西厨副厨师长Junior Sous Chef

1. 协助全日餐厅厨师长管理正在进行的E.1 的部门厨房烹饪业务，以确保达到质量和安全标准，提升服务的独特性，并利用可用资源来提高最大的盈利能力和质量形象。
Support the Bellevue ADD
Sous Chef on managing on going on above E.1 mention kitchen operations to
ensure that quality and safety standards are met, service distinctiveness
promoted and available resources are utilized to promote maximum profitability
and a quality image.
2. 优化高效的计划、调度、订购和库存控制。
Optimizes efficient and
effective planning, scheduling, ordering and inventory control.
3. 指导和控制主管级别以下的下属员工，确保所有日常操作事务都能按时处理，满足或超过客人的期望。
Directs and controls of
Chef de Parties and below employees to ensure that all day to day operational
matters are handled on time and guest expectations are met or exceeded.
4. 协助全日餐厅厨师长确保厨房政策和程序的持续改进。确保各部门遵守批准的政策。
Support the Bellevue ADD
Sous Chef on ensuring continuous improvement of Kitchen Policies and
Procedures. Ensure compliance of departments with approved policies.
5. 协助全日餐厅厨师长监督E.1 的部门厨房房区域的清洁卫生标准，必要时采取适当措施。
Support the Bellevue ADD
Sous Chef on overseeing the standards of cleanliness and hygiene in E1. Mentioned
kitchen areas and takes appropriate action where necessary.
6. 执行所有餐厅制定、沟通和实施年度餐饮推广计划。
Execution on carry out
all Food and Beverage promotion plan for all restaurants.
7. 通过了解和应用适用的健康和安全/HACCP标准，最大限度地减少不安全行为造成的事故数量。Minimizes the number of
accidents occurring from unsafe practices by ensuring applicable health and
safety / HACCP standards are understood and applied.
8. 协助全日餐厅厨师长执行酒店年度预算，更具体地根据总体目标和目标编制、监控和控制酒店餐饮相关收入和支出。
Support the Bellevue ADD
Sous Chef on executing on the of the hotel’s annual budget, and more
specifically prepares, monitors and controls the hotel’s Food & Beverage
related revenue and expenses based on overall goals and objectives.
9. 协助全日餐厅厨师长确保E.1的部门厨房供应标准库存的实施和维护，并监督库存盘点和控制。Support the Bellevue
ADD Sous Chef on ensuring the implementation and maintenance of supply par
stocks in E.1 mentioned Kitchen and oversees inventory taking and
control
10. 协助全日餐厅厨师长确保根据现有员工管理系统对员工进行挑选、培训、评估和奖励。
Support the Bellevue ADD
Sous Chef on ensuring that employees are selected, trained, evaluated and
rewarded in compliance with existing employee management systems.
11. 不断寻求提高客人满意度和财务效益的方法。
Continuously seeks way
to improve guest satisfaction as well as financial results.
12. 对下属员工进行培训、辅导、纪律培训和发展，并协助其他部门进行培训。
Coaches, counsels,
disciplines and develops subordinate employees and assists other departments in
this process.