Sous Chef 副厨师长

【岗位职责】
•Works closely with the Head Chef in developing and creating new ideas related to the re-invention of the local craftsmanship relevant to the concept of the venues.
与总厨师长紧密合作，开发、创造并重新发明与餐厅概念和当地工艺相关的新想法。
•Work closely with the Chef de Parties to ensure the food concept; through its crafts (cooking methods, presentations) reflect a contemporized reinvention of regional food offerings and traditions.
与厨房主管密切合作，确保食品概念；通过其工艺（烹饪方法，呈现方式）反映了当地食品和传统的重新塑造。
•Ensure that through clearly defined service standards, guidance and feedback, our employees are empowered to make decisions, which supports guest satisfaction and improves morale.
确保通过明确的服务标准、指导和反馈，使我们的员工有权做出决定，支持客户满意度并提高士气。
•Ensure every Chef de Parties works closely together with Stewarding and Service as partners of the same team, ensuring smooth and memorable guest experiences.
确保每位厨房主管与管事部人员和服务人员紧密合作，做为同队的合作伙伴，确保客人有流畅和难忘的体验。
•Work closely with the Assistant Stewarding Manager on food safety and HACCP (or local equivalent) requirements.
与管事部副经理就食品安全和HACCP（或当地法规）要求进行密切合作。
•Utilise technology available in the hotel and department to optimise productivity, improve service delivery and facilitate internal communication.
利用酒店和部门提供的技术来优化生产力，改进服务提供并促进内部沟通。
•Welcome guest feedback, monitor and make improvements where necessary.
欢迎客人反馈，必要时进行监控和改进。
•Be demanding and critical when it comes to cooking standards used in the kitchen and look at new food preparations and investigate opportunities to procure semi-finished quality products.
在厨房使用的烹饪标准方面严格要求，并且关注新的食品备餐工作，并调查采购半成品的产品质量。
•Work with the Head Chef and Chef de Parties on signature dishes, which underpin the concept in each of the outlets.
与总厨师长和厨房主管合作根据不同餐厅的概念来研制招牌菜。
•Stay informed of market trends and introduces new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market.
了解市场趋势，引入新产品和服务，推动客户参与度，增加收入，确保市场竞争力。
•Work with the respective Chef de Parties on the food delivery and to take corrective action where necessary.
与厨房主管合作准备食品，并在必要时采取纠正措施。
•Ensure that each Chef de Parties maximizes productivity and morale with their respective departments and consistently maintain discipline following Hotel Policies & Procedures and local legislation.
确保每位厨房主管尽可能在各自负责的部门一定限度地提高生产力和士气，并遵守酒店政策和程序以及当地法规。
•Ensure that a Chef de Parties who is fully accountable for the profitability of the outlet manages each Kitchen outlet.
确保厨房主管对每个餐厅厨房的管理和盈利负责。
•Work in close conjunction with each Chef de Parties on their Annual Operating Targets, which will form part of the Hotel’s Annual Business Plan.
与每位厨房主管一同制定年度运营目标，这将成为酒店年度业务计划的一部分。
•Assist the Head Chef in monitoring all costs and recommend measures to achieve the most cost-effective system through product aligning, minimal inventories, and joint procurement with sister hotels.
协助总厨师长监督所有费用，并提出措施，通过产品调整，最少库存，与姊妹酒店联合采购，实现极具成本效益的系统。
•Assist the Head Chef in reviewing the monthly forecasts and schedule resources accordingly. Ensure that Chef de Parties and Commis are multi skilled and are employable in each outlet kitchen.
协助总厨师长检查每月预算并相应规划资源。确保厨房主管和厨房助理可以“一职多能”在每一个餐厅厨房工作。
•Monitor operating supplies and reduce spoilage and wastage.
监控运营用品，减少损坏和浪费。
•Establish, implement, and control performance standards for the Stewarding Operation so as to achieve the highest possible hygiene standards, minimize operating equipment breakage and streamlined and efficient resource and equipment flows.
建立，实施和控制管理操作的绩效标准，以达到尽可能高的卫生标准，尽量减少操作设备的破损，简化和高效的资源和设备流程。
【岗位要求】
•More than 3 years of working experience in the same position.
3年以上同岗位工作经验。
•Possessing rich culinary skills and administrative experience.
有丰富的烹饪技术及行政经验。
•Familiar with cost accounting, and having knowledge of food ingredients and nutrition.
熟知成本核算，了解食物原料及食品营养知识。
•Strong ability to withstand pressure.
良好的抗压能力。
•Convey a high level of understanding of the importance of attention to details. Ability to work independentlyand as a team.
重视细节，具有独立和团队工作的能力。