Chinese Sous Chef 中厨副厨师长

【岗位职责】
1. Supervises Chinese kitchen preparation shift operations and ensures compliance with all food & beverage policies, standards and procedures.
做好监督工作，确保每天运营正常。
2. Ensure Chinese kitchen staff provides courtesy and professional services.
保证部门员工提供礼貌和专业的服务。
3. Carry a monthly self-inspection and make sure the culinary department is compliant with the brand standard guidelines.
实行每月自我检查，确保厨房符合品牌标准。
4. Pay attention to the quality of the food.
注重食品的质量。
5. Maintains correct storage standards.
做到正确的贮藏标准。
6. Maintains purchasing, receiving and food storage standards.
确保每天采购的数量及验收。
7. Ensures compliance with all local, state and federal (Health Department) regulations.
确保遵守当地政府（卫生部门）的规定。
8. Support the food and beverage department of the procedures and control of food costs.
支持餐饮部的各项程序及对食品成本的控制。
9. Calculates accurate theoretical and weighted food costs.
准确计算食品的理论成本。
10. Cooperation with marketing design and implementation of business marketing plan.
与营业推广部合作，设计和推行营业市场推广计划。
11. Knows and implements Marriott’s 43 points of hygiene and safety standards.
了解并执行万豪43点卫生及安全标准。
12. Understands and maintains all standard recipes on Chef Tec.
了解并维护Chef Tec上所有标准食谱。
13. Reduce departmental costs to ensure that the sector to achieve profit targets.
降低部门成本从而确保本部门达到利润指标。
【岗位要求】
1. Strong organization skills excellent cooking skills;
强大的组织技巧及完美的烹饪技巧
2. possesses the ability to perform all functions in Chinese kitchen operation
在厨房的运营中履行职责
3. Food and beverage culinary management experience with demonstrated leadership
餐饮管理经验
4. Extensive knowledge of food handling and sanitation standards
全面的食品加工及卫生标准知识
5. Strong organization skills and effective influence skills
强大的组织技巧及有效的影响力
6. Strong associates relation skills and conflict management skills ,and also effective decision making skills
强大的处理员工关系冲突管理技巧，有效的决策力
7. Knowledge of movement regulations and safety standards
运转规章及安全标准