Junior Sous Chef 初级副厨师长

· Assist Sous Chef in dailyoperation.
协助主厨进行日常管理。
· Maintain kitchenequipment in good running order.
维护厨房设备的良好运作。
· Work as a team and offerhelp when necessary.
需要时对同事进行帮助，群策群力，团队协作。
· Ensure good presentationand 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 activepart in cleaning of kitchen to ensure that it is clean and safe for operationat 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 towork independently.
培训下属的独立工作能力。
· Work closely under thesupervision of Sous Chef so that kitchen operation can be carried out smoothlyand 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 asassigned.
完成酒店分配的其它任务。
· Ensure the delivery ofbrand 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 serviceto 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 brandstandards 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。
· Give assistance inmonitoring the monthly inventory of all operating equipment and operatingsupplies.
协助监督对所有运营设备和营业用品的月度盘点。
· Communicate on dailyoperations 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 responsiblemanagement and behavior at all times and positively representing the hotelmanagement 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 strictlyadhere to Rules and Regulations established in the Colleague Handbook and thehotel’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 ofpersonal presentation and grooming.
确保高标准的个人形象和仪容仪表。
· Respond to changes in theFood and Beverage 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 sessionsand meetings as and when required.
需要时参加培训课程和会议。
· Carry out any otherreasonable duties and responsibilities as assigned.
执行分派的任何合理任务和额外职责。