Sous Chef - Café Aqua 副厨师长-月色西餐厅

· Assist in the management ofKitchen Operations, including menu planning and costing, organizingspecial events, developing new dishes, maintaining food quality standards andcomprehensive product knowledge about the Chinese food and dishes.
· 协助厨房的运营管理，包括菜单计划和成本核算，组织特别活动，开发新菜，了解与中式菜品相关的食品质量标准和关于产品的综合性知识。
· Adhere to local regulationsconcerning health, safety, or other compliance requirements, as well as brandstandards and local policies and procedures.
· 遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
· Participate in the planning and costing of menus
· 参与菜单的计划和成本核算工作。
· Develop and write standard recipes
· 制订并编写标准菜谱。
· Develop new dishes and products
· 开发新菜和新产品。
· Ensure that outstanding culinary technical skills are maintained
· 确保优秀的餐饮技巧得以保持。
· Assist with organizing special events and special food promotions
· 协助组织特别活动和特别食品促销活动。
· Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
· 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。
· Maintain a hygienic kitchen
· 保持厨房的卫生。
· Clean the kitchen and equipment
· 清洁厨房和设备。
· Maintain personal hygiene
· 保持个人卫生。
· Supervise and Training of assigned employees
· 管理和培训属下员工。
· Works with Outlet Chef in manpower planning and management needs
· 和餐厅厨师长一起进行人力规划和管理需求。
· Works with Outlet Chef in the preparation and management of the Department’s budget
· 和餐厅厨师长一起编制和管理部门预算。
Number of employees supervised –
管理的员工
Direct Kitchen Helper / Commis Chef / Demi Chef De Partie / Chef De Partie / Senior Chef De Partie
直接 厨房帮工/厨师/厨房领班/厨师主管/高级厨师主管
Indirect NA
间接 无
Annual Operating Profit/Payroll Budget –
年度经营利润和薪金预算
· Department Budget and Headcounts
· 部门预算和雇用员工
Key Metrics –
主要绩效指标
· Departments Budget
· 部门预算
· Managing Food Cost
· 管理食品成本
· Employee Satisfaction Survey
· 员工满意度调查
Decision Making Responsibilities (Decision Rights) –
决策职责(决策权)
· Department Budget
· 部门预算
· Food Cost
· 食品成本