饼房副厨师长Pastry Sous Chef

Works with Executive Chef in the preparation and management of the Department’s budget
和行政总厨一起编制和管理部门预算
Works with Executive Sous Chef in manpower planning and management needs
和行政总厨一起进行人力规划和管理需求
Maintain hygienic standards and practices
保持卫生标准和规则
Maintain a hygienic kitchen
保持厨房的卫生
Clean the kitchen and equipment
清洁并整理工作区域
Maintain personal hygiene·
保持个人卫生
To be flexible, responding quickly and positively to changing requirements including the performance.
具有极强的应变能力, 反映迅速并以积极的态度面对要求的改变，包括任何工作要求的改变。
To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel.
能够提出对酒店的运作及环境有益的意见或建议。
To actively promote the service and facilities of Hotel to guests and suppliers of the hotel.
能够积极的向客人及供应商推荐酒店的服务及设施。
To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
在工作过程中能够做好本职工作，保证自己及其顾客的安全。
Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。
Problem solving and training abilities.
具有解决问题和培训能力
5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and culinary/kitchen operations experience with specialized training in pastry.
5年厨师工作经历，包括2年的管理经验，或与此相当的教育和相关工作经验结合的背景。具有餐饮或厨房运营经验，特别是糕点培训。