面包房副厨师长 Sous Chef, Bakery

1. Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
2. Seamless working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
3. Maintenance of all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。
4. Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
5. Must focus on constant improvement of Training Manuals and SOP’s.
必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。
6. Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.
必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。
7. Can be asked to work for off site events.
可以被要求进行外卖工作。
8. Can be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在厨房以外的地点完成工作。
9. Can be utilised during inventories.
可以被要求进行盘存工作。
10. All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有员工都应知道关于住宿率,宴会,预测计划和收益。
11. Preperation of menus as per request, in timely fashion.
及时的按要求准备菜单。