中厨副厨师长 Chinese Resturant Sous Chef

JOB OVERVIEW职位概述
• Assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
协助一家餐飲營業場所或一班厨房的運營管理或餐飲運營的一部份，包括菜单计划和成本核算，
组织特别活动，开发新菜，了解食品质量标准和关于产品的综合性知识。
• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards 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。
DUTIES AND RESPONSIBILITIES工作职责
• 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 Executive Chef in manpower planning and management needs
和行政总厨一起进行人力规划和管理需求。
• Works with Executive Chef in the preparation and management of the Department’s budget
和行政总厨一起编制和管理部门预算。