饼房副厨师长 Pastry Sous Chef

Set up workstation with required mis an place, tools, equipment and supplies according to standards.
根据标准建立工作区，包括要求的准备工作，用具，设备和用品
Inspect the cleanliness and working condition of all tolls, equipment and supplies. Ensure everything complies and standards.
检查清洁卫生和所有用具，设备和用品的工作情况。确保一切事项达到标准
Check production schedule and pars.
检查工作计划和可提供的数量
Establish priority items for the day.
为每日工作建立优先级
Transport supplies from the storeroom and stock in designated areas.
从仓库领用物品并存放到指定区域
Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies.
检查一线和工作区域的清洁卫生；纠正错误
Start prep work and production of items needed for the day.
根据每天的工作需要开展准备工作和任务
Check Micros printers on the line; ensure they are in working order and there is enough paper available for the shift.
检查Micros打印机的联网；确保打印机工作正常并且每个班次纸张充足
Prepare all dishes following recipes and yield guides, according to department standards.
按照部门标准，遵循食谱及收益指南准备所有菜品
Inform Chef de Cuisine / Sous Chef or Executive Sous Chef of any shortages before the item runs out.
在物品短缺及用完之前通知厨师长或行政副总厨
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
监测员工的工作表现，确保所有工作流程按照部门标准完成；和相关人员一起纠正不足
Assist staff wherever required to ensure optimum service to guests.
无论在哪里收到客人的需求，协助员工提供最佳的服务
Maintain production charts according to department standards.
按照部门标准维持产品图表
Minimize waste and maintain controls to attain forecasted food cost.
最小化浪费并持续控制以达到预期的食品成本
Disinfect and sanitize cutting boards and worktables.
清洁和消毒砧板和工作台
Transport empty, dirty pots and pans to the pot wash station.
将空的和脏的炊事用具运到洗碗间
Breakdown workstation and complete closing duties according to department standards.
按照部门标准完成收餐工作
Return all food items to the proper storage areas.
将所有的食品放回相应的存放区域
Rotate all returned product.
回收所有的返工食品
Wrap, cover, label and date all items being put away.
为放置的物品包装并标注日期
Straighten up and organize all storage areas.
清理和整理所有的仓库区域
Return all unused and clean utensils/equipment to the specified locations.
将所有未使用的清洁的器皿/设备放回到指定地点
Ice down hot items from the steam table so they cool quickly.
用冰为从保温台取下的热的物品降温使其迅速冷却
Turn off all equipment not needed for the next shift.
关掉下个班次不会用到的所有设备
Restock items that were depleted during the shift.
再次购买被当班耗尽的物品
Ensure all Line Cooks’ assignments are completed before they sign out.
确保所有的工作在普通厨师离开岗位前完成
Review status of work and follow-up actions required with the Executive Sous Chef before leaving.
在离开岗位前回顾工作情况并跟进行政副总厨要求的工作
Successful completion of the training/certification process.
成功完成培训/获得证书
Plate up banquet meals as assigned.
按照安排进行宴会摆盘
Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference.
与客人互动为宴会提供个性化菜单。将包含细节，食谱等的菜单存档以备将来参考