Dim Sum Sous Chef-Chinese Restaurant 中餐点心副厨师长

岗位职责:
1. Execute all assigned tasks as directed and delegated from his or her Supervisors.
执行所有分配的任务,服从上级指示
2. Estimate food consumption and requisition of food stuffs and kitchen supplies and inspect delivery of perishable food items;
对食品定量及质量估计，验收食品；
3. Review menus, analyze receipts, determine food, labor, and overhead costs and drafts prices of menu items. Confer with Chinese Executive Chef, Director Culinary Operations.
审核菜单，分析收入,确定食物,劳动,和间接成本和草稿菜单项的价格。与中餐行政总厨和厨房运营总监讨论菜品
4. Prepare market list, indicating type of food item, quality and quantity;
制定市场单及食品质量和数量；
5. Plan overall food production, consider forecast, probable number of guests, supply and availability of food items, popularity of various dishes, regency of menu, local and international clientele and competition;
计划整个的食品制作，预计客人数及配备食品，制定菜单及本地和外国客人的要求；
6. Plan and approve the recycling of leftover food;
计划多余的食品再循环利用；
7. Receive functions sheets from the Banquet Manager and schedule preparation of food accordingly;
根据宴会定单制作食品 从宴会厅经理处；
8. Follow direction of hygiene officer/manager and local hygiene bureau or FDA as well as HACCP in order to ensure best production and high level of hygiene in order to avoid any cross contamination or infection.
遵循食品安全经理和当地卫生部门或FDA以及HACCP规定以确保最佳生产和高水平卫生为了避免交叉污染或感染
9.Conduct meeting, briefings, training etc. with kitchen staff;
经常与员工沟通和培训；
10. Make inspection trips through kitchens and other areas to observe conditions, methods and progress of preparation production;
巡查厨房卫生及检查食品的制作过程；
11. Complete other tasks as assigned by superiors.
完成上级交代的其他工作。
任职资格:
1. Above Senior High School;
高中及以上学历；
2. Culinary Education preferred
烹饪认证优先；
3. 3 years of international brand experience in a similar position or an equivalent combination of education and work-related experience.
3 年国际品牌同职位工作经验，或与此相当的教育与工作经验结合的背景。