饼房副厨师长 Pastry Sous Chef

Responsible for ensuring availability of fresh food supplies and other operating supplies to operate his/ her section in the kitchen.
• 负责确保在厨房他/她部门操作中新鲜食品的可用性和其他操作需求。
• Responsible for the proper handling, maintenance and working condition of all equipment in the section.
• 在部门里，负责对设备进行妥善处理，维护和了解设备工作条件。
• Performs other related duties & special assignments as required by immediate superior.
• 执行顶头上司要求的其他相关职责和特殊分配。
• Inspects all perishable & other food items received daily and ensure proper storage of these items.
• 检查所有易腐食品&每日接收的其他食品，并确保合理地存储他们。
• Check plate & buffet presentations to ensure quality standards, recipes and presentation are achieved.
• 检查碟&自助餐摆盘确保达到质量，食谱和摆盘的标准。
• Supervises the preparation, production & presentation of all food items in his section to monitor and maintain the quality at all times.
• 监督在他部门的准备工作，出品和所有食品的摆盘，监管和保持质量。
• Controls spoilage and food waste and keep it to minimum levels.
• 控制腐坏和食物浪费，保持到最低的水平浪费。
• Inspect all fridges, storage areas and work areas in his section regularly, to ensure all items are in working order and that all items are stored safely.
• 定期检查在他部门的所有冰箱、存储区域和工作区域，确保所有设备有秩序地工作，所有物品都安全地存储。
• Co-ordinate mise-en-place production required from other sections to ensure availability.
• 协调其他部门确认物品的可用性做好出品的准备工作。
• Create new and innovative products, dishes, plate and buffet presentation.
• 创建新的有创意的食品，菜品，盘子和自助餐摆盘。
• Knowledgeable of all menus and recipes in his section including the ingredients, method of cooking or preparation, and the presentation of the dishes.
• 详细了解他部门的所有菜单和食谱包括配料、烹饪或制备方法,和菜肴摆盘。
• Check all mis-en-place is sufficient in quantity and completed at the prescribed hours.
• 检查所有准备工作需要的物品有足够数量并在规定的时间完成。