副厨师长 - 咖啡厅厨房 Sous Chef - Cafe Kitchen

1.综合考虑客人人数、市场环境及菜式的受欢迎程度和菜单使用率，协助计划或参与菜单设计并利用库存和现有食物。
Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
2. 回顾菜单、分析烹饪配方、确定选材、进行人员分配、计算管理费用的成本及菜式定价。
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
3.指导食物配置来控制成本。
Directs and strictly adheres to food apportionment policy to control costs.
4.根据市场导向的价格及产品，引进及尝试市场中出现的新产品。
Assists in the process of introducing and testing the market with new products, which are market-orientated in terms of price, and product.
5.协助厨师长建立完善并且维护部门营运手册，部门营运手册应当反映出酒店政策和程序以及工作过程和标准。确保每年进行回顾，反映出改变。
Assists the Chef de Cuisine with the development and maintenance of a detailed Department Operations Manual that reflects Policies & Procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.
6.协助厨师长准备和定期更新厨务部预算，确保达到预算目标并且有效的控制成本。
Assists with the preparation and regular update of the Food and Beverage Departmental Budget in close cooperation with the Chef de Cuisine, ensuring targets are met and costs are effectively controlled.
7.严格每日检查员工保管及按标准填写每日食品卫生相关的各种台账及表格，协助管理厨房用具盘点及整理维护工作。
Strictly check the daily storage of employees and fill in various ledgers and forms related to daily food hygiene according to standards, and assist in managing the inventory and maintenance of kitchen utensils.