Banquet Kit. Sous Chef 宴会厨房副厨师长（粤菜头锅）

To have a complete understanding of and adhere to the company’s policy relating to the W Standard.
须完全理解并遵守公司有关W酒店标准的政策。
To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
协助英才，以支持烹饪团队，同时，以增强团队合作精神，培养诚信，尊重，开放和信任。
Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning/development – and highlight areas of strength.
对英才进行绩效评估，以评估英才的总体表现，并讨论任何可进行微调/发展的领域——并突出优势领域。
To inform and keep the Banquet Chef, Executive Sous Chef, Director of Culinary up-to-date on challenges and irregularities and recommend courses of action.
向厨艺总监，行政副总厨，宴会厨师长 汇报最新的挑战和违规情况，并建议采取的行动。
To assist the Banquet Chef, Executive Sous Chef, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up.
协助宴会厨师长，行政副厨师长沟通和委派当天的生产计划，根据预测和第二天的操作，整理生产数量，以清晰简洁的细节与团队沟通，并跟进。
To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost.
确保所有“优质原料''按照食谱，操作指南和自助餐的设置进行专业准备，最大限度的利用生产时间和减少浪费，以支持烹饪团队实现其财务目标，控制食物成本。
Minimum requirements-High school graduate, Preferred – Completed Technical education in Hospitality or Culinary school.
高中毕业，最好是专业烹饪学校毕业。
3-5 years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards.
三至五年厨房经验在四/五星级酒店的或很高级别的个体餐厅。