Main Kitchen Sous Chef 主厨房副厨师长(粗加工）

Primary Responsibilities主要职责
Isresponsible for food hygiene, safety and quality in the hotel. By avoiding waste and loss of food items. By respecting the procedures and internal audits applicable in the hotel. Helps conduct inventories. Organizes andsupervises food preparations in line with the occupancy consumption forecasts.Preparesdishes and/or supervises preparation. Ensures therespect and due application of the rules of hygiene and security in thedepartment, particularly FSMS standards. Ensures thatfood items are stored in compliance with current food hygiene standards: pantrystorage, fish, meat etc. Ensures thatsafety instructions are respected for the use of kitchen equipment Ensures thathygiene checks are carried out by an external laboratory in order to assess theresults of his/her actions, and implements any corrective actions as necessary.
对酒店食品卫生、安全及食品质量负责。避免食物的浪费和损失。尊重酒店内部审计流程。协助进行库存盘点。根据酒店入住率预测数据，组织、监督食品的出品准备工作。准备菜肴或督促菜肴的准备。始终遵守FSMS的要求，确保工作场所保持清洁和食品安全。确保食品存储符合食品卫生标准：仓库、鱼、肉等。确保所有厨师都按照安全指示操作厨房器具。由外部食品检验机构进行的卫生检查，确保重视其评估结果, 并在必要时实施改进措施。
Knowledge and Experience知识和经验
Vocational certificate or diploma in professional cuisine. 3 to 5 years of Main Kitchen experience. Acknowledged managerial skills. Perfect knowledge of FSMS guidelines. Computer literate in the Windows environment.Languages: fluent in the national language, knowledge of English recommended.
持有烹饪专业资格证书。3到5年的粗加工厨房经验。具有相关管理技能。了解，熟悉FSMS知识。熟悉电脑操作知识。语言要求：中文熟练，会英语最好。