全日厨房初级副厨师长 Jr. Sous Chef - ADD Kitchen

1. Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. 管理所有菜式的准备与出品，确保其质量符合菜谱和标准
2. Understand the basic philosophy of the company and implement the Gold Standards, three Steps of Service and the 12 service values in his daily work. 每天工作中，认知并履行丽思卡尔顿酒店的哲学内涵，黄金标准，优质服务三步骤和12条服务信念
3. Determine the required mise-en-place according to menu orders and check the store requisitions prepared by subordinates. Ensure the received products meet the predetermined quality and purchase specifications. 指导和管理所有菜式的准备与出品，确保其质量符合菜谱和标准。定时检查所有菜式的质量，若有所需提出建议改良菜式
4. Assist Chef de Cuisine in food display arrangement for daily operations, including ice carving. 协助管理每天食物，包括冰雕，卖相和摆设
5.Ensure regular supply of food during buffet and banquet and monitor wastage for appropriate adjustment in future preparation. 确保在自助餐期和晚宴中定期供应冷菜，对食物进行适当的浪费率管理调整，以便日后的准备更加周到，节约食物
6. Assist Chef de Cuisine in recommending new dishes e.g. appetizers and salad and arranging for sample tasting. 协助主管，推荐新出品的冷菜，例如开胃.和沙拉，准备试食的样品
7. Ensure the proper handling and storage of food so as to keep spoilage to a minimum. 确保正当搬运和储存生熟食物，把浪费率减至最低
8. Ensure that the workstations are clean and the cooks observe hygiene and proper safety procedures at all times. 确保在准备食物过程中工作台面干净卫生，每时每刻均有厨师在旁操作监控
9. Ensure that all operating equipment is in good working conditions and advise supervisor to raise repair and maintenance request when necessary. 维护所有厨房设备在最佳状态，若有需要时，指示主管对其进行保养维修
10.Supervise the monthly stock taking activities. 每月检查仓库
11.Train new staff and Cook Trainees and assign them work according to the training programs. 培训新员工和厨房实习生，为他们安排正确的工组
12.Perform any other related duties as and when assigned by Chef de Cuisine. 根据主管的要求分配工作岗位并完成工作任务