Sous Chef/Junior Sous Chef 副厨师长/初级副厨师长

Responsibilities 工作职责
1.Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
指导和控制所有下属的厨房工作人员以确保所有日常事务上的时间和处理符合客人的期望。
2.Conducts periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained.
进行所有食品输送和储存区定期检查以确保食品质量和卫生标准的维护。
3.Assists in the implementation of the annual promotion plan and menu change cycle.
协助的年度促销计划和菜单的变化周期的实现。
4.Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.
协助所有厨房及相关领域保持清洁卫生标准。
Job Specs 职位要求
1.4-6 years Work experience in similar capacity with international chain hotels.
4至6年国际连锁品牌酒店的相关经验。
2.Knowledge in HACCP.
在食品安全体系方面的知识。
3.Can convert recipes and follow them through.
能够设计菜谱并按照菜谱操作。