西厨房初级副厨师长 NINE Kitchen Junior Sous Chef

负责监督所有厨房部门食品质量始终保持一致。制定菜单确保收入的同时和食品的成本在控制内。
Oversee the production of food within the culinary department ensuring that the quality of the product is consistently upheld. Implement menu engineering and maximise food revenue whilst controlling costs and other overheads.
此外,参与企业计划和外卖,以及在必要的时候协助市场部的餐饮服务。
In addition, participate in corporate initiatives and external culinary events, as well as assist in the marketing of food and beverage venues when necessary.
厨师长在当值时会被要求按照酒店规章制度表现得谦恭，安全和高效率的工作态度，以确保保持一个高质量的服务水平。
Sous chef will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.
协助管事部经理控制运营物资和营运物品的破损工作，并参与库存盘点。
Assist Chief Steward on controlling HOE & OE breakages, and participate on each inventory.
通知管事部任何食物的短缺，接收问题，关于设备方面的问题。
Inform Director of Culinary of any food shortage, receiving issues, and equipment problems.
热爱“W”品牌及其生活方式，总是对市场潮流十分敏感，总是寻找新的东西来领导市场。
Love the “W” brand and lifestyle, passion with the new market trend, always looking for what’s New, What’s next.