Western Kitchen Sous Chef 西厨房副厨师长

1、Understand the basic philosophy of the company. Implement and energize the company philosophy in his daily work.
了解公司的基本理念，执行公司理念灌输到日常的工作当中。
2、Check and prepare the required mise-en-place according to food orders.
检查确保备餐所需的食材都是根据菜单的订单。
3、Prepare store requisitions for supervisor’s approval and ensure that the received goods meet the predetermined quality and purchasing specifications.
检查下属按库房领料单领料，确保收到的货品符合预定的质量和采购规范。
4、Ensure the proper handling and storage of all semi-finished and finished products so as to keep spoilage to a minimum.
确保适当的处理和储存的食物，把损坏降到最低。
5、Inspect and maintain all operating equipment in good working conditions and advise supervisor to raise repair and maintenance request when necessary.
检查所有操作设备处于良好的工作状态和建议上级必要时提出维修和维护的要求。
6、Keep the workstations clean and sanitized and follow proper safety procedures at all time.
保持工作台的清洁和消毒工作并遵循正规的安全程序。
7、Assist in creating new types of pastries and desserts and preparing sample tasting.
协助上级管理创新菜单和安排样品试菜。
8、Assist in monthly stock taking activities.
协助每月盘点工作。
9、Train new staff and Cook Trainees and assign them to appropriate workstations.
培训新员工和厨师培训并将他们分配适当的工作岗位。
10、Take ownership and accountability for the profitability of his outlet.
采取所有权和责任制来实现其盈利能力。
11、Support ownership and accountability for the profitability of his department.
支持其他部门的所有权和责任制。
12、Perform any other related duties as and when assigned by supervisor.
执行上级主管分配的其他任何相关职责
13、Control and maintain the buffet setting and decorations as agreed during the trial set-up.
控制和保持自助餐的布置和装饰品以及摆台。