面包房副厨师长Baker Sous Chef

Participate in the planning andcosting of menus
参与菜单的计划和成本核算工作。
Develop and write standardrecipes
制订并编写标准菜谱。
Develop new dishes and products
开发新菜和新产品。
Ensure all the standard recipe andpresentation are follow
确保所有标准的食谱和摆盘都符合要求
Maintain comprehensive product knowledgeincluding ingredients, equipment, suppliers, markets, and current trends andmake recommendations for appropriate adjustments to kitchen operationsaccordingly
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。