中餐副厨师长 Chinese Sous Chef

1. Familiar with and maintain the standard of food preparation according to the hotel’s policies and procedures.
熟悉食品制备标准，并根据酒店相关政策及程序进行操作。
2. Familiar with operation of equipment belonging to the kitchen area.
熟悉酒店中厨房区域设备的操作。
3. Maintain all operating items at established part stock level.
维持所有营运所需物品库存达到既定余量。
4. Checks all required food to be prepared as well as number of staff for specific meal periods in order to guarantee that all operational requirements are timely met.
检查特定餐期菜品准备及人员安排情况确保所有营运要求被及时满足。
5. In-charge of storage of all materials as well checking newly received goods.
负责所有库存原料并检查新到货之物品。
6. Assist with preparing staff rosters as required.
根据要求协助准备员工班表。
7. Enforces and maintains at the highest possible level the equipment cleanliness and repairs of the kitchen area.
对中厨房区域设备实施并保持最大程度的清洁及保养维护。
8. Assist with controlling the food cost by following standard portioning and portin control, waste reduction, avoid overstocking and maintain first-in first-out principle.
协助进行食品成本控制并遵循菜品份数标准及控制、减少厨余、避免菜品堆积并遵循先进先出之原则。
9. Prepare and supervise daily mise-en-place for the outlets
为各餐饮营业点准备并监督每日开餐准备工作。