Cafeteria Sous Chef 员工餐厅副厨师长

1. Drive the business 积极推动酒店生意
2. Participate in the planning and costing of menus 参与菜单的计划和成本核算工作
3. Develop and write standard recipes 制订并编写标准菜谱
4. Develop new dishes and products 开发新菜和新产品
5. Ensure that outstanding culinary technical skills are maintained 确保优秀的餐饮技巧得以保持。
6. Coordinate work operations within Cafeteria. Assess work operations and prepare plans to implement
change when required.
协调员工餐厅内部运作程序，根据需要评定运作程序并制订计划。
7. Adhere to FSMS, GEM requirements and brand standards. 遵守 FSMS 和 GEM 检查规范与品牌标准。
8. Be aware of duty of care and adhere to occupational health and safety legislation, policies and
procedures. 执行健康及安全法规、政策及程序
9. Maintain a hygienic kitchen 保持厨房的卫生
10. Clean the kitchen and equipment 清洁厨房和设备。
11. Works with Chef in the preparation and management of the Department’s
budget. 和员餐厨师长一起编制和管理部门预算。
12. Ensure all reporting and servicing deadlines are met in a timely basis.保证所有报告及服务按时完成。
13. Carry out other tasks as directed by your supervisors. 完成上级交待的其他工作。