Lemon 1900 Sous Chef 零点厨房副厨师长

Primary Responsibilities主要职责
·Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand.
·Develops team spirit and motivation by creating a good working atmosphere.
·Organizes and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility
·Informs the team about cost optimisation and the reduction of raw material wastage, tracks implementation.
·Trains commis chefs, apprentices and interns to a high standard.
·By respecting the procedures and internal audits applicable in the hotel.
·Helps conduct inventories.
·Participating in the effective management of raw materials.
·根据酒店和品牌的烹饪指导和流程, 制作并展示菜肴。
·通过营造良好的工作氛围，以提高成员的团队意识和积极性。
·管理和监督在其所负责范围内的厨师和厨工的工作。
·告知团队关于节省成本和减少原材料的浪费,并跟踪实施。
·培训厨师，厨工及实习生，以提高其工作标准。
·尊重酒店内部审计流程。
·协助进行库存盘点。
·有效管理原材料
Knowledge and Experience知识和经验
·Vocational certificate or diploma in professional cuisine
·3 to 5 years of Hot Kitchen experience
·Acknowledged managerial skills
·Familiar knowledge of HACCP guidelines
·Computer literate in the Windows environment
·Languages: fluent in the national language, knowledge of English
·持有烹饪专业资格证书
·3到5年的热菜烹饪相关经验
·具有相关管理技能
·熟悉HACCP知识
·熟悉电脑操作知识
·语言要求：中文熟练，会英语