饼房副厨师长Pastry Sous Chef

1.Ensures that all food prepared and served during the shift is in accord with the standard set.
确保按标准完成所有食品的准备工作和本班次的服务。
2.Checks daily mise-en-place, cooking, preparation and presentation of all food.
检查每日食品的存量，制作和介绍。
3.Suggests to Pastry Chef new ideas for menus, daily specials and food promotions etc.
为厨师长提出一些关于菜单的新点子，比如每日特色食品，促销活动等。
4.Prepares food requisitions, inter kitchen’s transfers and checks the quality and quantity of food received from the food store and other sub-departments.
准备食品请购单，检查厨房内部调拨单，以及从库房和其他部门受到的食品质量和数量。
5.Assists Pastry Chef to control cost by minimizing spoilage, utilizing food surplus and controlling portion.
协助厨师长控制成本，更大限度的降低食品损耗，更大限度的利用和控制过多的食品。
6.Make sure that all machines, furniture, equipment and utensils are clean and in working conditions.
确保所有的机器设备，器具和用品都是干净的，并都处于良好的工作状态。
7.Guides and trains the kitchen’s personnel as instructed by Pastry Chef.
指导和培训厨房的工作人员。
8.Attends regular team member’s meeting.
积极参加团队会议。
9.Uses standard recipes and makes sure all staff are using them.
使用酒店标准配方，并确保所有员工都使用这个标准。
10.Performs other duties as may assigned by Executive Chef or Pastry Chef.
服从行政总厨或饼房厨师长的其他职责安排。
11.Is responsible that wastage, spoilage is kept at a minimum.
负责把浪费破损降到更低。
12.Knowledge on safety & hygiene procedures and train the staff accordantly.
了解食品与卫生安全程序并且培训员工要一致遵循。
天津海河悦榕庄酒店是公正的雇主。凡符合条件的应聘者，不论种族、肤色、性别、宗教信仰、年龄及国籍均会被考虑。