西厨副主厨 Main Kitchen Junior Sous Chef

Duties & Responsibilities：
职责义务：
Assist Sous Chef in daily operation.
协助主厨进行日常管理。
Maintain kitchen equipment in good running order.
维护厨房设备的良好运作。
Work as a team and offer help when necessary.
需要时对同事进行帮助，群策群力，团队协作。
Ensure good presentation and authentic taste of each dish to be served for a-la-carte and buffet.
确保零点和自助餐的菜品摆盘美观口味纯正。
Supervise and take active part in cleaning of kitchen to ensure that it is clean and safe for operation at all time.
监督厨房区域的卫生并积极对出现的卫生问题及时整改，以确保营运时总是保持干净与卫生。
Train subordinates to work independently.
培训下属的独立工作能力。
Work closely under the supervision of Sous Chef so that culinary operation can be carried out smoothly and effectively.
和主厨紧密的一起监督和管理厨房以便保持营运时的有序和效率。
Complete other duties as assigned.
完成酒店分配的其它任务。
Ensure the delivery of brand promise and provide exceptional guest service at all times.
确保所有员工遵循品牌承诺并始终提供优异的对客服务。
Provide excellent service to internal customers in other departments as appropriate.
确保员工同样在适当的时候为其他部门的内部客人提供优质服务。
Ensure that minimum brand standards have been implemented.
确保酒店所有的乃至最细小的品牌标准都要被贯彻执行。
Embrace all the standard of Wharf Hotels Global expectations
遵循执行全球九龙仓酒店期望值。
Give assistance in monitoring the monthly inventory of all operating equipment and operating supplies.
协助监督对所有运营设备和营业用品的月度盘点。
Communicate on daily operations and quality control with kitchen closely.
针对每日营运和质量控制与厨房密切沟通。
Exercise responsible management and behaviour at all times and positively representing the hotel management team.
在任何时间表现负责的管理和行为，并以积极的形象代表酒店管理团队。
Understand and strictly adhere to Rules and Regulations established in the Colleague Handbook and the hotel’s policies concerning fire, hygiene, health and safety.
理解并严格遵守员工手册中的规章制度以及涉及到消防、卫生、健康和安全的酒店政策。
Ensure high standards of personal presentation and grooming.
确保高标准的个人形象和仪容仪表。
Respond to changes in the Restaurants, Bars & Events function as dictated by the industry, company and hotel.
根据行业、公司和酒店对于餐饮部职能要求的变化做出反应。
Attend training sessions and meetings as and when required.
需要时参加培训课程和会议。
Carry out any other reasonable duties and responsibilities as assigned.
执行分派的任何合理任务和额外职责。
Qualification：
任职资格：
Minimum 5 years experiences as western food cook; hotel experience is preferred but not required.
至少5年以上餐饮部工作经验。
Mature, independent, tactful with good interpersonal & communication Skills.
性格成熟、工作独立、机智灵敏，人际交流与沟通技能出色