西厨房副厨师长 Sous Chef

MAIJORRESPONSIBILITY责任概要:
Administer the entire Culinary operation in such a manner as to bringinto effect the superior product and service expected for our guests inaccordance with policies and procedures adopted by the Hotel. The Executive sous Chef must developlong-range plans while resolving daily challenges across the entire spectrum ofthe department. The Executive sous Chef must thoroughly understand the basicprinciples of each component of the management system for F&B operations.
根据酒店制度和程序要求负责厨房的全部运营管理，为客人提供满意的食品和服务。制定长期计划，处理部门日常需要解决的问题。同时透彻了解管理集团制定的各项制度，以便餐饮部更好的操作运营。
SPECIFIC DUTIES 工作任务 :
Supervise efficient, productive and profitable kitchen operations andensure that high standards of food production and presentation are consistentthroughout the hotel at all times.
监督高效率和高生产率及盈利的厨房运作，确保在任何时候都始终如一的高标准的食物产品。