Market needs
Competition
Trends
Potential costs
Availability of food products
Merchandising and promotion
· Inspects, when requested by western Executive chef, perishable food items received for quality control.
· Passes on to the western Executive Chef daily market list requirements.
· Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure the highest quality at all times.
· Assist or executes inspections of physical aspect the food preparation areas.
· Develop formal training plans and conducts on the job training sessions for kitchen employees.
· 根据饭店的规章制度和餐饮部的要求，在西厨师长的指导下，负责西厨房各方面的工作。
· 监督厨房所有员工的工作、控制设施及成本，以尽可能增加效益。
· 在西厨师长的指导下，负责菜单的准备工作，并考虑以下各项：当地需求、市场需求、竞争情况、趋势、潜在成本、货源情况、销售及促销。
· 根据西厨师长的要求，检查购入易损货物的品质。
· 将每天的购货单上交西厨师长。
· 负责本部所有食品的准备、烹饪、装饰，达到质量标准。
· 协助并监督厨房的卫生情况。
· 制定正式的培训计划并参加厨房员工的培训。
Knowledge and Experience 知识和经验
· High school.
· Minimum 5 years’ experience in 4 or 5 Star hotel.
· Acknowledged managerial skills.
· Perfect knowledge of HACCP guidelines.
· 高中学历。
· 至少5年四星或五星级酒店的相关工作经验。
· 具有相关管理技能。
· 了解，熟悉HACCP知识。