餐厅副厨师长 Sous Chef

行政楼层餐厅厨房副厨师长一名（西厨房背景优先）
Job Summary
职位简述
He/she will assist the Chef De Cuisine to lead, manage, and organize all requirements to the highest standards and in accordance with the standard operating procedures as implemented by the Executive Chef. He/she will ensure proper hygiene and sanitation in the workplace under his jurisdiction, adequate stocks of food supply, inter-department coordination, and training. He/she will carry the full responsibility of the operating equipment including its inventory levels. He/she must ensure to maintain the resort food cost at all times. He/she will ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to the highest level of service. He/she will communicate with the guests and share feedback with the chef in charge and the management. The feedbacks then will ensure high levels of food and service quality and guest satisfaction are maintained at all times. He/she will abide by the instructions and laws issued by the Chinese authorities, the HACCP requirement, and the company’s set standards whichever is higher in connection to food handling, hygiene, and food storage.
根据总厨批准的标准操作流程来协助厨师长领导、管理并组织本厨房的工作。管理本厨房员工严格遵守厨房食品安全卫生程序，务必做到能同部门内部高效沟通并参与培训。对本厨房的设施设备负有全部责任，包括对其的盘点。确保时刻控制食品成本，通过指导、监督和激励本厨房员工来将服务质量提升至最高水平。与客人交流并向当班厨房负责人及管理层反馈客人意见，该反馈意见会不断提高食品及服务质量和顾客满意度。关于食品操作、卫生及储存等问题必须遵守中国法律法规、食品卫生安全要求及酒店相关规定。
Key Duties and Responsibilities
主要义务和职责
To ensure that the quality levels of kitchen production and presentation are maintained at their highest level at all times.
确保厨房食品质量及出品时刻保持最高水准
To ensure that the kitchen and working areas are thoroughly clean at all times.
确保厨房及工作区域时刻保持洁净
To presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.
通过自己的努力，使各餐厅充满活力和激情，以此提高客人的总体满意度
To ensures that all mise en place is correctly prepared prior to commencement of service.
确保在开始营业前，所有的食品材料都已正确准备好